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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
February 2, 2013 | Jonathan Gold, Restaurant Critic
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.
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...
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.
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.
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.
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.
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.
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