What does it take to make it as a restaurateur in LA? One chef is banking on a 200-square-foot 'ghost kitchen' and a decades-old family recipe.

• 01/26/2025, 12:26 PM
• businessinsider.com

Shelby Moore for BI

Noah Clark grew up eating California rolls, collard greens, and chicken katsu — a multiethnic cuisine that his Japanese American mother, Reiko Clark, and aunt, Maggie Antoine, developed in their hometown of Los Angeles.