Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Creating Community Through Cuisine: AllSpice Kitchen & Grill

Pictured: Chef Justin Saunders | Photo credit: AllSpice Kitchen and Grill
February 20, 2019
Ruksana Hussain
Share this article
       

Chef Justin Saunders on Expressing Culinary Creativity

Hollywood has a new restaurant concept launching every so often, but a globally influenced hotspot is enticing passersby on Sunset Boulevard. Opening its doors in December 2018, AllSpice Kitchen and Grill by chef Justin Saunders, who hails from London, features Mediterranean basics to build upon as he unleashes innovative flavor profiles over an eclectic menu representing cuisines from around the world.

“I am partial, being from England, to a good curry and kabob. I was tired of eating pizza and burgers, and wanted to bring in another option,” says Saunders matter-of-factly. “I wanted something for all and so AllSpice was born. Lure of large numbers dictates you take care of everybody. I am cognizant of the fact that this is a big population and there is something for everyone here.”

Getting Creative with Cuisine

In his quest to offer a variety of options to guests, Saunders’ best sellers are the big juicy wraps, which are the first items you will see on the menu. Lamb kebab and chicken tikka are joint leaders with some Indian spices shining, while the rotisserie jerk chicken has Caribbean flavors added. Ingredients are all fresh and natural, coming in every morning from local suppliers, aligned with a healthy menu esthetic.

Brussels Sprout Salad at AllSpice Kitchen and Grill in Los Angeles
Pictured: Brussels sprout salad | Photo credit: AllSpice Kitchen and Grill

“Mediterranean cuisine is one of my favorites and a good starting point — kebobs are simple and easy. Caribbean is where my roots are from, and I am a health nut so I wanted that aspect to be relatable for the general population,” shares Saunders. “This is a spot where people come look at the menu teasers and everyone finds something they want rather than this being just one type of cuisine.”

Creating the Maker’s Space

Sharing his culinary prowess required apt ambience and Saunders’ design flair shows in this area. “My visions of grandeur took forever,” he says, “from the architectural plans and contracting to finding a cohesive team and building up a menu. Start to finish was just over a year and a half.” In that time, the chef and owner took a deep dive into how he can incorporate elements in his restaurant to make the community feel welcome.

Interior of AllSpice Kitchen and Grill in Los Angeles
Pictured: Interior of AllSpice Kitchen and Grill | Photo credit: AllSpice Kitchen and Grill

The human eye is drawn to green, so he included plants in his décor. Shiny gold fixtures bring in focal points, while natural elements such as wood and ample sunlight through large ceiling-high windows give an overall clean and crisp look and feel, an inviting architectural style aligned with a healthy dining venue. Saunders’ education in fine arts and design from England served him well in this regard.

  • Iron Chef Winner Justin Sutherland Delivers Diversity in Winning Dishes
  • The Essence of Essie's Restaurant in the Hudson ValleyEssie's Restaurant in New York by Brandon Walker
On the Creator’s Journey

During his time at college in Canterbury back home in London, he also earned a certification in cooking, among other optional courses.  From there, the first seeds were planted toward the creation of AllSpice. His evening job during college was at the Marks and Spencer restaurant where he learned everything about the restaurant business to help launch his own eventually. Being a people person who loved to entertain was a bonus.

Moving to the United States, Saunders hoped his arts background could be put to use working as an artist in Los Angeles. That plan didn’t quite come to fruition as soon as he would have liked. A part-time position he took on at a real estate brokerage quickly turned into a full-time gig where he stayed for eight years, gleaning the ins and outs of that industry.

Finances in hand now, older and wiser from his experiences, Saunders decided the opportunity was ripe for his restaurant dream to take shape. Putting his creative juices to work, his knowledge of the local real estate scene, aptitude for the culinary world and design know-how all came together in realizing the vision that is now his first self-funded venture. “I always wanted a restaurant space and this has been 20 years in the making,” he says.

Expressing Creativity for Community

Saunders envisions AllSpice as a venue for the community to experience his culinary creations inspired by global cultures. “I am a creative expressing myself through cuisine,” he says. “I am offering something new that is another option for everyone to enjoy.” He has even put to effect insights from the neighborhood, offering coffee, smoothies, breakfast and brunch, none of which were part of his original business plan.

Fish and Chips at AllSpice Kitchen and Grill in Los Angeles
Pictured: Fish and chips | Photo credit: AllSpice Kitchen and Grill

Seasonal specialties and signature offerings will soon be added to the menu as foot traffic increases daily. He will also display his art for sale at the restaurant, another way for the community to interact with the space.  Saunders hopes to include events such as open mic nights and other performance opportunities in the future.

Excited for what the future has in store for his first restaurant venture and sharing it with the community, he says, “We are a pit stop for all. We are here for the community, AllSpice is for everyone.”

  • Chef Jason Fullilove on Calibrating for Changes in the Restaurant Business
  • Chef Kevin Sbraga: Recalibrating a Dream with Sonny & Sons

AllSpice Kitchen and Grill is located at 7501 W. Sunset Blvd. in Hollywood. For hours and menus, visit www.allspicekitchengrill.com and for the latest updates, follow along on Instagram.

  • Kitchen Karaoke singer Maysa Leak
    under Food & Drink Maysa Leak’s Kitchen Karaoke Merges Her Love of Music and Cooking
  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs , Food & Drink Celebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • Kitwanda and Tyronne Cypus of Kiki's Chicken and Waffles in South Carolina
    under Black Chefs , Food & Drink Kiki’s Chicken and Waffles Holds the Right Bones for Success
  • under Etiquette Etiquette in Public Places
Share this article
Ruksana Hussain

Ruksana is an award-winning editor and writer, foodie and travel enthusiast who revels in eclectic cultural and culinary experiences near and far. She is the recipient of the inaugural Richard S Holden Diversity Fellowship from ACES: The Society of Copyediting, the inaugural diversity fellowship from The American Society of Business Publication Editors, and has received Los Angeles Press Club awards for her journalistic work. Born in India, raised in Oman and now calling the United States home, she shares the stories of people she meets and places she visits as a travel journalist and features writer, some of which you can also read on her digital magazine: TravelerandTourist.com.

Related Articles

Loading...
Food & Drink

Rémy Martin Celebrates 50 Years of Hip-Hop With VSOP Mixtape and Museum

Diaspora Kitchen project in Cameroon from March 9 - 10, 2023
Black Chefs Featured Food & Drink

Inaugural Diaspora Kitchen Event Celebrates Cameroonian Cuisine

Uncle Waithley's Vincy Brew - Founder Karl Franz Williams
Food & Drink

Karl Franz Williams Unearths Roots with Uncle Waithley’s Vincy Brew Ginger Beer

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    Copyright© 2023 Cuisine Noir and The Global Food and Drink Initiative. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!