Two Hommès: A local restaurant powering a people-centered food system
In the movement to build a food system that feeds our communities, restaurants are not just endpoints, they are connectors. They are where farmers’ labor becomes nourishment, culture becomes cuisine, and neighborhoods gather to break bread together. In Inglewood, Two Hommès stands as a powerful example of how local restaurants are essential to a thriving, people-centered local food distribution chain.
Founded in June 2020 by lifelong friends and L.A. natives Marcus Yaw Johnson (Chef Mando) and Abdoulaye Balde (Chef AB), Two Hommès (pronounced “home-ays”) was born from shared history, creativity, and a deep respect for food as a cultural anchor.
The journey began as a rotating pop-up, with Chefs Mando and AB traveling across Los Angeles to cater events and introduce diners to their bold, Afro-centric flavors. Through long days, late nights, and relentless hustle, they built a loyal following drawn to both the food and the care behind it. Between 2020 and 2022, that dedication paid off, culminating in the opening of their first brick-and-mortar restaurant in Inglewood—a milestone rooted in patience, strategy, and community support.
Where Local Food Systems Come to Life
Restaurants like Two Hommès play a critical role in local food distribution systems. They are where locally grown produce meets skilled hands, thoughtful preparation, and community tables. By sourcing fresh ingredients and centering seasonal, high-quality foods, restaurants help close the gap between growers and eaters—ensuring that what farmers grow can directly nourish the people who live nearby.
Two Hommès’ menu reflects this connection beautifully. Drawing from West African culinary traditions and bright California ingredients, the chefs create dishes that honor both heritage and place. From Passionfruit Ceviche and Honey Berbere Chicken Bites to Root Beer Braised Short Rib with Whipped Yams, each plate is a celebration of flavor, technique, and intention.
When local restaurants prioritize fresh, thoughtfully sourced ingredients, they strengthen demand for local agriculture, keep dollars circulating within the community, and reduce reliance on distant, extractive food systems.
This is what a local food chain looks like when it works—farmers grow, restaurants transform, and communities are fed.
Nourishment Beyond the Plate
Two Hommès is more than a restaurant—it’s a gathering space. The warm, homey atmosphere, attentive staff, and intentional design create an experience that feels both elevated and deeply familiar. It’s a place where people come together for casual meals, celebrations, and moments of connection.
That sense of belonging matters. Food systems aren’t only about logistics; they’re about relationships. Local restaurants serve as cultural hubs where stories are shared, traditions are honored, and communities are strengthened.
A Model Worth Investing In
The recognition Two Hommès has received—from outlets like The Infatuation, Eater LA, KTLA, and the Los Angeles Times’ 101 Best Restaurants—speaks to its excellence. But its true impact lies in what it represents: a locally rooted business that shows how food, culture, and community ownership intersect.
As we imagine and build stronger local food distribution chains, restaurants like Two Hommès remind us why this work matters. When we invest in local growers and local kitchens, we invest in nourishment, culture, and economic power that stays close to home.
Because when farmers are supported, restaurants are rooted, and communities are centered, food becomes more than a meal—it becomes a pathway to collective well-being.