Aaron London Wants to Turn Your Scraps Into Dinner

Jacqueline Raposo

Aaron London talks fast. Really fast. He punctuates his thoughts with a “whoa” or “hell yeah” or “right?”, describing with infectious enthusiasm a dish or an ingredient at his San Francisco restaurant, AL’s Place. His no-waste, vegetable-focused menu—where vegetables shine as main dishes and meat comes on the side—has garnered London some major attention in the short time AL’s has been open, with serious accolades and reservation books full...