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FOOD
October 7, 2009 | Betty Hallock; Elina Shatkin
With fall comes a slew of openings, and the last couple of weeks have been busy ones for restaurateurs. Thomas Keller's Bouchon, slated to open in November in Beverly Hills, may be the most anticipated, but the dining public can't live on bistro fare alone -- can we? Here, some very-recently opened restaurants and news of others in the works: Umami Burger opened its second location Friday in Los Feliz, an Adam Fleischman-Steve Arroyo collaboration in the former Cobras & Matadors space on Hollywood Boulevard.
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NEWS
April 9, 2013 | By John Verive
The brewers at Downtown's Angel City Brewery have been hard at work building a catalog of recipes and fine-tuning their brewhouse and processes while the final touches are made to the building prior to the official grand opening. Not content to simply offer his take on classic styles like the brewery's flagship Eureka Wit and Angeleno IPA, head brewer Dieter Forstner has turned to Los Angeles' culinary history for the inspiration for his most experimental brew: the French Sip. Playing off of the long-standing rivalry between Cole's and Philippe's the Original - the two Downtown institutions that both claim to have invented the French dip sandwich -- Angel City's French Sip is an au jus-inspired brew.
FOOD
March 2, 2013 | Jonathan Gold, Los Angeles Times Restaurant Critic
Hinoki is a fragrant cypress most Japanese associate with extremely expensive bathtubs, popular with the wealthy because the wood is used to build the soaking tubs at onsen , Japanese hot springs. Hinoki wood is also used to build the counters of the most prestigious sushi bars; long, smooth planks that are sanded every day and given weekly baths of milk. Hinoki & the Bird, on the other hand, is the new Century City restaurant from David Myers, who became well-known as the auteur behind restaurant Sona until it closed in 2010 and who runs the Melrose Avenue brasserie Comme Ça and the South Coast Plaza pizzeria Ortica.
NEWS
December 20, 2012 | By Betty Hallock
The Canstruction LA design contest -- in which architects, designers, builders and engineers have created structures made out of cans of food -- will be part of next month's Downtown Art Walk, which takes place on Jan. 10. The structures will be on public exhibition in the Farmers and Merchants Bank Building at 4th and Main streets on Jan. 10 from noon to 10 p.m. and on Jan. 11 from 11 a.m. to 7 p.m. After the exhibit, the cans will be donated...
NEWS
February 12, 2014 | By Jay Jones
The Southland will meet the Las Vegas Strip when the 1,600-room SLS Las Vegas celebrates its grand opening Aug. 29, just in time for Labor Day weekend L.A.-based sbe Entertainment Group , whose properties include the Abbey nightclub in West Hollywood and the Redbury Hotel in Hollywood, is the company behind SLS, which has a sister hotel of the same name in Beverly Hills. The hip Vegas resort is being carved out of the legendary Sahara Hotel, which closed in May 2011.
FOOD
March 16, 2012 | By Betty Hallock, Los Angeles Times
Big changes have hit Little Osaka, the iconic Japanese neighborhood that runs along Sawtelle Boulevard in West L.A. Take, for example, Plan Check Kitchen & Bar. The 4-week-old restaurant serving gourmet burgers, American comfort food and curated cocktails is Sawtelle's first gastropub. The street has for decades been a Japanese restaurant row: sushi, curry, yakitori, Franco-Japanese small plates, izakaya fare and land-of-the-rising-sun snacks. In the days just before opening, Plan Check owner Terry Heller wondered half-jokingly, "Do you think I'm crazy not to open a sushi place here?"
TRAVEL
March 20, 2011 | By Christopher Reynolds, Los Angeles Times Staff Writer
It's no easy job, being the lungs of Los Angeles. But Griffith Park, the foremost green space in a city notorious for meager parkland and abundant smog, endures bravely, maybe even heroically. Venture into the park, or nearby Elysian Park, or one of the creative neighborhoods in between, and you'll find not only beloved landmarks such as Griffith Observatory and Dodger Stadium, but also happy surprises, such as the time-travel supply shop, or the cafe where cops dine daily to the sound of echoing gunfire, or the Korean greetings that echo at dawn every day atop Mt. Hollywood.
FOOD
May 19, 2012 | By Betty Hallock, Los Angeles Times
Is a hyper-curated playlist the new house-made charcuterie? Whether a restaurant's playing Lady Gaga or Langhorne Slim says as much about the place as its Mason jar drinking glasses or farm-to-table pickle plate. And in an era when even Facebook tracks one's music choices, restaurants are paying more attention than ever to what goes with the hickory-roasted carrots - not just the za'tar -laced crème fraîche but, say, also Lambchop (the band, not the meat). When a customer walks into a restaurant - even before Jack White's "Sixteen Saltines" becomes the soundtrack for the sunchoke soup - the music sets the tone for the dining experience, says Bill Chait, the restaurateur behind L.A.'s Short Order, Picca, Sotto, Rivera and Playa, among others.
NEWS
January 28, 2013 | By Betty Hallock
Chris Cosentino, chef of Incanto in San Francisco, "Top Chef Masters" winner and the name behind PIGG at Umamicatessen, will host a one-night-only dinner at the downtown L.A. food emporium Wednesday. The menu, befitting the name PIGG, will be pork-centric: ham platters, pigs blood soup, sausage-stuffed dates, pasta with cured pork liver, crispy pigs ears, pigs head, etc. Each dish is unique to the dinner (not available on the regular PIGG menu). Here's the full menu: Bloody Roman beer with oysters; ham platters and pickled vegetables; raw roots, leaves and garum (the latest trendy fish sauce)
NEWS
December 17, 2012 | By Betty Hallock
What says happy holidays like a big ol' slab of fudge? Local chocolate shop John Kelly Chocolates makes "The Slab," three pounds of its signature truffle fudge -- creamy stuff that's a cross between ganache and old-fashioned fudge, coated in a layer of semi-sweet chocolate. There are 17 flavors, including chocolate with walnuts, peanut butter, and semi-sweet chocolate and caramel with Hawaiian red sea salt.  The Slab measure 5-by-11 inches and serves up to 48 people. That is a lot of fudge.
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