This week our host, L.A. Weekly publisher Brian Calle, welcomes Chef Tony Nguyen from Crustacean Beverly Hills alongside L.A. Weekly Food Editor Michele Stueven to sip a bespoke summer cocktail and dish on insider restaurant secrets. 

crustacean garlic 5x7 noodles crab 004a0301 412216

Crustacean’s signature garlic noodles with dungeness crab. Photo by Carl Larsen.

In preparation for a fun food talk, Chef Tony tries his hand at making a homemade drink with boozy watermelon. Listen as Michele describes his final creation for tips on how to recreate it at home (Siberian vodka is key).  

Delighting tastebuds for 25 years, Crustacean Beverly Hills has recently undergone a renovation. Part of this remodel includes a new invitation-only restaurant upstairs, Da Lat Rose. A closely guarded secret in the restaurant community, not much is known about this highly anticipated eatery. Luckily for us, Chef Tony lets our hosts in on some secrets that the rest of L.A. is dying to know. Tune in to hear the buzz and official opening date, as today’s podcast is one of the first times the chef has spoken about it. 

Learn more about our fascinating and talented guest as Chef Tony shares how he became a chef and his relationship with the owner of Crustacean and Da Lat Rose. A pioneer of the high-end Vietnamese culinary movement, our guest tells us all about the struggles and successes of breaking into the daunting L.A. food scene. 

Curious about what celebrities are really like? The group talks celebrity sightings, who you may bump into when dining at Crustacean, and how high-profile guests actually tip.

Chef Tony Nguyen joins L.A. Weekly publisher Brian Calle and L.A. Weekly Food Editor Michele Stueven for an insightful conversation about the realities of the restaurant business and to give us the inside scoop on the exclusive Da Lat Rose. 

Listen to the podcast here.

Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.