Here at Poppy + Rose, we serve classic American diner fare prepared with honest ingredients. Our Fried Chicken & Waffles are made with free-range Mary's chicken and a Belgian-style waffle. Our biscuits are baked from scratch every morning with real butter. Our fries are hand cut from fresh Kennebec potatoes.
Poppy + Rose, our take on the nostalgic country kitchen, is a collaboration between Diana Yin and Chef Michael Reed.
ABOUT CHEF MICHAEL REED
Michael was raised in a farm community in Ventura County where he developed a profound respect for organic produce and sustainable farming methods. While attending the Culinary Institute of America in Hyde Park, New York, Michael worked at The Modern in New York City and upon graduation, accepted a position at Michelin-rated Sona in Los Angeles where he honed his French technique. Michael then transitioned to Osteria Mozza at which time he simultaneously founded his own upscale catering company, Root of All Food. Michael is also a co-executive chef at The Standard in West Hollywood and co-executive chef/owner of Poppy + Rose.
ABOUT DIANA YIN
Diana was born in Taipei, Taiwan but grew up in the San Francisco Bay Area in a food-centric family. After earning her bachelors degree from Scripps College and masters degree from Boston University, Diana moved onto a career in food and restaurant PR where she represented national food brands and award-winning chefs. Diana is also a published food writer/photographer and passionate home cook. She is the owner of Bastard Son, a New Orleans comfort food concept at The Royal in Hollywood, as well as the co-owner of Peaches’ Smokehouse & Southern Kitchen and Poppy + Rose, overseeing all FOH and administrative operations, including marketing, sales, accounting and HR, for both concepts.
Proudly powered by Weebly