When it comes to the best of Argentine cuisine in Los Angeles, there's one name that stands tall: LALA'S Argentine Grill. With a legacy spanning over three decades, owner Marcello Sala's journey from dishwasher to restaurateur has made LALA’S the city's go-to destination for authentic Argentine flavors.
During this interview, we'll uncover the remarkable story behind LALA'S Argentine Grill's enduring success. From Marcello's humble beginnings to building the thriving three-location brand we know today, you'll be as impressed as we were learning how he made this impressive business come to life.
Can you share your journey into the restaurant world?
Marcello: I began my restaurant career 35 years ago when I first arrived in this country. I had no prior experience and started by washing dishes. Over time, I worked my way up and eventually got the chance to open my own restaurant. I always loved food and knew I'd eventually start my own restaurant. It's something I still love.
Can you tell us the story of LALA’S?
28 years ago, we, three friends and partners, started this journey. The secret of still being friends and partners is that friendship was always more important. The three of us were from Argentina and knew nothing about running a restaurant, but our friendship held us together, and we started to open our own. It was hard, it was difficult, but it was enjoyable all the way up here.
How did you come up with the name "LALA'S"?
One night, we brainstormed names, and "Lala" stuck – it was a nickname for a partner's late mother. We wanted something catchy and memorable, and since we're in L.A., it also had a local touch.
On your website, I noticed that LALA'S chimichurri is available for customers to buy in jars. Can you tell us more about that?
People loved our chimichurri. In fact, it became so popular that we started selling it and shipping it all over the United States about a year ago, based on customer demand.
How do you balance the service of three locations over online retail, delivery, and in-house dining?
Each aspect of our business is equally important. You have to adapt and make sure your customers are happy, because that's your bread and butter. Shipping [products] is something new for us, and while it's important, it's a smaller part of the whole business.
What do you find most challenging in your role?
The most challenging part of the job is making sure your employees and customers are happy. The human aspect of the business is more critical than anything else. If your employees are happy, they perform better, and if your customers are happy, the business thrives. Every employee has their own story, so you have to take care of everyone, and each customer is essential for the success of the restaurant.
What aspects of the job do you find the most fulfilling?
I find everything fulfilling. I have to be ready to do everything, from waiting tables to answering the phone to sweeping the floor or even cooking, although I rarely do that now. You have to be on top of everything and aware of all the little details in the restaurant. While you delegate tasks, you still need to know what's happening in every part of the business.
What satisfies you about your job at LALA’S Argentine Grill?
My personal satisfaction comes from having a business where people are happy. If customers leave with a smile, that's a big win for me. I wake up in the morning, and I don't have to go to a job; I get to do something I love. It's like walking through the door into another day of my passion. What more could I ask for?
How has delivery changed in the restaurant industry, especially in recent years?
Delivery has changed significantly. It used to be a small part, maybe 20% of our business, but now it's closer to 50%. People in L.A., in particular, have really embraced the convenience of food delivery. It's a great service for those who live alone or can't dine out. In the past, we had to rely on our delivery companies or customers calling in orders. And it's convenient, very, very convenient for everybody.
How has Otter changed your business?
I don't know what we'd do without Otter. We got it, what, five years ago? Otter has benefited our business operations in multiple ways. It's faster and brings everyone in the restaurant onto the same page. It makes each employee’s job easier, from the kitchen staff to the drivers. It's a very user-friendly system that simplifies the entire process of managing delivery and takeout orders.
How would you describe Otter to other restaurant owners in your area?
I would tell other restaurant owners that Otter is the perfect system for managing delivery and takeout. It minimizes mistakes and streamlines your operations. I strongly recommend it to anyone in the restaurant business, because it makes everything more efficient and helps you better serve your customers.
What do you envision for LALA'S future?
I envision more excitement for LALA’S. I also want everything to stay as-is.
After speaking with Marcello, our team savored some of LALA'S delectable dishes: Pechuga Napolitana, empanadas, and Melrose salad. It's easy to see why this restaurant has received rave reviews and garnered attention in publications like Eater LA and Tasting Table.
Whether you're an aspiring restaurateur or an Argentine food enthusiast, support LALA’S by visiting their one of their locations below:
- LALA'S on Melrose – 7229 Melrose Ave, Los Angeles
- LALA'S Studio City – 11935 Ventura Blvd, Studio City
- LALA'S Downtown L.A. – 105 W. 9th St, Los Angeles
🌐 Keep up with LALA’S Argentine Grill on the restaurant’s Instagram and website, too!
