This week on Five Rules for the Good Life, I sit down with chef & restaurateur Alon Shaya, co-founder & chef of Pomegranate Hospitality. He shares his Five Rules for Supporting Local Restaurants, and we discuss what it means to invest in your community, from celebrating the institutions that have built a city’s identity to connecting with new spots that are pushing the industry forward. We discuss how eating early helps a restaurant’s bottom line, showing up for seasonal traditions shows how much you care about their personal story, and how simply taking the time to thank the people who make your meal possible makes all of the difference.
Talking with Alon reminded me how deeply I care about investing in restaurants at every level. It’s not just about fine dining or hard-to-book tables. It’s about the corner coffee shop, the deli that’s been in my neighborhood for decades, the taco spot that remembers my kids’ names. Supporting these places creates community, and every dollar spent, whether on a full tasting menu or a single flat white, goes a long way in keeping them open and thriving.
I am excited to be moderating the closing reception of Nicholas Hondrogen's show at The Hole in Los Angeles on Sunday, September 14th at 12 pm. I will be chatting with Jeff Vespa, the Head of Nicholas Hondrogen's estate, and Jeremy Shockley, one of LA's dreamiest artists today.
Family Style, LA’s all timer of a food festival, is back this Saturday, 9.13! Snag tickets here and keep your eyes peeled for exclusive drops!
Hello, and welcome to Five Rules for the Good Life. I'm your host, Darin Bresnitz.
It is always a pleasure when I get to sit down with today’s guest, Alon Shaya, chef and co-founder of Pomegranate Hospitality. He’s here today to share his five rules for supporting local restaurants. We talk about the importance of continuing to dine at local legends, why eating on the early side isn’t just good for making bedtime, but also for helping a restaurant’s bottom line, and why thanking everyone who cooks and serves you at a meal is so meaningful. So let’s get into the rules.
Alon, it’s so great to see you. Always excited when we can make time to sit down together. Thanks for coming on the show.
Thanks so much for having me. I’m really honored to be on this and excited to get into what I love about New Orleans.
One of the things I’ve always appreciated about your career is your deep love and appreciation for restaurants and their place in communities and neighborhoods. Why do you think they hold this kind of singular importance more than almost any other business?
Well, you know, I’ll speak from my own experience. I was living in New Orleans during Hurricane Katrina, and in the aftermath of the storm, I saw it firsthand. I saw restaurants become the place where the community gathered, and I understood at that moment the importance they hold in people’s lives. It really set the tone for the way I believe I should operate my restaurants and what I love so much about restaurants — and about New Orleans as well.
Having gone through the Eaton Canyon fire, it was restaurants who showed up first to support and feed the community. So many people want to give that support back, but it’s hard to ignore just how expensive it’s gotten to go out to eat. Why is it still so important for people who can to invest in restaurants, and for those who want to support but can’t afford a huge meal, what advice do you give them?
I think it’s about supporting an entire ecosystem — not just sustenance, but human gathering. There’s a real cost to missing out on being together, engaging in live conversations, and restaurants are such a natural way to do that. Everyone has to find a place where they’re comfortable, and also comfortable with what they can spend. Things are more expensive today, sure, but you can still find good deals out there. I’ll grab a seat with a friend at a local dive, order a sandwich and a beer, and still feel really connected. There are ways to do it without spending a lot of money.
I know that through your philanthropy with the Shaya Barnett Foundation, you’re teaching the next generation of chefs, restaurateurs, and even diners about what it means to be part of the culinary scene and support restaurants. Why is that so important to you?
We have to. I was educated by someone. As a young cook and culinary student, I had people step up and reach out to me. They helped shape my career and my path forward. I feel like the greatest gift I can give is reciprocating that generosity and belief — that people can reach their goals, no matter what profession they choose. Being a chef, cook, manager, or server, there are ways to make it an incredible life. But you need people along the way who are willing to help show you that path and guide you forward. I hope I can make a difference in someone’s life the way people made a difference in mine. Passing along that knowledge is so important.
And even beyond education, there’s an understanding that going out to eat represents so much more, which is why I’m excited for you to share your five rules for supporting local restaurants. Your first rule hits home, especially these days when it feels like every week I see a legend — especially in LA — shutting down.
My first rule is always support the local institutions, the places that have been around for a generation or more. That’s such an important way to keep a city and a neighborhood grounded in tradition. It’s easy to get caught up in what’s hot and new, but I love going to those classic spots. In New Orleans, one of my go-tos is Pascal Manale’s. It’s been around for over 100 years and is just two blocks from my house. I bring friends and family there, show them off, and talk about how special the city is because of places like that.
Going to the classics is big for me, but that also ties into my second rule: go early. Supporting a restaurant doesn’t always mean getting the Friday night 8 p.m. table. One of the greatest ways to show love to a place you care about is by going at off-peak times. I like to be in bed by 9 p.m. these days — two kids will do that to you — so I love the 5 or 6 p.m. reservation. It’s a great time to connect with the chef, manager, or team before the chaos hits. Showing up early lets you engage with the people who make it happen, enjoy the meal, and then get out so they can turn the table and make another round of guests happy.
This ties into my third rule, which is about celebrating traditions. I love supporting restaurants during those moments when a city comes alive — whether it’s Mardi Gras, Jazz Fest, or any other special time. Every city has its moments, and I like seeing what restaurants are doing to celebrate them. In New Orleans during Carnival season, for example, bakeries and restaurants all make their own versions of king cake. I love going around, trying them all, and showing my support for those limited-time offerings. It honors the moment and strengthens the connection between locals, the community, and the restaurants.
Supporting restaurants also goes deeper than just showing up to eat, which leads to my fourth rule: show appreciation for the people who make the experience happen. I see how hard teams work, from the front of house to the back. Hosts greet hundreds of people a day with a smile, chefs work long hours under pressure, and servers deal with demanding guests. Saying thank you goes a long way. I always make a point to leave a good tip, wave to the chefs if I pass an open kitchen, or even ask to step back and thank the entire team personally. I think those moments really matter.
Finally, my fifth rule is to support the people and places you believe in. I love eating at restaurants where I know the owners care about their team, their community, and their vision. When you go to a restaurant where the values align with yours, everything feels better — the music sounds sweeter, the food tastes better, and the whole experience just clicks. Supporting those kinds of people and places ensures that one day they’ll become the institutions future generations can enjoy.
Amazing. Well, Alon, thank you so much for sharing. If people want to see what you’re up to or learn more about what Pomegranate Hospitality is working on, where can they go? How can they come eat your food and support your restaurants?
Come visit us in New Orleans or Denver, Colorado. We have Saba in New Orleans, as well as Miss River and the Chandelier Bar. And in Denver, we have Safta, which continues to be a really special place for us. You can also follow me on Instagram at @ChefAlonShaya, where I keep everyone updated on what we’re doing, where I’m going, and who I’m supporting. Please follow along and say hello.
Thank you so much for making the time. And hopefully I'll be at one of your spots sooner than later.
Thanks so much, man. Appreciate it.
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