Andy Wang is a Contributor at Forbes. He writes extensively about restaurants and bars in Los Angeles and beyond, covering themes such as food and beverages, nightlife, and travel and tourism. Wang's work has been featured in notable publications including Robb Report, Observer, and Food & Wine.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
United States (National)
Not enough data
Andy Wang's coverage is heavily focused on lifestyle, house & home, food & beverage, and beauty & fashion. His articles predominantly cover restaurant openings, chefs' debuts, and hospitality developments in cities like Las Vegas and Los Angeles. When reaching out to Andy with pitches or inquiries for expert commentary, it would be most effective to provide insights into the latest trends in the culinary world or insider perspectives on new restaurant ventures. Additionally, experts who can speak about luxury dining experiences or emerging food and beverage concepts may find success when contacting Andy Wang.
This information evolves through artificial intelligence and human feedback. Improve this profile .
By: Andy Wang
Across a global tour, Puck pairs decades of signature dishes with a next-generation approach to running restaurants.
By: Andy Wang
Inside the Sahara, Onwuachi pairs steakhouse excess with Afro-Caribbean flavors, from oxtail Wellington to soursop-spiked cocktails.
In Hancock Park, the couple pairs tasting-menu precision with a six-seat communal table and a focus on connection.
By: Andy Wang
April Bloomfield brings Texas beef, dry-aged steaks and chef-driven sides to the newly revamped Austin steakhouse inside the historic Driskill Hotel.
By: Andy Wang
Handmade in Bologna and shipped to New York, Uovo's pasta puts Italian craft front and center.
By: Andy Wang
For Motai and the Osaka-born Akikuni, Stand is about going back to their roots and the food they enjoy eating day after day.
By: Andy Wang
From caviar gnocchi to oversized burrata, Bad Roman mixes irreverent fun with unapologetic indulgence. Bad Roman self-identifies as a maximalist restaurant.
At Mish, Greenspan brings smoked pastrami, Montreal bagels and a wider Jewish culinary tradition to the deli counter.
As Lucia marks its first year, chef Cleophus Hethington is building an Afro-Caribbean menu shaped by Caribbean travel, Black foodways and his Miami roots.
By: Andy Wang
At Baldi, the chef leans on Tuscan grilling, family recipes and a genuine understanding of what Los Angeles wants to eat now.
