Chef Larkin and his pal/business partner/life partner(?) Joshua McBride from the Soul Cajun spot, Larkin’s Joint in Eagle Rock, have just come up with what might be the most profitable business scheme known to the LA food industry. Ya that’s right, taco trucks got nothin’ on this.
Mac N’ Cheeza –a tiny 400 sq ft space in the ground level of the Chapman building – is about to make them a whole lot of coin for the following reasons…
1. There is no kitchen. They will prepare all of the pasta and toppings back at Larkin’s during their everyday prep work and send the leftovers on over in catering bins. This means no paying for a new stove or having to streamline ventilation through the building. This means a whole lot less of that god-awful health permitting. This means that when I get hungry over at the office, I can walk by skinny ass across the street and buy a huge tub of hot wing suffused mac and cheese, all to myself. For god sakes they are basically one step up from those guys you see selling magazines and shrink wrapped shoes out of what appears to be a building-front closet!
2. There are no booths. You know what that means? Order your food and get the hell out of my restaurant. This means that not only do they have a huge turnover rate, they don’t have to hire servers, either.
3. I know what you’re thinking, but how does the food stay warm all day? Well, they basically ripped off Quiznos and got one of those nifty toaster oven that passes your tin of carbs right on through. Perfect.
If this is all too confusing I’ll really lay it out there for you. Can you handle another list? Ok, good.
I.) You find the tiny little shop on the corner of Broadway and 8th.
II.) You walk in and assess the line situation. If the line is too long you suck it up and wait anyway.
III.) While unlike the little Mexican women behind the counter at Chipotle, these dudes are very friendly and will not yell at you if you are not adequately prepared, but if I’m there and you’re holding up the line, I’ll get my friends to beat you up. So figure out what you want.
IV.) Choose a size- baby mac, mama mac, daddy mac, or mac daddy.
V.) Choose a pasta: Traditional or Brown Rice (if you choose brown rice than you’re an idiot).
VI.) Choose your cheese
VII.) Choose from toppings like chorizo, bbq chicken, sausage or hotwing. They also have vegetables if you want to pretend to be healthy.
VIII.) Have a seat and wait as your noodles are warmed to crusty perfection.
IX.) Take your food, smile and thank the man that has given you this gift.
Mac n’ Cheeza Opens for Artwalk Tomorrow, so try not to eat all day and see if you can’t eat a Daddy Mac to yourself.
Hours: 11AM – 11PM Sunday through Thursday, and 11AM – 2AM Friday and Saturday.
Rating: Hero. Supper Hero. Vigilante. Villain. Nemesis. Arch Nemesis. Supper Villain.