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A Mad Max-inspired food truck goes brick-and-mortar with Piccalilli in Los Angeles

This restaurant’s whimsical design is photo friendly and ready for its close up

Tara Fitzpatrick, Senior Editor

January 29, 2020

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Chefs Macks Collins and Bryan Kidwell, East Coasters who moved to L.A. with a Mad Max-inspired food truck (Mad Pambazos) and a dream, found a permanent home for their cuisine and aesthetic with Piccalilli, a California-Asian restaurant that opened last week.

The whimsical spins on fine dining with bright flavors and fire-based cooking are plated in highly visual, ready-for-my-closeup style. The chefs partnered with Asheville, N.C.-based potter Crazy Green Studios for custom ceramic plating to frame each dish.

Piccalilli is reportedly one of the first instances of directional black light used in a restaurant, so guests’ photos of snapper crudo, pre-Prohibition cocktails and Thai banana hush puppies will be literally “lit.” The directional black light was designed by lighting designer John Barlow and results in dishes that appear more color-saturated.

The backdrop behind the food is just as attention grabbing: Collins and Kidwell partnered with hospitality design studio Preen Inc. for a style that blends tropical and futuristic punctuated by conversation-starting art and on-trend colors like emerald, sea foam and cobalt.

Here's a look a Piccalilli.

Contact Tara at [email protected].

Follow her on Twitter @Tara_Fitzie.

About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks. 

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

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