"I was like, 'That sounds good, sounds healthy,'"
"'Let me see what it is.'"
"I'm like, 'Oh, a burger? What is this place?'"
"A lot of my friends are either vegan or pescatarian, or have some kind of allergy. It's like no one can agree on any one place, right?"
Local Kitchens operates five distinct menus created by partnering chefs while a single on-site team prepares all dishes from scratch in a ghost-kitchen style. Diners browse the five menus on screens, mix and match items from different chefs, and receive all dishes delivered simultaneously to the table on white ceramic plates. The format blends restaurant-style table service with food-hall variety and fast-casual convenience, allowing on-site dining rather than takeout-only. Menus include Vietnamese, Mediterranean, and a Sonoran-style Mexican menu from Rick MartÃnez, and signage highlights items like an Oklahoma onion burger. The concept accommodates diverse diets, appealing to vegan, pescatarian, and allergy-conscious customers.
Read at Los Angeles Times
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