Top Shelf

On this episode of Top Shelf, Adam and Hop sit down with founder and owner of Dos Chinos, Hop Phan. We talk about where the name comes from, Hops background, starting a food truck, picking the right Mexican/Asian fusions, the stoner community, creating unique salsas, catering and Sit Low Pho. We then discuss the delicious food we sampled, including the Stoner Fries, Hollywood Chicken Burrito, and the ThaiChata.

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On this episode of Top Shelf, Adam and Katie sit down with founder and owner of Love Baked Wings, Mike Shand. We talk about Mike’s background in cooking, being a private chef for Beyonce and Jay-Z, catering events, cooking without the use of freezers, fryers or microwaves, being environmentally conscious, the difference between drumsticks, drumettes, and wings, and volunteering at LA Kitchen. We then discuss the delicious food we sampled, including Potato Wedges, Carrot Fries, Pickled Cucumbers, Garlic Parm & Rosemary, Spicy BBQ, and Ranch Rub Wings, Sesame Ginger and Burning Jerk Drumsticks, and the LBW Infamous Boneless Strips.

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On this episode of Top Shelf, Adam and Katie sit down with founder and owner of Barcito, Andrea Borgen. We talk about Andrea’s background at the Hillstone Restaurant Group, the inspiration for her Argentine Cocktail Bar, hosting events, being friendly in the community, the group menu, food selection, cocktails on tap, moving to a gratuity free model, and the churros. We then discuss the delicious food we sampled, including the Ensalada Mixta, Artichoke Tartine, Ñoquis, Milanesa, Cordero, and the cream filled Churros. Make sure to join the Apertivo Hour that is on now daily from 5-7pm.

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Adam and Recks sit down with Executive Chef Lior and Robert of Bacaro LA. We discuss becoming a Master Chef, their amazing food, choosing wines, the intimate atmosphere, creating the menu, vegan food, experimenting with new dishes and Monday Happy hour.

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Adam and Recks sit down with Executive Chef Lior and Robert of Bacaro LA. We discuss becoming a Master Chef, their amazing food, choosing wines, the intimate atmosphere, creating the menu, vegan food, experimenting with new dishes and Monday Happy hour. Website • Facebook • Yelp • Twitter

Adam and Recks sit down with Joseph Pitruzzelli of Wurstkuche. We discuss the proper pronunciation, their beginnings and fast growth, choosing the sausages, how sausage is made, toppings, Austin Blues, Duck and Bacon with Jalepenos, dipping sauces, the beer selection, gourmet sodas, vegetarian options and knowing your product.

Website • Facebook • Yelp

Adam and Recks sit down with Joseph Pitruzzelli of Wurstkuche. We discuss the proper pronunciation, their beginnings and fast growth, choosing the sausages, how sausage is made, toppings, Austin Blues, Duck and Bacon with Jalepenos, dipping sauces, the beer selection, gourmet sodas, vegetarian options and knowing your product. Website • Facebook • Yelp

Adam and Recks sit down with Edgar P. of the 3Twenty Wine Lounge. We discuss the wine palette, exploring higher end wines, customizing the menu, being a destination, locally sourced food, sampling wines, Yelp and their comfortable atmosphere.

Website • Facebook • Yelp • Twitter

Adam and Recks sit down with Edgar P. of the 3Twenty Wine Lounge. We discuss the wine palette, exploring higher end wines, customizing the menu, being a destination, locally sourced food, sampling wines, Yelp and their comfortable atmosphere. Website • Facebook • Yelp • Twitter

Adam and Recks sit down with Sol and Dan of La Cuevita in Highland Park. We discuss La Cuevitas remodel, Mezcal, Tequila, happy hour, Taco Tuesday, their specialty drinks, Tequila and Mezcal flights, alternatives to the name brands, Bat World Sanctuary and the rustic decor.

LaCuevitaBar.com • Facebook Page • Bat World Santuary