Who To Know

Kris Yenbamroong, Chef/Owner of Night+Market in LA

By Jeannette Park | January 10, 2014

Photo Courtesy of Kris Yenbamroong
Photo Courtesy of Kris Yenbamroong

Photo Courtesy of Kris Yenbamroong

For Kris Yenbamroong, following in the family business was easy. Convincing his parents of his restaurant concept was not.

The 31-year-old chef grew up helping out at Talésai, the restaurant his parents have owned and operated on L.A.’s Sunset Boulevard for the last 20 years. Proving the apple doesn’t fall far from the tree, Kris’s father, Vilai, started the restaurant because he felt his mother made the best Thai food he had ever tasted. Which is pretty much how Kris decided to start Night+Market, located through a set of velvet curtains at the back of Talésai. Read More

What To Eat And Drink

LA List: Sticky Rice at Grand Central Market

By Marcus Samuelsson | September 19, 2013

Photo courtesy of Sticky Rice
Photo courtesy of Sticky Rice

Photo courtesy of Sticky Rice

Tucked away in Stall C-4-5 of L.A.’s iconic Grand Central Market, the 4-month old Sticky Rice stands out among the pupusa, ceviche and tacos stands that litter the food court. The Thai takeaway spot is one of the first tenants of this new class of vendors that are bringing brought in to modernize the offerings at Grand Central Market, which has occupied the space on Broadway in Downtown Los Angeles since 1917. Owner David Tewasart, who also owns Soi 7 and Spirit House, wanted to open a spot that highlighted the food he ate in the kitchen, instead of the dishes that were offered on Americanized menus to guests. Read More

What To Eat And Drink

Uncle Boons

By Marcus Samuelsson | August 29, 2013

Uncle Boons
Photo courtesy of Uncle Boons

Photo Courtesy of Uncle Boons

Like so many things that happen in New York, Uncle Boons came onto the food scene with a bang. Owners Matt Danzer and Ann Redding (who also happen to be married) met while cooking at Per Se and decided to open this Thai spot tucked away in New York’s SoHo neighborhood. Moving away from traditional takes on pad se ew and mee krob, the latter gets a dose of spicy sweetbreads while curries have additions like sour orange and crispy duck thigh (gaeng som). Beer slushies and a decent wine list are available to help temper the heat of the spicy roasted chicken salad (yum kai hua pli), and the crab fried rice (kao pat pu) and grilled head on prawns (koong) are not to be missed. If there’s room, you have to try the fresh coconut ice cream sundae. Read More


Featured Recipe

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Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger