Located on a corner of the iconic Sunset Boulevard in Hollywood, Linden Restaurant is more than just aesthetically pleasing — it’s a culinary destination.
Owners Sterling “Steelo” Brim and Alahna Jade, along with their partners Scott Williams and Vincent Bryant, have set out to bring a concept that presents a story with every dish.
Brim, widely known as the co-host on MTV’s long-running reality video show Ridiculousness, saw success with Williams and Bryant on their first restaurant venture, Las’ Lap, in New York. Linden brings the East Coast to Hollywood with menu options inspired by the diversity of cultures and cuisines in the Big Apple.
Chef Jonathan Harris is at the kitchen’s helm. He has incorporated moments from his personal life and childhood growing up in Long Island surrounded by multiple cultures and cuisines and draws inspiration from Brooklyn’s Linden Boulevard.
Menu standouts Linden include the “Waygu Pie,” which pays homage to Jamaica’s independence from Britain in 1962, and the “Rice Over Lamb,” inspired by Chef Harris’ favorite Halal Guys order.
The vast menu includes the tastes of soul food, Caribbean, Jewish and South Asian food, all flavors you can find on the boulevard that stretches from Brooklyn to Queens.
Brim and Jade, along with Chef Harris, aim to reshape Los Angeles’ culinary landscape and take customers on a culinary journey to the melting pot of New York.
What inspired you all to venture into the restaurant and hospitality industry?
Sterling “Steelo” Brim: Well, Las’ Lap was my first dive into hospitality, but it always felt organic and like it wasinevitable. I actually came to Los Angeles, and my first job outside of music was as a club promoter. I had party promoted also in Chicago during high school, so building a network and providing a fun environment was something I always did and came natural to me.
Alahna Jade: I’ve always had a passion for hosting and creating memorable experiences for others and found a lot of joy in curating vibes and bringing people together. When Sterling and I came together as a couple, we realized that our shared love for hospitality was something we could turn into a fulfilling venture. Sterling’s experience in the industry and our shared enthusiasm for creating welcoming spaces made it an easy decision to take the hosting out of our house and into an actual venue in L.A. There’s a unique satisfaction in seeing people you care about truly enjoy themselves, and we wanted to extend that feeling to our guests, creating an environment where everyone feels like family.
How has the L.A. crowd been receptive to Linden’s East Coast concept?
SB: The L.A. crowd was waiting on something like this. Las’ Lap represents warmth, community and equality. It can be difficult to find this same sense of warmth in Hollywood. At Linden, just like Las’ Lap, we want guests to feel like they belong because they do. We also believe that’s what our celebrity clientele like about the space; they come into Linden and feel normal. That’s a breath of fresh air.
AJ: The response from the L.A. crowd has been overwhelmingly positive and has provided a breath of fresh air for many. Our intimate space fosters a sense of community where guests from various backgrounds and professions come together, creating a vibrant and inclusive atmosphere similar to what you’d expect from a night out in New York. You’ll likely encounter old friends and make new ones while enjoying our amazing food. We’re proud to offer both in a city where it’s sometimes a choice between a great vibe or great food.
What do you want customers to feel or experience when they visit Linden?
SB: I hope they feel safe, warm, giddy and at home. I hope the music, culture and family vibe bleeds through the walls as soon as they enter.
AJ: We hope that when people visit Linden, they feel like they’re stepping into a home away from home, where they’re warmly welcomed and embraced by our community-driven atmosphere. Our goal is to provide an elevated dining experience that doesn’t feel exclusive but rather inclusive and inviting. We want our guests to feel relaxed, comfortable and cared for, leaving them with a sense of fulfillment and satisfaction in their hearts and stomachs.
What has been your experience as a Black business owner in the restaurant and hospitality space?
SB: The experience has been challenging for sure. People say hospitality is the hardest space to crack into, and they’re not wrong, but more than anything, our community has made us feel like we’re in the right space and have welcomed us with open arms. We’ve tried to create a “home” environment for them, and they’ve done the same for us.
AJ: This experience has been incredibly rewarding and humbling. We’ve been fortunate to receive overwhelming support from our community, and it’s been heartwarming to witness the genuine embrace of our concept. Initially, we relied on the support of our friends and family, but very quickly, we’ve seen our customer base grow organically as people continue to return, not just because they know us but because they genuinely love what we offer. It’s been particularly meaningful to us to provide a space that resonates with the Black community, where everyone feels welcomed, appreciated and celebrated. We’re passionate about creating a positive impact through our restaurant and grateful for the opportunity to contribute to the vibrant culinary landscape of our community.
Sterling, how does the restaurant and hospitality industry differ from the entertainment industry?
SB: Every industry gives you a reality check and has a learning curve. You’d be naive to believe you’re going to enter a new space, and there won’t be challenges. I think it’s all about putting a strong team around you, knowing what you’re good at and acknowledging your weaknesses. In entertainment, my charisma and humor have gotten me far, and some of those same things apply to hospitality. My job on Ridiculousness is to be relatable. I think that same relatability goes far in the restaurant business.
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Both of your restaurants are themed or have an influence. Las’ Lap pays homage to the Trinidad Carnival, and Linden is a piece of the East on the West Coast. What is the idea behind the influences for both restaurants?
Scott Williams: Las’ Lap is a Caribbean rum bar in Lower Manhattan that makes people feel welcome. It was born from the desire to create a space where people felt like they were at home. We wanted people to come to Las’ Lap and feel a sense of community while experiencing culture. Fast forward years later, we found ourselves on the West Coast. Linden is our ode to New York. We’re serving a fresh take on New York classics. Our signature dish, The Parkway, is inspired by Eastern Parkway. You can find some of the best jerk chicken, rice and peas in New York on Eastern Parkway. The Parkway at Linden is a jerk duck with rice and pea risotto. When designing the menu with Chef John, we wanted to celebrate the different cultures of New York while never compromising on quality and flavor.
Was your approach to opening Linden in Los Angeles different from Las’ Lap in New York?
Vincent Bryant: We’ve always believed in organic growth and community. The biggest difference between Las’ Lap and Linden is how fast they became popular. Today, when you walk into Las’ Lap, it’s packed. Everyone is vibing, and the energy in the room is unmatched. During the first few months at Las’ Lap, there were many nights when it would be a ghost town inside. After only a few months of opening, most nights at Linden have a beautiful energy and many filled seats. Regardless of how fast either of them became popular, our work ethic continues to be diligent and consistent, which is the key to success. Above all, we believe in our brand and want to see more people who look like us be leaders in the hospitality space. We’re just getting started.
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What motivated you to become a chef?
Chef Jonathan Harris: I was born into the family restaurant business. Both my grandfather and father were chefs. I like to say, “it was written.”
Your upbringing on New York’s Linden Boulevard heavily inspires the menu at Linden. What are some of your favorite dishes? Are there any memories associated with them?
JH: The menu at Linden reflects my journey as a chef’s kid navigating nostalgic New York eats with a touch of New England flair. One dish close to my heart is our Bacon Egg and Cheese Bucatini, inspired by the iconic omelet-style breakfast sandwich. It’s a play on carbonara, with bacon, American cheese and our tomato conserve, reminiscent of ketchup on a classic New York sandwich.
As a chef, did you notice a difference in the Los Angeles and New York food scenes?
JH: Initially, it’s a bit of a culture shock for a chef because the stories I’m telling through food aren’t always received as nostalgia as I’m used to. Instead, it’s seen as something new to many. However, I’ve come to appreciate introducing people to something fresh. Whether it’s rediscovering an old favorite song or embracing a new one, I strive to create dishes that resonate.
What has been your experience as a chef working in a Black-owned restaurant?
JH: Working in a Black-owned restaurant isn’t foreign to me; it’s how I was introduced to the industry. I’m grateful to work with talented individuals who are passionate about what they do, and being Black is just the cherry on top.
