How Dumplings Became a Lifeline for These L.A. Chefs
How Dumplings Became a Lifeline for These L.A. Chefs Andy Wang There was a moment, chef Brandon Kida admits, when it was nice to finally have some “free time with absolutely no responsibility.” It was the early days of the COVID-19 pandemic in Los Angeles, and Kida had been busy running buzzy restaurants, including Hinoki & The Bird in Century City. He was very close to opening “a California take on an izakaya” in Hollywood. Then everything just stopped. After some respi...
Source: msn.com