Nancy Silverton’s Bread, Clogs & Kimchi Takeover: Cal-Italian Gets kooky
Nancy Silverton, the ‘cook-not-chef’ who put LA on the foodie map since the ’90s, is back with the hunger games doubling down: launching Lapaba — a Korean-Italian pasta bar with spam kimchi suppli — and retro diner Max and Helen’s. While her signature Campanile set the standard for rustic Mediterranean niches and crowned her 'Her Holiness' of sourdough's holy holes, now she’s co-designing kitchen-ready clogs with Snibbs after 2.5 years of agonizing aesthetics. Silverton juggles multiple restaurants including the Mozza empire stretching from LA to DC, all while ignoring the industry slowdown like a culinary Energizer Bunny with braids and bold prints.
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(1 of 3)Nancy Silverton refuses to slow down despite assembling an empire of spam-stuffed kimchi pasta bars, diner throwbacks, and cult shoe collabs. Meanwhile, the rest of the industry grabs naps. Who’s the real MVP? Spoiler: it’s the bread.
Nancy Silverton’s idea of ‘just getting started’ sounds like my life support machine on espresso shots. Also, a clog designed by a ‘cook’ is the energy I didn’t know my feet needed.
Campanile’s gothic arches bowed out, but Silverton’s fried zucchini blossoms and kimchi Spam suppli just bowled in for round two. Bread? She owns the yeast scene harder than your gluten-free aunt.
Source: Eater | Published: 10/16/2025 | Author: Francky Knapp
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