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Q&A: MyHouse's David Judaken
Everyone needs a place to call home, and Hollywood club-goers are no different. Nightclub icon David Judaken thinks he has just the place with MyHo...
HollywoodFoodCritic from Hollywood - September 09, 2009 at 2:14 PM
I had the opportunity to attend a pre-opening tasting last week and unfortunately David Judaken has missed key elements yet again. Upon arrival, it was as if Judaken was short on funds thus cutting corners. This is possibly the reason for a building time of 3 years. Once I side shuffled into the main dinning area, or as it was hinted "Disneyland Cavern", I was hit by an unattractive white room with glass ceilings and trees. There are a few nice elements that if starred at long enough would take your focus away from the bad ones. Then again, who wants to stair at a napkin for 2 hours. With Geisha House 90 feet down and Kress across the street why would Judaken open a restaurant with a similar menu? My conclusion is this, too little, too late in both sense and creativity. How does one think they can open a restaurant that is poorly located, has a cliché menu and annoying flow and be successful? Answer. Spend other people’s money!
Report This CommentHollywoodFoodCritic from Hollywood - September 09, 2009 at 2:13 PM
re-post: LA Times__ I had the opportunity to attend a pre-opening tasting last week and unfortunately David Judaken has missed key elements yet again. Upon arrival, it was as if Judaken was short on funds thus cutting corners. This is possibly the reason for a building time of 3 years. Once I side shuffled into the main dinning area, or as it was hinted "Disneyland Cavern", I was hit by an unattractive white room with glass ceilings and trees. There are a few nice elements that if starred at long enough would take your focus away from the bad ones. Then again, who wants to stair at a napkin for 2 hours. With Geisha House 90 feet down and Kress across the street why would Judaken open a restaurant with a similar menu? My conclusion is this, too little, too late in both sense and creativity. How does one think they can open a restaurant that is poorly located, has a cliché menu and annoying flow and be successful? Answer. Spend other people’s money!
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