Tuesday, February 10, 2009
Fly-In Dining Grows Up
| Few things go better with aviating than eating. There’s something supremely magical about liberating yourself from the bonds of terra firma to land at a destination where a hot meal and good conversation await you. Unfortunately, pilots think about eating in the most boring and mundane terms. We fly more for the experience—not the food—and we accept mediocrity.|
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I spotted owner Brian Vidor at the entrance, greeting patrons as always. I had met Vidor before and immediately knew I liked him. Vidor is a no-nonsense guy; his wry sense of humor and attention to detail are refreshing. I had always thought he was just a good restaurateur, but I found out that he—like me—is a musician, and he proves the notion that anybody who goes out on the road performing develops a good sense of people.
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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