Show 349, November 30, 2019: Executive Chef John Taube, The Hoxton DTLA Part One

John Taube of Sibling Rival at the Hoxton DTLANewly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton with sister properties in Williamsburg, Portland, Chicago and International (London, Amsterdam and Paris.) Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone.

Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant with an open kitchen located on the ground floor and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar (daily Happy Hour specials) adjacent to the pool. Coming in 2020 is a Japanese concept located in the basement with a distinct bar program.

All rooms are cleverly designed to make the most of the space, and all come with the same Hox Perks including free fast WiFi, free daily calls to anywhere in the world, coffee, tea, water and milk, and a light breakfast bag delivered to your room.

We’ll meet Executive Chef John Taube, who oversees the ample, in-house culinary portfolio.

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Show 143, October 24, 2015: Co-Host Chef Andrew Gruel, Slapfish

Andrew GruelOur regular Guest Host, Chef Andrew Gruel of Slapfish, has been on the road. We’ll hear about his Pop-Up Dinner series in Williamsburg, Brooklyn and other news of note .

Chef Andrew was just in Williamsburg, Brooklyn doing three-seatings at Loosie’s Kitchen for his “One Night (Fish) Stand, Water–to-Table, five-course prix-fix sustainable seafood menu. Locally sourced seafood was on the menu and used in his signature lobster burger and an “ultimate” fish taco with Montauk tilefish.

Chef Andrew also weighs-in on Union Square Hospitality Group’s innovative plan to eliminate tipping in all of their 13 high-profile New York restaurants. The goal is to create a fair wage system for all employees including the back-of-the-house folks who don’t ever share in the gratuities.

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