Java.May.2016

La Grande Idea
By Rhett Baruch • Photography by Johnny Jaffe
What do yoga, art and cuisine have in common? They are the key ingredients behind a successful restaurant
group that has spearheaded better neighborhood connectivity through inspired conversation and phenomenal
food. The creative couple behind the Le Grande Orange (LGO) Hospitality brand, Bob Lynn and Sara Abbott,
spoke to me about how they got together, their artistic outlets and the importance of building communities.
They have undoubtedly helped pave the way to the Arcadia neighborhood’s success, starting with the original
LGO Grocery over 10 years ago.
Bob Lynn hails from the Windy City, where there is an immense sense of community built through retail, food
and public activity. Lynn studied business in college, but his heart was always in the kitchen, having spent
much his life there from age 13. Combining his savvy for economics with his passion for the fry pan, early in his
career he helped launch and operate established concepts including Houston’s and Hillstone.
Bob and Sara recently purchased a 1963 Al Beadle–designed home—simply known as [Beadle House] No.
11. They humbly consider themselves the new caretakers of this iconic home, once the personal residence
of Al and his wife, Nancy. Lynn and Abbott had been living primarily in Santa Monica, but now with more
restaurants in Phoenix than California, it made sense for them to have their primary home here in the Valley.
The house and its grounds offer a tranquil sanctuary from the busy street life of Santa Monica that they’d
grown accustomed to. Additionally, it offers the practical logistics of being just down the road from many of
their establishments.
A focus on quality and approachability is thoroughly ingrained in their company ethos, from top to bottom, and
the pair work closely with local purveyors, chefs, designers and artisans. This formula has helped to create the
open-air market feel of LGO Grocery; the ground-up Australian beach house vibe at Buck and Rider (serving
flown-in-fresh seafood); the California casual ambiance of Chelsea’s Kitchen; and the quirky Will Bruder–
designed architecture of Ingo’s Tasty Food, serving up burgers, comfort food and delicious sangria.
During my time with Bob and Sara, their genuine practice of maintaining the quality and boldness of their
concepts was clear to see. Every detail is notable. Equally interesting was the insight into their operations,
giving a perspective on how they’ve arrived at where they are today.
JAVA 9
MAGAZINE