Runyon is proud to share a recent article from Food & Wine that highlights the diverse, creative community of chefs emerging at ROW DTLA.
ROW DTLA’s unwavering commitment to finding independent retailers and boutiques from around the world has fostered “a significant community that’s built around shared values,” says Food & Wine. The article highlights Chad Robertson & Bill Chait of Tartine, Nick Erven of Rappahannock Oyster Bar, Ria Dolly Barbosa of Paramount Coffee Project, and Brandon Go of Hayato on how each of their concepts bring something individual and special to ROW.
Food & Wine remarks, “It’s rare, indeed, to see this combination of real estate, capital, creativity, and only-in-L.A. culinary talent.”
Please see the full article at the following link:
FOOD & WINE ARTICLE