The Line

Jessica Koslow is the chef and owner of Sqirl in Los Angeles. Jessica started her career in pastry at the James Beard award-winning restaurant, Bacchanalia, in Atlanta, Georgia. In 2011, she returned to Los Angeles and started Sqirl – a breakfast and lunch cafe in tune with the seasons not only through daily dishes, but also through her line of preserves.

In 2014, she was named Eater LA’s Chef of the Year, and her first cookbook, Everything I Want To Eat, was nominated for a James Beard Award.

Sqirl currently sits on Eater's 2016 list of the 38 Essential Restaurants in America. Koslow is busy with her new restaurant, Tel, which will open in the fall of this year.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Line, host Eli Sussman is joined in the studio by Ali LaRaia, the co-founder and executive chef of The Sosta.

Growing up in restaurants, Ali developed a love and understanding of the business from an early age. In 2011, Ali started Marianberry Cookies, an E-commerce brand selling a full line of all-natural cookies, that were nationally distributed after just 6 months.

Later that year, Ali took her love of Italian cuisine and began to travel through Italy to experience its regions, understand its ingredients and enhance her love and understanding of Italian cuisine through taste. Traveling through Italy, Ali created the base for what has become The Sosta.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Growing up northwest of Los Angeles in Ventura County, surrounded by agriculture, Jessica Largey developed an appreciation for farming and sustainability alongside her love of cooking, ultimately leading her to work at regional farmers’ markets and visiting local farms. She is the Executive Chef of SIMONE, which opens in December in the emerging Arts District of downtown L.A., offering an a la carte menu of seasonal California fare.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.” After graduating he received his first post in the kitchen as chef to the Admiral in the French Navy. Following this position he worked at several restaurants in France and then traveled

Laurent is currently the Executive Chef and Partner in the BLT ("Bistro Laurent Tourondel") Restaurant Group, which has more than six restaurants in the United States and Puerto Rico: BLT Steak, BLT Prime, BLT Fish, BLT Fish Shack, BLT Burger, and BLT Market.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Noah Arenstein is a lawyer, cook, writer, and event planner based in Brooklyn, NY. Noah is the owner of El Atoradero Brooklyn and Madre Mezcaleria in Prospect Heights and Taqueria El Atoradero in Gowanus. He also co-founded Real Cheap Eats, which sought out the best food under $10 in NYC, and has written for Serious Eats, Saveur and Thrillist.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Line, host Eli Sussman is joined in the studio by Hugh Mangum, co-founder and pit master of Mighty Quinn’s Barbeque.

Initially a passion project inspired by Mangum’s late father, Mighty Quinn’s Barbeque (named after Mangum’s eldest son) defines a distinct brand of New York-style barbeque that slots neatly into the fast-casual industry. Partnering with Christos Gourmos and stepbrother Micha Magid, Mangum grew the business far beyond its humble start at the Smorgasburg food market in Williamsburg, Brooklyn by launching the brand’s flagship eatery in Manhattan’s East Village in 2012.

In addition to his barbeque prowess, many know Mangum from his appearances on Cook Like an Iron Chef with Michael Symon, Unique Eats, and Beat Bobby Flay. He also won Chopped, and appeared in the critically acclaimed movie, Julie & Julia.

The Line is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

David Massoni brings more than twenty years of restaurant experience to the Three Kings Restaurant Group. He started at the age of fifteen working in his parents’ Zagat rated and Wine Spectator award-winning hotel and restaurant, the Imperial Hotel, on Maryland’s Eastern Shore.

This year, the Three Kings Restaurant Group made their first foray into Manhattan, with the openings of Massoni, Barlo and The Heights, all within the ARLO NoMad Hotel. They also added on another Brooklyn outpost, with the opening of Atlantic Social Club, across from the Barclays Center, and have plans to plant their seed in Chinatown this summer, with the openings of The Crown, Rice & Gold and Green Lady, all within the new Hotel 50 Bowery.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A graduate of the Culinary Institute of America, Scott Conant broke out onto the restaurant scene in his twenties, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, which earned glowing reviews under his leadership. Conant officially put his name on the map when he opened the beloved L’Impero in 2002. It garnered a three-star review from The New York Times, the title of “Best New Restaurant” from the James Beard Foundation and praise from top publications such as Gourmet and Food & Wine, which named Conant one of America’s Best New Chefs in 2004.

Following the success of L’Impero, Conant has opened restaurants in Las Vegas, Miami, Phoenix, Los Angeles, and New York. He has appeared on the Today Show, The Chew, CBS’ The Talk, and Good Morning America, and is a regular judge on Chopped. He has also published three cookbooks: New Italian Cooking, Bold Italian, and The Scarpetta Cookbook.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tracy Chang’s love for the restaurant industry began at an early age at her grandmother’s Japanese restaurant in Cambridge. Her grandmother, Chin-Fun Shiue, immigrated to Boston in the 1980’s and decided to open not only one restaurant, but several. At an early age, Tracy observed her grandmother’s hard work and leadership that created opportunities for other immigrants.

Fast forward to today, and Tracy is excited to feed the Cambridge community and continue her grandmother’s legacy at her own restaurant, PAGU.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Andrew Tarlow owns and operates several businesses in Brooklyn, including Diner, Marlow & Daughters, She Wolf, Roman’s, Reynard, and the bar Achilles Heel. Many media outlets have anointed him as being responsible for shaping the modern Brooklyn dining scene. He owns Marlow Home Goods, which is run by his wife, and also runs Diner's Journal, a quarterly print publication.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.