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Umami

BUSINESS
November 22, 2013 | By Tiffany Hsu
TGI Fridays' owner, Minneapolis hospitality and travel company Carlson, said -- yes, on Friday -- that it has authorized a review of strategic alternatives that may include selling the casual sit-down chain. “Capitalizing on Fridays' strong marketplace momentum, the board has determined that this is the optimum time to assess its options for the iconic restaurant brand, including a possible sale,” said Trudy Rautio, Carlson's chief executive.   TGI Fridays, whose first location opened in 1965 in New York City, claims credit for creating the Long Island iced tea and launching the first happy hour.
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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
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.
BUSINESS
September 16, 2011 | By Tiffany Hsu, Los Angeles Times
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.
BUSINESS
November 22, 2013 | By Tiffany Hsu
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.
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
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.
SPORTS
August 31, 2012
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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.
FOOD
November 3, 2012 | By Betty Hallock, Los Angeles Times
Wearing round glasses, a buttoned vest and blue wingtip oxfords, Shaheen Sadeghi can't walk down Anaheim's Center Street Promenade without being greeted by every shop owner on this three-block stretch of newly opened restaurants and boutiques. He's the developer who transformed what was once a row of lackluster office buildings into his vision of retro-American retail opportunity, complete with all the telltales of new urbanism: baroque logos, penny tiles, wainscoting and Rockwellian facades.
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