Meet David King: Restauranteur & Cocktailian

We had the good fortune of connecting with David King and we’ve shared our conversation below.

Hi David, how do you think about risk?
Risk is a funny word; it almost acts as a euphemism for “fear”. If you ask a business owner if they are afraid to take risks they will inevitably say “no”. Yet, if you ask the same business owner what fears they have for their business most will provide a litany of potential catastrophes. Therefore, I’d rather frame the discussion of the role of risk in my life/career with the way I acknowledge and evaluate fear. I think for most small business owners it is extremely hard to accept that your business might fail. We put so much love and work into our businesses that we’d never want to imagine that it might not work out. In reality, there is a large chance we will have to close our business within the first two years of operation. The small business start-up statistics bear this out. So I try to refrain from simply thinking that, “It won’t happen to me. My business will obviously succeed.” Instead I try to accept the possibility that my business might fail, and then evaluate what it would look like for me if it does fail. The only way for me to make a truly calculated risk is to make certain that I am actually considering the risk in the first place. Secondly, and maybe most importantly, once I decide to move forward with the business, I try to let go of the fear that the business might not work out. (Evaluating that fear beforehand helps me immensely with this.) Most times, I feel that worrying about the outcome is normally much worse than the outcome itself. Worrying stifles your ability to adapt and make good decisions, not to mention drastically effects your health. And studies have shown most people that have survived so-called catastrophic events in their life actually find their level of happiness to be about the same as before the catastrophic event once a period of time has passed allowing them some perspective. Essentially, humans are extremely adaptable. Businesses can be too if we allow them to be. Therefore, I try to never let the worry of what could happen get in the way of what I want to happen right now. 

What should our readers know about your business?
I mentioned the role of adaptability in an earlier question regarding evaluating risk. My current business is a prime example of this. I currently operate B&K Cocktail Co. We make classic cocktails that are ready to drink anywhere, anytime with the same ingredients and love that you’d find in an upscale restaurant or bar. This idea came from the bottled cocktail program I implemented at my restaurant Baldoria. Last year I closed Baldoria to focus on B&K full time. Obviously, closing a business that I had owned and operated for almost 5 years was difficult. But, I could not be happier with what came out of it. It’s definitely not what I envisioned when I opened Baldoria, but I adapted and went where the opportunity led. I feel like that’s basically successful business in a nutshell.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Well, we are in the middle of a pandemic right now, so doing anything has become an extreme challenge. But pre-Covid, I think I’d do something like this: Day 1: Malibu Beach during the day. Malibu Seafood at sunset with a bottle of nice champagne Day 2: I’d take a brewery tour with my friends Hal and Cindy at LA Beer Hop. Then bar hop through the Arts District Day 3: Walk around the Venice canals, eat pasta at Trattoria Felix, enjoy the sites, sounds, and people of Venice Boardwalk at night Day 4: Grab breakfast and coffee at Grand Central Market then spend all afternoon at the Broad. Catch a Laker game at night Day 5: Dim Sum in the SGV during the morning. Hike in Mt. Lowe area above Altadena. Head to Sunset for some music and drinking/celeb ogling in West Hollywood

Who else deserves some credit and recognition?
The community of Little Tokyo in Los Angeles including, but not limited to, LTSC, JACCC, and the multitude of small business owners in Little Tokyo were better neighbors than anyone could every wish for. The reason I lived and opened my restaurant, Baldoria, in Little Tokyo is because it was the only place I’ve discovered in Los Angeles where I felt like there was actually a sense of community. This proved to be true and then some. Also, I have to mention my employees. Some would say never work with friends. I disagree. I only work with friends. Without their friendship and support I don’t see the point of operating the business in the first place. There is not enough space to name them all, but I must shoutout my head chef, Duke Gervais. He is one of the most talented and level headed individuals I have ever met. I could not have asked for a better person to take on this challenge with.

Website: https://www.bkclassiccocktails.com/
Instagram: @bkclassiccocktails
Facebook: https://www.facebook.com/BKcocktail/