After years of working for other chefs, Colby is grateful to have a restaurant to call his own. But he’s also dismayed by what he sees as the growing challenges that accompany building a restaurant in Los Angeles, where “expedited” inspections cost hundreds of dollars per visit and where regulations require the installation of a $30,000 grease trap for a kitchen that doesn’t use a deep fryer (“We dug an underground vault that’s big enough to fit a truck,” Colby says, “and we have zero use for it.”).

Source: Los Angeles Times June 11, 2019 18:56 UTC