Doheny Drive, Los Angeles, (310) 860-4000, The Pikey on Sunset Boulevard also has a new chef, and menu. Moriconi is also serving a Pronto Market lunch buffet available during the week that includes charcuterie, cheese, salad, dessert, fruit and your choice of protein for $35 per person. Some of the highlights include handmade pastas: risotto, pappardelle and gnocchi braised veal shank with saffron polenta and pan-seared ocean trout with lentils. Luca Moriconi, who is from Lucca, Italy, has introduced a new menu of Florentine dishes. 1750 Hillhurst Ave., Los Angeles, (323) 660-9930, Chef shuffle: Culina at Four Seasons Hotel Los Angeles at Beverly Hills has a new chef and a new menu. The restaurant is open for breakfast, lunch and dinner. and local Clementines) and the WD Swizzle (made with raisin-infused mezcal, agave nectar, lime, carrot and pineapple juice). Highlights include the Navy Grog (rum from San Diego, ginger syrup made in L.A. The cocktail program, which features locally-sourced ingredients, was created by mixologist Edwin Del Rosal. Chef Ara Babakhanian is serving a menu of small plates featuring Southern-style sliders Moroccan meatballs Chilean blue mussels and shrimp saganaki. The restaurant is in a converted Craftsman-style house with a porch, a backyard and a working fireplace. House guest: Rose and Aram Serobian, the owners of the Home Restaurants in Los Feliz and Silver Lake, have opened the Guest House, a new bar and restaurant in Los Feliz. And it’s expected to open some time this summer. After the landlord shut the operation down a couple of weeks ago, Nee and his friends secured a location in Silver Lake, according to. There were no fries, just Lays potato chips and bottles of Coke and Fanta. They sat at folding tables outfitted with rolls of paper towels and games of Connect 4. It became an instant hit on Instagram, and followers (the ones lucky enough to get the home address) waited in line for hours for a burger on Sunday mornings. Just think of it as the best-ever version of a McDonald’s double cheeseburger. They called it Burgers Never Say Die, a reference to the ’80s movie “The Goonies.” The concept is simple: double smash cheeseburgers on a squishy bun with pickles, onion, ketchup and mustard. Bedford Drive, Beverly Hills, (310) 205-8990, Secret burgers: Last year, a group of friends led by food enthusiast and home cook Shawn Nee (he works in television), started a burger pop-up on the side of a house in East Hollywood. The An family, which includes Helene and her five daughters, also owns AnQi in Orange County, the original Crustacean in San Francisco, Tiato in Santa Monica and Than Long in San Francisco. Da Lat Rose, named after the city in Southern Vietnam where An grew up, is scheduled to open in May. Upstairs is an invite-only, high-end restaurant called Da Lat Rose, featuring a menu by chef Tony Nguyen, who is also responsible for helming the kitchen downstairs. And the old dining room was turned into a bar. The updated patio includes both indoor and outdoor seating along Santa Monica Boulevard and Bedford Drive. The new Crustacean is actually two restaurants: The first, downstairs, has a new look and a new menu, which includes some of the dishes An is known for (those garlic noodles, the garlic roasted crab), along with a new prix-fixe tasting menu. The restaurant, which originally opened in 1997, is known for chef-owner Helene An’s signature garlic noodles. Reboot: After closing last June for a $10 million redesign, Euro-Vietnamese restaurant Crustacean is back open in Beverly Hills. Pop-in some table candles and you've got a romantic setting for smoothie date nights.From the reopening of a Beverly Hills staple to a new bar in Los Feliz, here’s what’s happening in the Los Angeles food and drink world. Open air garden type with enough space away per area for pandemic dining. The ambiance is probably the best it has going. Service was good, but then again we did just do takeout. The strawberry milkshake is pretty good and deserves a star of its own. Reminded us of the sauce we sometimes make for our own home-cooked salmon dish. The teriyaki sauce in it was pretty good though. The overcooking part wasn't so the tuna was chewy. Got the chicken with salad - dry and generic but fresh veggie selection. The 5 day old frozen adobo we brought for emergency purposes tasted much better. Even the Shakey's right beside it would've been the better choice. Unless you're desperate to eat being stuck in Baguio traffic - avoid like the plague.
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