Food at Arroyo Seco Weekend
Chefs and restaurants bringing you signature items to enjoy while picnicking in the Arroyo.
Barrel & Ashes
Broken Spanish follows the evolution of its chef, Ray Garcia. An amalgamation of the classically trained chef, born and raised in Los Angeles, with the powerful influence of a Latin upbringing. Drawing inspiration and flavors from a diverse community, Broken Spanish offers an experience that is unique, characteristic, and beautiful.
Dog Haus makes gourmet dogs, sausages and burgers that explode with flavor in your mouth. Our food brings people back for more and has spawned a national following among foodies and critics alike.
Fritzi Coop, is the cult chicken shack by Chef Neal Fraser in the Arts District that is ready to curb any chicken craving with Chicken 3 Ways (Classic Buttermilk Fried, Naked Fried and Rotisserie), all of which are brined for 24 hours before being dipped in batter, fried in aromatics or rotisserie.
LocoL is about real fast food made with the ideology heart and science of a chef.
Chef Daniel Humm and Will Guidara's The NoMad Food Truck roves through the streets of Los Angeles serving Humm Dogs, Chicken Burgers, Milk & Honey Soft Serve and more -- all gearing up for the opening of The NoMad in Downtown LA this fall. You can keep tabs on upcoming collaborations and the truck's location by following us on Instagram @nomadtruck.
Vegetarian · Vegan
Ramen Hood is a vegan ramen shop located in Downtown LA's historic Grand Central Market. Our food is one hundred percent vegan.
Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by Neal Fraser, Amy Knoll Fraser, and their partners. Chef Neal Fraser’s modern American cuisine is refined yet approachable and highlights the multi-cultural influences of his native city – Los Angeles.
République, located in mid-city, is owned by Chef Walter Manzke and Chef Margarita Manzke. Centered in the heart of Los Angeles, the classic building in which it resides was originally erected in 1929 by Charlie Chaplin, and later transformed into the iconic La Brea Bakery and Campanile Restaurant. République builds on this storied past, offering a gastronomic environment imbued with history and grandeur. The space features a casual bar and bistro in the front with a more formal dining area located in the rear, serving a French-inspired menu created daily by our Chefs.
Rose Cafe is an iconic restaurant in the heart of Venice, serving locals and travelers alike since 1979. Now, 36 years later, chef Jason Neroni has kept the roots of the Rose that the community knows and loves, while introducing his seasonal, globally influenced cuisine.
At Sotto, Chef Steve Samson is dedicated to serving delicious, soulful dishes inspired by the flavors of Southern Italy - from wood-fired Neapolitan pizza, house made pastas and market produce antipasti to wood grilled meats and fish.
Following the success of their widely renowned pop-up, chef/founder Jeffrey Lunak and partner Mark Stone, formerly of "Iron Chef" Masaharu Morimoto's team - along with designer Thomas Schoos - Sumo Dog opened their first brick and mortar location in the heart of LA's historic Koreatown. With Lunak's seasoned culinary pedigree, coupled with Stone's strategy development, against Schoos' poignant artistic vision, the Sumo Dog team aims to redefine the American classic hot dog, using Asian-inspired flavors and ingredients to create a unique dining experience.
Sweetfin is a healthful, chef-driven (Chef Dakota Weiss), California inspired poké concept that uses local produce, sustainable fish, and innovative ingredients. Their “Pole to Bowl” philosophy of sourcing the highest quality and most sustainable raw fish available extends into all areas of their offerings from their produce to their sauces.
Tikifish is a chef driven seafood concept by Chef Wonny Lee that focuses on introducing bright coastal flavors to the city with a touch of Classic Japanese.
Chef Bruce Kalman and Marie Petula partnered to open UNION, a 50-seat restaurant and bar featuring a deeply personal, seasonally Californian interpretation of Northern Italian cuisine. They have created an intimate neighborhood restaurant that brings the farmer and guest together to celebrate the simplicity of ingredients and delight of a meal with friends.
At WOLF, Chef Marcel pays tribute to the food by preparing it with care and consideration with a rustic yet refined touch. The farm fresh approach to cooking by utilizing every possible edible part of the product, from seed to stalk, very much like a Wolf would do for a meal.