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Samir Mohajer

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FOOD
August 12, 2010 | By S. Irene Virbila, Los Angeles Times restaurant critic
This is Beverly Hills?, I wondered, oh so many years ago when a friend took me to lunch in a sweet little house with a fireplace on South Beverly Drive. Chez Mimi later moved to Santa Monica, and Urth Caffé now dispenses soy lattes and iced green tea from that rose-covered cottage. Back then (and now), South Beverly Drive didn't seem fancy at all, more like a small-town Main Street where you'd find shops selling nightgowns and one-piece swimming suits, baseball cards and birthday gifts.
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ENTERTAINMENT
February 16, 2009 | Jessica Gelt
The Cabbage Patch, a new restaurant in Beverly Hills run by former Rustic Canyon Wine Bar and Seasonal Kitchen chef Samir Mohajer, is an exercise in devotion. To jump start his project, Mohajer works 16-hour days, sometimes seven days a week, shopping at farmers markets, manning the cash register, busing tables, running food and washing dishes.
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ENTERTAINMENT
February 16, 2009 | Jessica Gelt
The Cabbage Patch, a new restaurant in Beverly Hills run by former Rustic Canyon Wine Bar and Seasonal Kitchen chef Samir Mohajer, is an exercise in devotion. To jump start his project, Mohajer works 16-hour days, sometimes seven days a week, shopping at farmers markets, manning the cash register, busing tables, running food and washing dishes.
ENTERTAINMENT
February 28, 2008 | Jessica Gelt
Christina Perozzi came to Los Angeles to become a musician -- "I thought I was going to be Norah Jones or something," she jokes -- but instead of musical fame, she found beer. The 35-year-old beer sommelier at Santa Monica's Rustic Canyon Wine Bar and Seasonal Kitchen says that after working her way up the service ranks at the famed beer-centric restaurant Father's Office, she "geeked out on beer." "I was bartending, so I was in front of people and talking to them all the time," Perozzi recalls.
MAGAZINE
March 25, 2007 | Leslee Komaiko
ENGLISH PEA CROSTINI WITH SPRING RADISH HERB SALAD Serves 6 to 8 as an appetizer ENGLISH PEA PUREE 1 cup extra-virgin olive oil 1 leek stalk, cleaned and chopped (use the entire stalk) 1/2 white onion, chopped 4 cloves garlic, smashed 1 1/2 cups fresh English peas (about 1 pound in shell) Salt and pepper Heat the olive oil in a medium pot over medium heat. Add the leek, onion and garlic and cook for 5 minutes. Add the peas and continue to cook until they are soft.
FOOD
March 28, 2007 | S. Irene Virbila, Times Staff Writer
THE word "rustic," when applied to a restaurant, conjures up visions of hearty, homey dishes and rough wooden tables drawn up in front of a fire where sausages or birds cook over the embers. You certainly don't expect a place with the distinctly urban vibe of the new Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica.
FOOD
September 10, 2008 | S. Irene Virbila, Times Restaurant Critic
AT Rustic Canyon, September's menu brings golf ball-sized arancine fried to a deep gold. The trio of rice balls sits in a coral red heirloom tomato sauce; each contains a heart of molten fresh mozzarella. Evan Funke, the new chef at this nearly 2-year-old Santa Monica restaurant, has got it exactly right. His panzanella and burrata salad is a delicious variation on the Tuscan classic, an oval bowl heaped with tomatoes, scoops of creamy burrata (made with mozzarella and cream) and large, soft chunks of bread that have soaked up the flavors of the peppery olive oil and vinegar.
FOOD
January 31, 2007 | Betty Hallock and Donna Deane, Times Staff Writers
IN a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it's no surprise that there's a revival of interest in warm, rich, delicious pot pie. It's what diners tuck into on any given chilly evening at the 2-month-old Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica, just 10 blocks from the beach. "We keep making more of them and every night they sell out," says general manager and co-owner Josh Loeb. "We figured people would love the burger ...
MAGAZINE
June 17, 2007 | S. IRENE VIRBILA, S. Irene Virbila is The Los Angeles Times restaurant critic.
Southern California's always surprising restaurant scene was particularly inventive this past year, filled with fresh faces, new ideas and wonderful, spirited food. Restaurateurs are trying out new concepts, inventing genres and taking chances with design. And a new generation of chefs is opening up the kind of places they'd like to go to with their friends-- casual and fun, but still serious about food.
FOOD
August 8, 2007 | Susan LaTempa, Times Staff Writer
UNLESS you're hanging out with conspicuously consuming celebutantes, you may have noticed a new mood in the air these days. It seems as if more and more Angelenos are talking about enjoying life without ruining it for the next generation, and when it comes to food and wine, they're focusing on real quality instead of being distracted by glitzy hype. Many chefs and restaurateurs are in a deliver-the-goods mode lately too, and it's a point of pride in many quarters to offer good value.
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