A few months ago I visited Mitchel’s Chinese restaurant, which serves the Chinese delicatessens at its two main branches in the United States.
As I was eating, I asked my host, Matthew Mitchel, if he had ever been to China.
“No,” he said.
“It’s a different place.
I’m not familiar with the Chinese culture.”
This is true, but the restaurant is very different from the typical American Chinese eatery.
Its main menu items are the “Chinese version” of the American classic: Chinese beef steamed rice, steamed noodles, stir fried chicken and pork, with Chinese-influenced sauces.
There are two Chinese delicacy bars, and each of them has a variety of items: fried chicken, steaming rice, fish cake, fish sauce, green tea and sweet tea.
Mitchel told me that in the past, Chinese food would have been served at the front of the dining room.
Now, at lunchtime, the waiters sit at tables and the tables are full.
“There is no longer a Chinese food area in our restaurant,” Mitchel said.
Mitchell’s restaurant is a favorite of Chinese expatriates and students, who frequent the restaurant for Chinese food.
A couple of years ago, the restaurant’s manager and the owner of another Chinese restaurant in Los Angeles, which also serves Chinese food, decided to move to a different area.
The manager of the former restaurant is now working in Mitchels restaurant and told me the restaurant has more customers than the former owner.
Mitchers restaurant is still open to those who visit for dinner.
But for those who want to cook, the Chinese food is not what you would expect.
Mitches restaurant serves the usual Chinese fare, including stir fried beef steaming with vegetables and seafood, but they are not the traditional Chinese food that is popular in the U.S. When I asked how Mitchel prepares his Chinese dishes, he replied, “It is not very good.
I cook a lot of chicken, and a lot more of it.
That is what I am familiar with, but not the Chinese version.”
Mitchel explained that his food is more authentic, though he does not like to be called a “authentic Chinese chef.”
When asked if he ever feels like he is making a mistake with his cooking, he said, “I don’t think that I am making any mistakes.
I think I am just being honest and doing what I feel is the right thing to do.”
Mitchell told me he would like to expand his menu to serve the Chinese dishes at the restaurants that are part of the new “Chinese fusion” restaurant chain, which he is part of.
The restaurant chain has about three restaurants in the Los Angeles area, including Mitchel in West Hollywood.
But I asked Mitchel about what he thought of the company’s decision to close its West Hollywood location.
He said that the decision was good news for the restaurant and for West Hollywood because it is a small town.
Mitcher said that, as he prepares his dishes, the first thing he will try is to find a place that has a good Chinese food restaurant.
When he talks about his dishes he says, “We will try to use local ingredients, and if they are good, I will try something else.
I hope I can find a Chinese restaurant that I love.”
Mitches experience has also led him to the conclusion that “the Chinese people are different from American people,” he told me.
“You are not supposed to look at them like that.”
Mitchell’s Chinese food comes in a variety packages that include a stir fried fish cake and chicken and a pork sauce with chicken.
A dish with pork sauce is called “pork fried rice.”
Mitchels meat-free version, known as “soupy rice,” is a dish that includes chicken, rice, vegetables, and fish cake.
He also sells Chinese fried rice and noodles.
A menu item called “steamed fish” is made with pork and shrimp.
Mitchels Chinese dishes can be found at Chinese restaurants in Los Angles, California, and in New York City.
The restaurants are open Monday through Friday from 11:30 a.m. to 10:30 p.m., and Saturday from 11 a.M. to 9 p.M., according to Mitchel.
Mitchel is not alone in his decision to open his Chinese restaurants to a broader audience.
In March, Michelin-starred chef David Chang opened a Chinese-themed restaurant in Brooklyn, where he serves food from Chinese foodhouses.
The chef also opened a Japanese-themed kitchen in the city’s Chinatown.