 Annual Restaurant Issue Published
We want to congratulatethe following restaurants for their inclusion on our Top 40 Restaurants in the U.S. list published in our 2007 Restaurant Issue: Mélisse, Patina, Providence, Sona and Spago Beverly Hills.
We would also like to congratulate All' Angelo for its place on our Top 10 New Restaurants list and CUT for its place on our Top 10 Steakhouses in the U.S. list. These Los Angeles chefs took top honors as well: Kris Morningstar of Blue Velvet was named one of our Rising Chefs and Karen Hatfield of Hatfield’s was named one of our Top Pastry Chefs.
Openings
Alfredo Diaz relocated Kokomo Café from the Farmers Market to the former home of his Eat Well Beverly coffee shop in late April. The redesigned space features a purple, blue and chocolate brown color palette, Philippe Starck "ghost" chairs and a sapphire blue awning. For breakfast, expect dishes like Catfish & Eggs, with catfish fillets rolled in flour, cornmeal and cayenne before being pan-fried; and Red Eye Pancakes---buttermilk pancakes with a shot of espresso and chocolate chips. At lunch, Diaz has retained favorites like the Lime Curry Chicken Salad---roasted chicken breast, golden raisins, mango chutney, cashews and lime curry dressing, served on a bed of romaine; and the Applewood Chicken Sandwich---smoked chicken breast grilled and served on a sesame seed bun with roasted red peppers, caramelized onions, cilantro and mayo. Diaz plans to add dinner service, but the hours are currently 8 a.m.-4 p.m. daily. Kokomo Café, 7385 Beverly Blvd., Los Angeles, CA 90036, 323-933-0773.
To begin April, Mama Lu opened Lu Dumpling House, specializing in dumplings made fresh daily, including the skins, in the former home of Heavy Noodling. Think juicy pork and crab dumplings (steamed), pan-fried pork dumplings, and shrimp, napa cabbage and pork dumplings (boiled). You can also find Shanghai rice cakes with cabbage and pork, roast beef noodle soup and fried green onion pancakes. The space features canary yellow walls lined with framed Chinese pottery, burgundy booths and orange tables. Open Thurs.-Tues. from 10:30 a.m.-2:30 p.m. and 5 p.m.-9 p.m. Lu Dumpling House, 153 E. Garvey Ave., Monterey Park, CA 91755, 626-307-5700.
Building on the success of his restaurants in Manhattan (Murray Hill and TriBeCa), Wolfgang Zwiener has brought a branch of his traditional New York steakhouse to Beverly Hills. Wolfgang's Steakhouse by Wolfgang Zwiener will offer USDA Prime, dry aged porterhouse steak for two, three or four; bone-in New York sirloin and rib-eye steak; lamb loin chops; and filet mignon. All meat is dry aged on the premises for 28 days in its own custom designed, temperature/humidity controlled aging box. In addition, a selection of seafood is available including wild king salmon, Chilean sea bass, and three-pound Maine lobsters, as well as side dishes like German potatoes, creamed spinach and sautéed mushrooms. Wolfgang's Steakhouse by Wolfgang Zwiener, 445 N. Canon Dr., Beverly Hills, CA 90210, 310-385-0640.
The company behind the restaurant chain The Cheesecake Factory will debut RockSugar Pan Asian Kitchen this spring. Occupying a 7,500-square-foot space in the Westfield Century City mall, the restaurant will offer a full bar and a menu featuring Southeast Asian cuisine from countries like Thailand, Vietnam, East India, Malaysia and Indonesia. RockSugar Pan Asian Kitchen, Westfield Century City, 10250 Santa Monica Blvd., Los Angeles, CA 90067, no phone available yet.
Hot on the heels of opening Foxtail in West Hollywood, SBE group has announced a partnership with renowned chef Michael Mina to open XIV in fall 2008. Located in the former Privilege space on Sunset Blvd., the restaurant will introduce the concept of "social dining"---guests will sample Mina's modern American cuisine in the form of individually portioned dishes, essentially creating their own tasting menu. The décor, designed by Philippe Starck, will take its inspiration from a 17th-century chateau and feature traditional European accents contrasted with more modern elements. XIV, 8117 Sunset Blvd., Los Angeles, CA 90046, no phone available yet.
News Bytes
New Desserts Debut at Park Grill
A new dessert menu has made its debut at Park Grill in the InterContinental Los Angeles Century City. Creations from chef Vincent Cachot and pastry chef Orlando Maldonado include a flaky open face apple tart, decadent Valhrona chocolate cake, and a trio of crème brûlée (chocolate, praline and honey ginger). Park Grill, InterContinental Los Angeles Century City, 2151 Ave. of the Stars, Century City, CA 90067, 310-284-6536.
Dakota Al Fresco
This summer, Dakota in The Hollywood Roosevelt hotel will offer al fresco dining on the Dakota Bridge, a semi-private seating area overlooking the Tropicana Bar and the David Hockney pool. After enjoying the restaurant's modern steakhouse fare, diners are also guaranteed entry to the hotel's Tropicana Bar to cap off the night. Individual reservations are available Thurs. 6 p.m.-10:30 p.m.; Fri.-Sat. 6 p.m.-11 p.m.; while larger groups can be accommodated Sun.-Wed. 6 p.m.-10:30 p.m. Dakota, 7000 Hollywood Blvd., Hollywood, CA 90028, 323-466-7000.
More Time for Small Bites
Ingredients chef Michael Ruiz has expanded the availability of his small bites to Tues.-Fri. from 4 p.m.-9 p.m. and Sat. from 12 p.m.-9 p.m. The seasonal menu includes items like deviled eggs with sea salt, radish, smoked paprika and bacon; duck confit with pears, reggiano, almonds and quince vinaigrette; and smoked pork shoulder confit with cara cara oranges, roasted green pepper and apple smoke. Ingredients, 3521A N. Verdugo Rd., Glendale, CA 91208, 818-249-4971.
"Table One" for Eight
The Restaurant at Hotel Bel-Air offers a private, in-kitchen chef's table called "Table One." Chef Bruno Lopez custom designs a seven-course menu for eight guests, including wine pairings from the hotel's award-winning cellar. The package is available to four couples at a cost of $5,000 and includes accommodations in four deluxe guest rooms, breakfast in the privacy of a guest room or The Restaurant, and a specially selected bottle of wine delivered upon arrival, with fresh fruit. The Restaurant at Hotel Bel-Air, Hotel Bel-Air, 701 Stone Canyon Rd., Los Angeles, CA 90077, 800-648-4097.
Cost-conscious Dining at Larchmont Grill
In response to the recession, Sean Bates and Mark Donofrio are introducing two cost-conscious dining options at Larchmont Grill. Beginning May 14, the American restaurant will offer "Gourmet burger night" on Wednesdays, with a selection of burgers made from Kobe beef, salmon and vegetables. On Sunday nights, expect a "Chef's 3-Course prix-fixe menu," a different menu every week. The cost is $35 per person, including a complimentary glass of wine. Larchmont Grill, 5750 Melrose Ave., Los Angeles, CA 90038, 323-464-4277.
Come On, Get Happy
Weekdays from 4:30 p.m.-7 p.m., NeoMezē now hosts Happy Hour, with 50% off cocktails, beer and wine, plus $5 meze. Dishes include tempura onion rings with blue cheese dressing, smoked pork ribs with jicama mango salad and Boddington's beer-battered fish & chips. Complimentary marinated olives and house-made potato chips are available at the bar. NeoMezē, 20 E. Colorado Blvd., Pasadena, CA 91105, 626-793-3010.
Boe Debuts New Cocktail Menu
boe, the restaurant at The Crescent hotel, has unveiled a new cocktail menu. Expect concoctions using fresh herbs, including the English Quat---Hendrick's gin, fresh mint and kumquats; Victoria's Secret Garden---St. Germain elderflower liquor, fresh garden flowers and Hangar 1 citrus vodka; and the Salad Toss---Veev açai liquor, cucumber, fresh basil and blood oranges. Boe, The Crescent, 403 N. Crescent Dr., Beverly Hills, CA 90210, 310-247-0505.
Handmade Chocolates at Providence
Providence pastry chef Adrian Vasquez has introduced a series of 12 handmade chocolates, available for sale at the restaurant. Offerings include coffee urfa, milk chocolate whiskey, white chocolate passion fruit mint and milk chocolate banana. A dozen chocolates cost $28. Providence, 5955 Melrose Ave., Los Angeles, CA 90038, 323-460-4170.
"Crudobar" Nights at Breadbar
Following up on the success of Ludobites at the 3rd Street location, the Century City branch of Breadbar is hosting chef Noriyuki Sugie from May 1 through May 15, where he'll man the "Crudobar" on Mon.-Sat. from 6 p.m.-10 p.m. Sugie, who was previously executive chef at Asiate at the Mandarin Oriental, New York hotel, will marry Japanese and Spanish flavors in dishes like cherry leaf-marinated snapper with green papaya, pomelo salad and blossom emulsion; black cod sliders with wasabi tartar sauce; and monkfish liver with foie gras terrine and kumquat miso. Expect plenty of saké and wine as well as electronic beats from New York-based DJ Kensington. Reservations are recommended. Breadbar, 10250 Santa Monica Blvd., Los Angeles, CA 90067, 310-277-3770.
Canelé Starts Weekend Brunch
Chef Corina Weibel and General Manager Jane Choi are now offering weekend brunch at Canelé from 10 a.m. to 3 p.m. "Eggs and taters" are available scrambled, in a hole, en cocotte, in a quiche or in an omelet. There are also stirred eggs, salads, sandwiches and "kinda sweet" options like french toast and house-made cobbler. Canelé, 219 Glendale Blvd., Los Angeles, CA 90039, 323-666-7133.
Grace Celebrates Anniversary with $55 Tasting Menu
Grace is celebrating its fifth anniversary with a five-course tasting menu featuring co-owner/executive chef Neal Fraser's favorite dishes. The menu offers Dungeness crab salad with English peas, mint and Meyer lemon vinaigrette; sautéed skate with roasted cauliflower and raisin caper emulsion; bacon wrapped saddle of rabbit with polenta, pea tendrils, and game stock reduction; and grilled leg of lamb with vegetable tian and mustard sauce. For dessert, sample "A Study in Doughnuts"---strawberry filled, "The Elvis," and butterscotch filled. The cost is $55, with wine pairings an additional $35---the same price as the tasting menu Grace offered when it first opened. The menu will be available throughout 2008. Grace, 7360 Beverly Blvd., Los Angeles, CA 90036, 323-934-4400.
Chef Shuffle
Gregory Foos is now the executive chef of the Loews Santa Monica Beach Hotel, where he will oversee all of the hotel's culinary operations, including Ocean & Vine. A Johnson & Wales graduate, Foos joins the hotel from Don CeSar Beach Resort & Spa, A Loews Hotel, in St. Pete Beach, Florida. Loews Santa Monica Beach Hotel, 1700 Ocean Ave., Santa Monica, CA 90401, 310-458-6700.
In April, Doug Weston replaced MaryAnn Salcedo as executive chef of NeoMezē, a modern Mediterranean restaurant in Old Town Pasadena. Weston was previously Salcedo's sous chef, with prior experience at Joe's in Venice. NeoMezē, 20 E. Colorado Blvd., Pasadena, CA 91105, 626-793-3010.
Joachim Splichal recently announced that Kevin Meehan has replaced Yianni Koufodontis as executive chef of Paperfish, the Patina Group's seafood-centric Beverly Hills restaurant. Meehan has been working as chef de cuisine of Patina since 2005. The Long Island native previously worked at Los Angeles restaurants L'Orangerie and Bastide and specializes in contemporary French cuisine. Paperfish, 345 N. Maple Dr., Beverly Hills, CA 90210, 310-858-6030.
Another big surprise in the Bastide soap opera. In the latest episode, Walter Manzke has left his position as chef. Paul Shoemaker, formerly chef de cuisine at Providence, has been named the new executive chef. Stay tuned for more. Bastide, 8475 Melrose Place, West Hollywood, CA 90069, 323-651-5950.
Redesigned Restaurant Pages
Our thousands of restaurant review pages now have a bold new look and interactive features that allow you to search easily for other eateries near you. Click on the rating, price, cuisine and other features to search for more restaurants in that category. To let us know what you think of our new form and function, email us here. |
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Closings
Michael Sutton's Memphis, a Southern restaurant situated in the circa-1903 Jane's House, is closed. Sutton intended to transform the building into a French bistro, but decided to sell instead. No word yet on who's taking over the space, which is set back from Hollywood Boulevard.
Anastasia Israel and Kelly Gleason have closed Abode Restaurant & Lounge after just under a year. No word yet on what will fill the space on Ocean Avenue in Santa Monica.
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