LA Times writer Charlie Amter reported about Steven Arroyo’s plans to transform his Bicentennial 13 wine store into a grab-and-go sandwich and salad shop.

Chef Michael Ruiz already revamped the menus at three Arroyo-owned restaurants: Cobras & Matadors, Sgt. Recruiter, and Little Parlor Pizzeria. Yesterday, Ruiz clarified plans for Potato Chips, which he expects to open in early March.

“Ingredients was a concept I believed in,” says Ruiz. “I believe we were doing interesting stuff, high quality, for low prices. I always thought if I was able to do it in another location, it would be a concept that would be appreciated more.” Ruiz’s Potato Chips menu will feature 6-8 sandwiches, 3-4 salads and “interesting beverages.” The multi-purpose business will also continue to sell wine.

Ruiz also discussed 750 ml’s transformation into Little Parlor Pizzeria. He said, “We bought a big wood oven and make everything by hand. We’re taking some of the things I liked about Ingredients, making our own charcuterie, bringing in cheese, [offering a] smallish sized appetizer menu. It’s nice, modern contemporary stuff mixed with pizzas.”