REPRESENT: A Healthy Menu for LA’s Cultural Melting Pot

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Our menu is just like LA: multi-cultural, fresh, and full of flavor. In this city you can jump from neighborhood to neighborhood and find food from all over the world, but at Everytable we cover it all in one place. From Jamaican Jerk Chicken, to Vietnamese Chicken Salad, to Smoked Salmon Bibimbap, or our brand new Roasted Pork Al Pastor, it’s the inclusivity of these vibrant recipes, and the diverse people and traditions that they include that makes our menu one-of-a-kind.

A Q&A with Chef Johnny Yoo:

What has been your inspiration when coming up with Everytable recipes? Where do you find your inspo?

I'm deeply inspired by the different communities that make up our city. Specifically, I'm motivated by the working class communities and all of the incredible cultures and backgrounds of Los Angeles.

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Why is representing many cultures on the menu important?

Our main mission and goal is to provide healthy and delicious food for all people. To live that out we have to appeal to our demographic in LA, which is a wide range of immigrants from beautifully different backgrounds. We want to build a reference point within our food for our customers because this is an important part of making healthy food feel accessible. Seeing flavors you know and love allows people to be open to trying nutritious food.

We want to build a reference point within our food for our customers because this is an important part of making healthy food feel accessible.
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Which is your favorite bowl(s)?

I always love the Vietnamese Chicken Salad and the Chicken Tinga. They're the kind of comforting dishes that feel like my mom or grandma made them. Being Asian-American I have a lot of understanding and appreciation for the Asian food profiles. I like the sharp, spicy, bright flavors and growing up in LA I especially have an appreciation for Latin flavors. They feel like home.

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When you put a new bowl on the menu are you looking to stay true to classic recipes or try a new spin?

A lot of the inspiration for these dishes are from the classic, tried and true, recipes found within in our communities. What we do is incorporate those flavor profiles to create a similar dish using nutrient-dense ingredients. There’s nothing fried, no refined grains, no artificial colors, preservatives or flavorings.

ABOUT CHEF JOHNNY YOO

  A native of Los Angeles, Johnny Yoo brings exotic flavors and a deep understanding of the LA dining scene to the Everytable menu as Culinary Director. Chef Yoo’s interest in food began during his time living in Hawaii and experiencing the cuisine--so much so that when he returned to LA, he enrolled in culinary school. He began his career at Koi under Chef Rodelio Aglibot and spent the following 15 years in pursuit of honing his knowledge, skills, and experience in the kitchens of renowned chefs including David Myers (Sona), Brendan Collins (Melisse), Christopher Eme (Ortolan) and Roy Choi (A-Frame). His Favorite Food: Haagen-Dazs Cookies and Cream Ice Cream.

A native of Los Angeles, Johnny Yoo brings exotic flavors and a deep understanding of the LA dining scene to the Everytable menu as Culinary Director. Chef Yoo’s interest in food began during his time living in Hawaii and experiencing the cuisine--so much so that when he returned to LA, he enrolled in culinary school. He began his career at Koi under Chef Rodelio Aglibot and spent the following 15 years in pursuit of honing his knowledge, skills, and experience in the kitchens of renowned chefs including David Myers (Sona), Brendan Collins (Melisse), Christopher Eme (Ortolan) and Roy Choi (A-Frame). His Favorite Food: Haagen-Dazs Cookies and Cream Ice Cream.