For chefs, writers, and restaurant-industry insiders, the private tasting room at The Cheese Store of Beverly Hills is a place for celebration of food, drink, community, and of course, cheese, and a no-holds-barred arena for conversations on the state of the hospitality industry at large. Dominick DiBartolomeo (owner, The Cheese Store, Domenico’s Foods) & Andy Wang (writer, founder of Industry Only) welcome friends & colleagues to the store for conversations about running award-winning kitchens, developing world-famous dishes and how, no, they can’t help you get that last-minute reservation.
Dominick DiBartolomeo and Andy Wang
Dom and Andy dive into May madness—the whirlwind of food festivals, celebrity golf tournaments, and A-list events that somehow keep happening without them. They cover Antonia's Tournament of Champions win, the best lobster pasta on a Sardinian beach that requires police escort to access, and Dom's master plan to curate the next generation of rising chefs. Plus: summer travel intel from Positano to Singapore, why Michelin-starred restaurants in Italy hit different, and the homework assignment that might actually change everything.
Chef Mei Lin drops by the Cheese Store for a conversation that spans from cutthroat cooking competitions to the delicate art of letting wontons speak for themselves..The Top Chef winner and Daybird founder reflects on her evolution as a chef—from building intuitive muscle memory on shows like Tournament of Champions to finding a new groove with 88 Club, her elegant, straightforward Chinese restaurant in Beverly Hills. The crew dives into issues of pricing and perception in ethnic cuisine, the myth of the $55 tasting menu, and why simplicity might be the boldest move of all.Plus: a sentimental chicken dish, Taiwanese breakfast evangelism, and a surprise call to Nicholas Kraft—co-founder of the fast-food fashion collective Chain—about getting Dom his own limited-edition Arby's x Chain BBQ bib.Follow Mei, 88 Club, and Daybird:www.instagram.com/meilin21www.instagram.com/88clubwww.instagram.com/daybirdlaFollow Dom, Andy, Industry Only, and The Cheese Store of Beverly Hills:www.instagram.com/domsfoodswww.instagram.com/andywangnylawww.instagram.com/industryonlylawww.instagram.com/thecheesestoreofbeverlyhillsAnd make sure to check out the
New landlords can hike the rent, but they can't kill an L.A. institution—at least not while Marc and Med are around. The duo behind Genghis Cohen (and Dom's favorite restaurant La Dolce Vita) drop by to explain why they're uprooting 42-year-old Chinese-American icon Genghis Cohen and hauling its fish-tank, neon, and NYC aura exactly 2 blocks south on Fairfax.Along the way we get a crash-course in red-sauce minimalism, the lost art of Queens-style egg rolls, and the business math of paying “L.A. landlord prices” without gutting a neighborhood staple. If you care about late-night duck-sauce, community institutions, or how to move a restaurant overnight and reopen for take-out the next morning, this one's for you. Keep up with Marc, Med, and Genghis Cohen at www.genghiscohen.comAnd get yourself some baked clams at www.ladolcevitabeverlyhills.com
Avish Naran, founder of L.A.'s cult-favorite Indian sports bar Pijja Palace, joins Industry Only at The Cheese Store for one episode in two locations. First, a live taping from Pijja Palace, the restaurant where it all began, followed by a basement hang in the tasting room of The Cheese Store, as is tradition.In part one, Avish talks about building a restaurant that seemed too weird to succeed—a place where malai rigatoni meets Lakers jerseys and tandoori wings come with curry leaf ranch. Then, in part two, Avish dives into immigrant hustle, cultural context, and why it's essential to "never stop saying the word 'millions.'"Also: The fake tandoor that tastes better than the real thing, plans for the new Schezwan Club opening next door, and why neighborhood councils might not always get your genius restaurant name.Follow Avish on IG: @avishnaranFollow Dom: @domsfoodsFollow Andy: @andywangnylaKeep up with Industry Only: @industryonlyLAVisit Pijja Palace: www.pijjapalace.comVisitThe Cheese Store: https://cheesestore.com
Dom and co. finally makes it to the San Gabriel Valley—for lobster, pork knuckle, and a good hang that included friend of the show Jay Seals, who joins the guys to debrief the chaotic journey to Henry's Cuisine, break down their dream pop-ups, and trade East Coast food memories for new-school LA classics.
The one and only tattooed, Top Chef winning, Michelin-starred Chef Michael Voltaggio joins the guys in the Cheese Store basement to talk tequila, legacy, and the state of L.A. dining. They cover the creative stretch from Bazaar to the backyard taco crawl, what it means to stay curious after decades in the game, and why the next chapter of hospitality might look a lot like the first one. Also: the 2008 oral history nobody's written yet, Roy Choi in the streets, and why every server in L.A. is secretly a grip.Follow Michael and Mercado 28 on ig:https://www.instagram.com/mvoltaggio/https://www.instagram.com/marcado28tequila/
Back to the basement to wrap up the season with part two of our conversation with Wolfgang & Byron Puck on the past, present, and future of Wolfgang Puck. Wolfgang and Byron share their experiences "learning in the fire" of high-end kitchens (including Wolfgang's short-reign as The Omelette King), why hospitality is at the center of everything they do, and the amazing chefs that have contributed to the Wolfgang Puck legacy.
Surprise! Season Two's not done yet. Dom & Andy welcome Wolfgang & Byron Puck to the basement for the first of a two part conversation on the past, present, and future of Wolfgang Puck. We dive into the early days of Spago and its team of future Hall of Famers, how Wolfgang landed the Oscars party, and the staying power of truly good, classic dishes. Plus Byron reveals his early talent for butchering fish bigger than him and Dom & Andy get a crash course in "tradition and innovation" involving Lambrusco.
Don't miss the season finale of the Industry Only at The Cheese Store with Dom and Andy! But don't go too far, we have something special up our sleeve for next week. In this week's episode, the pair take listeners through a culinary tour of Los Angeles, naming their favorite new restaurants and where Dom recommends going for top-tier VIP service. Plus discover LA local's treasured spots through Dom & Andy's most craveable dishes and Dom reveals a delicious new project he's been working on, set to debut in mid-December.
Dom & Andy sit down with acclaimed restaurateur Marissa Hermer (Olivetta, The Draycott) to celebrate the opening of Chez Mia, Marissa's new West Hollywood restaurant. They talk about the importance of having a neighborhood spot, the similarities between California and the South of France, Marissa's colorful design philosophy, and why describing a caviar dish as a "French Kiss" might be a bad idea.
Dom and Andy are joined by someone who actually knows how to do podcasts, Darin Bresnitz of the Snacky Tunes podcast. They discuss what they've learned in the trenches of the LA restaurant scene, including the best neighborhood spots, celebrity haunts, and the "boom and bust" of the media cycle (which, as it turns out, is not just limited to restaurants - sorry, Leo). Plus, Darin offers his perspective on how to find success in the L.A. culinary world, the guys discuss the celebrity encounters that actually impressed them, and you'll learn why restaurants need your support during the holidays. Find Darin & Snacky Tunes at https://www.snackytunes.space/
Dom and Andy sit down with Bricia Lopez, one of the driving forces behind L.A.‘s iconic Oaxacan restaurant, Guelaguetza for a conversation about how Mexican culture shapes and leads L.A.‘s identity– from groundbreaking cuisine and mezcal culture to music, fashion, and sports. Learn how Bricia has transformed traditional Mexican cuisine and culture into thriving L.A. parties, what Las Vegas means to kids growing up in Los Angeles, and why sometimes it sucks to be a pioneer. Follow Bricia: www.instagram.com/bricialopez Follow I Love Micheladas: instagram.com/ilovemicheladas Eat at Guelaguetza: https://www.ilovemole.com/ We'd love to hear from you. Give us a shout on IG (@industryonlyatthecheesestore) or by email: industryonlyatthecheesestore@gmail.com. Follow Dom: www.instagram.com/domsfoods Follow Andy: www.instagram.com/andywangNYLA Visit The Cheese Store: https://www.cheesestorebh.com/
In honor of the World Series, Dom & Andy pit the NYC and LA culinary scenes against each other. The guys answer some important questions, like is Pink's better than Gray's Papaya's? Does New York have better Sichuan food than LA? And will Dom survive wearing a Yankees hoodie in Beverly Hills? Plus we recap recent trips to Chicago, Mexico, and Vegas and all the best food along the way.
Dom & Andy sit down for an illuminating conversation with one of LA's most insightful culinary figures– Rob Gentile, the acclaimed chef behind Stella in West Hollywood. Rob shares his journey from growing up in a traditional Italian immigrant household in Toronto to becoming a culinary sensation in Los Angeles. With a deep love for authentic Italian ingredients and regional dishes, Rob breaks down the philosophy behind his menu and how he's managed to preserve Italy's culinary traditions while adapting them for a modern audience. The guys also talk about the dilution of italian cuisine and why everyone should eat in the San Gabriel Valley– as long as your Vespa can make it.
We've got something a little different today as Dom and Andy welcome writer, comedian, and podcaster Soren Bowie, known for his work on American Dad, Cracked, and his podcast Quick Question with Soren & Dan. The guys discuss the art of a good sandwich, Soren's worst culinary habits, and why you should embrace turkey in everything. Plus, Soren shares insights into the world of TV writers' rooms, the LA sandwich renaissance is in full-swing, and Soren almost gets kicked out of The Cheese Store for a pasta sauce faux pas. Follow Soren on Blue Sky: https://bsky.app/profile/sorenbowie.bsky.social Quick Question with Soren & Dan: https://linktr.ee/qqpodcast
Dom and Andy sit down with luxury event caterer and Bites & Bashes founder Crystal Coser to pull back the curtain on the high-stakes world of VIP catering. They dive into how Crystal's Korean heritage shapes her menus, the art of impressing Rihanna at a Super Bowl party, and what to do when the 200-cap event you're catering suddenly includes 2,000 hungry festival-goers. Follow Crystal on IG: www.instagram.com/crystalcoser Find Bites & Bashes: https://bitesandbashes.com/ Great to be back for Season Two. We've got some fun stuff planned. Make sure to follow us on IG to get the latest: www.instagram.com/industryonlyatthecheesestoreFind Dom, Andy, & The Cheese Store: www.instagram.com/thecheesestorebhwww.instagram.com/domsfoodswww.instagram.com/andywangNYLAwww.thecheesestorebh.com - 00:00 Starting Out in Catering 07:00 Coachella Chaos 14:00 Cultural Roots in the Kitchen 21:00 Eater LA Map Queen 28:00 Impressing Hollywood's Elite 35:00 Scaling Up to Super Bowl Madness 42:00 Crisis Management on the Fly 49:00 Building a Signature Cocktail 56:00 Immigrant Mentality and Hard Work 63:00 Future of Bites & Bashes
The one-of-a-kind Jerry Greenberg, restaurateur & co-founder of SUGARFISH, Nozawa Bar, and KazuNori joins the guys to talk about why Matū's new Lock, Stock, & Barrel menu is a lot like eating with Jerry himself, what a 27-restaurant tour through Argentina taught him about cooking steak, and why Jerry always waits in line at his own restaurants, even with a hurt achilles. Check out Matu on insta at https://www.instagram.com/matusteak/ Find Sushi Nozawa Group at https://www.sushinozawa.com/ Great to be back for Season Two. We've got some fun stuff planned. Make sure to follow us on IG to get the latest: www.instagram.com/industryonlyatthecheesestore Find Dom, Andy, & The Cheese Store: www.instagram.com/thecheesestorebh www.instagram.com/domsfoods www.instagram.com/andywangNYLA www.thecheesestorebh.com
In the Season Two debut of Industry Only at the Cheese Store, hosts Dominick DiBartolomeo and Andy Wang sit down with Chef Michael Cimarusti of Providence, LA's two-Michelin-starred institution. The guys talk with Michael about evolving as a chef, the importance of sourcing high-quality sustainable ingredients, and the big plans he has for celebrating 20 years of Providence in 2025. You can find more about Michael Cimarusti & Providence at www.providencela.com or on Instagram at instagram.com/cimarustiLA Great to be back for Season Two. We've got some fun stuff planned. Make sure to follow us on IG to get the latest: www.instagram.com/industryonlyatthecheesestore Find Dom, Andy, & The Cheese Store: www.instagram.com/thecheesestorebh www.instagram.com/andywangNYLA www.thecheesestorebh.com
Dom & Andy have a conversation about how Dom sources new products for The Cheese Store overseas, what it's been like working with the incredible team at Leopardo, and what restaurants in town they're loving or excited to see open. Plus Andy recounts the time Los Angeles turned on Bobby Flay and Dom has controversial opinions about the city's geography. We're going on hiatus for August while we cook up an even bigger and better season two. We can't thank you enough for supporting the podcast. We'd love to hear your thoughts on the pod, so please reach out and say hi! Shoot us an email at industryonlyatthecheesestore@gmail.com or reach out to us on IG at www.instagram.com/industryonlyatthecheesestore
Dom & Andy sit down with the exceptionally talented Sean Macdonald to talk about his restaurant design philosophy, making elevated food in small kitchens, and how a Canadian came to LA and opened two of the hottest restaurants in the city one after the other. Reach out to us via email at industryonlyatthecheesestore@gmail.com. We'd love to hear from you. Find Sean: www.instagram.com/seanymacd
Dom & Andy react to a headline about the quality of pizza in Los Angeles and dive in to the origin of how the right mix of slightly insane chefs, some good old fashioned competition, and a "no business" philosophy helped Andy's Industry Only parties become one of the best hangs in the city.
Dom & Andy sit down with Adrienne Borlongan, founder of Wanderlust Creamery and author of The World of Ice Cream, to talk about ice cream as a cultural touchstone, how mixology was a perfect stepping stone to Wanderlust, and what lessons she learned from the viral success of Wanderlust's White Rabbit experiment. Get The World of Ice Cream and find out more about Wanderlust at https://www.wanderlustcreamery.com We'd love to hear from you! Send us an email: industryonlyatthecheesestore@gmail.com
Dom & Andy welcome Chef Ari Rosenson to the Cheese Store basement. Ari is the VP of Food & Beverage Operations for the Wolfgang Puck Fine Dining Group and the Executive Chef at Spago Beverly Hills, the group's flagship restaurant. His journey began as a prep cook at the young age of 16 for Spago, and he's remained alongside Wolfgang Puck ever since. Tune in to hear how Ari and his team are constantly reinventing the restaurant and guest experience to reach new levels of hospitality with exciting projects in the pipeline. Follow Ari on Instagram @ari.rosenson We'd love to hear from you. Reach out by email at industryonlyatthecheesestore@gmail.com or on Instagram at @industryonlyatthecheesestore
The legend Chris Bianco joins Dom & Andy to talk about food, philosophy, and what it means to feed the soul. Find all things Chris Bianco at www.instagram.com/pizzeriabianco We'd love to hear from you. Send us a DM on instagram (@industryonlyatthecheesestore) or email us at industryonlyatthecheesestore@gmail.com
Dom & Andy share stories, learn about #girldinner, and debate the proper way to cut a grilled cheese, plus talk about The Cheese Store's appearance on Curb Your Enthusiasm, cool celebrity sightings in the store, and more.
Dom & Andy sit down with food festival doyenne Caryl Chinn for a wide-ranging conversation about what makes LA dining culture special, the perceived east coast bias of food critics, and the state of food festival culture in America. Follow Caryl on IG: https://www.instagram.com/carylchinn/ Want to win two tickets to the feast at Revelry Las Vegas, a new food festival from Wynn? Leave a rating or review on the podcast platform of your choice, take a screenshot, and tag us on Instagram with it at https://www.instagram.com/industryonlyatthecheesestore *Travel and lodging not included If you're loving the podcast, here's what you can do to help us grow: 1) Let us know what you thoughts in the Q&A, the comment section on YouTube, or on Instagram at www.instagram.com/industryonlyatthecheesestore 2) Hit the subscribe button on YouTube and/or the podcast platform of your choice: www.linktr.ee/industryonlyatthecheesestore 3) Tell a friend! Thanks to Big Noise for sponsoring the podcast. Learn more about Big Noise at https://bignoisebeer.com/ Industry Only at The Cheese Store is produced by Monterey Podcasting: www.montereypodcasting.com
Chef Heather Wong of Flouring joins Dom & Andy to talk about the intersection of art and baking, why being a self-starter is so important for chefs-in-progress , and how social media helped turn her now-iconic dessert boxes into a Los Angeles favorite. Follow Heather on IG at instagram.com/chefheatherwong Want to win two tickets to the feast at Revelry Las Vegas, a new food festival from Wynn? Leave a rating or review on the podcast platform of your choice, take a screenshot, and tag us on Instagram with it at https://www.instagram.com/industryonlyatthecheesestore *Travel and lodging not included If you're loving the podcast, here's what you can do to help us grow: 1) Let us know what you thoughts in the Q&A, the comment section on YouTube, or on Instagram at www.instagram.com/industryonlyatthecheesestore 2) Hit the subscribe button on YouTube and/or the podcast platform of your choice: www.linktr.ee/industryonlyatthecheesestore 3) Tell a friend! Thanks to Big Noise for sponsoring the podcast. Learn more about Big Noise at https://bignoisebeer.com/ Industry Only at The Cheese Store is produced by Monterey Podcasting: www.montereypodcasting.com
Today we're sitting down with our good friend, barbecue legend Burt Bakman of Slab BBQ, to talk about ditching real estate for brisket, how to find barbecue inspiration in unexpected places, and why it's important for a Pitmaster to take naps wherever they can. Want to win two tickets to the feast at Revelry Las Vegas, a new food festival from Wynn? Leave a rating or review on the podcast platform of your choice, take a screenshot, and tag us on Instagram with it at https://www.instagram.com/industryonlyatthecheesestore *Travel and lodging not included If you're loving the podcast, here's what you can do to help us grow: 1) Let us know what you thoughts in the Q&A, the comment section on YouTube, or on Instagram at www.instagram.com/industryonlyatthecheesestore 2) Hit the subscribe button on YouTube and/or the podcast platform of your choice: www.linktr.ee/industryonlyatthecheesestore 3) Tell a friend! Thanks to Big Noise for sponsoring the podcast. Learn more about Big Noise at https://bignoisebeer.com/ Industry Only at The Cheese Store is produced by Monterey Podcasting: www.montereypodcasting.com
Dominick DiBartolomeo & Andy Wang sit down with Liwei Liao in the tasting room of The Cheese Store of Beverly Hills for a conversation about how dry-aging lets you enjoy seafood in its purest form, how the process has shifted Liwei's thinking on the "wild-caught" vs. "farm-raised" salmon debate, and what it's been like to see his product featured on the menus of some of Los Angeles' most in-demand restaurants. Want to win two tickets to the feast at Revelry Las Vegas, a new food festival from Wynn? Leave a rating or review on the podcast platform of your choice, take a screenshot, and tag us on Instagram with it at https://www.instagram.com/industryonlyatthecheesestore. (Travel and lodging not included) Thank you for tuning in to our debut episode. We want to foster a community for food lovers of all kinds, but we're going to need your help to do it. If you enjoyed the episode, here's what you can do: 1) Let us know what you thought in the comments below or on Instagram at www.instagram.com/industryonlyatthecheesestore. 2) Hit the subscribe button on YouTube and/or the podcast platform of your choice (linktr.ee/industryonlyatthecheesestore) 3) Tell your friends! These three things will help the show be discovered by more people, which in turn will help us keep delivering insights, ideas, and joyful conversations with talented chefs, celebrities, writers, mongers, executives, and event-planners in the hospitality industry and beyond. Thanks to Big Noise for sponsoring the podcast. Learn more about Big Noise at https://bignoisebeer.com/ Industry Only at The Cheese Store is produced by Monterey Podcasting: www.montereypodcasting.com
Get acquainted with The Cheese Store basement ahead of the launch of Industry Only at The Cheese Store, premiering Friday May 3rd. Follow us on socials: @industryonlyatthecheesestore
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