Tuesday, February 10, 2009
Fly-In Dining Grows Up
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Vidor left Pepperdine University as a guitarist and played the musician gig until he tired of it. He eventually became an exotic-animal broker and spent 15 years traveling throughout Asia and Africa. The experience infused him with a love and understanding of Asian life and culture. That love translated to the restaurant business and his opening of Typhoon in 1991.
Typhoon’s menu reflects Vidor’s knack for selecting the best offerings from diverse culinary palates. Japanese pork gyoza and Filipino fried squid exist harmoniously with Thai short ribs and Indonesian crispy noodles. The restaurant’s more exotic fare may be strange to Americanized taste buds, but it’s also expertly prepared and seasoned. Selections like Taiwanese crickets and Thai-style sea worms enhance the already sophisticated menu.
Beyond the food, Typhoon is an aviator’s Shangri-La. The afternoon I was there, actor/pilot Harrison Ford was gracious enough to chat with us for a bit. Flyboys director Tony Bill was just finishing his lunch, and another Typhoon regular, Howard Israel, was willing to engage anybody in spirited aviation conversation. Israel has been coming to the restaurant for 15 years and is a fixture among local aviators. “Typhoon is our official pilot’s debriefing room,” he offered. “It’s special—a place where brand-new students bump elbows with pilots who’ve been flying for decades.”
Though Vidor is an experienced pilot and Cirrus owner, he says aviators are only a small part of his clientele. “Oh, I don’t just cater to pilots,” he laughed. “I couldn’t stay in business!” The restaurant’s vibe is enhanced with live music on Monday nights. Aviators are learning that excellent food and flying should go together. We’re rediscovering that eating well is yet another great reason to take to the sky.
Contact: Typhoon Restaurant, 3221 Donald Douglas Loop, Santa Monica Airport (SMO), Santa Monica, Calif., (310) 390-6565, www.typhoon.biz.
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