Today we’d like to introduce you to Eunah and Marcus Christiana-Beniger.
Thanks for sharing your story with us Eunah and Marcus. So, let’s start at the beginning, and we can move on from there.
Marcus- I grew up in New Orleans, Louisiana in the 70s/80s, and learned to cook largely under the tutelage of my Grandmother (who tried in this manner to keep me out of trouble, as best as she could) and from working in many bars and numerous restaurants around the city in various capacities. I moved to Los Angeles (for good) at the end of 1998, as I had always loved this city (and felt it was my 2nd home). I did, however, always miss the cuisine (something fierce) of my hometown.
After the devastation of Katrina, a lot of the places that “do like how we do” (at the Little Jewel) that were my favorites back home, were sadly no longer in existence. This made me distraught and homesick for what used to be familiar, more than ever. So I decided, along with the incredible support of my (then) fiancee and future wife (now), Eunah Kang Beniger, that we really wanted to do a traditional New Orleans style Po’Boy shop/Southern regional market, somewhere in Los Angeles… if for no other reason than to have easier access to the food and groceries, ourselves!
Eunah- I grew up in New Jersey, the first generation only child of immigrant parents from South Korea. The industrious spirit of the state I grew up in notwithstanding, I watched my parents try their hand at several different businesses throughout my upbringing- from a coin laundromat in Orange County (very briefly) to a vegetable stand at the local flea market, to, finally, a seafood distributing company (my father), and the nail salon business (my mother, who grew one location to, eventually, four).
Obviously, some of their ventures didn’t work out, and they finally found ones that did! I witnessed the trials and tribulations of the failures as well as successes of owning a small business. The entrepreneurial spirit was something that was always around me. My childhood was spent spending time with my parents as they tried their hands at several different businesses, either because I had to be there because they didn’t have anyone to watch me, or because I was working, helping them out.
It was something that was inextricably a part of my upbringing, and who I now am as an adult. Naturally, when I got to a certain point in my life where I felt it was “start a business as a career,” I had met Marcus, and the idea and actualization of owning a restaurant together was the “marriage before our actual marriage.”
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
There is NOTHING about successfully running a restaurant that is a “smooth road,” (especially in small business crushing Los Angeles). As for struggles, labor costs are very high, profit margins are pretty thin, and many customers are increasing, let’s say, “demanding.”
Meanwhile, it is increasingly difficult to find kitchen workers who are legal, available, competent, dedicated and knowledgeable enough to produce a consistent product.
There are definitely easier ways to make a living than in the food service industry, so for everyone in this industry, who really care about what they are producing, it absolutely has got to be a daily labor of love. Period.
Alright – so let’s talk business. Tell us about Little Jewel of New Orleans – what should we know?
We specialize in decadent New Orleans style Po’Boy sandwiches, Muffulettas, Southern-style “Hot Plates,” our Crawfish Macaroni and Cheese, Dixie-Fried Sides, and other Louisiana Culinary Classics. We are known for our Creole Jambalaya, many types of Gumbo, our “Southern Funk” Hot-Plate Specials, and a very large sandwich menu.
Our French Bread (Leidenheimer) comes directly from New Orleans, as does our Mayonnaise (Blue Plate). We use Crystal Hot Sauce on EVERYTHING. We make and smoke our own Andouille and Boudin Sausages, in-house.
Our Southern style desserts include Banana Pudding, Pecan Pie, and New Orleans Style (Whiskey Sauce) Bread Pudding, just to name a few. We have great BEER SPECIALS, all day. So relax, every day is a CHEAT DAY, here at The Little Jewel!
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
Marcus’ instructors at Los Angeles Trade Technical College: Chef Jerry Vachon, with his infinite knowledge of sausage making, terrines, forcemeats, and charcuterie in general as well as the wisdom and advice from former director of the culinary program, Chef Steven Kasmar.
Again, Florence Beniger, Marcus’ grandmother, who taught him more tricks in the kitchen than he can probably remember. Eunah’s parents, who, as entrepreneurs themselves, encouraged and helped her and her fiancee to actualize their dreams and ambitions themselves.
Contact Info:
- Address: 207 Ord St. Los Angeles, CA 90012
- Website: http://littlejewel.la
- Phone: 213-620-0461
- Email: [email protected]
- Instagram: https://www.instagram.com/littlejewel_la/
- Facebook: https://www.facebook.com/littlejewelofneworleans/
- Yelp: https://www.yelp.com/biz/little-jewel-of-new-orleans-los-angeles-2
Image Credit:
Owen Kolasinski
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