How Papa Cristo Reinvented Himself as a Social Media Sensation to Keep Business Cookin’

The 74-year-old Chrys Chrys has built a fan base far beyond the walls of his Pico Union Greek restaurant
Alex Scordelis • Los Angeles Magazine • April 17, 2020
For a certain slice of the city’s social media mavens, the must-follow Instagrammer isn’t a Gen Z influencer or witty comedian, it’s a 74-year-old with a bushy mustache who runs an authentic Greek market and dining hall on West Pico Boulevard....
The full article can be read on the Los Angeles Magazine website.

Related Articles

One Beard Papa's Closed; The Other One Still Going Strong

Edwin Goei • OC Weekly • November 17, 2008
When reader and friend of the blog, NP, tipped me off that Beard Papa's in Santa Ana's MainPlace Mall closed up, my heart sank. He writes, “the Beard Papa's in Main Place is now closed! Unless they moved somewhere I couldn't see… The location was...

Find the best chicken wings, plus a BBQ pop-up in Simi Valley

Jenn Harris • Los Angeles Times • January 30, 2023
I’ve probably spent hundreds of dollars on various 25- and 50-cent cups of sauce at restaurants over the last decade. Show me a condiment and I’ll show you a dozen things to put it on. The door of my refrigerator is a tightly packed mixed bag of...

The Stepson Also Rises the Sushi-Bar Stardom at Nana San

Edwin Goei • OC Weekly • September 17, 2009
The Stepson Also RisesAt Nana San, sushi chef Goro Sakurai carries on the family tradition with style, taste and precision More than any other type of business, sushi bars are about cultivated relationships. If you, gentle reader, are a...

Coronavirus shutdown dries up Oaxacan ingredients in L.A.

Patricia Escárcega • Los Angeles Times • May 1, 2020
Tuesday mornings used to be hectic for Ivan Vasquez, the owner of Madre, the sleek Oaxacan restaurant and bar with locations in Torrance and Palms. On those mornings, sometimes as early as 2 a.m., a truck hauling hundreds of pounds of Oaxacan...

12 brand new restaurants with stellar takeout options

Bill Addison • Los Angeles Times • August 27, 2020
It’s impossible to report on our dining culture right now without feeling pulled down by the waves of closures — the neighborhood institutions, the year-old megawatts, the restaurants of every kind forced to close during a pandemic, having never...