BON APPETIT, AUGUST 2015
In the magazine's annual America's Best New Restaurant issue, editors Andrew Knowlton and Julia Kramer note that "the tortellini in brodo is just one of the many surprises at this breakout Los Angeles spot."
TASTING TABLE NATIONAL, OCTOBER 2014
"With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps."
LOS ANGELES TIMES, OCTOBER 2014
"If you've been to a party in Silver Lake lately, gulped sulfite-free Grenache on a back porch lighted year-round with votive candles and strings of Christmas lights, you know certain things to be true."

