How much is that tasty pre-made grain bowl at Everytable’s South L.A. restaurant? About $4. How much is it going to be at their nearby location in DTLA? Around $8. Variable pricing for healthy fare is the hallmark of do-gooder Sam Polk and David Foster’s latest venture where the price of the spaghetti squash and turkey-quinoa meatballs depends on the location and average income of the residents in the neighborhood you are in. Chef Jessica Spear (formerly Patina) recently signed on and is in charge of the eats.
The orange and yellow South LA Everytable (complete with minimalistic hipster blonde wood tables) opened in July with rows of refrigerated chocolate banana pudding, organic salads, grain bowls, and entrees like Jamaican jerk chicken and coconut rice made daily offsite. Patrons can take their beyond reasonably priced goodness (even if you pop by one of the tonier ‘hoods the prices are less than the norm) to-go or heat them up in micros at the restaurant (push the button that corresponds to what you’re heating up). The next location of the venture is the Baldwin Hills restaurant on March 4 (@ Baldwin Hills Crenshaw Mall from 11 am—2 pm). There will be free meals, a DJ, and Polk, Spear, and TV host Tavis Smiley will say a few words.
A DTLA location will be opening later in March at The Bloc along with a Santa Monica location on the Third Street Promenade (this location will have two levels of dining and includes an outdoor terrace). Polk is also the Founder and CEO of Groceryships (the pilot program was run out of Father Gregory Boyle’s Homeboy Industries) which is launching outposts in each corresponding neighborhood.
Kari Mozena is the Special Projects Manager at Los Angeles magazine and LAMag.com. You can follow her on Twitter and Instagram. She recently wrote: These Might Be The Happiest Pastries On The Planet