Meet Jeremy Fall of J. Fall Group

Today we’d like to introduce you to Jeremy Fall.

Thanks for sharing your story with us Jeremy. So, let’s start at the beginning and we can move on from there.
I made my professional debut at the age of 16 in 2006 as the marketing and promotions manager of the Avalon in Hollywood, producing both large- and small-scale events. In July 2014, I went out on my own to launch Genesis, a pop-up concept that bridged the gap between bar and nightclub, hidden inside a vintage attic in Hollywood.

After some time in the nightlife industry, I felt compelled to transition to F&B with my first restaurant, Nighthawk: Breakfast Bar, serving cocktails and elevated breakfast fare for dinner. I want every project I do to be unexpected and I try to picture my concepts being located next door to each other and evaluate whether or not they’d be in competition. This mindset led me to open my second restaurant, Tinfoil: Liquor & Grocery, a modern take on the bodega consisting of a liquor store in the front with a secret “speakeasy” deli in the back. I’m continuing to expand my concepts in Los Angeles and across the US.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I don’t think being an entrepreneur is very easy. Nighthawk: Breakfast Bar was the first restaurant concept I actually owned, and it was launched during a time when other restaurants were serving food that was radically different from what I was serving. But I wanted to do something that was different, which people strongly recommended that I not do. Friends would tell me I was crazy for coming up with a concept that served late night breakfast food in a carb-conscious city that doesn’t typically stay out late night. But I decided to go with my gut because I wanted to see something completely unexpected at least have a chance for success.

Please tell us about J. Fall Group.
J. Fall Group is a hospitality group that aims to refine classic Americana concepts and modernize them for a millennial demographic. Each restaurant serves food made from scratch using fresh and sustainable ingredients and is created to be fun and nostalgic with experiential elements ranging from hidden entrances to F&B presentations to “food porn view-master menus”. We like to create concepts that are a little unconventional and unexpected to push traditional hospitality boundaries and put our twist on little details for people to discover.

In terms of what we are most proud of? I’m proud that we get to do what we love and believe in every day. We get to serve the food that we actually want to serve. We don’t conform to any sort of trends or “rules” about what we’re supposed to be doing as a restaurant.

If you had to go back in time and start over, would you have done anything differently?
I honestly don’t believe I would do anything differently. All the mistakes I’ve made in the past have taught me more than my successes.

Contact Info:

• Instagram: @jeremyfall

Getting in touch: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.