The trends of 2012 (and any modern city) are moving far too fast that we cannot keep up with. There have been a few in Los Angeles that have popped up and nearly slapped us in the face before we could recoil with a celever analysis of it. Some trends have been more overt than others (and we have shared them as best we could) while others were happening around us all and became so common that “its being a thing” became normal.
In the Roy G. Biv color spectrum, indigo is often overlooked. It’s confused for purple or simply a bluer blue, a hybrid dark soft color that is the least memorable of the color gang. It hasn’t really gotten any attention until now as we in Los Angeles are in an indigo fever. There are classes where people are dying anything they can indigo. There are retailers who are making entire lines in the hue. There are even people using indigo dying practices to do even more dye process and the like! We’re knee deep in the new “Indie” obsession: Indigo.
When we visited Seattle a little over a year ago, there were oysters and seafood establishments all over. This seaside city is immersed in the culture of fish food/food fish as it is a city defined by being on the water. New York, Boston, Baltimore, and Washington, D.C. have a similar feeling, shellfish and other sealife almost defining large portions of cuisine because, like Seattle, they are all near-coastal cities. Los Angeles is a coastal city. Does it have a huge seafood culture? Not really. Unless you are in Santa Monica or other beach ‘hoods, you aren’t faced with seafood options. Moreover, even those neighborhoods don’t really embrace it all that much either. Within the past year, likely since the opening of Son of a Gun, seafood and oysters have infiltrated Los Angeles and popped onto various menus. Perhaps it is simply a competitive response to chefs Jon Shook and Vinny Dotolo of SoaG or perhaps it is Los Angeles food getting even more localized by way of the ocean–we don’t know. What is know is that oysters and seafood have definitely become trendy.
When news broke this week that Cool Haus now has a Chicken and Waffle ice cream, something clicked that had been a long time coming: fried chicken in Los Angeles is officially a “thing.” With the past few years in food being devoted to various home and picnic foods, it as about time fried chicken was given its due. Hamburgers and deviled eggs and hot dogs are fine–but fried chicken? I die. Let us submit ourselves to fried chicken.