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Go Get Em Tiger
Inside the century-old Grand Central Market in downtown Los Angeles, a coffee stall called G&B Coffee opened in 2013 to immediate acclaim — the seed of what's since grown into Go Get Em Tiger, now an eight-café network across the city, with a second café opening in Los Feliz that same founding year. Founders Kyle Glanville and Charles Babinski both spent years at Intelligentsia before striking out on their own, Glanville with real competitive credentials as a former U.S. Barista Champion. The shop's approach leans into transparency and craft without much theater: single-origin coffees are presented with genuine detail about sourcing, and the seasonal drink menu changes often enough that regulars treat a Go Get Em Tiger visit a little like checking what's new rather than defaulting to the same order every time. The minimalist "GG*T" branding and clean café design have become recognizable across the company's expanding footprint. From that 2013 downtown market stall, Go Get Em Tiger has grown into a genuine multi-neighborhood presence across Los Angeles and Culver City, with cafés now spread across Los Feliz, Larchmont Village, Highland Park, Hollywood, and the Arts District, among others — a deliberate, unhurried expansion that has kept the quality consistent rather than chasing rapid scale. That lineage matters for understanding what makes the shop distinct: Glanville and Babinski weren't outsiders trying to break into specialty coffee, they were established insiders from one of the category's defining companies who chose to build something smaller and more neighborhood-scaled instead of chasing Intelligentsia's national footprint. A market stall that opened almost as a side bet has since grown into a bigger footprint than the market it was born in.
VS
Groundwork Coffee
Long before "organic" and "direct trade" were standard vocabulary on a specialty coffee menu, Groundwork Coffee was already building its identity around exactly that kind of sourcing — a commitment that goes back to the early 1990s, when it was a niche stance rather than an industry expectation. That gives the roaster a genuine claim to being one of Los Angeles's original ethically-sourced coffee companies. That sourcing philosophy has stayed central as the company has grown from a single small operation into a roaster with a real wholesale presence and multiple retail cafés spread across Los Angeles neighborhoods, including a roasting operation based downtown that supplies both its own cafés and outside accounts. The retail cafés themselves have stayed fairly unpretentious relative to the company's decades of history — straightforward espresso and drip menus, laptop-friendly seating, and a focus on the coffee itself over branding theatrics, which has let Groundwork build a loyal local following without the kind of aggressive national expansion some competitors have pursued. More than three decades in the same city, sourcing coffee under a set of ethical standards that have since become industry norms rather than a differentiator, is a long run for an independent Los Angeles roaster — most companies built around a specific sourcing philosophy either abandon it under cost pressure or get acquired long before reaching that kind of tenure. What was once a real point of differentiation is now just table stakes across the industry; Groundwork simply got there first.
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