Episode 120: Fine Dining to Fast Food, Forest to Table
Daniel Patterson recently left his San Francisco fine-dining institution, Coi, to focus on his and LA chef Roy Choi's fast food project, Loco'l. He talks about where the idea came from, the challenges they've faced, and the change they're creating. After that, we tell the story of those wood-fired ovens that have become so ubiquitous in restaurants around the country.