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 respite and reflection, Kida knew he had to start pinching gyoza. “I kind of fall back on childhood com...
Source: msn.com