lta Adams’ culinary vision is led by chefs Keith Corbin and Daniel Patterson. They met during the opening of the original LocoL in Watts and worked together for four years, both at LocoL and then later at Alta Group restaurants in the Bay Area. With the opening of Alta Adams, Corbin returned to Los Angeles, introducing his distinct interpretation of soul food that draws the connection between traditional West African food and California cuisine. The menu they created together fuses the Southern flavors and dishes Corbin grew up eating and preparing alongside his grandmother with a vibrant aesthetic and produce-driven approach. Offerings include black eye pea fritters, a candied yams with spiced pecans, and braised oxtails — each composed to encourage sharing.
