January 31, 2013 |
In its quest for total world domination through savory meat and fluffy buns, Umami Burger has announced that it will open a branch of its popular SoCal burger chain in Burbank during the first half of this year. The restaurant will be located in the old Papoo's Hot Dog Show stand on Riverside Drive, and it will mark the 15th Umami Burger to open in California. For those of you who know and love the classic look of Papoo's (and I know there are many -- I count myself among them)
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.
September 16, 2011 |
Pushy waiters and know-it-all sommeliers, step aside. Your days may be numbered. Tablet computers are starting to take over. In the last few months, restaurants scattered around the country have installed iPads and other technologies on which customers can place orders and perform additional tasks usually handled by staff. At Stacked in Torrance, which opened in May, iPads mounted on 60 tables enable patrons to flip through a touch screen to view pizza, burger and salad offerings.
November 2, 2009 |
For ages, it was accepted that there were only four primary tastes on the tongue from which all others arose. Those would be sweet, sour, salty and bitter. But over the last few decades, a fifth taste called "umami" has gained acceptance among gourmands worldwide. A Japanese scientist identified it in 1908, and it can best be described as savory. That flavor (enhanced by an all-natural umami rub made of proprietary ingredients) is the secret in the sauce at the ascendant L.A. chain Umami Burger.
June 16, 2013 |
LAS VEGAS - He's the biggest nightclub owner in Los Angeles, the man whose Hyde Lounge and Shelter became prime hunting grounds for the paparazzi. He's been photographed cozying up with Paris Hilton, Kristin Cavallari and Sofia Vergara. When HBO's "Entourage" needed a club owner, he got the part - playing himself. Now Sam Nazarian is moving to shed his party boy image and become a Vegas mogul, hoping to parlay his success in L.A.'s fiercely competitive club scene into the cutthroat world of casinos.
December 18, 2012 |
Looking to celebrate Christmas out on the town? Want a seafood feast? Prime rib? Need to pick up some tamales? Lots of Los Angeles restaurants are here to help with the festivities: Alma: Ari Taymor's restaurant in downtown L.A. will be hosting a winter solstice supper on Thursday. A four-course tasting menu will be available for $60 per person. Call for menu details and reservations. 952 S. Broadway, L.A., (213) 444-0984, www.alma-la.com . Caulfield's: The bar and dining room's new chef Stephen Kalt is preparing a holiday menu for Angelenos on Christmas Eve with seatings from 5 to 10 p.m. In addition to the restaurant's a la carte menu, holiday specials include white asparagus bisque and lobster dumpling and roasted prime rib with Yorkshire pudding and whipped potatoes.
April 4, 2010 |
As Forever 21 continues to rocket into the 21st century, competitors are undoubtedly trying to decode the fast-fashion chain's successful formula. Low prices? Trendy merchandise that cycles in and out of stores on a daily basis? Super-size stores modeled after the 86,000-square-foot location that recently opened in Cerritos? Forever 21 has all that, but the real secret weapon may be a couple of women who look as if they're barely out of high school. Linda Chang, 28, and her sister Esther, 23, the Ivy League-educated daughters of Forever 21's Korean American founders Don and Jin Sook Chang, seem to have the stylish eye and marketing savvy to take the $2-billion brand into the future and make it a competitor on a global level with European fast-fashion giants H&M, Mango and Zara.
November 22, 2013 |
In the 2 1/2 years since selling California Pizza Kitchen, the popular chain he helped found in 1985, Richard L. Rosenfield has been golfing, fishing, hunting, pursuing hobbies and otherwise staying off the restaurant industry's radar. Not so much for Larry S. Flax, Rosenfield's best friend and business partner of four decades, who's been jetting around the world hunting for a new food project. Turns out he didn't have to go far for ideas. Sometime in the second half of 2014, Flax and Rosenfield said, they plan to revisit pizza by launching a line of fast-casual pie joints.
February 2, 2013 |
When you order shoyu ramen, you see the noodle chef spoon soy sauce into the bowl before he ladles in the bone broth; when you specify that you want your noodles al dente, you see him check their status a couple of times before swishing them out of the boiling water. If you ask for green-chile butter, the restaurant's equivalent of what some other noodle shops call a "flavor bomb," you are served it on the side, to mix in as you like. Sitting at the counter is kind of a demystifying process, in the way that being able to see a sushi chef flash his knife through a half-dozen kinds of silvery fish helps you to understand what the difference might be between mackerel and gizzard shad.
August 25, 2012 |
The latest trendy cooking ingredient in Japan is a fungus. And that fungus is spreading. Professional and home cooks in Japan are crazy for it, and it's flying off the shelves at Japanese markets in the U.S., too. They're using shio koji -- a fermented mixture of koji (rice inoculated with the special -- and safe -- mold Aspergillus oryzae), shio (sea salt) and water - as a seasoning in place of salt for its powers of umami. Japanese supermarkets carry bottled salad dressings and sauces touting shio koji as an ingredient.