Poppy + Rose Opens for Dinner

LOS ANGELES, April 30, 2018 (Newswire.com) -   Poppy + Rose, a popular Los Angeles restaurant beloved for its brunch, officially opens for dinner. The new menu features some of the downtown eatery’s crowd favorites, like Buttermilk Fried Chicken and Waffle, but also a brand-new line up of fresh American and Southern-influenced dishes by executive chef Michael Reed, an alum of Osteria Mozza and Michelin-rated Sona.

"This was a long time coming," says co-owner Diana Yin, "Our customers have been asking us to open for dinner for years, and I'm very excited for our guests to experience a whole new side of Poppy + Rose. I think everyone will be impressed with Michael's culinary repertoire. He's been able to elevate the comfort food experience in a way that really marries traditional American flavor nostalgia with fresh California sensibility."

"We are inspired by the dishes that people love and remind them of home," says chef Michael Reed, "but we wanted to take those dishes to the next level with seasonal ingredients and some fine dining elements."

Some of the new menu offerings include creamy Shrimp & Grits, handmade Spaghetti & Meatballs, a classic Half Fried Chicken Dinner and an 18-hr Pork Roast that is slow-smoked in house with California white oak. There will also be a wide selection of vegetarian options.

Poppy + Rose is located at 765 Wall Street in downtown Los Angeles and will be open for dinner Wednesdays through Sundays with daily dinner specials, such as homemade Chicken Pot Pie and Babyback Ribs Night. Reservations can be made online at www.poppyandrosela.com or by calling 213-995-7799.

 ABOUT POPPY + ROSE

Poppy + Rose is a country kitchen-inspired eatery serving classic American and Southern comfort fare made with fresh, seasonal ingredients. The restaurant, which opened in July 2014, is located in the downtown Los Angeles flower district and is owned by Diana Yin and Chef Michael Reed.  For more information, please visit www.poppyandrosela.com or check out their Facebook, Twitter and Instagram.

ABOUT CHEF MICHAEL REED

Michael was raised in a farm community in Ventura County where he developed a profound respect for organic produce and sustainable farming methods. While attending the Culinary Institute of America in Hyde Park, New York, Michael worked at The Modern in New York City and upon graduation, accepted a position at Michelin-rated Sona in Los Angeles where he honed his French technique. Michael then transitioned to Osteria Mozza working under Nancy Silverton at which time he simultaneously founded his own upscale catering company, Root of All Food, which continues to operate successfully today. Michael serves as the executive chef/co-owner of Poppy + Rose.

ABOUT DIANA YIN

Diana was born in Taipei, Taiwan but grew up in the San Francisco Bay Area in a food-centric family. After earning her bachelors degree from Scripps College and masters degree from Boston University, Diana moved onto a career in food and restaurant PR where she represented national food brands and award-winning chefs. Diana is also a published food writer/photographer and passionate home cook. She is the owner of ​Peaches Smokehouse & Southern Kitchen (a popular food truck and catering company) and co-owner of Poppy + Rose, overseeing all FOH and administrative operations, including sales, marketing, accounting, HR and business development.

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Source: Poppy + Rose

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