Originally a branch office of the First Citizens Savings Bank and Trust, the architecturally historic landmark that now houses Fais Do Do was constructed in 1930 at the height of the Art Deco period in Los Angeles. In 1990, the bank was renamed Café Club Fais Do-Do after the building's New Orleans vibe and the owner's desire to create a racially mixed and musically diverse club which offers Angelenos a chance to extend their social, political, and musical boundaries.

Founded in 2006 by culinary entrepreneur Alexander Palermo, Cube Café & Marketplace in Los Angeles, California, and offers customers a greatly expanded trove of items beyond what is available in the company’s brick and mortar location. Palermo’s goal for Cube: to give food artisans from around the world a showcase for the products that they dedicate their lives to crafting by hand.

As the first brewery with operations based in Los Angeles in over 60 years, we're dedicated to the production of unique artisanal beers using the best ingredients to promote the ongoing development of the beer community in Los Angeles.

Crepe’n Around offers foodies anything from the sweet crepes we all love— Strawberries and Cream, Banana Nutella, and S’more, to savory crepes filled with Teriyaki Flank Steak, Ham & Brie, Maple Braised Pork and Chicken Pesto.

Global Soul is food for the soul, it's comforting and full of flavors inspired from eats found all over the world.

Great Balls On Tires, or G-BOT for short, was born from two friends’ love for all things edible. Founded by Clint Peralta and Michael Brombart, G-BOT serves meatballs and other savory balls of food. 

G-BOT’s mission is to constantly create new, interesting and flavorful balls but they don’t want to do it alone.

Indian Street Food truck serving gourmet/authentic food throughout Greater Los Angeles and Beach Cities. A Frankie a day makes everything else better!

Owner Mong Skillman grew up eating traditional bánh mì sandwiches and bowls of bún thịt nướng, both as a daughter and regular customer at her mother’s Vietnamese restaurant in Honolulu’s Chinatown. 

With no written recipes, Mong shadowed her mother, learning to taste by palate and taking vigorous notes that she brought back to LA to tweak, refine and make her own. A couple years later, she had come up with a menu that incorporated her mother’s culinary essence, while using less oil, little fat and absolutely no MSG. Then she gave herself the ultimate challenge: making tasty options that were 100% vegan…even the “fish” sauce.

Using fresh sustainable ingredients, the Shrimp Pimp menu boasts a fusion of world flavors that pack an exotic twist. The impossible-to-miss truck can be seen all over Los Angeles dishing out fresh Sashimi Tuna Tacos, Shrimp & Chips, Po Boys, Drunken Shrimp Tacos, Greek Shrimp Sandwiches and much more.