Jan 24, 2021
Brittney Valles owner of Guerrilla Tacos and Biggies Burgers LA stops by to talk about the RE:Her event going on now till January 30th.
Brittney was convinced she was going to be a lawyer but once she started working in the hospitality industry she fell in love. I love hosting parties, and being in this industry is like being able to have a party every single night , said Valles.
You can listen to the full interview below
Brittney started working for Chef Walter Manzke at Petty Cash Taqueria in 2014 as a host, and within a month was promoted to Office Manager. When Petty Cash began to open its second location, she had the opportunity to witness opening a restaurant. Brittney began to be loaned out to other restaurants to help them set-up their administrative procedures. In 2015, she graduated from college and worked with Chef Wes and Guerrilla Tacos part-time. By 2016, she left Petty Cash and was working with Guerrilla Tacos full-time. During her time with Gu
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A takeout window seems an apt location to begin thinking through some of the Los Angeles restaurants that managed not only to open in 2020, but also to enrich the city’s culture with creative achievement and personal narrative. This carryout setup operates from the quiet interior courtyard of Chinatown’s Mandarin Plaza, its mustard-colored façade embellished with a lone ribbon of red neon. Out of its sliding-glass panes appear outlandish sandwiches devised by one of the city’s defining chefs.
Wes Avila, the creator of Guerrilla Tacos, opened
Angry Egret Dinette in late October. One of his early imaginings was the Mookie Melt, a bucking bull on a bolillo roll that charged wildly and deliciously in all directions.
When Wes Avila formally stepped away from his iconic flagship taqueria Guerrilla Tacos in early August, it seemed to trigger a wave of surprised alarm in local food circles.Â
In an Instagram post this summer announcing his departure, Avila noted, âNow, I have decided to step down as executive chef. I am looking forward to the ability to spend more time with my family.â
His departure from his Arts District outpost seemed to draw more attention than his quiet return to DTLAâthis time in Chinatownâwith Angry Egret Dinette in late October.Â
Located in the inner courtyard of Mandarin Plaza, the new concept offers a limited menu of breakfast items and sandwiches. Like his now-fabled tacos, the new menu creations at Angry Egret all reflect Avilaâs interest in bringing his sophisticated, classically trained palate and techniques for humble dishes and ingredients.
Classic steakhouse fare at the Finishing Gourmet
Former Four Seasons chef and Bocuse d’Or head coach Robert Sulatycky and entrepreneur Paul Abramowitz recently launched a luxe delivery service that aims to re-create the fine dining steakhouse experience at home. Vacuum-sealed dry-aged ribeyes arrive seasoned and par-cooked; customers are tasked with searing them for a minute or two on a hot pan using the equipment provided, including tongs, a silicone brush, searing oil, herbs, finishing salt and a custom steak knife. Sides such as tortellini mac and cheese and jumbo shrimp cocktails arrive neatly garnished and plated in glass jars or ceramic bowls. Even the crème brûlée comes with a portable blowtorch for caramelizing the turbinado sugar on top. This experience isn’t exactly cheap, however entrées start around $70, plus a $30 delivery charge.