Andrew Zimmern creates a menu inspired by his travels for a hungry dinner crowd in LA. He'll be working and eating as he shops for the unique ingredients that he'll be serving at his one-night-only pop-up ...Go to Episode
Andrew begins shopping for some of the food for his pop-up restaurant. He begins at Lindy & Grundy’s, a butcher shop where he gets a lesson in how they make their famous pig face bacon.
801 N Fairfax Ave Suite 105, Los Angeles, CA 90046
Andrew and chef Michael Voltaggio go shopping for fresh seafood at IMP, a warehouse that gets fresh inventory every day from both local fishing boats and shipments flown in from around the world.
500 E 7th St, Los Angeles, CA 90014
Chef Michael Voltaggio brings Andrew to his restaurant, Ink, where he creates a special meal.
8360 Melrose Ave, Los Angeles, CA 90069
Andrew drops by the downtown eatery Animal for some tasting and inside tips from the owners on running an LA restaurant.
435 N Fairfax Ave, Los Angeles, CA 90069
Andrew seeks out some advice from chef Ludo Lefebvre, who’s considered a founding father of the pop-up restaurant concept. Andrew stops by Ludo’s food truck for a chat … and some lunch!
6450 Sunset Blvd, Hollywood, CA 90028
Location of Andrew's one night only restaurant. Andrew served grilled Spanish octopus with pig face bacon, frisee and mustard vinaigrette, sea urchin, pickled vegetables and more.
Royal/T 8910 Washington Blvd, Culver City, CA 90232
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