"Starting as a nightly pop-up in Chinatown, Secret Lasagna gained a rabid following for its tremendous namesake dish before ultimately going dark last year. Good news - it’s back in a brand new space in West Hollywood, and the lasagna is as good as ever. Available for both takeout and delivery, you can either get an individual piece for $11 or a whole tray for $55. In case you’re unfamiliar with how good leftover lasagna tastes, ordering the whole tray is imperative." - brant cox
"There’s having a speciality, and then there’s Secret Lasagna, the pop-up on Santa Monica Blvd. in Weho that only serves lasagna (plus two lasagna-complementing appetizers). Single servings are $11, and family-sized portions are $55, and you can either pick them up hot or order them to bake at home. They’ve got plenty of beer, wine, and liquor, too. Order delivery or pick-up via their website." - brett keating
"Taking a page out of Garfield’s playbook, you want to surprise your date with lasagna tonight. We recommend Secret Lasagna. The legendary pop-up is now operating out of a new space in West Hollywood (inside the Target complex at Santa Monica and La Brea, to be exact), and is offering the same tremendous lasagna that made them famous. You can either order pieces individually or a whole tray for $55, but taking extracurriculars into consideration, we’ll let you choose which option is best. Available for both takeout and delivery." - brant cox
"I observed that Secret Lasagna, run by Royce Burke out of a ghost kitchen, illustrates the difficulty of translating ghost-kitchen success into a brick-and-mortar restaurant in LA; Burke argues that opening a traditional storefront carries huge additional costs and urges established operators to find new business models rather than simply repeating the same approach." - Mona Holmes
"Chef Royce Burke ran a months-long giveback where, whenever a customer bought a full-size lasagna or casserole, a prepared lasagna was donated to a family in the program—resulting in about 300 donated lasagnas picked up weekly and providing ready-made, lovingly prepared meals." - ByOthón Nolasco, as told to Aliza Abarbanel
