Los Angeles isn’t just having a Spanish moment anymore: It’s practically an explosion (via eaterla)
are both less than a year old, and while they play to a decidedly more local audience, each has drawn a crowd.
Feldmeier has been cooking Spanish food for years, most notably at the first iteration of the restaurant Bar Moruno back in 2014. That Original Farmers Market project, though heralded at the time,, but it hasn’t stopped Feldmeier from continuing to think about the flavors of the Iberian peninsula. And he’s not alone.
“It’s so beyond time for Spanish food to have a larger foothold here,” says Feldmeier. “It’s delicious and rustic and a little bit country, and it can also be incredibly fancy.”
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