Casual industrial-chic offering an eclectic menu of organic dishes, plus cocktails is just scratching the surface of this downtown staple. The stealer service and welcoming energy is magic that separates Artisan House from the DTLA service industry masses.
I had the pleasure in speaking with owner Raphael Javaheri. Here’s what he had to say…
Glenn
How long have you lived in Los Angeles?
Raphael
Since Dec 1989, prior to that I lived in New York from July 1978.
G
What brought you to Los Angeles’ Eastside?
R
Before becoming a restaurateur in 2011, I have been in the Fashion Industry since 1992 and DTLA is ground zero for this industry.
G
What are your thoughts on how downtown’s changing?
R
I think it’s great and it’s only going to get better. I have lived and been a part of the metamorphoses of DTLA, I love how it’s becoming more vibrant, safe and more cosmopolitan and of course Foodie Central!
G
Why do you enjoy owning a restaurant in this community?
R
Our location and are clients are mostly residents of DTLA, where mostly everyone knows each other and there is a real sense of community. It’s eclectic crowd, from up and coming designers, bloggers, bankers, attorney’s, musicians etc…all with a cool low key DTLA Vibe and of course most are foodies!
G
Do you own or rent your home?
R
Own.
G
What are some of your favorite local spots for dining and relaxing?
R
I mostly hang at Artisan House, but I love Varnish and the Association.
G
What got you into owning Artisan House?
R
Passion of owning a unique establishment, where all can gather and enjoy a great meal and cocktail and enjoy each other’s company, Life’s too short and I wanted to do this for many years. Thanks to my partner Alex Moradi, I have crossed this off my bucket list.
G
I understand the café has taken off big time. I personally love the morning staff. Just saying…
R
Thanks. We are trying, mornings are somewhat tough as everyone is rushing to go to work and don’t have much time to enjoy a meal. So we are trying to be creative and serve up delicious options quickly.
G
Artisan House has switched chefs several times the past four years. What’s the culinary goal or am I missing something?
R
An Executive Chef is the integral part of any restaurant. Although it’s truly teamwork effort but it all starts with a chef that no only has good taste but can also take command of the kitchen, is creative and resourceful but also understands the business side of running a restaurant. Our current executive Chef Karo is truly one of the most talented chefs in LA and he embodies all that we were looking for in an executive chef. Our Culinary goal is and has been to serve as much as possible, seasonal, local, organic, fresh, hormone free, rustic, homemade delicious memorable delights.
G
Have you always been a restaurateur or is this a new endeavor.
R
I have in the fashion industry since 1992 and became a restaurateur in Dec 20111. Actually we just celebrated our 4th anniversary.
G
What’s next for you?
R
Working hard to take Artisan House to the next level by improving the all around guest experience. We are working with California Wine makers to come out with our own wines in Q2 2016.
G
What advice would you give to the aspiring restaurateur in DTLA?
R
Make sure you are properly capitalized, make sure your entire staff are passionate and love what they are doing. Develop a culture of service and respect and continued training. Make sure your chef and managers understand numbers and implement latest technologies to help in all aspect of your business.
https://www.youtube.com/watch?v=KuijW8HPG8U
