In a small storefront on Union Avenue and West 23rd Street in South Los Angeles sits Everytable, a new grab-and-go restaurant that opens July 30.
Inside, dozens of meals prepared by chef Craig Hopson - who a few years ago was cooking at the lauded New York City restaurant Le Cirque - fill the shelves, waiting to be microwaved. There's a Jamaican jerk chicken dish, made with coconut rice, beans, kale and plantains; a bowl of spaghetti squash and turkey-quinoa meatballs, designed to be a kids meal; and a Puebla chicken tinga, a version ofthe classic Mexican dish made with chipotle sauce,...
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