Little Fatty / Accomplice
David Kuo, chef/owner of Little Fatty restaurant and Accomplice bar (formerly Status Kuo), started out working a 9-to-5 job after graduating with a degree in political science from UCLA. Quickly frustrated in an office environment, he soon discovered his passion for cooking and food. Kuo went on to attend the California School of Culinary Arts in Pasadena, and found opportunities to work under acclaimed chefs and organizations such as Charlie Palmer, Wolfgang Puck, and Jean-GeorgesVongerichten at his eponymous NYC mainstay.
In 2014, Kuo opened his own restaurant in the burgeoning neighborhood of Mar Vista. Status Kuo was a fusion of Asian flavor profiles and American comfort with a rotisserie program. Now, he's going back to his roots and reconcepting the space as Little Fatty to feature Taiwanese soul food. A first-generation Angeleno, he finds inspiration from the food he grew up eating at home. The name "little fatty" is the translation of Kuo's childhood nickname, "xiao pang" given to him by his family.
At Little Fatty, the menu will feature renditions of typical Chinese restaurant classics, such as kung pao chicken, beef and broccoli and walnut shrimp. Also, Taiwanese staples like beef noodle soup, Sunday Gravy (lu rou fan) and scallion pancakes will be holdovers from the original menu. Kuo's focus on quality of ingredients will be paramount in creating an accessible menu that both authentic and unpretentious.