Seven fantastic takeout startups that claim their place in L.A.’s dining universe

At the end of May, it looked for a moment as if Los Angeles dining was slowly inching back to what passes for normal in 2020 — restaurants and bars with spaced tables, customers required to wear masks until their food and drinks arrived.

“When you’re in the restaurant business, you have to be almost insane in your passion for it,” said Phert Em, who recently transformed her Cambodian pop-up Khemla into a delivery service. “Starting something like this right now is a way to reinvent yourself, to express how you want to live your life and to answer the question, ‘What’s the next step?’”

Holmes will soon be moving her operations to Crafted Kitchen, a shared-use space in the Arts District, where she’ll offer rotis and patties for curbside pickup. A recent New York Times article on Juneteenth featured Bell’s annual celebration meal ; Bell reminds me that Osorio is planning his own feast to commemorate Peru’s Independence Day on July 28.Menus change weekly; order by Wednesday morning for deliveries on Fridays and Saturdays. Delivery only.Scott Chacon and Tad Weyland, both freelance chefs, met on a job last year and realized they lived in the same Los Feliz apartment complex.

Dinner for two costs $95. Chacon and Weyland deliver to homes every Tuesday; order by direct-messaging Chacon on Instagram.Khemla began as a pre-COVID-19 pop-up collaboration between two of Josef Centeno’s staff: Phert Em, who was general manager of Bar Amá and who drew from her Cambodian heritage to create Khemla’s menus, and Mikey David, a sommelier at Orsa & Winston.

When the pandemic derailed her momentum, she responded by crafting jeweled sushi dishes for takeout and wound up creating a far larger audience for her talents. She began offering takeout via menus she posted on Instagram.

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