The Tamale Curator: John Sedlar Keeps Cooking
Anne FishbeinJohn Sedlar at Rivera
Since John Sedlar closed Playa early last month, he has hardly been taking time off. He's been busy running Rivera, planting Playa's rooftop garden -- which will stay as the restaurant changes names and concepts and chefs -- and planning an upcoming trip to Paris. He's also been working on his longtime food history project, the Museum Tamal, which is currently housed in a temporary location downtown and which will be opening to the public next year.
It's this museum that Sedlar will be focusing on even more than usual, now that he has just the one restaurant to run. For more about TM26, as the project is now called, as well as his restaurants, both past and present, and why the chef is taking off for France, read today's feature food story.
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