Q & A with Ari Rosenson, Chef de Cuisine at Cut, Part 2: L.A.'s Evolving Steakhouse Culture, Scoring Product + Expanding Cut | Page 2 | Squid Ink | Los Angeles | Los Angeles News and Events | LA Weekly
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Q & A with Ari Rosenson, Chef de Cuisine at Cut, Part 2: L.A.'s Evolving Steakhouse Culture, Scoring Product + Expanding Cut

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Thu, May 6, 2010 at 9:00 AM

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SI: How did growing up in L.A. influence your world view about cooking?

AR: There's so many places to go. All the little holes in the wall are the best places to eat. As a teen I'd just go to Thai Town and go to wherever was open late, and order whatever I could pronounce.

SI: What other restaurants do you like in L.A. when you do have free time to eat out?

AR: It's a broad spectrum. I can go to a taco truck and be happy. The Galley in Santa Monica is one of my guilty pleasures. Mozza, the Osteria, I really think they do a great job. The Hungry Cat always makes the top 5. It's a good hang out. Nothing better. Great drinks. Cold beer. Oysters, clams.

SI: What do you specifically have to look forward to?

AR: All the Cuts we open I'm in charge of. We open Cut Singapore in a couple of months, and more to come.

SI: What are you going to do for your mom for this Mother's Day?

AR: I think we're going to light up the grill and grill some chicken, keep it simple and nice.

SI: So there's no sort of tradition after she helped you get started?

AR: Not for Mother's Day. The big holiday for us is Thanksgiving. I buy all my vegetables from the farmers' market, and bring them over. I wake up at 5:00 in the morning and I bust out a big meal. My mom stresses out, though. She's just now thinking that I know how to cook. It used to turn into fight; she'd always look over my shoulder to see what I was going and tell me yes or no. Now she's released the kitchen to me. Although she's concerned because I'm used to a professional kitchen so I'll be stacking pots on the stove. I end up ruining her kitchen.

SI: Well, I'm sure your family gets a great meal out of it.

AR: Very true.

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