Owner of Night + Market and Night + Market Song in Los Angeles.
I grew up in my parents’ restaurant, Talésai, where my grandmother was the chef. It was the first mainstream Thai restaurant in L.A. I took it over when I was 25 and nearly put it out of business before my father came out of retirement and helped me correct the course. Then, when I was 28, I turned a former dry cleaner next to the restaurant into my own place, Night + Market. Three years later I opened a second location in Silver Lake. I sat down with my dad, Prakas, 67, to reflect on our family’s three generations of California Thai cooking…
Kris: What motivated you to open Talésai?
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Denne historien er fra March 2017-utgaven av Bon Appétit.
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The Bargaining Table
To face her toughest critic, chef Michelle Bernstein of Miami's Cafe La Trova empowers her kid with choice
Into the Woods
The only thing standing between me and a perfectly executed faux sick day was...a cake
Built to Last
California design studio Commune outlines sustainable strategies for kitchens
In the Limelight
At Este in Austin, pastry chef Derrick Flynn's Oaxacan crema semifreddo is like a Key lime pie that went on vacation to the Mexican coast
VEGAN FOR EVERYONE
This one's for the vegans, and the sometimes vegans, and the never vegans, and anyone who wants a fast, filling, and delicious weeknight dinner that also happens to be vegan
Trash Talking
At Shuggie's in San Francisco, everything is garbage and that's a good thing
DIGGING AT THE ROOTS
In her latest book, Ever-Green Vietnamese, beloved teacher and food writer Andrea Nguyen takes a closer look at the plant-centric origins of her culinary heritage
DO YOU KNOW YOUR WATER FOOTPRINT?
You’ve heard of a carbon footprint. But hinking about its lesser-known counterpart is becoming ever more urgent
Take It Slow
For Pierce Abernathy and environmental art collective Aerthship, mindful eating is a way of life
Soufflé for Seder
Claire Ptak, owner of London bakery Violet, makes a lofty molten chocolate cloud that's kosher for Passover
