Tons of Los Angeles bars and restaurants are running various deals that make light of the economic downturn, and we can get behind that. The cheeky discounts get pretty complicated, too, with algorithms and whatnot utilized in the name of savings: Luau and Il Sole now price their drinks according to daily changes in the Dow. It’s mathy. But a good number of chefs who traditionally do upscale are opening mid-range restaurants, changing their existing restaurants, or joining up with less expensive venues. That is to say, they’re making some permanent changes pretty much independent of the economy. Mid-range is hip, y’all.
All’Angelo, upscale since day one, has transformed from ristorante to trattoria. That just means cheaper food and no tablecloths. Could be worse. Wunderkind Andre Guerrero has turned his classic, fusiontastic Max into a bistro with beer. In this he’s much like Govind Armstrong, who has done fine dining in the past, but with 8 oz. is venturing into burgers and beers — with fancy ingredients, of course. Guerrero’s also signed on with the upcoming Boho, the new pizza/sandwich place soon to be appearing next to the Arclight theaters. And best of all, Walter Manzke, formerly of Bastide, is now head chef at Church & State, turning out the same quality food for about $100 less per plate. And he’s still gonna blow your culinary mind. The man makes tasty food. That’s the combo more restaurants are adopting: fine-dining chefs cooking good-quality nosh for the masses. It’s almost as if — gasp! — they want people to eat their food.