Los Angeles, CA
Story - No. 2
As more strangers began to file in for dinner, the evening kicked off with Robin explaining how Little Meats came to be.
“When I was younger, I used to love to host. I was always the go-to guy amongst my group of friends when I would cook, and you know we just loved cooking. There was a certain point where my friends started coming to my dinners… and then my friends’ friends started coming together,” he explained. “We thought it was very interesting when our friends’ friends’ friends started wanting to come… the people that you don’t really have any type of link with.”
In its current set up, the Little Meats LA’ format is anywhere from 10-13 people who come together for an intimate dining experience. You sit on the couch, you hang out, you engage in some light chit-chat (as strangers do), and then you transition over to the table for an evening of Omakase (ōməˈkäsā).
“Omakase is, for lack of a better translation, chef’s choice,” Robin explains. “Little Meats is basically a canvas for cooks, chefs, and artisans to cook without apology and tell their story. Each one of the cooks and chefs all have different paths and different roads that they’re taking.”
At that point, it was becoming clear that Robin wasn’t just interested in disrupting the restaurant industry. This was an open rebellion against the increasingly impersonal relationships of those who cook and those who eat.
“[Omakase] is saying, “Hey, I trust you to spend the next 2-3 hours of my time for you to serve me your best,” he explained. In other words, it’s setting aside your picky habits and preconceptions, and trusting the chef–the one who’s spent their whole life practicing this craft–to be your culinary guide. It’s is the antithesis of have-it-your-way food culture.
Something about the experience of people coming together, cooking around a grill. It's very theatrical.
The Bromance With Chef Matt
After Robin kicked off his hosting duties, he introduced us to his close friend and the evening’s menu creator, Chef Matt Yuen.
“I remember our first bro date,” he said with a grin. “We were over at Grand Central Market in downtown to eat at Eggslut, and I asked “Who do you want to be? What’s your end goal?” And Chef Matt at the time responded with, “I want to be my own boss.”
Chef Matt added his side to the story. “It’s funny because nowadays, people find their significant others online. Things like Tinder,” he said. “I found Robin on Instagram. I saw a couple of postings of people having fun at dinner, and I wanted to be a part of it. It just seemed like such a fun culture.” He explained. “I sent him a DM, and a bromance ensued.”
Chef Matt continued, “The food that we had growing up was very similar, and our style of cooking and eating is very similar. We’re both first-generation Asian Americans here. Our parents are immigrants, and I think that’s something we connected on.”
Robin picked up where Matt left off. “My signature thing is if I’m very impressed by somebody’s food, I actually start throwing profanities at them, and so, the first time Matt ever cooked for me, I cussed him out.”
“Here [at Little Meats LA], we want to know people’s culinary identities. Food is a quick, simple way to explain somebody’s story,” said Robin. “I know that [Chef Matt] has plans to eventually open up his own restaurant, and I know that he’s using Little Meats LA as a creative outlet, ‘cause at the end of the day he’s an artist.”
As we moved deeper into the menu, Robin revealed earlier that week, he had challenged Chef Matt to connect as many pieces of his six-course menu in some way to the grill, and boy did Chef Matt rise to the occasion. The menu looked like this:
As we moved deeper into the menu, Robin revealed that earlier in the week, he had challenged Chef Matt to connect as many pieces of his six-course menu in some way to the grill, and boy did Chef rise to the occasion. The menu looked like this:
Course 1: Crispy Mochi (mochi started on the grill and wrapped with nori)
Course 2: Lobster Aguachile (with grilled lobster)
Course 3: Grilled Oyster Congee
Course 4: Grilled Octopus (featuring avocado smoked on the grill)
Course 5: Grilled Pork Jowl (pretty sure I heard Robin cuss a little during this one)
Course 6: Jujube cake (no connection to the grill, but holy crap was it good!)
As we eagerly awaited each new course, Robin paused to offer his perspective on grilling.
“A lot of times you have this idea about what grilling is, you know? And it’s a very American thing to do. A lot of times we associate it with just being protein. You know, some type of meat that has to be cooked over the grill,” he said. “Once you start understanding how a grill works and how to maintain it, it’s something that you can use every day. And multiple times throughout that day.”
“People cook pies. People cook different things that allow them to really experience using a grill, as not just purely for cooking steaks, burgers and hot dogs. It gives you opportunities for cooked vegetables. It allows you to bake if you really need it to… It gives you a lot of dry heat, which gives you a lot of amazing flavours.”
Each course had been meticulously planned and executed, which in retrospect, is no surprise. Robin is a sucker for the details: how much people eat, when they eat, how much they drink, the transition from course to course, the stories behind each bite – all of it deliberately planned to connect us more closely to our food. The music playing had to reflect the chef’s course progression. The two mesmerizing TVs were playing films selected by the chef. The texture of the plates, the typeface on the menu design, all chosen with intent.
By the time we made it through the 6th course and were convening back in the living room, each of us felt something had changed, as though we had been hanging out regularly.
Any awkwardness I felt initially had vanished. We were perfect strangers, pulled together by a shared experience, chef's choice, and the stories behind our food.
As we filed out one-by-one, it was night-and-day from when I walked through that door to silence. The music still playing. The film credits rolling. Past the koi pond. Through the gate. Still no traffic in sight.
Let’s be friends!
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