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MORE “Pico Boulevard plays host to the unglamorous bits of Los Angeles,” wrote the late great food critic Jonathan Gold. “It is at the center of entry-level capitalism in central Los Angeles, and one of the most vital food streets in the world.” Photo by Mike Schlitt.
Pico Boulevard just may be the hardest working street in Los Angeles. It doesn’t have the myth or glamour of Sunset Boulevard, but as the late food critic Jonathan Gold once wrote, “It is at the center of entry-level capitalism in central Los Angeles, and one of the most vital food streets in the world.”
Listen 25 min MORE “Pico Boulevard plays host to the unglamorous bits of Los Angeles,” wrote the late great food critic, Jonathan Gold. “It is at the center of entry-level capitalism in central Los Angeles, and one of the most vital food streets in the world.” Photo by Mike Schlitt.
Pico Boulevard may be the hardest working street in Los Angeles. Jonathan Gold called it “one of the most vital food streets in the world.” Today KCRW visits some of Gold’s favorite Boulevard eateries and finds the spirit of Pio Pico, the boulevard’s namesake, flourishing.
From this Episode:
Mascarel s bakery catered to a French enclave that was, by 1845, well established. Helene Demeestre traces it to 1827 when Louis Bouchet became the first French person to settle permanently in Los Angeles. In 1831, he married into a prominent, Californio (Mexican Californian) family, started a successful wine business, and now Bauchet St. meanders in a loop just north of the 101 and east of the L.A. river. It intersects with Vignes St., named not after Pierre, who brought Mascarel to California, but Pierre s brother Jean-Louis, a vintner also known as Don Luis del Aliso. Jean-Louis named his winery El Aliso after the giant sycamore, revered by the Tongva, that once stood just north of Commercial Street and south of the 101.
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