Mall food used to be a means to an end: mere fodder to fuel one's shopping. Now it is an end in itself, with malls offering up some of the finest food in town, notes the Los Angeles Times, which takes its readers on a culinary tour of the area’s shopping centers.
Jonathan Waxman The chef behind New York City's Barbuto restaurant will be opening a restaurant at Westfield Century City next year
Such chefs as Dominique Ansel (creator of the Cronut combination croissant-doughnut pastry) and Alvin Cailan (founder of the Eggslut restaurant chain) have set up shop in Los Angeles–area malls, housed by such landlords as Caruso and Westfield, as has Taiwanese dumpling restaurant Din Tai Fung.
“All in all, this makes for a stellar location where I'm greatly looking forward to feeding folks in L.A. again”
Beverly Center, which recently underwent a $500 million refurbishment, boasts an Easy’s, by Jeremy Fall, and is also set to have a new food hall next year called The Street, containing several top restaurants, all of them under the oversight of Michelin-star-quality chefs.
Westfield’s Century City, which already has a three-story Eataly, will open a restaurant next year from chef Jonathan Waxman, the creative force behind New York City's Barbuto. "All in all," Waxman said in a statement last year, "this makes for a stellar location where I'm greatly looking forward to feeding folks in L.A. again."
By Edmund Mander
Director, Editor-In-Chief/SCT
