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10 Exclusives To Check Out At The Hundreds’ Family Style Food Festival

“The Hundreds Is Huge.” It’s an ethos that the streetwear brand has lived by since its inception in 2003, when friends Bobby Kim and Ben Shenassafar used their shared interests in California skate, punk, hip-hop, and surf culture to capture a zeitgeist that’s grown into multimedia ventures, book deals, and now a food festival, dubbed Family Style.

Capitalizing on their expertise within the streetwear industry and melding it with their affinity for food and Los Angeles’ dynamic restaurant scene, The Hundreds team, including Miles Canares of ComplexCon and The EAT Show experience, have created a one of a kind food festival that keeps the concept of community in mind. The results of this cultural matrimony will yield unique and exclusive collaborations in the form of limited edition clothing drops, wild food creations, and one of a kind experiences.

Here’s a look at some of the best exclusives to check out this Sunday September 15 at Family Style Food Fest.

Petit Trois x Chinatown Market

Chef Ludo Lefebvre’s Petit Trois restaurant is known for on-point French classics. Chinatown Market is a streetwear brand that’s known for flipping fashion’s classics into their own flavor. This collab aligns perfectly. They’ve got the Le American Sandwich, along with a capsule clothing collection made up of a hoodie, dad hat, tote bag, and ashtray.

Katz’s Deli

Katz’s Deli is pastrami royalty. An icon not only in its home base of New York City, but in the whole culinary scene. Rarely do they ever leave the concrete jungle of NY, but for one day only, they’ll be at Family Style to serve up their legendary pastrami sandwiches.

Howlin’ Rays x The Hundreds

The Hundreds are linking up with the sultans of spicy, Howlin’ Rays, for a one off shirt that’s as hot as the chicken itself. It says “Here for the heat,” which can apply to both the addictive chicken and the must-cop tee.

Prince Street Pizza

The one and only “SoHo Square” pizza was made famous in New York and now beyond by Prince Street Pizza. You can look forward to them being at Family Style this Sunday to serve up their iconic square slices topped with that distinct cup-shaped pepperoni.

Love Hour Burgers x The Hundreds x Garfield


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The Hundreds X Garfield X Love Hour available only on Sunday at #FamilyStyleFest LIMITED AMOUNT OF TICKETS STILL AVAILABLE

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This triumvirate of fresh uses everybody’s favorite fat cat, Garfield, as the pitchman for Love Hour’s fantastic smash patty burgers. Rock this tee while ordering up a double patty with fries and trust you’ll be doing your Sunday the right way.

Badmaash x Sean Wotherspoon


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Badmaash X Sean Wotherspoon T-Shirts and exclusive Vegan Mac and Cheese Samosas, available ONLY Sunday at #FamilyStyleFest

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Badmaash has got vegan mac and cheese samosas on deck as well as these sick t-shirts that were done in collaboration with the master of vintage curation and aesthetic lord, Sean Wotherspoon.

Homeboy Industries x The Hundreds

One of the festival’s charitable partners, Homeboy Industries, is well known for their efforts to help former gang members and previously incarcerated individuals get back on the right path. Their collab tee with The Hundreds will continue that mission with all proceeds from the shirt’s sales going towards Homeboy Industries’ continued efforts.

Yakido Yakitori


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Only only seven sleeps until we get to eat @yakidoyakitori from Hong Kong at #FamilyStyleFest zzzzzzzzzzzzzzzz

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Coming straight from Hong Kong, Yakido Yakitori is known for their charcoal-grilled, skewered deliciousness. At Family Style they will be serving up one off dishes and merch, which helps drum up excitement and anticipation for their up-coming Los Angeles opening.

Jon & Vinny’s x Patti Lapel

Fly your pizza loving flag with the help of these fuego pins from Patti Lapel, which has to be the greatest punny name for a pin company — ever. Available only at Family Style, of course.

Hedley & Bennet x Carrots


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Carrots X Hedley & Bennett makes its debut this Sunday at Family Style. Your kitchen will never be the same.

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Get fresh and chef it up with these aprons from Carrots and Hedley & Bennett. Who’s gonna have a bigger drip than you in the kitchen with these exclusive aprons on?

The whole lineup is strong at Family Style, so trust there’s so much more to look forward to beyond this selection. Make sure to double up the shopping vibes, because between the food and merch, there’s plenty to cop.

Food Festivals Sweets What's New

Afters Ice Cream is Now Serving Tapatio Flavored Sorbet

This week, on September 15th, The Hundreds and DoorDash will be hosting the Family Style Food Fest, an event that pairs the streetwear community and with lauded restaurants to create a brand new food experience centered around community. However, one of the most appealing options isn’t coming from a streetwear designer, it’s coming from one of the most dependable sauce brands on the market, Tapatio, and Orange County’s own Afters Ice Cream.

The two will be rolling out a special collaboration flavor, made by infusing Tapatio into Afters’ mango sorbet. To give it some extra punch, they’ve added a Tapatio swirl. Then, they drizzle a good amount of Tapatio on top and dust it with a layer of Tajin, the popular Mexican seasoning powder.

While this may seem overwhelming on paper, the flavor combination is surprisingly mellow. The Tapatio doesn’t overpower the mango, it only adds some heat that’s immediately cooled off by the sorbet. The result is a sweet and spicy treat akin to a mangonada. All it needs is the Flautirriko.

If you want to try this late summer treat, but can’t make it to Los Angeles next Sunday, the flavor will be available at all Afters locations for a limited amount of time. 


Iconic Katz’s Deli Making Its Way To Los Angeles

Quotes in this article have been transcribed from the Foodbeast Katchup podcast, now on Spotify and the Apple Podcasts App.

West coasters usually have to travel east to get a bite of Katz’s Deli’s famed pastrami sandwiches in New York, but Angelenos should mark their calendars, as there are going to be at least a couple opportunities to get their hands on the legendary pastrami in the near future.

One of those opps was accidentally revealed by The Hundreds co-founder Ben Shenassafar, who blurted out the surprise  during his appearance on the Foodbeast Katchup Podcast.

Shenassafar, AKA Ben Hundreds was explaining how his September 15, Family Style Food Festival came together, and while rattling of names of people he was bringing on, he accidentally mentioned the name of Katz’s owner Jake Dell.

“We were just like, ‘Let’s just call a couple friends’… I called Jake Dell from… Whoops,” Shenassafar said. “No one knows that news yet. If you know who Jake Dell is, you know who Jake Dell is.”

The Hundreds have some of the heaviest hitters in LA restaurant scene joining them, such as Howlin’ Rays, and Jon & Vinny’s, but having a New York staple in Katz’s adds a whole new wrinkle to the food exclusivity they’re promising at their event.

Before the festival, however, LA can get its hands on the classic pastrami from now until August 25, as Katz has reportedly teamed with Belcampo Meat Co. to deliver pastrami sandwich kits through Uber Eats, according to TimeoutLA.

The build-your-own kits come with a serving of the world-famous pastrami, rye bread, Katz’s famous mustard, and a Belcampo burger just for kicks.

If you’re within the delivery range of Belcampo’s four LA locations, you can have Katz’s delivered to your home through Uber Eats for about $27.

Unfortunately, it is only available through the app and not at any of the Belcampo locations.

If you can’t exactly fly out to New York anytime soon, Katz’s is having a limited west coast experience. If you miss out on the Uber Eats opportunuty, you can at least try to get tickets to The Hundreds’ Family Style festival.

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12 Stunning Looks At LA’s Hottest New Poke Joint, TikiFish

It’s no secret that poke’s explosion onto the Los Angeles food scene has already received its due share of attention. What with poke joints seemingly sprouting up in every corner, the trend seems to be at peak levels in the city. So to stand out amongst the multitude of restaurants certainly takes more than just a claim of the freshest fish and best toppings.

Enter TikiFish, a new poke restaurant in Palms borne out of the ambitions of two men not new to success. Ben and Bobby Hundreds, founders of The Hundreds streetwear clothing brand, set out to conquer a different playing field that now involved a culinary sense of what works. At their disposal are fresh poke, ceviche, a host of premium toppings, and a city’s sudden affinity for the trend as their base to build out this new endeavor.

With Ben and Bobby being experts on eye-catching aesthetics, the visuals of the poke bowls being moved at TikiFish along with the distinct artistic flair of the interior decor are nothing short of impressive. Yes, pictures will always paint a thousand and more words, so let’s let social media’s ever vigilant eye speak for itself on TikiFish’s reason for being one of the hottest new restaurants in Los Angeles.

Endless Summer in LA, time for #TikiFish // 📸::@the_starving_actor

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Uni !! premium add-ons @tikifish !! 🙌 #eatdapoke #tikifish

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Thanks for another fun weekend at #TikiFish :: #EatDaPoke

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A photo posted by TikiFish – Poke & Ceviche (@tikifish) on

👀🐟🐠❤️ #tikifish #losangeles #bobbyhundreds #goodfood #poke #love #ceviche

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accidentally discovered a charming new lunch spot with @standard_div yesterday! #eatdapoke #tikifish

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7 Los Angeles Restaurants Hip-Hop Has Shown Mad Love To

Whether it’s upscale Japanese dining with an ocean view or chicken and waffles in the heart of Hollywood, rappers seem to enjoy food as much as women, weed, and weather. Why else would some of rap’s biggest names, like Kendrick Lamar and Biggie, name-drop their favorite Los Angeles restaurants in their classic hits? Keep reading to find out more about the local eateries immortalized in these tracks:


Church’s Chicken


Where: Church’s Chicken, Compton

Song: “Backseat Freestyle” by Kendrick Lamar

Lyric: “Park it in front of Lueders, next to that Church’s Chicken

There’s a lot of bomb fried chicken in Kendrick Lamar’s hometown, but Church’s Chicken gets the shout-out in his song – for good reason. If you’re in the mood for tender, juicy thighs encased in crisp, flavorful skin – the kind greasy enough to soak through the bag – and biscuits with a fluffy, sponge-like consistency, this place hits the spot. Sure, the rapper talks a big game in “Backseat Freestyle” about wanting money and power, but we get the feeling fried chicken is up there too.



Where: Nobu, Malibu

Song: “Who Do You Love?” by YG feat. Drake

Lyric: “Eatin’ crab out in Malibu at Nobu

In this club banger, perhaps it’s less about whom Drizzy loves, but rather what he loves – to eat, that is. Answer: the crab at Nobu’s beachfront location. Our favorite woe doesn’t specify which dish he likes to order there, so it’s a toss-up between the lightly battered king crab tempura, the creamy snow crab, or the off-menu baked crab hand roll. But really, anything tastes good accompanied by a Pacific Ocean view.

Roscoe’s House of Chicken and Waffles


Where: Roscoe’s House of Chicken ‘n Waffles, Los Angeles

Song: “Going Back to Cali” by Notorious B.I.G.

Lyric: “Frequently floss hoes at Roscoe’s”

Biggie boasted about how he got away with taking dates to one of LA’s most beloved fast-food chains, Roscoe’s. (And in “All That (Lady),” The Game called out a specific Roscoe’s on Pico for when he’s “in a hood mood.”) But despite the joint’s consistently delicious soul food – chicken and waffle combos, hot water cornbread, grits, and gravy-smothered potatoes – we can’t guarantee you’ll achieve Big Poppa-level success with the ladies here.



Where: In-N-Out, Los Angeles

Song: “Hit the J” by The Game

Lyric: “Never take her out to Crustacean, it be In-N-Out

Again, a rapper eschews a fine dining establishment, like Vietnamese fusion spot Crustacean, in favor of a fast-food joint on a date. Thankfully, we don’t have any beef with In-N-Out’s pillowy, spongy buns and special sauce-smothered patties – so The Game’s partiality is a plus in our book.



Where: Fatburger, Los Angeles

Song: “It Was a Good Day” by Ice Cube

Lyric: “No helicopter looking for a murder / 2 in the morning, got the Fatburger

For decades, rappers have waxed poetic about Fatburger. Both Biggie and Tupac endorsed the fast-food chain (in “Going Back to Cali” and “Late Night,” respectively), and Ice Cube couldn’t resist a mention in his iconic hit. He’s right: There’s really nothing better late at night than Fatburger’s giant grease bombs, which typically include a highly seasoned patty and a fried egg.



Where: Spago, Beverly Hills

Song: “Men of Steel” by B-REAL

Lyric: “Never up in Spago’s when we knock hoes

Wolfgang Puck’s ultra-famous Spago gets some love in this jam. It’s not all about burgers and fried chicken; some rappers, like B-REAL, also appreciate seasonal Californian cuisine, especially in the form of delicate fare like seared halibut and sautéed broccolini.

Mr. Chow


Where: Mr Chow, Beverly Hills

Song: “Started From the Bottom (Remix)” by Drake feat. Machine Gun Kelly, Meek Mill, and Wiz Khalifa

Lyric: “In the cloud smokin’ loud on my way to Mr Chow’s

Smoking some chron before sitting down to dinner at Mr Chow – à la Meek Mill – doesn’t sound like such a bad idea. All the better to whet your appetite for the restaurant’s dressed-up Chinese menu, including hand-pulled noodles and their perfected take on crunchy-skinned Peking duck.



Written by Tiffany Tse of The Hundreds


DANESON :: Launching A Liquor-Laced Toothpick Company In A Recession

Written by Mac Sandefur of The Hundreds

I never thought that I would knuckle-utter these digi-letters, but I’m impressed by a company that makes toothpicks. And, that’s probably because said high-end toothpick purveyor is being tenaciously thrust onward with an impressive captain at the helm, Peter Smith, a former finance executive who quit a lucrative job in London to pursue his dreams of making something tangible.

From a padded life in Europe, to his parents’ basement in Ontario, Peter did what he had to do to make a statement with Daneson, executed with painstaking attention to detail, quality of ingredients, and strategic distribution. Stocked in 200 accounts worldwide, having first taken its stride into retail with the likes of colette, Daneson is as carefully developed as its founder is passionate about his creations.

I had the recent opportunity to catch up with Peter Smith to shed a little light on what goes in to developing a Daneson.



Peter gives a brief history of toothpicks.

“I find this bores people, but for someone like you, you’ll probably find this interesting. There’s this professor at Duke University, this professor of Engineering, who wrote a tome on toothpicks. It’s like a 400-page book. He goes through the whole history, and there’s this long history of humans using toothpicks; it’s literally one of the first tools. It pre-dates the wheel, it pre-dates fire.

What’s also really cool is that the toothpick was among the first commercial, mass-marketed, mass-produced products in US history. Back in 1870, this guy named Forster, who was making wooden pegs for shoes, found a way of making quality toothpicks in mass quantities, and his whole marketing strategy was to give them out to restaurants, and he then paid Harvard students to go to these restaurants, order food, and then ask for his toothpicks at the end of the meal.

It was sort-of the first Harvard business case study kind of thing. And, I don’t know how much of this is legend or what, but that spiraled into toothpicks becoming this status symbol. You have to understand, this was a time when people didn’t really eat out very often. This was a time when people couldn’t afford to eat meat very often. So, toothpicks became a status symbol. They’d say, ‘I’m a dandy, I’m a guy out on the town. I can afford to eat out.’ It was a way of symbolizing to the rest of the world that you could afford a nice meal.”

“What the hell is a dandy,” I pondered inquisitively. Here’s what Google replied:

“A man unduly devoted to style, neatness, and fashion in dress and appearance.” In other words, crispy™.

On piquing his interest.

“I lived in the UK for ten years, I was living in London and elsewhere in Europe, working in finance, and man, I was just not happy. I wasn’t happy with what I was doing in life. I was one of those guys who was often in boardrooms talking about deals and efficiencies, classic corporate BS.

I really wanted to start my own business. And, since I had not hit my stride in finance around until 2007, right at the beginning of the crash, I never had a massive payday. So, I didn’t have a ton of money, but I knew I wanted to make something, and I wanted it to be something physical. And, one day, I had this brain-wave.”

The same day that Peter accepted a new job opportunity in London that was too good to pass up, and coincidentally the first day of the financial crisis, this van drove by. And, if you’re a supplier, like a butcher, in the UK, and you supply to the crown, you get to put their royal warrant on your packaging and delivery vehicle to say, “I’m the best butcher in town. I provide the Prince of Wales with his meat.”

And, after remembering his grandmother’s affinity for toothpicks, and sharing a few premium Japanese toothpicks with some friends on a prior night out, his passion surfaced. The delivery van drives by, he has the royal warrant, and the lightbulb goes off.

“I started digging in in 2008, and it took 3 years to assemble everything and figure out, Can this be done?

So, I held a job from 2008 through to 2011. And, the entire time I was working in finance, I was working on toothpicks on the side. In 2011, I quit on good terms, incorporated Daneson, and started going. And, that’s why, if you look at our website, it says we founded in 2011. Because that’s when I sort-of dropped everything, spread clear the desk, and said, ‘OK, let’s make these things, let’s figure this out.’”


On the challenges of making a real product.

“Here’s the deal. Of all the other toothpicks out there, unless it’s tea tree or menthol,both of which are very medicinal tasting, if it’s anything else, it’s very likely an artificial flavor, and we don’t do that.

Instead, Daneson toils on finding real ingredients like essential oils from Iran, Kentucky bourbon, and Islay whiskey, infused for a slightly startling, but refreshing uncorking, when you realize that it’s hardly a toothpick at all.

“The hardest part is the flavoring – the recipes. We’ve made a recipe, bottled sticks up, and then honestly, two months later, we have to throw them away because the flavoring dissipates into nothing.

And, I’ve cold-called university professors to ask if they knew anyone with the knowledge to do this. It’s one of these things where you talk to someone whose a flavoring scientist or expert, and they’re like, ‘Oh, it’s no problem, we’ll get it done in a week,’ and months later they call saying, ‘No, we can’t figure it out.’

Long story short, since it’s all natural ingredients, it takes a long time and a lot of work to nail down one of our recipes.”

And they are not cheap ingredients.

“Insanely expensive. An ingredient like cinnamon oil can be on-par with a very fine spirit in terms of cost, people don’t get it. There is a huge expense to using natural ingredients. And your average Joe who has grown up on artificial flavors will think – whatever. It’s like liquid gold.

I’ve got thousands of dollars of vials of essential oils. Probably about ten grand worth of samples.”

People aren’t used to spending $36 on a case of toothpicks.

“People think I’m making an insane amount of money everytime they buy something from us. My answer is no. Or put it this way – I live in my parents’ basement. It’s the cost of doing business the way you want to do business. If I made the product in Asia, I might be living in an apartment right now.”


And, despite high operating costs, Daneson has a quiet program that replants forests in an effort to ensure total sustainability.

“We’re a business that tries really hard to make a difference and do things the right way. A principled way. We allocate 1% of revenue to replanting trees, not because it’s a cool marketing story, but because that’s what you do when you make things from wood. It’s not rocket science. The only difference is we aim to plant more than we use.”

A fitting scenario.

“What I miss the most about living in the UK and Europe – meals. Meals were this thing that you experienced. People would not look at their phones. Often, a Sunday lunch would kick off at noon, and it wouldn’t be unusual for it to end at eleven at night. The entire time, you’d be sitting around a table eating amazing food, drinking great wine, and just hanging out.

Nobody would be talking about remodeling their kitchen, or how they have to pick up their dry cleaning, or their kids. It was just people in the moment having fun. That was the kind of experience I envisioned when I started Daneson. It’s the experience, not really what you order, but the conversation and who you have it with.”

The result of Peter’s vision, a meticulously crafted product, symptomatic of a strong desire to do things the hard way. Eventually, Peter strives to see Daneson as a product that is identified separately from the standard toothpick, a Daneson, offered at restaurants and premium retailers around the world.


You can get your Daneson toothpicks here.

Written by MAC SANDEFUR of The Hundreds || Photos by Si Hoang.


Attention: Tapatio-Spiked Pineapple Cilantro Chili Sorbet Coming to Los Angeles


Not all trends are created equal, but this streak of street wear brands teaming up with some of our favorite foods is straight killing the game! Last year we were psyched with the announcement of Popular Demand x Roscoes, followed by Stussy x Plan Check this past March, and now, perfectly timed for Cinco de Mayo, the arrival of The Hundreds x Tapatio. Roll out the red carpet doused in hot sauce for the birth of this bad boy.

If you are trying to take it even more next level — and who are we kidding, you are — next week, The Hundreds x Tapatio have collaborated with one of the city’s best, Coolhaus, to offer a super limited-edition flavor: Spicy Pineapple Cilantro Serrano Chili Sorbet spiked with the treasured hot sauce. Who said dreams don’t come true?

With temperatures beginning to sore in Los Angeles, this burst of summer flavor couldn’t have dropped at a better time. There’s something about this particular beautiful marriage of ingredients that is inherently L.A. With our city’s unrivaled love for Mexican food, and vendors slinging fresh slices of fruta con chile at some of this city’s most vibrant parks and streets, something about the amalgam of fruit, cilantro, chile and hot sauce feels so right.


Don’t sleep on this, get your scoop while you can! And if you’re looking to make it a sorbet sandwich, the ultimate Coolhaus mastermind (founder Natasha) recommends sandwiching it between the Pine Nut Olive Oil or Vegan Ginger Molasses. This rare flavor drops May 5 and will only be available through May 9 at the Coolhaus Culver City location.

8588 W. Washington Blvd
Culver City, CA 90232

Picthx The Hundreds


‘Upgrade Your Lunch’ — A New Video Series That Instantly Upgrades the Meals of Complete Strangers

Sometimes it’s hard being a foodie with a day job. Sure, you could work in a super-gentrified area with cheap pop-up kitchens for miles, but more likely you spend your lunch breaks staring at Instagram, wishing you were (read: were eating) something (anything) else.

The idea of going out and actually enjoying your food is so much of a rarity these days that it almost makes us feel bad that we get to do this stuff for a living (almost). But we did decide to do something about it and we’ve got to hand it to ourselves, it was pretty freaking legit.

It’s a new YouTube series called #UpgradeYourLunch.

With the help of vitaminwater, we set out to upgrade the sad desk lunches of the entire warehouse staff of LA-based streetwear company The Hundreds. Folks looking forward to either choking down dollar pizzas or Corn Nuts or, even better, not eating lunch at all, were greeted instead with astro-turf (of-course), garden gnomes (classic), picnic tables, string lights and freshly made Umami Burgers, all served out the back of air-conditioned delivery truck. Co-founder Ben Hundreds helped lay down some smoke screen as we got to work transforming The Hundreds HQ for glory, announcing via intercom how everyone had to starve as they helped prep for the brand’s upcoming warehouse sale. The staff’s at once confused and then mildly irritated and finally pleasantly surprised faces are available for your amusement in the video below, in our first episode of our new Youtube series, “Upgrade Your Lunch.”

The on-going series will feature depressing lunch eaters everywhere getting helped out by none other than us (and of course, people who can cook way better than us). So if you and your buddies would like to eat something other than still-frozen Lean Cuisine or dollar menu McDonald’s or mom’s sketchy meatloaf for a day, shoot us an email or tag your sad food pictures with “#foodbeast” and “#upgradeyourlunch.”





Foodbeast and vitaminwater: we’ll see you soon.