Tradicionalni recepti

Batali, Bastianich Otvara novi italijanski restoran u Los Angelesu

Batali, Bastianich Otvara novi italijanski restoran u Los Angelesu

'Dream Team' će sljedećeg mjeseca otvoriti četvrti LA restoran

Wikimedia Commons/ Lance Cheung

Mario Batali

Eater LA izvještava danas da će tim kuhara Maria Batalija, ugostitelja Joea Bastianicha i Nancy Silverton - tim iza Pizzerie Mozza, Osteria Mozza i Mozza2Go - otvoriti svoj četvrti restoran u Los Angelesu sljedećeg mjeseca i da će se zvati chi SPACCA.

Kada se Pizzeria Mozza otvorila prije nekoliko godina, promijenila je scenu pizza u Los Angelesu i dosljedno je rangirana kao jedna od najboljih pizzerija u zemlji. Njihovi dodatni projekti, Osteria Mozza i Mozza2Go, nastavili su tu temu i postigli su ogromne uspjehe.

Novi restoran, koji bi trebao biti otvoren 4. februara, dolazi u prostor koji trenutno zauzima njihova Scuola di Pizza, iskačući prostor i demo laboratorija u neposrednoj blizini Mozza2Go. Prema web stranici, svi znakovi ukazuju na to da je ovaj koncept nastavak uspješne večeri kuhara Chada Colbyja u Salumi baru, koja je bila jedna od najpopularnijih ulaznica u gradu u maju.

Nagađamo da ova vijest službeno dovodi do kraja planova za otvaranje LA podružnice Batali i Bastianichove nevjerojatno popularne linije talijanskih tržišta, Eataly.


Batali pokazuje Vegasu kako se to radi

Treba mu blagoslovljeno kratke dvije minute da shvate da sommelier - jedan od nekoliko - u B & ampB Ristorante, novom restoranu Maria Batalija u Las Vegasu, zna svoje stvari. Naš prvi red poslovanja dok se smještamo u restoranu u venecijanskom odmaralištu je hladno, nekomplicirano vino. Suhi smo. Napolju je 109, a mi smo upravo stigli sa zahuktavajuće podzemne stanice za parkiranje, gdje je ko zna koliko stepeni toplije.

Raspravljamo o nekoliko opcija u našem cjenovnom rangu s iznimno dugačke talijanske liste B & ampB -a i odlučujemo se za Verdicchio dei Castelli di Jesi iz Buccija u Marcheu. To je dobar poziv. Verdicchio je zreo i zlatan, ali s čvrstom kiselinom i zemljanošću što vas stavlja u središte talijanskog trga. Prije nego što nas četvorica dovršimo prvu bocu, ponovno pregledavamo vinsku kartu, u potrazi za nečim neobičnim i uzbudljivim.

Smatramo nešto iz Furlanije, Arneisa iz Pijemonta ili možda Pigata iz Ligurije. Ali upravo tada sommelier izvlači zeca iz šešira: Što kažete na Ribollu Giallu iz 2005. godine iz Movije, imanje u Sloveniji koje od onoga što naziva bebom naziva Gravner (misli se na briljantnog i ekscentričnog furlanskog vinara). Iako službeno nije talijanski, moglo bi biti, jer vinogradi prelaze granicu između Furlanije i Slovenije. Pokazuje nam bočicu, a zatim je briše kako bi je otvorio, kušajući kako bi se uvjerio da je to sve što bi trebalo biti. Kad donese veće čaše za Ribollu, vidim da ih je prethodno isprao u malo vina, kao što to rade u vrhunskim restoranima u Italiji. To je elegantan dodir. A vino je zastrašujuće i potpuno jedinstveno.

Ali na popisu B & ampB -a ima toliko sjajnih boca - prvi B znači Mario (znate, veliki momak u kratkim hlačama i narančastim cokulama), drugi za njegovog partnera Joea Bastianicha - da postaje divna dilema pronaći nešto za sebe volio bih piti po cijeni s kojom možeš živjeti. Što znači da su svi oni stari Gaja Barbarescosi vani. Njegov Sorì Tildin iz 2001. godine košta 875 dolara, normalni Barbaresco iz iste godine, 475 dolara. I teški napadači iz Brunella di Montalcina koštaju stotine dolara. Ali možemo sanjati. I znamo.

UMRŠENO, postoji meni na koji se morate pobrinuti, prekriven, poput vinske karte, maslačnom kožom od mahagonija utisnutim logotipom B & ampB. Nije fizički impozantne veličine, ali pakira se toliko da zvuči primamljivo da smo zaglavili u odluci. Opet. Naš server nas ne žuri, vraćamo se za sto nekoliko puta u slučaju da imamo bilo kakvih pitanja. "Ne žurite", kaže ona. "Zabavi se." I znamo. Ona takođe daje sjajno objašnjenje kako B & ampB -ov jelovnik funkcionira, predlažući da svatko od nas četvorice naručimo antipaste, a zatim možda dvije tjestenine za stol, nakon čega slijedi glavno jelo za svaku osobu.

“Pozivamo vas da prođete tablice. Na taj način ćete sve okusiti onako kako je zamišljeno ", kaže ona," ali ako želite dijeliti tanjure, mi ćemo ih sigurno donijeti. " Fantasticno. Kako razumno. I kakvo olakšanje. Nećemo imati konobara koji nam se mršte i hrle da nam pokušaju pomoći u prolasku tablica.

"Ovo morate probati!" nagovara jedan prijatelj dodajući mi svoj tanjir srebrno mariniranih svježih inćuna. Inćuni su čvrsti i hladni, s okusom mora i octa. Ispod je ljupka giardiniera, blago ukiseljeno povrće iz vrta - cvjetovi cvjetače, juneen komorač i mrkva i drugo. To je savršeno jelo za temperaturu koja prži. Ti nježni cvjetovi cvjetače pojavljuju se i u mojoj fritu od kalamara i sepija. Pržene lignje i sipe blijede su boje bjelokosti, tako da je kod cvjetače jedina prava boja na tanjuru briljantan dodir nasjeckane kisele ljute papričice razbacane po vrhu. Kaboom! Ta vruća nota s octom protiv slatkog, suptilnog okusa kalamara i sepija budi cijelo jelo. Hobotnica na žaru još je jedan ukusan antipasto. Pipci su slatki i mesnati, s prekrasnim ugljenom izvana, a poslužuju se sa zemljanim, mariniranim borlottijem ili brusnicom.

Ništa nije prevrtljivo. Okusi su direktni i živahni. Batali poznaje regionalnu talijansku kuhinju od godina rada i putovanja po Italiji, prije nego što je postao Molto Mario kojeg poznajemo danas. Iako mu je porijeklo talijansko -američko, njegovo kuhanje odjekuje u talijanskoj kuhinji. I pojačao je zvuk. Baš poput rock zvuka koji se svira s iPod -a u restoranu.

Pirjane škembice alla Parmigiana namotane su snažnom dozom ljute paprike. Ispod vatrenog sloja paradajz sos je gladak i sladak, komadići tripica nježni i ukusni. Pršut di San Daniele, raskošna riserva koja je odležala malo duže od norme, savršeno je izrezana - ne previše gusta, ne previše tanka - tako da ćete dobiti svaku nijansu okusa. Odstupajući od tradicije, poslužuje se s fetuntom od crnog papra, kriškama hrskavog kruha, pečenim na roštilju, debelim 2 inča, začinjenim maslinovim uljem i začinjenim s puno svježe mljevenog crnog papra. Obično je pršut najmanje zanimljiva stavka na talijanskom jelovniku, ali ovdje ga kombinacija visoke kvalitete ove šunke, načina rezanja i tosta od crnog papra čini nezaboravnim.

Svuda oko nas ljudi vrte čaše i špagete, pričaju, smiju se duboko u trenutku. Je li ovo Italija? Je li to Vegas? Teško je reći sa lica mesta. Prva pretpostavka ipak ne bi bila Vegas. Kasino i susjedno kazalište Blue Man samo su sjećanje. Ako zakoračite na kat do partnerskog vinskog bara, Enoteca San Marco, u 23 sata je žarko (lažno) svjetlo, a karnevalska atmosfera Vegas ispisuje velikim slovima. Nije ni čudo što enoteka na ovoj sirastoj lažnoj pijaci nema Mariovo ime sa prednje strane. U međuvremenu je u B & ampB -u uspio stvoriti ozbiljan restoran koji je ujedno i zabavan.

U redu, prijeđimo na tjesteninu, gdje Batali fenomen postaje kreativan. Moji prijatelji odmah ubacuju raviole iz foie gras. Nisam toliko oduševljen, dok ne okusim nježne raviole ispunjene pačjom jetrom i drijemane u maslacu i aceto balsamicu. Ne govorimo o jeftinim stvarima boje karamele koje odgovaraju balsamicnom octu, već o pravoj stvari, tamnoj i nijansiranoj, koja čini prekrasnu foliju za bogatstvo foie grasa. Francobolli - "poštanska marka" na talijanskom - minijaturni su pravokutni ravioli s osjetljivim janjećim nadjevom od mozga i umakom od limuna i žalfije. Umak je vrlo limunov, ali sviđa mi se.

Tjestenina od koprive, tamno maslinasto zelena, dolazi sa krpom od divljih svinja, upravo ono što će svakom gurmanu dati srce. Ali teško je i ima previše sosa-i razgovarajte o jelu koje ne izgleda prikladno za sezonu! Ono što je ipak najupečatljivije je tjestenina običnog zvuka: špageti sa jastogom. To je meso svježeg jastoga od 1 kilograma, pomiješanog sa savršeno al dente tjesteninom, slatkim češnjakom i "ljutim vlascem". Ima ukus kao nešto što biste pojeli u restoranu na plaži negdje na obali Amalfi, a ja ne želim proći pored tanjura.

Za one koji imaju fiksaciju tjestenine, Batali nudi meni za degustaciju tjestenine sa sedam jela, zajedno s tradicionalnim jelom za degustaciju od šest sljedova. Oboje se poslužuje samo za cijeli stol. Ali, ako želite prebaciti jedan kurs, možete. Takođe možete naručiti bilo šta na bilo kojem od degustacionih menija a la carte. Drugim riječima, B & ampB služi za davanje zalogajnicima onoga što žele. Kakav koncept. I to je jedan od mnogih razloga zašto restoran Batali-Bastianich vrti prstenove po drugim talijanskim restoranima u New Yorku-a sada i Las Vegasu.

Stavljanje tripica i hobotnice i janjećeg jezika na jelovnik - a oni su samo iz odjeljka s antipasti - hrabar je potez za Vegas (ili bilo gdje drugo po tom pitanju). B & ampB zaista više liči na Babbo Las Vegas nego na bilo koji drugi Batalijev restoran u New Yorku. Ipak, mnoga glavna jela nisu tako izazovna. Pa, postoji zec na četiri načina, ali to je tako normalan dio talijanskog jelovnika, teško bih ga nazvao egzotičnim. Evo, baš je divan i uključuje malo zečje hrane, minijaturni batak kuhan poput pržene piletine. Slatki kolačići se posipaju polenom komorača u slatko -kiselom pripravku napravljenom sa octelom membrarillo (pasta od dunje). Koliko god barokno zvučalo, sjajno je. Ali brasato al barolo pobijeđuje praktično sve ostalo. Ovo je brasato u najklasičnijem smislu: jedan impresivno visok komad fine govedine pirjane na idealnoj temperaturi, prožet okusom vina, ali ne plivajući u umaku. Zapravo nema umaka, samo fino brijanje svježeg hrena po vrhu, poput prvih pahuljica. I prelijepo je s bocom Ca 'Viole "Bric du Luv" Langhe Rosso, mješavinom Nebbiola i Barbere iz Pijemonta.

Stolovi su promijenili stanare svuda oko nas i primjećujem da ljudi, posebno sami parovi, na kraju razgovaraju sa stolom do njih, tražeći savjet šta naručiti, dijeleći okus vina. Usluga, koja je tako profesionalna, a istovremeno tako prirodna (niko ne govori konobare) daje ton, pa se svi u blagovaonici opuštaju u doživljaju. B & ampB može biti veliki restoran, ali nije zastrašujući ili ukočen. A što se tiče kodeksa oblačenja: Da li bi ga imao kuhar koji je poznat po tome da nosi šorc za svaku priliku? U B & ampB -u to strogo dolazi kao što ste.

U vrijeme deserta svaki put kad sam jeo u B & ampB -u, dijeljenje jednog ili dva slatkiša za stolom počinje zvučati kao sjajna ideja. Imam nekoliko preporuka: torta od višanja, koja je nešto poput kolača od pola kilograma sa zdrobljenim svježim višnjama, i topli čokoladni budino, božanska verzija rastopljene čokoladne torte, ovdje poslužena sa sorbetom od nane. Ali ako možete uzeti samo jedan, idite uz bomboloni, zdjelu prženih, toplih uštipka od rikote od ovčjeg mlijeka, prelivenih cimetom i posluženih s ukusnim tamnim čokoladnim umakom.

U gradu u kojem se slavi ersatz, u hotelu i kockarnici gdje gondolijeri plutaju veseljacima niz „kanale“ ispunjene vodom koja puše klor, Batali i Bastianich su instalirali restoran koji odiše talijanskom dušom. To je nešto što vrijedi slaviti. I vrijedi zaobići.


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Podijelite svoje znanje s drugima i upotrijebite ga za stvaranje boljeg svijeta i obrazovanijih ljudi.


Moram ih sve isprobati: Najbolji novi restorani u LA -u

1. Riba ili meso

Bili ste u džungli i ogrnuti krznom ispijajući starinski šampanjac iz ukusnih šoljica čaja. Nalazite se i na bivšem parkiralištu u centru Umjetničkog okruga. Riba ili meso ne razlikuju se od svega što smo ikada vidjeli, a to je zato što su nam umovi koji su stvorili najčudniju turneju destilerije u gradu upravo dali LA & rsquos najupečatljiviji, mističniji i iskonski novi meni za degustaciju: To je tačno, tim iza Destilerije Lost Spirits koji je izgradio destileriju Lost Spirits & mdashthey Dostupna rijeka kroz svoju tvornicu pića & mdashnow posjeduje restoran. Povorka jela od 10-ak jela inspirisana Ostrvo doktora Moreaua stiže na mačevima, u keramičkim životinjama ili nošen na drvenim daskama uz zvuke dramatičnih bubnjeva. Prelijepo je, kreativno i nestvarno iskustvo, a uz pomoć Taylor Persh, veteranke Trois Mec koja radi kulinarsku magiju pretvarajući koktele u pržene krafne, a cijela svinjska glava u nježne, elegantne zalogaje. Obrok traje dva sata, ali uključuje i dodatni dvosatni obilazak destilerije & mdash, koji ne želite propustiti, pa i zgrabite prijatelje, sjednite za dugački drveni stol pod stablima banana i lustera i provedite noć uživajući u ovoj neobičnosti. Više o ludilu pronađite ovdje.

2. Mélisse

Josiah Citrin obnovio je i preispitao svoj dugogodišnji visoki vodeni žig iz Santa Monice u degustacijskim jelovnicima LA-a & mdashand i sa zadovoljstvom možemo izvijestiti da se osjeća jednako kao i originalni M & eacutelisse, ali s potpuno novim okusom. Naravno, tu su i nova postavka, privatnija atmosfera i potpuno novi jelovnik (ne brinite, još uvijek možete pronaći neke od zaštitnih znakova kuhara i rsquosa u susjedstvu na susjednom mjestu, Citrin), pružajući nam poznato iskustvo finog ručka sa malo osvježenje. Sada ograđen u gotovo skrivenom udubljenju u većem prostoru Citrina, M & eacutelisse ima samo 14 mjesta i isporučuje izvrsna i detaljno orijentirana jela: kavijar u chawanamushiju s hokkaido uni bodljikavim jastogom čiji je umak prešan pomoću antiknog izmišljotine, vagyu traka sa inćunima i ljutika bogata supa od kestena sa još bogatijom pjenom od tartufa. Bilo je dobro što ste se vratili, M & eacutelisse, i bili ste više nego vrijedni čekanja.

3. Kismet Rotisserie

Dopuni & rsquoer gore: Kismet & rsquos dugoočekivana rottirija konačno je stigla, a naši plastični žuti pladnjevi prelaze. Kalifornijsko-mediteranski pothvat lansirao je svoju ležernu i elegantnu kolibu od pečenog piletine odmah niz ulicu, koja je jednako šarmantna i moderna kao i njezin pandan s punom uslugom. Naručite sočnu četvrtinu, pola i cijelu piletinu sa salatama, humusom i prilozima poput šmalc krompira ili kupusa od jogurta i komorača, a sve to dok ispijate gingeradu od domaće šargarepe i druge prozračne, so-L.A. izmišljotine. Ovdje se tanjuri mogu brzo zbrajati iako ih ima dovoljno da nahrane više ljudi, a s dodatnim stranama, za više obroka, dok bi samostalni gosti mogli poželjeti zaroniti u osvježavajuće sendviče s pitama. Bez obzira koju rutu odabrali, svakako završite šalicom pudinga od halve.

4. Pearl River Deli

Jedan od najboljih skočnih prozora L.A. & rsquos pronašao je stalni dom na jednoj od naših omiljenih destinacija za hranu. Johnny Lee je podzemni kralj char siua, a nakon boravka u Chicagu, skočni kuhar se vratio i ponovio svoj kantonski koncept udobne hrane, Pearl River Deli (ranije Pearl River Delta) & mdashand, a sada ga uvijek možete pronaći u Chinatown & rsquos Far East Plaza. Lepo sedeći na nekadašnjoj tezgi Baohaus, PRD takođe prodaje niz hitova kao što su sjajno lakirani char siu, piletina Hainan, škampi u zaklonu od tajfuna, povremeni pirinčani zhong umotan u list listova (proizvela vlastita majka Lee & rsquos), govedina u stilu Hong Konga curry, sendvič od prženih svinjskih kotleta u stilu Makaua i apsurdno ukusan sendvič od kajgane posut komadima char siu, s mogućnošću nadogradnje bolo rolata od ananasa kao lepinje. Dobro došao kući, Johnny Lee.

5. Gucci Osteria

Uštedite svoje novce, jer ovo je vrhunska kuhinja. Na raskrižju mode i hrane nalazi se Gucci Osteria, Florence & rsquos restoran s Gucci & mdashyes s Michelinovom zvjezdicom, to Gucci & mdashand svjetski poznati kuhar Massimo Bottura. I rsquos prikladno je da se naša lokacija nalazi iznad Rodeo Drive -a, gdje možete zaroniti u tortelline i insalata di mare dok gledate stilske mase koje dolaze i odlaze, a nakon toga i sami obavite kupovinu. Talijanska kuhinja ovdje nije jeftina, ali svakako je posebna: samo hamburger košta 35 USD, ali napravljen je od sastojaka koji su gotovo u potpunosti porijeklom iz regije Emilia-Romagna u Italiji, dok će vam poznati tortelini Bottura i rsquos vratiti 40 USD za malu zdjelu. Ovo je odredište, a ako je upareno s postavkom na otvorenom, vrijedi ga preusmjeriti, čak i ako samo kažete da ste večerali u prvom restoranu Massimo Bottura & rsquos u SAD -u.

6. Kuhar Tony Dim Sum

Za kineske krafne punjene škampima i onu vrstu hamburgerije od češnjaka o kojoj ćemo danima razmišljati, morat ćete posjetiti Tonyja. Glavni kuhar Tony He & rsquos Kanadski dim sum krenuo je na jug, slijećući u Pasadenu s kantonskim kongeom i drugim namirnicama, plus rezancima od jastoga, okruglicama sa škampima sa zlatnim listom, pandanom svinjskim lepinjama i pečenim piletinom s tartufima iz dana u noć. Ne tražite umjesto toga kolica koja se kotrljaju, poslužitelje, vrhunske knedle i klasične poslužitelje s ručnim trajektom, s mnogo opcija dostupnih po pojedinačnim komadima, tako da zaista možete kušati na svom jelovniku. Na knedlama od lignji sa mastilom i rsquosa ima zlatnih pahuljica i tartufa na kineskom brokuli, dodajući malo ekstravagancije doživljaju dim sum -a, ali nemojte misliti da to znači da će vašem novčaniku trebati predah: Većina dimanti ovdje se može naći za oko 7 USD po tanjuru , dok pojedinačni komadi koštaju samo 1,80 USD.

7. Maude

U redu, pa smo prevarili ovo: Maude nije novi restoran, ali njegov novi tromjesečni meni vinske regije dostupan je samo do ožujka, zaista je fantastičan i u potpunosti koristi velikom cilju, tako da ste vi i rsquove dobili mjesec dana da probate maštovito putovanje Curtis Stone & rsquos kroz Južnoj Australiji i pomoći žrtvama požara. Zajedno s izvršnim kuharom Chrisom Flintom i vinskim direktorom Andreyom Tolmachyovom, Stone miješa gel od rakova sa kljunom i jelo sa pastrminskom ikrom i autohtonom florom poput mirte od limuna, dok se čak i udobna hrana pojavljuje s finim blagovaonskim dodirom: australske pite s rukama, ali ispunjene korijenom celera i rutabaga, na primjer, ili "ldquotea usluga" rdquo čorbe od fazana sa svježim kruhom čiji je prateći namaz od maslaca začinjen slatkim domaćim vegetom od crnog susama. Kako bi zasladila dogovor, Maude donira 100 posto svog profita s ovog jelovnika za Anđele za sušu, neprofitnu organizaciju za australijske poljoprivrednike pogođene požarima ove zime & rsquos. Više o meniju Južne Australije potražite ovdje.


Vodič:

Najbolji burritos za doručak u Los Angelesu

Naemo

Nisam imao mnogo novih iskustava u karanteni (osim ako ne računate vrijeme kad sam, u trenutku iz dosade povezane s pandemijom, ručno oprao svu svoju sitnu sitnicu), zbog čega se Naemo osjeća kao dobrodošao dašak svježeg zraka . Kreirali su ih korejsko-američki veterinari u restoranima, Ki Kim i Arnold Byun (koji režu zube u velikim restoranima u New Yorku, poput Eleven Madison Park i Blanca), korejski okusi su nostalgični i poznati, ali sve je pripremljeno ekstravagantno twist. Jednom mjesečno njih dvoje prave jedinstveni obrok od dosiraka - ponekad sami, drugi put, sa partnerom (poput februarskog Hanchica), koji će se preuzeti na lokaciji za tuberkulozu. Kutije za iznošenje dolaze umotane u prekrasan ogrtač od gaze. Skuša na žaru počiva na ugljenisanim, smokey confit gljivama, a sirova iverka odjevena je u svijetli gochujang vinaigrette koji ostavlja oštar okus na jeziku. To je novo iskustvo, uzbudljivo i potpuno novo - poput vremena koje smo proveli popodne čisteći svoju labavu sitnicu, ali na dobar način.

Happy Mediums Deli

Od ogromnih rundi focaccie posute ružmarinom do paštete umotane u slaninu i jarko ružičaste umake od repe i cannellinija - jesti obrok iz Happy Mediums -a je kao da prisustvujete pikniku koji vam prirede najbliži prijatelji. Odnosno, da su vaši prijatelji, kao, zaista dobri u kuhanju. Vode partnerice Bonnie Hernandez i Shea Montanez, a ovaj novi, simpatični skočni prozor svake sedmice izbacuje jelovnik delikatesnih ponuda, uključujući sladoled od višanja na biljnoj bazi, supu od tikvica od bundeve i pileća bedra od achiote na žaru prekrivena ugljenisanim pasilla umakom . Iako se čini da su ponude relativno jednostavne - to su vrste hrane za dijeljenje koje želite podijeliti na pokrivaču u parku ili na plaži - od bogatog, slanog svinjskog suga do super čorbe od karfiola kopar, sve je ovdje napravljeno s izuzetnom pažnjom i savršeno za gotovo svaku priliku. Čak i ako se ta prilika konačno završava Sopranovi na HBO -u. Razgovarajmo o tom kraju? Pošaljite mi poruku u DM.

Thanks Pizza

450 S. Western Ave #305 FC-1

Prije nego što počnem potpuno razmišljati o Thanks Pizza -u, želio bih uzviknuti @koreatown što mi je skrenuo pažnju na ovu novu pizzeriju u Ktownu. (Michael Pak je obavezan pratilac za sve LA humor i vijesti o hrani.) Ovo mjesto za naručivanje na šalteru u sudu za hranu na trećem spratu iznad California Marketplacea ne pokušava učiniti ništa fensi sa svojim pitama. Dok su druga mjesta u gradu zauzeta usavršavanjem izrade izrađene od drva, mjehurića od mjehurića, pizza Thanks me podsjeća na ono što sam proždirao kao klinac odrastajući na rođendanskim zabavama na klizalištu-pristupačna, dobro napravljena pita sa van kutije prelivi neverovatnog ukusa. Pileća pizza sa belim lukom je pomalo začinjena sa slatkim, ljutim udarcem plavog sira, ali pizza sa mascarponeom mogla bi biti moja omiljena pizza koju sam jeo cele godine. Prepunjena pestom od bosiljka, mocarelom, krem ​​sirom i mascarponeom, ova je pita slala šokove moje dječje blaženstva kroz tijelo. Slatko je, trpko i zeljasto, i nostalgično i romantično. Svaka pizza dostupna je u dvije veličine, 9 ili 12 inča, a sve na jelovniku pada ispod 16 USD.

Lasita

gestikulira prema svemu

, LASA, porodično filipinsko mjesto u kineskoj četvrti, donijelo je novi koncept roštilja za jelo koji se zove Lasita. Usaglašen meni fokusira se prvenstveno na meso sa salamom, poput svinjskog lechona, ali nakon nedavne posjete, zvijezda emisije bez sumnje je bila insazal. Lasitina verzija ovog jela od piletine sa rotisserieom punjena je limunskom travom i češnjakom, dajući mu slatke i citrusne note, s kiselim zalogajem na kraju. Rekao bih da vam ne treba čak ni ocat od bijelog luka i začinska salsita iz ptičijeg oka koja dolazi sa strane, ali zapravo trebate - oni uzimaju već mirisne arome piletine i podižu je za jedan stupanj. Sve što je rečeno, nemojte ispod bilo koji okolnosti ostavite Lasitu bez jedne od torti s kremom od turona u torbi. Prepuna banana konfita, jackfruta i biča od smeđeg šećera, ovo je vrsta deserta zbog koje stalno provjeravate ostatke u frižideru kad znate da ste ga vraški dobro završili na putu do kuće.

Falafel Chee

Dobre stvari dolaze u malim pakovanjima. Može se reći o nakitu, može se reći o privjesku za kaubojske čizme koji sam kupio na aerodromu u Montani 2014. godine, a može se reći i za Falafel Chee. Ovaj štand za ručak samo za vikend na međunarodnom tržištu West LA u Culver Cityju nije širi od raspona krila njegovog vlasnika, a falafel koji prži zapanjujuće je. Na jelovniku postoje samo dvije mogućnosti - pladanj ili zavoj od pita. Odlučio sam se za tanjur koji je došao s falafelom, domaćim humusom i tahinijem, kao i umacima od manga i tamarinde koje irački vlasnik Manaf Alsudaney isporučuje s Bliskog istoka. Za razliku od izraelskog falafela, ovi irački napravljeni su od čiste mješavine garbanza - bez ikakvog dodatnog bilja ili začina. Rezultat je hrskav, ali pahuljast tako da upija umake i održava hrskavost, ali ih je i lako žvakati. Sljedeći put ću se odlučiti za zavojnicu od pita umjesto za poslužavnik, tako da se svi umaci, ukiseljena repa i hrskavi falafel mogu još bolje upoznati. Iako ćete vjerojatno završiti s jelom u automobilu, Falafel Chee zaslužuje mjesto na vašoj vikend rotaciji za ručak.

Dostupno za objedovanje na otvorenom i za van.

Trenutno u LA -u ima mnogo novih pizza. Poput, mnogo mnogo. I dobra vijest je da je većina njih prilično dobra. Međutim, ako tražite promjenu tempa od mnogih trgovina na drva i u stilu Detroita koje se pojavljuju po gradu, krenite u Oste. Ovo novo talijansko mjesto u Beverly Groveu specijalizirano je za pinsu, somun u rimskom stilu koji ne liči na ništa što zaista možete pronaći u LA-u. Po najnovijoj narudžbi za preuzimanje, naručio sam Calabrese s mozzarellom i n’dujom, Patate s vrhom krumpira i ružmarinom te Viva l’Italia, koja dolazi s pestom, kozjim sirom i cherry rajčicom. Svaki od njih mora biti na vašem stolu za večeru do sljedećeg vikenda. Obično nisam osoba s krumpirom na pizzi, ali Oste me natjerao da se pretvorim. Tanke, okrugle kriške daju piti mekšu teksturu, a ružmarin pruža prijeko potrebnu količinu aroma. Osim toga, lagana, hrskava kora koja se nađe na svakoj čini je tako da možete imati nekoliko komada svake vrste bez plaćanja cijene kasnije na kauču. Važno je napomenuti da je njihov meni za jelo trenutno samo pinsa (što sam i ja učinio), ali ako se odlučite za obrok u njihovom dvorištu, pronaći ćete prošireni jelovnik s predjelima, tjesteninom i velikim tanjurima meso.


Potpuno novi restorani u Los Angelesu

Ovo je sedmična zbirka otvaranja restorana vrijednih pažnje los angeles. Obratite pažnju na ova nedovoljno radarska mjesta od doline do južnog zaljeva, od zapadne strane do doline San Gabriel. Uronimo odmah.

18. decembra 2019

Monrovia— Ljubitelji sušija i sakea u Monroviji i okolici postrojavaju se za sto u intimnoj Sushi Nakati gdje tim muža i žene poslužuje pristupačnu omakase, jednostavan sashimi i gotove kiflice s ribom dopremljenom iz Japana. 108 East Lime Avenue, Monrovia.

Boyle Heights- Cafe Rebelde spreman je poslužiti stanovnike istočnog LA -a kojima je potreban kofein, mirno mjesto za okupljanje ili malo oboje. Uz asortiman espressa i kave možete spojiti izbor meksičkih peciva. 3025 Wabash Ave, Los Angeles.

Monterey Park - Na jelovniku Zhou’s Guilin Ricenoodle postoji samo jedno jelo: pirinčani rezanci u stilu Guilina koji se služe kao supa sa rezancima ili sa čorbom sa strane. Najvažnija zdjela prelivena je govedinom i hrskavom svinjetinom. 206 S Garfield Ave., Monterey Park.

Mali Tokio- Idite na kiosk Dot Dot Dot Dot unutar Weller Courta kako biste tajvanski predstavili japanski imagawayaki. Na Tajvanu poznati kao „kolači na točkovima“, slatki i slani kolači puni su različitih sastojaka, uključujući kremu od vanilije i bobu, kremu od matcha i kukuruzni sir. 123 Astronaut Ellison S Onizuka St., Ste. 108-1, Los Angeles.

Pasadena— Trgovina u Pasadena Playhouse District-u je Anayas, meksički restoran s potpunom uslugom s bogatim jelovnikom i punim barom. Restoran počinje rano sa doručkom u 7 ujutro, poslužujući tanjire bifteka, jaja i machace. 630 East Colorado Blvd, Pasadena.

11. decembra 2019

Sawtelle— 626 Omiljeno noćno tržište Main Chick smješta se u ciglu i malter na Sawtelleu. Specijalitet je piletina sa kostima i pileći prsti pripremljeni u stilu Nashville hot-a. Planovi za širenje na Pasadenu i Zapadni LA su u toku. 11419 Santa Monica Blvd., West Los Angeles.

Mala Etiopija- Novo u ovom dijelu Olimpika je Qi Steam Kitchen, kineski koncept specijaliziran za hranu na pari. U prepoznatljiva jela restorana ubrajaju se janjeći kotleti na pari i špargle na pari sa susamom. 5966 West Olympic Blvd., Los Angeles.

Pasadena— Glendaleova cigla i brašno otvorili su drugi izlaz nedaleko od gradskog koledža Pasadena. Brzo opušteno meksičko mjesto potiče goste na DIY tacos, burritos, torte i zdjele. 105 N. Hill Ave #102, Pasadena.

Norwalk— Uproot Cafe donosi ležerne veganske obroke u Norwalk. Jelovnik jednostavnih sendviča, pizza i priloga čini zdrav i lagan ručak. 12201 Firestone Blvd., Norwalk.

Woodland Hills - Drugo prodajno mjesto & ampWaffles obećava cjelodnevni doručak s naglaskom na belgijske vafle koji ljuljaju slatko i slano. Cheesburger sa vaflima sastoji se od vafale od jalapena i cheddara, zajedno sa pljeskavicom od hamburgera i pečenim jajem. 21028 Ventura Blvd., Woodland Hills.

04. decembra 2019

Manhattan Beach- Ovo je bila naporna godina za kuhara Josiaha Citrina i on je zatvara novim mjestom u South Bayu. Jelovnik plaže Costa Manhattan sadrži obilje plodova mora i tjestenine. Restoran je otvoren za večeru od utorka do nedjelje, a rezervacije su dostupne na Resyju. 1017 Manhattan Ave., Manhattan Beach.

Glendale— Idite u Zhengyalov Hatz da probate zhingyalov šešire, neku vrstu armenskog hleba punjenog mnoštvom svežeg bilja i povrća. U ovom porodičnom poslu sve je napravljeno od nule. 318 East Broadway, Glendale.

Južna vrata - Hrana Portorika nije previše uobičajena u LA -u, ali portorikanski se okusi nadaju da će to promijeniti, barem u South Gateu. Na jelovniku su empanade punjene mljevenom govedinom, slojevite tepsije zvane pastelon i pina coladas za pijuckanje. 2707 Santa Ana St., South Gate.

Encino— Trend vruće piletine u Nashvilleu ne pokazuje znakove usporavanja s Angry Chickzom koji postavlja dućan u dolini. Fokusirani meni sa četiri stavke znači da svi jedu tople pileće klizače ili vruće pileće tendere sa prženim krumpirićima, macinom i sirom, salatom od kupusa i pirinčem. 16101 Ventura Blvd., Ste. 101, Los Angeles.

East Hollywood- Ljudi koji stoje iza Bolta proširili su susjedstvo sa M.A.P. -om, koji predstavlja meso i namirnice. Na ograničenom jelovniku nalaze se cijele, polovine i četvrtine pilića rotisserie, kao i salate, oblozi od pita i prilozi. 5652 Hollywood Blvd., Los Angeles.

27. novembra 2019

Burbank— Samoprozvani "svojevrsni deliš", Hankovi pecivi peku bagele od nule i pune ih svim vrstama krem ​​sira, maslaca i suhomesnate ribe. Za piće se nudi svježe skuhana kava Coava. 4315 W Riverside Dr., Burbank.

Lynwood— Talijanska udobnost dolazi u Lynwood u La Pasti. Jelovnik pizza, tjestenina i salata ponosno je napravljen na starinski način. Sačuvajte prostor za tiramisu za desert. 3614 Martin Luther King Jr Blvd., Lynwood.

Eagle Rock - Maru Pit Stop se smjestio na Bulevaru Colorado s jelovnikom korejske ulične hrane. Zdjele, oblozi i salate dolaze s izborom goveđih bulgogija, začinjene svinjetine ili tofua. 2750 Colorado Blvd., Ste. 4, Los Angeles.

Inglewood— Ne prođe ni sedmica a da se negdje u većem Los Angelesu ne otvori nova Nashvilleova piletina. Cluckin Bun brings the unbeatable combination of hot chicken, cheese fries, and churros to Inglewood residents. 1100 West Florence Ave., D, Inglewood.

Pasadena— Across the street from Pasadena City College comes Cross St Cafe, a casual spot selling Korean snacks like kimbap, Nutella-stuffed waffles, and shaved ice. 1543 E. Colorado Blvd., Pasadena.

November 20, 2019

Inglewood— Beloved Nigerian restaurant Aduke has expanded to a second outlet in the South Bay. On the menu is fufu, a dumpling made of mashed cassava, as well as its cousin amala, which is made of dried yam flour. 1117 W Manchester Blvd., Ste. C, Inglewood.

Northridge— Gentle Chic is here for anyone who’s ever wished for Korean fried chicken, Korean corn dogs, and Bruxie-style waffle sandwiches served under one roof. Order and pay at the counter at this fast-casual spot. 10201 Reseda Blvd., Los Angeles.

University Park— A stone’s throw away from the Ralphs on the corner of West Adams and Vermont is Saucin It Up Fried Chicken, a street food stand specializing in all that’s deep-fried and crispy including chicken, corn, and potatoes. 2604 S. Vermont Ave., Los Angeles.

Maywood— Head to Birrieria Canelo’s for goat tacos served on hand-made corn tortillas with warm bowls of consomme on the side from 7 a.m. to 5 p.m. 5549 S Atlantic Blvd., Maywood.

Westchester— Partners from Westchester’s popular Cinco have opened The Manchester. On the menu are American classics like a $6 burger and steak frites paired with craft cocktails. 8522 Lincoln Blvd., Los Angeles.

November 13, 2019

Duarte— Popping up in an unlikely corner of the San Gabriel Valley is Five Stars Hue, a central Vietnamese specialist with an additional outlet in El Monte. Hone in on the steamed and stuffed dumplings to start before settling into a bowl of bun bo Hue. 1020 Hungtington Dr., Duarte.

Little Tokyo— Japanese rice balls made with flare is the focus at Rike. In addition to a slew of rice balls flavored with things like salty plum and cinnamon chicken, are smaller portioned flavor-forward sides. 228 E 1st St., Los Angeles.

Downey— For those who can’t decide between Mexican mariscos or Mexican sushi, Emporio Sushi Y Mariscos offers the best of both worlds. Whichever direction one chooses, a margarita or michelada will likely pair perfectly. 11949 Paramount Blvd., Downey.

Long Beach— LBC residents can now head to Mixx Kitchen for casual Asian-inspired fare paired with refreshing milk and fruit teas. There’s small plates of tofu fritters and pork belly tots for snacking, or full-sized hot pots along with rice and noodle dishes for a heartier affair. 3853 Atlantic Ave., Long Beach.

Beverly Hills— Woodland Hills’s beloved Pascal Patisserie has set up a second location in Beverly Hills. Expect simple soups, salads, and sandwiches at Pascal on Beverly, along with sweets of all stripes including pastries and cakes. 200 S Beverly Dr. Beverly Hills.

November 6, 2019

Pasadena— Bacon-wrapped hot dogs, Mexican corn, and french fries — all dressed to the nines — are what it is all about at Dirt Dog, which opened a second outlet in Pasadena. Hot dogs can be ordered on a traditional bun, pretzel bun, or New England-style split-top bun. Two additional locations are slated for 2020 in Downey and San Bernardino. 20 E. Union St., Ste. 160, Pasadena.

Long Beach— Head to Plancha Latin Kitchen for pan-Latin cooking with an LA point of view. Choose from preset dishes like ceviche, Cubano sandwiches, and arepas, or build-your-own meal with a plethora of mix-ins like chayote stew, carnitas, and a Guatemalan beet salad. 3860 Worsham Ave., Ste. 300, Long Beach.

Alhambra— With so many Sichuan restaurants in the San Gabriel Valley, Xiang La Hui is hoping to stand out with carefully made and creatively presented dishes. The caramelized spare ribs arrive on an ornate miniature wooden bridge. 621 W. Main St., Alhambra.

Van Nuys— The Valley knows a thing or two about serving up iconic burgers, and the latest newcomer is Meats and Buns. All burgers are made with four ounces of beef and are priced under $6. Make it a combo with fries and a drink for under $10. 15317 Vanowen St., Los Angeles.

Rosemead— MJ Noodles serves Vietnamese noodle soups beyond the usual suspects. Tražiti ca ri dui ga, a rich curry broth served with rice noodles and a chicken thigh, as well as bun mam, a heady fermented shrimp soup with thick rice noodles, eggplant, and pork. 8526 Valley Blvd., Ste. 106, Rosemead.

October 30, 2019

Culver City— In a city chock-full of Italian restaurants, Carasau is hoping to stand out with its Sardinian fare. Thin-crust pizzas come topped with bottarga and speck, while regional pastas like the Sardinian ravioli are stuffed with potatoes and cheese. 3912/3918 Van Buren Pl., Culver City.

Alhambra— Supreme Dragon offers a menu of China’s greatest hits with a Shanghainese bent. There are dumplings, of course, from pan-fried potstickers to soupy xiao long bao, as well as fried intestines and beef noodle soup with tendons. 1265 E Valley Blvd., Alhambra.

Artesia— The specialty at Honest is the bhaji pav, a thick vegetable curry served with plush rolls on the side. Rounding out the menu are biryani, dosas, and Indo-Chinese mash-ups like fried rice and hot and sour soup. 18600 Pioneer Blvd., Artesia.

Arcadia— Whereas most of the area’s hot pot restaurants offer communal cooking using tableside cauldrons, Yintang Spicy Hot Pot operates a bit differently. Diners select ingredients from a buffet table and everything is weighed before the ingredients are taken into the kitchen and transformed into a noodle soup. 1435 S Baldwin Ave., Arcadia.

Beverly Grove— For Mediterranean fare served in posh environs, look no further than Tabla Restaurant. Pass over the burgers and wings for the Greek-influenced dishes like grilled octopus and avgolemono soup with chicken, lemon, and orzo. 8108 W 3rd St., Los Angeles.

October 23, 2019

Hermosa Beach— Barsha comes from Adnen and Lenora Marouani, the owners of Barsha Wines and Spirits in Manhattan Beach. On the menu are California takes on the Tunisian home cooking that Adnen grew up eating. 1141 Aviation Blvd., Hermosa Beach.

El Monte— For those refraining from meat but not calories, head to Sweet Veggie in El Monte for an all-you-can-eat buffet. The pan-Asian selection includes sushi, steamed dumplings, and shaved ice. 10478 Valley Blvd., North El Monte.

Venice— Located steps away from the beach is Banh Mi Ba Nam, a walk-up window serving Vietnamese sandwiches, milk tea, and fruit iced tea. There’s lemongrass tofu for the vegetarian crowd and proteins of all kinds for everyone else. 425 Ocean Front Walk, Venice.

los angeles— Plan ahead for a taste of Inomoni, a vegan dim sum specialist that’s only delivering from 11 a.m. to 9 p.m. and closed on Mondays and Thursdays. The menu includes meatless takes on dim sum’s greatest hits including shrimp dumplings, sticky rice in lotus leaf, and barbecue pork buns.

Koreatown— Head to the third floor of California Marketplace for a taste of Hyunghoon Tendon, a Japanese tempura purveyor from Korea. The $14.95 rice bowl special comes with shrimp, chicken, lotus root, pumpkin, and salmon roe. 450 S. Western Ave. 3rd Floor, Los Angeles.

October 16, 2019

Pasadena— The Nashville hot chicken trend is morphing in unexpected ways at Funnel Birds, an evening pop-up in Pasadena. The signature funnel bird includes a slab of hot chicken, cheese, and honey served on a funnel cake bun. 1171 E. Walnut St., Pasadena.

Hermosa Beach— Simms Restaurant Group alums Anne Conness and Nancy Vrankovic have teamed up to open MOSA, a seafood-leaning Italian restaurant. On the menu are oysters, pastas, and crowd-pleasing mains including a hamburger, steak frites, and scallops. 190 Hermosa Ave., Hermosa Beach.

Downtown— The Hand Roll Bar Experience, also known as the HRB Experience, borrows liberally from both Sugarfish and Kazu Nori with its menu of minimalist sushi and hand rolls. A second outlet is slated for the Westfield Century City mall. 529 W. 6th St., Los Angeles.

los angeles— Bay Area-favorite Italian Homemade Company has arrived in Los Angeles, but only as a cloud kitchen. Available through third-party delivery services are fresh pastas, salads, and piadinas, Italian flatbreads stuffed with cheese, vegetables, and meat. 615 N. Western Ave., Los Angeles.

Inglewood— Straightforward and satisfying Italian-American fare is the specialty at Sunday Gravy. Look for red checkered tablecloths and the genre’s greatest hits like cheesy garlic bread, New York-style cheesecake, and fettuccini alfredo. 1122 Centinela Ave., Inglewood.

October 2, 2019

Torrance— There’s no shortage of Hawaiian fare in the South Bay and the second outlet of Aunty Maile’s is a fine addition to the thriving scene. The extensive menu features crowd-pleasing favorites like loco moco, kalbi short ribs, and furikake shrimp. 19106 Normandie Ave., Torrance.

Duarte— Just point-point at what looks tasty at Art’s Kitchen, a casual Filipino walk-up in Duarte. Choose from one, two, or three dishes from the day’s selection that usually includes homey and flavorful options like adobo and sisig. 1741 E Huntington Dr., Duarte.

Long Beach— Find Louisiana-style fried chicken, as well as standard Vietnamese fare, all under one roof at Louisiana Asian Kitchen. On the Vietnamese side of the menu is pho, vermicelli noodles, and rice plates. 2405 E 7th St., Long Beach.

Glendale— Jin Cook serves up “authentic Korean soul food” across the street from Porto’s. The simple menu contains just five dishes including braised beef short ribs and chicken or pork katsu. Korean-style dumplings and chicken wings are on hand to round out any meal. 310 N. Brand Blvd., Glendale.

Rosemead— A third outlet of Kim Kee Noodle House has opened in Rosemead. The speciality here are Vietnamese-leaning chiuchow noodle soups with clear broths and egg noodles. Order a bowl of the Trieu Chau Thap Cam for a smattering of offals, shrimp, and pork. 8766 Valley Blvd., Rosemead.

September 25, 2019

Little Tokyo— It’s easier to get a taste of Kabuto’s Japanese fried chicken now that the 626 Night Market vendor has a permanent space. The fried Jidori chickens are available a la carte and in set menus. The slew of sides includes creamed corn, cold tofu, garlic noodles, and curry mac and cheese. 323 E 1st St., Los Angeles.

Long Beach— Haewah Dal is an ambitious restaurant serving “modern Korean cuisine” from chef Jake S. Jung. The restaurant is offering three different tasting menus — 10-courses for $130, 6-courses for $80, and a 5-course vegan tasting for $60 — along with an la carte menu. Dishes include Korean classics like bossam and galbijjim prepared with well-sourced ingredients and fine dining flare. 5020 East 2nd Street, Long Beach.

Hacienda Heights— Popping Yolk Cafe brings unfussy breakfast fare to this eastern suburb. On the menu are things like fancy French toast, classic egg Benedict, and almost-too-pretty to eat open-faced sandwiches. 15840 Halliburton Rd., Hacienda Heights.

Rosemead— Find CQ Tasty King hidden inside the foodcourt at GW Supermarket. The menu boasts specialties from Chongqing, including its famous hot pots, as well as oil-slicked noodles and dumplings The Sichuan food trend doesn’t look to be slowing down anytime soon. 8150 Garvey Ave., 105, Rosemead.

Manchester Square— The Seafood Xperience serves up fresh fish, shrimp, and lobster in a variety of ways including grilled, deep-fried, on ice, and even tucked inside po’ boy sandwiches. Rounding out the menu are Southern-style sides like hush puppies and lobster mac and cheese. 2100 W. Florence Ave., Los Angeles.

September 18, 2019

Koreatown— South Korea’s Twozone Chicken opened its first stateside location in Koreatown. Established in 2007, the fried chicken specialist is best known for its plethora of flavors including cajun, wasabi, and honey butter. Diners are encouraged to mix and match flavors according to taste preferences. 3516 W 8th St., Los Angeles.

Little Tokyo— Fans of the now-closed Maison Akira in Pasadena can experience chef Akira Hirose’s cooking once again at Azay, a casual eatery serving French and Japanese breakfast and lunch. Come in before 11 a.m. for a traditional Japanese breakfast of broiled fish, rice, miso soup, pickles, and an omelet. 226 E 1st St., Los Angeles.

East Los Angeles— A second outlet of Alhambra’s Mancora Peruvian Cuisine is now up and running. The menu of carefully made fare is largely the same as at the original location, offering Peru’s greatest hits from chaufa to ceviches. 283 S. Atlantic Blvd., Los Angeles.

Lake Balboa— Saffron Mediterranean Kitchen serves up fast-casual Mediterranean fare. Diners can build their own pita sandwiches, tacos, or salad bowls with chicken, beef, or falafel. 7600 Balboa Blvd., Los Angeles.

San Gabriel— For late-night dining in the San Gabriel Valley, look no further than Hong Kong-style cafes, like HK Grand Cafe. From creamy seafood pasta to wonton noodle soup, the extensive menu of Chinese and European fare offers something for every mood. 5449 Rosemead Blvd., San Gabriel.

September 11, 2019

Mid-City— Roji Bakery, which opened in 2006 in Kumamoto, Japan, serves the unbeatable combination of carbohydrates and caffeine. With loaves of milk bread, lovely pastries, and plenty of coffee on offer, this place is perfect for mornings and afternoon pick-me-ups. 807 S La Brea Ave., Los Angeles.

Torrance— Head to the new Shiok! Asian Street Food in Torrance for a casual pan-Asian dining experience. The restaurant’s best-sellers include a Vietnamese banh mi with lemongrass steak on a house-made baguette, as well as rice bowls topped with steak or vegetarian jackfruit. 2595 Airport Dr., Torrance.

West Hollywood— Poached chicken served alongside broth-cooked rice is a staple in many Asian countries and What The Cluck shares the Thai tradition of khao man gai with WeHo denizens. The first location opened in San Francisco. Hone in on the skin-on organic chicken, livers, and poached egg served with rice and plenty of the restaurant’s signature sauce. 8281 Santa Monica Blvd., West Hollywood.

Temple City— In a crowded noodle and dumpling market like the SGV’s, newcomer Dumpling King will face stiff competition from every corner of the valley. From meat-stuffed pastries to dumplings fried and steamed, the self-anointed king will need to prove itself with every bite. 10689 Lower Azusa Rd., Temple City.

Redondo Beach— Hermosa Beach’s The Hook & Plow has expanded to nearby Redondo Beach. Get a taste for the place by coming in for happy hour Monday to Friday from 3 to 6 p.m. for $5 beers and a slew of appealing bar bites. 1729 S. Catalina Ave., Redondo Beach.

September 4, 2019

Glendale— Pasadena’s Monta Factory has opened a second more service-oriented outlet in nearby Glendale. The menu is mostly the same, with little beef dumplings served with four sauces, salmon burgers, and cheesy sue-beoregs. 1208 W Glenoaks Blvd., Glendale.

Culver City— Bianca Bakery has transformed the former Cannibal space at the Platform into an inviting spot to gather, caffeinate, and luxuriate. Find freshly baked bread, carefully made cakes, sweet and savory pastries, and a smattering of savories like open-faced sandwiches on hand. 8850 Washington Blvd., Culver City.

San Gabriel— Hot pot spots are a dime a dozen in this neighborhood. Hiher hopes to stand out from the crowd with a different service model where diners select meat and vegetables from a buffet table and are charged by the pound. 288 S San Gabriel Blvd., San Gabriel.

Hollywood— The Nashville hot chicken trend shows no sign of slowing down. New to the touristy district is Hot Motha Clucker, which promises an “extreme chicken experience.” One of the restaurant’s best-sellers are cheesy fries topped with chopped chicken tenders. 1708 N. Las Palmas, Los Angeles.

Koreatown— Opened by an entertainment industry vet, Nadri Korean Tea House serves traditional Korean teas, snacks, and desserts. Enjoy a mug of burdock root tea while nibbling a sausage and rice cake skewer. Save room for shaved ice for dessert. 4011 W. 6th St., Los Angeles.

August 28, 2019

Fairfax— Vow Burger, a socially conscious restaurant venture, is on a mission to make a positive impact by serving an entirely meat-free menu and donating a meal for every meal purchased. 519 N Fairfax Ave., Los Angeles.

Downtown— Mon Petit Poulet keeps its menu simple, offering only organic roasted chickens and a handful of sides including rice, potatoes, and a baguette. Chicken flavor “profiles” include thyme, rosemary, oranges, figs, and olives. 541 South Spring St., Los Angeles.

Pasadena— Check out Pillow Talk for coffee, pastries, and fanciful fruity trifles served in metal tins on South Lake Avenue. Signature beverages include a pineapple Americano and an ice tiramisu. 526 S Lake Ave., Pasadena.

Long Beach— South Bay revelers have a new place to call home: Long Beach Tap House. With over 30 beers on tap and alcoholic shakes, there’s something for everyone. 5110 E 2nd St., Long Beach.

Compton— Inspired by the southern tradition of Friday fish fries, Fishbone Seafood is making waves with things like po’ boys and all manner of fried seafood on the menu. This is the fifth location in LA proper for the local chain-let 162 E. Compton Blvd., Compton.

August 21, 2019

Alhambra— Yang’s Kitchen serves Taiwanese-inspired fare made with wholesome ingredients, like locally milled flours from Grist & Toll and organic vegetables. Sneak in during soft opening for a taste of chef Chris Yang’s beef noodle soup and braised pork with rice. 112 W. Main St., Alhambra.

Eagle Rock— Mama Shawerma brings grilled chicken wraps and salads with a Mediterranean bent to northeast LA. The signature wrap includes pickles, cheddar, and chicken wrapped neatly in a grilled flatbread. 2040 Colorado Blvd., Los Angeles.

Downtown— New to Santee Alley in Downtown’s Fashion District is Artesano Tamaleria, a tamale specialist with a penchant for both traditional and creative takes. Unique fillings include goat cheese, fish, and a sweet tamale with pineapple. 819 Santee St., Los Angeles.

Monterey Park— Cantonese newcomer Tan Gong brings a cart-less dim sum experience to a neighborhood not short on yum cha opcije. The genre’s greatest hits, like steamed pork buns and fried turnip cakes, are present and accounted for. 111 N. Atlantic Blvd., Monterey Park.

Downtown— San Francisco-based KoJa Kitchen brings its Korean-Japanese burgers served with crispy garlic rice buns to the heart of downtown. This is the 15th location for Alan Tsai and Hiep Lien, and the first in LA proper. 611 West 7th St., Los Angeles.

August 14, 2019

Venice— Ela Greek Eats serves fast-casual fare in a brightly lit room on Lincoln Boulevard. The menu is easy to navigate with salads, gyros, dips, as well as more traditional Greek offerings like moussaka. Most dishes are served with a choice of lamb, chicken, steak, salmon, or tuna, which means there’s something for everyone. 307 Lincoln Blvd., Venice.

Monterey Park— The former owner of Delicious Food Corner is serving up more Cantonese fare at Alice’s Kitchen. With congee, clay pot rices, and curries on the menu, the Hong Kong hits keep coming. 580 E Garvey Ave., Monterey Park.

Little Tokyo— With locations in West Covina and Cerritos, The Noypitz Bar and Grill is poised to bring traditional Filipino cooking to Downtown denizens. There’s live music and a full bar to accompany all that hearty Pinoy fare. 333 S. Alameda St., Ste. 115, Los Angeles.

Palms— Upon watching George Motz’s documentary “Hamburger America,” Mark Tripp set out to create the perfect burger. Now at his Westside pop-up Tripp Burgers, Tripp serves smashed burgers simply dressed with American cheese on a toasted Martin’s Famous Potato Roll. For the latest updates, see Instagram. 3458 S. Sepulveda Blvd., Los Angeles.

Covina— Look no further than Cajun Crawfish Stop the next time a craving for Viet-Cajun strikes. In addition to the usual spice-rubbed shrimp and crawfish are a number of Vietnamese specialties including bun rieu, a crab and tomato noodle soup, and chicken pho. 405 N. Vincent Ave., Covina.

August 7, 2019

Larchmont— The Filipino food movement shows no sign of slowing down. Rice Guys serves up rice bowls gussied up with an array of Pinoy proteins including grilled pork belly, coconut-poached chicken thighs, and glazed adobo chicken wings. 615 N. Western Ave., Los Angeles.

Downtown— Look for Burritobreak on the corner of Figueroa and 7th on weekdays from 7 a.m. until noon. This mobile food stand serves up moderately priced and petite burritos filled with things like eggs, cheese, and potatoes. 888 W. 7th St., Los Angeles.

San Gabriel— Straight out of Guangzhou is Yin Ji Chang Fen, a Cantonese congee and rice rolls specialist. The porridges here come topped with preserved eggs or pork blood, while the rice rolls are filled with pork kidneys or shrimp. 227 W. Valley Blvd., Ste 118-A, San Gabriel.

Koreatown— There is a new gopchang specialist in town for those who prefer innards when it comes to Korean barbecue. Hak San serves up a number of combinations showcasing large and small intestines, but also offers plain ol’ beef and pork for those less inclined toward offals. 3101 W. 8th St., Los Angeles.

Redondo Beach— Local chainlet Kalaveras opened its third location by the water. The Day of the Dead-themed restaurant brings together dependable cocktails and Mexican staples in festive fashion. 228 Ave. I, Redondo Beach.


MART

Gozen Japanese Sake Bistro

There’s a new kaiseki restaurant in town. Opening this Wednesday, March 31st, Gozen Japanese Bistro and Sake Bar in West Hollywood will be serving three special prix-fixe menus, ranging from $80-$240. The most premium set, the Yume course, comes with smoked duck, assorted sashimi, steamed egg custard, Wagyu katsu sandwiches, and more. Reservations can be made here.

Torched! At The Gastro Garage

Meanwhile, on the rooftop of the W Hollywood, you’ll find a new experimental pop-up serving an eight-course prix-fixe meal, gorgeous views of the city, and more pyrotechnics than Lady Gaga’s halftime show. From braised New York strips to savory brioche donuts filled with nitrous foam, Torched! At The Gastro Garage features a wide array of dishes that are cooked by blow torch, and assembled on-site by skilled gastro mechanics. In the words of Paris Hilton, “that’ s hot.” Reservations can be made through their website.

Vtree

The popular vegan soul food pop-up, Vtree now has a brick-and-mortar location in Silver Lake. It’s located in the busy Sunset Junction, and serves dishes like pant-based Cajun shrimp, crab cakes made with chickpeas and squash zucchini, Southern-style yams, and a hearty West African Peanut Butter Stew filled with fresh ginger, yams, and vegetables, with a side of cornbread. Available for takeout and delivery.

Big Ants BBQ #2

Glassell Park’s premiere BBQ shop, Big Ants, has landed in Ktown. You can find their new truck located on the corner of 8th Avenue and South Berendo Street. There, you’ll find their signature slow-cooked baby back ribs, brisket burritos, pulled pork plates, and loaded fries, as well as desserts like churro waffles and banana pudding. Open Monday through Saturday, 11am-6pm.


Earlier today, Mario Batali and Joe Bastianich&rsquosB&B Hospitality Groupsigned a lease on a space on Boston&rsquos Fan Pier and got one step closer to realizing a long anticipated Boston location. Construction will begin within the next few weeks the restaurant will open in winter 2014.

Unlike B&BHG's New York City flagship, Babbo Ristorante, Babbo Pizzeria will feature wood-burning brick oven Italian-style pizza as well as a variety of pasta, antipasti and gelati.

&ldquoI&rsquom bringing some of the best members of my team for this project. Caroline Conrad and Mario LaPosta are the dream team, and we&rsquore excited to show off their talents in a very exciting market that is brand new to the B&B team&rdquo said Batali. &ldquoWe&rsquove wanted to open a restaurant in Boston for years and we're excited to see Babbo Pizzeria finally come to fruition!&rdquo

Babbo Pizzeria will occupy more than 8,700 square feet in the ground floor of Eleven Fan Pier Boulevard on Fan Pier, a vibrant, mixed use neighborhood offering superior amenities in an unparalleled waterfront setting. One of the largest privately funded development sites in the country, Fan Pier boasts a distinctive mix of locally owned dining and retail establishments and world class office space in three LEED Gold Certified commercial towers.

Mario BataliiJoe Bastianichare the distinctive forces behind an eclectic group of criticallyacclaimed, unanimously adored restaurants. Their roster includes Babbo Ristorante & Enoteca, BarJamón, Casa Mono, Del Posto in partnership with Lidia Bastianich, ESCA, Lupa Osteria Romana, OttoEnoteca & Pizzeria and Tarry Lodge in New York B&B Ristorante, Carnevino, and Otto Enoteca &Pizzeria in Las Vegas and Pizzeria Mozza and Osteria Mozza in Los Angeles in collaboration withNancy Silverton.


Mario Batali Has Been Forced Out of His Restaurants

Jeremy Repanich

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Photo: Jeremy Repanich

In the fall of 2017, there Mario Batali was, beaming like a proud papa as the first wave of people walked through the doors at the brand-new Los Angeles Eataly. The superstar chef and restaurateur who helped change the direction of Italian food in America, palled around with celebs from Gwyneth Paltrow to Jim Gaffigan, and elevated the Food Network’s profile back when it was still a fledgling cable channel, was admiring how he’d stretched his empire from coast-to-coast.

Just a few months later, after damning sexual misconduct allegations, his visage would be stripped from the premises. Every cookbook and product of his would be removed from the shelves. A little more than a year later, when Eataly Las Vegas opened, it was like he never existed. But though to the outside world it appeared he was no longer associated with Eataly or any of the other restaurants his Batali & Bastianich Hospitality Group operated, Batali actually still profited off of them. That took a major hit today as the chef has fully divested from B&B Hospitality.

“[Batali] will no longer profit from the restaurants in any way, shape or form,&rdquo Lidia Bastianich’s daughter and now head of the hospitality group, Tanya Bastianich Manuali, told the New York Times. And, as Eataly USA&rsquos CEO Nicola Farinetti told Robb Report in December, his time with that company is drawing to a close as well, “Mario hasn&rsquot been involved in Eataly day-to-day in the past seven years probably. Since last December last year, he stopped doing anything with us. We are in the process of divestment.&rdquo

Batali himself didn’t have much to say in response to the news of his full divestment from B&B Hospitality, releasing only a brief statement and nothing more: “I have reached an agreement with Joe and no longer have any stake in the restaurants we built together. I wish him the best of luck in the future.”

Batali and Joe Bastianich first met more than 20 years ago and teamed up to create the wildly successful and influential Greenwich Village restaurant Babbo. They formed B&B Hospitality along with Joe’s mother Lidia, who is a restaurateur, cookbook author, and TV personality. They opened numerous successful Manhattan restaurants before growing their empire beyond New York, building restaurants in Boston, Pittsburgh, and teaming with Nancy Silverton on the Chi Spacca and Mozza in Los Angeles. Each of them also worked to bring the Italian specialty food market Eataly to America, where it has now grown to five cities.

But all along there had been a dark side to Batali that actually seemed to be an open secret until the #metoo movement of late 2017 forced people to confront the abuse within the restaurant industry. Anyone who read the 2006 book Toplota by Bill Buford got a glimpse into this side of Batali, which came into further view with the Eater NY investigating into his behavior, and the 60 minuta profile of his accusers a few months later.

In the wake of the allegations that forced Batali’s likeness to disappear from his restaurants, a new debate arose: Should abusers still get to profit from the restaurants they owned but weren’t the face of? Even though Batali was no longer around his establishments, Manuali acknowledged that his continued financial interest in the company was holding it back, and for the good of the restaurants and the livelihoods of the people who remained, they needed to buy him out. As Manuali told the Times about the group’s employees, &ldquoThese people have been living under a cloud long enough.&rdquo


Bavel Arrow

Serving food from across the Middle East, from Israel to Tunisia to Yemen, Bavel feels bright, fresh, and unique. The vibe will remind you of the grandeur of the spa at La Mamounia, the legendary hotel in Marrakech. Don't skip the signature dish—the malawach, essentially a Middle Eastern roti, which is served with grated tomato, dill crème fraîche, soft-boiled egg, and an oh-so-Californian strawberry zhoug. People talk a lot about the meaty dishes, but we love the mushroom skewers just as much. Don’t forget to order the silken hummus with duck nduja—and some desserts, of course.


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