December 5, 2012 |
Another announcement about a round of in-the-works LAX dining options comes as the airport's $4.1-billion modernization continues. Mayor Antonio Villaraigosa, Westfield and the operator of LAX announced new restaurant and retail projects as part of the renovation of Tom Bradley International Terminal, expected to open in spring 2013. The new restaurant and retail stores are part of a Westfield program to introduce 42 new-to-LAX concepts (some new to any airport). The planned Tom Bradley dining lineup?
November 15, 2012 |
Umami Burger's Adam Fleischman seems intent on dominating the world of meat patties. With 14 Umami Burger locations currently open and several planned for New York and beyond, Fleischman is unveiling his newest concept: U Mini in Westwood. Open since Wednesday at noon, U Mini is Fleischman's answer to fast food (his people are referring to it as "fast-casual"). Despite its diminutive name, U Mini dreams big. If all goes as planned, the idea is to roll out dozens across the country.
March 23, 2012 |
For all their sharp teeth, many meat-eating mammals lack a sweet tooth, a genetic analysis of a dozen species has shown. The study, published this month in the journal Proceedings of the National Academy of Sciences, shows that carnivorous mammals whose diets don't feature much in the way of sugar may lose the ability to taste it at all. Study coauthor Gary Beauchamp, director of the Monell Chemical Senses Center in Philadelphia, wasn't sure...
January 26, 2012
There are several types of katsuobushi that can be used for different purposes. The best will have light pink or beige shavings that will be slightly shiny. Once the packages are opened, the katsuobushi will begin to oxidize and go limp, and the color becomes dull. Katsuobushi is best stored in the freezer. Hanakatsuo is thin petals that resemble large wood shavings. Some contain chiai (dark meat). Shaved karebushi makes a flavorful stock full of aroma.
January 26, 2012 |
At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped with the dried seaweed called konbu, katsuobushi gives dashi its irresistible aroma and deep umami flavor. Despite being made in minutes, the stock is the foundation of many Japanese dishes -- miso soup, salad dressings, sauces for noodles, even meat stews. " Dashi is like the key actor in a movie," says 83-year-old Chobei Yagi, whose 275-year-old store, Tokyo's Yagicho Honten, specializes in katsuobushi and other dried foods.
August 11, 2011 |
Umami Burger, the California burger chain with a modern spin and cross-cultural vibe, has struck a chord with Angelenos and now has the potential to join McDonald's, Fatburger, In-N-Out and Tommy's Hamburgers as one of California's best-known exports. To celebrate, Umami founder Adam Fleischman is building the chain's flagship location in a 3,000-square-foot former spa at the Grove, scheduled to open in late fall. With indoor-outdoor seating for 175, this will be the biggest Umami Burger yet. This summer Fleischman got the financial backing he needed to move fast when Sam Nazarian's massive SBE hospitality group and his brother David's investment firm, Nimes Capital, became 50-50 partners in all of Fleischman's future endeavors, including yet more Umami Burger restaurants, a ritzy downtown deli called Umamicatessan and an environmentally conscious fast-food place called U-Ko.