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ENTERTAINMENT
June 16, 2013 | By Jessica Gelt, Los Angeles Times
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.
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NEWS
February 14, 2013 | By Jay Jones
SLS Las Vegas , a trendy resort to be built on the grounds of the former Sahara, is scheduled to open in fall 2014 and promises to bring several Southern California clubs and restaurants to the Nevada desert. The former Sahara has been surrounded by chain link fencing since owners Sbe , whose chairman and chief executive is Sam Nazarian, closed the historic hotel about two years ago. The company is pumping $415 million into renovating the property, which has stood on the Strip since 1952.
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.
NEWS
August 25, 2012 | By Noelle Carter
This week, deputy Food editor Betty Hallock is all about shio koji : "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 innoculated 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.
NEWS
October 3, 2012 | By Jessica Gelt
Sam Nazarian, the 37-year-old power player behind SBE hospitality group, is transcending the no-longer-accurate moniker of "night life king" by expanding his popular Katsuya restaurant brand on an international scale. Late last month Nazarian signed a deal with M.H. Alshaya (a huge international retail franchise operator) to open 17 Katsuyas in the Middle East by 2017 with the first two, in Kuwait and Dubai, scheduled to open in 2013. This is in addition to Nazarian's investment in Adam Fleischman's buzzy Umami Burger, which Nazarian is helping to develop into a national chain.  Nazarian also has his sights set on Asia and is planning to open a branch of his SLS hotel chain in China.
FOOD
April 28, 2012 | By Andrea Nguyen, Special to the Los Angeles Times
Wrinkly Chinese fermented black beans look as though they have just emerged from an archaeological site. Indeed, the salty, pungent little bits are an ancient Chinese staple. Made of black or yellow soybeans, they were once the only soy-based seasoning used all over China but nowadays are mostly employed in southern Chinese cooking. Called dou chi in Mandarin and dul see in Cantonese, you may know them as the punchy dark flecks in the sparerib nuggets at dim sum. But fermented black beans are remarkably versatile.
NEWS
August 24, 2012 | By Jonathan Gold
In the United States, Kit Kat bars are more or less Kit Kat bars. In Japan, they are chocolaty slabs of innovation. Among the dozen or so kinds of Japanese Kit Kats I've tried, I think my favorite were flavored with soy sauce, which gave the wafers an interesting jolt of umami. But the oddest new flavors may be those that appear in special-edition bottles of Japanese Pepsi, which over the last few years have included Pepsi flavored with chestnuts, cucumber, adzuki beans, and the fragrant extract from African baobob pods, although I suspect the latter may be less exotic than the tropical extracts that already show up in Pepsi.
NEWS
September 13, 2013 | By Mary Forgione, Daily Deal and Travel Blogger
The new Tom Bradley International Terminal at Los Angeles International Airport is scheduled to open to the public Wednesday. The long-awaited terminal, now tricked out with the latest technology, cost $1.9 billion for 18 new gates, a great hall and more than 60 shops and eateries. But it's not clear that all amenities and new airline lounges at the LAX terminal will open on time, an airport spokeswoman said. Retail manager Westfield on Thursday was still determining which stores and restaurants would be ready.
NEWS
January 15, 2014 | By Mary Forgione, Los Angeles Times Daily Deal and Travel Blogger
The fourth restaurant in the gourmet Tavern family created by chef Suzanne Goin and business partner Caroline Styne has opened at the newly upgraded Tom Bradley International Terminal at Los Angeles International Airport. The Larder at Tavern in the post-security screening area of the terminal brings freshly baked breads and an open kitchen where diners can watch hot sandwiches and other dishes being made. Travelers may eat in or choose a "picnic box" (to-go meal) featuring items such as Nicoise Spanish tuna with olives, cucumber, tomato and aioli; and a vegan cobb salad with beets, avocado and sugar snap peas.
TRAVEL
March 20, 2011 | By Christopher Reynolds, Los Angeles Times Staff Writer
WHERE TO STAY Lodging options are slim around Griffith Park, perhaps because there are so many rooms in nearby Hollywood. But there are a few spots, including these. Hotel250, also known as the Hollywood Silver Lake Hotel & Suites, 250 Silver Lake Blvd., Los Angeles 90004; (213) 639-1920, http://www.hotel250.com . This former Holiday Inn, set on a hillside south of the 101 Freeway, has 65 rooms, free Wi-Fi, parking and continental breakfast and an unheated outdoor pool.
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