Cafe 2001

One night in Tokyo..always @nequittezpas_gotanda w the godfather Tanabe san. Thank you for the advice, support and beautiful dishes to sooth a wild stomach  The watermelon whisperer 🙏🍰  @nequittezpas_gotanda Father & Son  @nequittezpas_gotanda Thank you Tanabe san, thank you Yuta san ❤️❤️

Giles will be cooking at an exclusive pop-up in Kyoto, Japan!🇯🇵 If you or your friends are around, please come and join us! It would be so great to see some familiar faces at our shared table in Kyoto. 😊 So happy to be hosting a pop-up in such an incredible hidden gem. Special thanks to the wonderful duo, Masaki & Itsuko @presented_by_wanderers_studio , for making this happen. And a huge thank you to Chef Shinya—we are so proud to be doing this challenge together with you! -——— “MEMENTO VIVERE” — Savoring the Essence of Life — 【EVENT INFO】 March 5–7 & 12–15, 2026 Lunch 12:00 start (door open at 11:30) Dinner 17:30 start (door open at 17:00) Price: 10,000 JPY (plus tax) Please DM us here if you would like to make a reservation. You can get more detailed info from @presented_by_wanderers_studio Traveling 100 years back in the history of gastronomy, we encounter Auguste Escoffier, the “Father of Modern French Cuisine.” Coming from different backgrounds and generations, two chefs of distinct philosophies will resurrect his classic recipes in the springtime of Kyoto—without modern machinery, using only fire, ancient knowledge, and their sharpened senses. Featuring Nanatani Duck from Kameoka-Kyoto alongside the finest seasonal local ingredients, this is a community-style 5-course menu served from large platters, with the chefs themselves carving and serving at your table. Accompanied by rare Japanese natural wines, this is a truly unique culinary gathering available for only seven days—a rare opportunity to honor the entire being of every ingredient and savor the essence of life (Vivere).

We finished our final service at this location on Jan 25th. And we’re currently temporarily closed as we prepare to our next step. Since the day we first opened, we have been truly overwhelmed by how many people walked through our doors and made us a part of your daily lives. Thank you so much for all your love and support. We can’t wait to see you again in our next chapter! Stay tuned for updates.

Superiority Burger @Cafe 2001 1/2/2026 11am Brooks @superiorityburger is back in LA and, after an assault of the Santa Monica market yesterday, is cooking an extraordinary lunch set at the Cafe today. Depth & pop; comfort & adventure. A new years blessing for all us SB nuts. He’ll be joined in the kitchen by Diego, Giles, Chau & Sequoia. Special Menu below : [LUNCH SET $22] - SB FRIES - ROASTED WEISER CARROTS WITH GRIDDLED HODO SOY YUBA, GARCIA FARMS GREEN SAUCE AND PICKLED K&K RAISINS  - STICKY LENTILS WITH BLANCHED WEISER CONE CABBAGE AND FOCACCIA CRUNCH - LABNE GELATO WITH MEYER LEMON DRIP, KT’S CANDIED STRAWBERRIES, RB’S RANCH MACADAMIAS  [DRINK] - ICED COFFEE 3.5 - DRIP COFFEE 3.5 - ICED BLACK SUGAR LATTE 5  - CASCARA COLA 5 - MEYER LEMON ARNOLD PALMER 5 *nb Regular Cafe kitchen will close at 10.30am.

Attn Attn Los Angeles. We are very excited to be back for one day on Friday January 2. There’s a good chance you are off, yes? Then see you at @cafe2001.la . 11am until we sell out. Market lunch in the style of our pre- opening alter ego SALADS DAYS (the extra s is for salads). No burgers! Everything is vegetarian a lot is accidentally vegan just ask. Full menu posted on Wednesday or Thursday after we hit as many markets as we can, gather all the goods. 3-4 items, priced to move! Definitely expect our triple cooked french fries with appropriate homemade non-ketchup dipping sauce, some kind of hunky yuba-roots special, and a spun frozen dessert think ice cream and fresh fruit and cookies the best. Maybe some more stuff if we remain focused. Oh it might rain? No big deal. Come enjoy an excellent coffee and wolf down a leisurely lunch, it’ll rule. Bright and sunny? Might be busy. Who knows? Either way, can’t lose. Photo included here is a sample shot (no salad!), but you get the idea. We are market dorks and we cannot wait to cook (again and again and again) here in LA. This event came together rapidly thus the short notice. Big thanks to Giles and crew. Set lunch! Friday! Happy New Year!

NNOO #6 SUNDAY ART EVENT 12/14/2025 7-11 PM FREE FOR All😎 A year on from their first siege of the cafe, nnoo is back for episode 6. Comics, clowns, cooks, singers, pests and poets will be in force, bought together by our steadfast leaders @zara_sarina  @davidhorvitz  and @harlequinknights . <MENU> FOOD - PRAWN COCKTAIL $14 - SAUSAGE ROLL & PRUNE CATSUP $8 - FISHERMAN’S SOUP $14 - CHANTERELLE TOASTIE $14 - BLACK TRUMPET TOASTIE $14 - WHITE PORCINI TOASTIE $16 - WINTER TRUFFLE TOASTIE $40 - CITRUS & WINE TRIFFLE $8 DRINK - SHOCHU NEGRONI 10 - WHITE WINE 12 - RED WINE 12 - BEER 6 - HOJICHA OLD FASHIONED (n/a) 6

Nnoo #6 arrives this Sunday the 14th at @cafe2001.la Organized as ever by @harlequinknights @zara_sarina @davidhorvitz Flier by @zara_sarina

Cafe2001 NEW BEANS ARRIVED Try our new “RIS BLEND” starting today, for 10 days only! It’s a special mix from Brazil and Papua New Guinea. 🇧🇷🇵🇬 The Papua New Guinean beans are our “Wantok,” which we currently use for drip coffee. This time, part of the beans are roasted to a medium-dark level, offering a completely different flavor profile from the drip version. New Brazilian beans are also our exclusive beans, “Onça - Mundo Novo,” sourced from Minas Gerais-Mantiqueira. Masa has carefully cultivated these coffee trees with the Brazilian farm for many years, consulting on the refining process as well, and we can finally start to harvest good quality beans. Both beans scored over 80 points by the SCA (Specialty Coffee Association). Come and taste this limited RIS BLEND before it’s gone! Masa’s project to introduce his Brazilian coffee beans, the “ Café do Onça” will be launched soon. More details about it will be revealed later! - Name: RIS BLEND - SCA: Specialty score 86 (Wantok) 84.5 (Onça) - Type: Blend / After mix Brazil (Onça), Papua New Guinea (Wantok) - Farm: Fazenda Santa Rita de Cassia (Brazil), National Forest (Papua New Guinea) - Processing: Yellow Honey(Brazil), Washed (Papua New Guinea) - Roast Level: Both medium roasts, part of Wantok is medium-dark roast. - Taste: Nuts, Yellow fruits , Chocolate/Cocoa - Flavor: Sweet aroma, Milk Chocolate - Note: Rich body, Balanced citric. acidity, Long tasty finish

Cafe 2001 SUNDAY SPECIAL POP-UP CHAU x GILES VIETNAMESE NIGHT!! SUNDAY 11/23, 6-9 PM @cafe2001.la This Sunday our wonderkid chef Chau Huynh @chau__hh takes the helm for a dinner celebrating some of her favorite Vietnamese dishes (and music) - a menu of deep cuts, socal mutations, and coastal nostalgia. Chau’s energy, grace and palette have become a backbone to the kitchen at Cafe 2001, and her dishes are, above all else, delicious - we can’t wait! -Giles <MENU> ICED HEINEKEN & CALAMANSI. 8.5 STEAMED SEA SNAILS / ỐC HẤP  12 Steamed Santa Barbara Whelks with Lemon Leaf & Lemon Grass Butter (x3) GRILLED OYSTERS & CHEESE / HÀU NƯỚNG PHÔ MAI  10 UFO Oysters & Cheddar Gratin (x2) CANTEEN SALAD   6.5 Roast Beetroot, Red Oak Leaf with Red Gem Lettuce & White Onion Salad  BRAWN, LIME, SALT, CHILI & PICKLES / GIÒ THỦ  16 Pead & Barnetts Pig's Head Terrine with Lime, Salt, Chili, Pickled Pearl Onions  & Rhubarb  BEEF STEW & TOAST / BÒ KHO  14 Vietnamese Beef Shortrib &  Carrot Stew with Milk Toast CALAMARI, PRAWN & GRAPEFRUIT SALAD / GỎI BƯỞI TÔM MỰC  18 Calamari, Red Prawn, Grapefruit & Mint Salad   FARMERS MARKET OMELETTE / TRỨNG CHIÊN KHỔ QUA  12 Bitter Melon, Jimmy Nardelo Pepper, & Lily's Egg Omelette CHICKEN RICE NHA TRANG STYLE /  CƠM GÀ NHA TRANG  36 Poached Chicken, Chicken Rice, Vietnamese Mayo, Crispy Shallots, Herbs & Pickles *ADDITIONAL BRAISED CHICKEN OFFAL 5 PERSIMMON SORBET, TOFU ICE CREAM & GINGER SYRUP  14 Persimmon Sorbet with crushed Peanuts & Tofu Ice Cream with Young Ginger Syrup *menu items are subject to changes

CAFE2001 PECAN PIES FOR THE HOLIDAYS  PRE-ORDER NOW!! ORDER DEADLINE TUESDAY 11/25 6PM 7” Pies with Whisky Cream / $38 TO ORDER: please DM our instagram or come by the shop. PICK-UP: 26th Nov. 12-4pm Our Pecan Pie is made with a Pâte Sucrée base loaded with Pecans and a Steen’s Syrup Treacle, and served with a side of Bourbon Cream.

JAPANESE AMERICAN APPLE PIES AT THE CAFE FOR THE NEXT 10 DAYS We’ll be baking apple pies - sold whole and by the slice - for the next ten days. It’s a collaboration with the Artist David Horvitz and part of his current exhibition - This Rainy Night, at Axle Contemporary in Santa Fe. The pies are filled with a layer of buckwheat jam, apple compote and a pile of apples David picked and brought from New Mexico. All wrapped in our house made puff pastry and baked till golden brown. Each day we’ll be baking two pies. One sold by the slice in the shop. And one will be sold whole - baked with a ceramic cat (pictured) made by David, and sold as his art work.  A word from David: “There was an incarceration camp in Santa Fe for Japanese men during World War II - these men were imprisoned by the federal government for no other reason than being Japanese. Some of these men were allowed to work as day laborers in local apple orchards, and I picked apples from the same trees of what is left of the old 100-year-old Orchards. Baked into each pie is a ceramic cat. The cat is based on one carved from wood by a man named Tamasaku Watanabe during his incarceration in New Mexico, thousands of miles away from his family and home in Hawai‘i. Today, Watanabe’s cat sits hidden in a display case at the New Mexico History Museum...For This Rainy Night, I imagine the cat escaping from its confines in the museum and wandering about, telling its story to whoever will listen.” A slice of Japanese American Apple Pie $8 A whole Japanese American Apple Pie Baked baked with a Ceramic Cat by David Horvitz $201 From 11am each day at Cafe 2001 @davidhorvitz @axlecontemporary