Restaurant Startup

Two fledgling "small plate" businesses from Los Angeles are featured. Included: a catering company run by two best friends; and a husband-and wife team who want to grow their charcuterie business.

Two pasta companies compete for financial assistance, including a gluten-free-pasta concept that uses chickpeas as a main ingredient; and a ravioli tasting bar featuring unusual flavor combinations.

California natives have a idea of infusing bacon and chocolate. A couple from Oakland hope to sell alcohol infused marshmallows.

Joe Bastianich and Tim Love hear a pitch from Mac-o-licious, a pair of divas from Los Angeles who claim to have the best Mac ‘n’ Cheese. By adding artisanal cheeses and high-end ingredients, they hope to get a shot at creating their dream restaurant. Next up is a pitch from a young couple who burst onto the San Francisco food scene with Bespoke Donuts, a made-to-order, hand-crafted doughnut restaurant offering both sweet and savory choices.

A chef and his wife create a successful snout-to-tail catering company; a small anchovy-themed pop-up is run by a recently divorced couple who want a more permanent location.