Chef Adam Horton of Saddle Peak Lodge grew up in our own backyard (Sherman Oaks) and like a true L.A. food fanatic, blends cheap eats with his favorite fine dining while shouting-out influences to LA.com. Thai Town fave Sanamluang, Rosemead’s Pho 54, and Sumo Sushi in The Valley compete in taste, if not price, with The Bazaar and Providence for Horton’s affections. While the interview’s intro makes a big deal of how Horton is a little short in the tooth, he testifies to the respected chefs that helped him step up his game. Josiah Citrin and Brendan Collins showed him “how to strive for perfection” at Melisse, which he considers “the best restaurant in Los Angeles,” while Warren Schwartz took him under his wing at Saddle Peak and “instilled a different level of thinking about food and cooking in me.” Horton is reaching for a new acme in his own kitchen, hoping attention drifts a little more from his rep for elk and yak meat to his seafood.
Q&A; with Adam Horton [LA.com]
