Caribbean Food in Los Angeles Finds its Star at Linden

Centered on the infamous Sunset Blvd between Gower Street and North Bronson Avenue, the Linden Los Angeles is a culinary gem serving Caribbean food in Los Angeles that pays homage to the rich flavors and vibrant cultures of the islands as well as, Jewish, African American and South Asian cuisines.

From the moment you step inside, the restaurant’s comforting ambiance envelops you, transporting you to a warm, maroon-hued space that feels like your grandma’s dining room.

With a décor that blends books with elegant artwork and touches of Caribbean heritage, Linden sets the perfect stage for a dining experience featuring Caribbean food in Los Angeles that is deeply satisfying.

”The feeling that we worked so hard to capture at the restaurant is the feeling of home,” assures Alahna Jade , Linden co-owner. “It’s a very intimate space and it has so much character. From the gallery walls with all of our photos to the large, beautiful mirrors and vintage collection of books and artifacts, we wanted to create a space that was warm and welcoming and extremely community driven.”

Linden Sights, Sounds and Smells

I recently had the pleasure of visiting Linden, and it quickly became apparent why this establishment has garnered praise. The restaurant’s atmosphere is a seamless blend of chic urban design and homely Caribbean warmth.

The air is filled with the tantalizing aromas of savory spices, slow-cooked meats and, most importantly, flagrantly sophisticated patrons excited about noshing on Caribbean food in Los Angeles.

“If you go into Linden on any random night, you’re going to see a bunch of beautiful Black people,” says Jade. “Of course, we patronize a diverse group of people from all walks of life, but our regulars want to see and be around people like us.”

The story of Linden and its four owners is as compelling as its cuisine. The restaurant was founded by four friends and is an ode to New York: Alahna  Jade, Sterling Brim, Scott Williams, Vince Bryant, in partnership with Chef Jonathan Harris.

Their bond was forged over a shared love of hospitality, particularly the diverse and flavorful experiences of the Caribbean. Brim was an investor in Williams and Bryant’s New York concept, Las’ Lap, a cocktail bar in Manhattan’s Lower East Side that honors the last hour before the end of carnival.

Brim then introduced Jade, his partner and fiancé, to the group that began the conversation around opening a restaurant in that served Caribbean food in Los Angeles. Together, Brim and Jade co-founded Silver Brim Media, an innovative media brand.

Williams and Bryant Scott met Haris at an event in Los Angeles , where they tasted his cuisine firsthand and immediately knew he would be the perfect addition to the team. Each co-owner brings a unique background and perspective to the table, having grown up in the Caribbean islands or raised by Caribbean parents. The group as a whole immediately recognized a gap in the Hollywood dining scene that they could fill.

The decision to name the restaurant Linden was inspired by a street in Queens that holds special significance; Linden Boulevard stretches from Queens to Brooklyn, a pathway lined with an array of eateries representing various cultures.

This street symbolizes their journey from different islands to a shared collective venture in Hollywood. “Being in Los Angeles, it can be hard to find elements of your heritage. Chef Harris makes sure that everything from our breads to our pastas are made fresh,” says Brim, co-owner.

“And even beyond that there has been a lack of West Indies food in Los Angeles. It’s hard to find it and the spots that serve West Indian food are trying to avoid the culture and ambiance, which is a great benefit for us because that’s what we bring to our guests, an authentic West Indies experience.”

During my visit, I had the opportunity to sample their most popular dish: the Wagyu Oxtail Pie. A luxurious puffed pastry pie filled with low-to-the-pot pulled wagyu oxtail, topped with sweet plantain chutney and micro herbs.

Brim boasts, “Our Wagyu oxtail pie is just gorgeous and it’s probably so popular because everything that we make in-house is made from scratch by hand.”

Representing the Caribbean Food in Los Angeles

The co-owners of Linden Hollywood have succeeded in creating more than just a restaurant; they have established a sanctuary where the spirit of the Caribbean is alive and thriving.

“From our businesses in New York, we all just continued to stay connected over time. It has been a long time coming, from finding the perfect location to opening the doors in January. This has been the first project that we’ve spearheaded together when all of the different dots connected,” believes Brim.

“I was born in Trinidad Tobago, and we opened the Linden to bring the notion that there are a lot of us from the Caribbean that are in America and want to celebrate their experiences growing up,” says Williams, one of the co-owners. “We want to showcase our personal and individual backgrounds as well and show the cuisines that we fell in love with as kids. Our decor, our ambiance, our vibe are all connected to the Caribbean.”

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In a metropolis where it is easy to feel lost, Linden Los Angeles offers a sense of belonging. It reminds us of the importance of staying connected to our roots and the joy of sharing those roots with others.

“We’ve all had great experiences in hospitality and food; my grandmother was a caterer and I watched her prepare these dishes my whole childhood. Chef Harris is a third-generation Caribbean chef and this is something that he’s always wanted to do,” remembers Brim.

“From developing the menu to the space being called Linden, the street that connects Queens to Brooklyn, and all of the different cuisines that are between those connecting boroughs; we all are deeply connected to food.”

To experience a taste of Caribbean food in Los Angeles, visit Linden at 5936 W. Sunset Blvd. Go online for the full menu and follow the Linden crew and restaurant on Instagram and Facebook.

This story originally appeared in Cuisine Noir Magazine