News for Restaurants in Los Angeles
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|LOS ANGELES RESTAURANT NEWS - NOVEMBER 2010 Archive|
Ricardo Zarate, chef/owner of Mo-Chica, is opening another restaurant: Picca. It will be located upstairs from Test Kitchen, where Zarate often consults with the guest chefs offering previews of their upcoming projects. Picca, 9575 W. Pico Blvd., Los Angeles, CA 90035, no phone yet.
Sushi Roku on Third Street has re-opened, featuring an updated menu and extensive design changes, such as the addition of a 3-D bonsai tree art installation by guitar maker Stephen McSwain. New dishes include salmon sashimi carpaccio with shaved black truffles; kanpachi wrapped mango "Vietnamese style" with lime soy sweet & sour sauce; and Kobe meatballs in lettuce cups with mustard soy truffle sauce. Sushi Roku, 8445 W. Third St., Los Angeles, CA 90048, 323-655-6767.
Koi Offers $50 Omakase at Sushi Bar
Koi has launched a new eight-course omakase menu priced at $50. Items include tuna tartare on a crispy wonton, salmon carpaccio, spicy seared albacore, baked crab hand roll, grilled lamb chops with an ichimi glaze, and hamachi with soy yuzu, jalapeño and truffle essence. The omakase menu is only available at the sushi bar. Koi, 730 N. La Cienega Blvd., West Hollywood, CA 90069, 310-659-9449.
Inaugural Noodle-Off Names Champion
While Tsz Chan, a graphic designer, won the popular vote cast by a couple hundred local foodies, it was retired American Airlines manager Cecilia Fabulich with her "Fragrant Tinga Malaysia" who took first place at the inaugural annual Noodle-Off Championships for amateur cooks, sponsored by the House of An. The winner went home with a $1,000 gift certificate to use at the An family's restaurants and Fabulich's dish will be featured on these same restaurants' menus. Fabulich also took home a Jonathan Adler-designed Championship bowl. The panel of judges, presided over by house chef Helene An and assembled at Tiato, also selected a runner up: Namju Cho, a foodie-blogger. Cho's entry was a Korean-inspired "spicy noodles with fried egg, bacon and kimchi," which was the most refreshing, varied-textured and fun dish, not to mention easy to prepare, which was one of the criteria for judging, to our taste. That dish will also appear at Tiato, Crustacean and AnQi Gourmet Bistro by Crustacean. Of note: None of the amateur chefs presented a buckwheat option nor included the namesake tiato leaf in their preparation. Although Cho's dish included diced perilla leaves---an easy switch that Catherine, Elizabeth, Hannah and Helene will probably opt to make. The event was covered by Fox 11's own Jane Yamamoto. We'll be back next year. Tiato, MTV/Lions Gate, 2700 Colorado Ave., Santa Monica, CA 90404, 310-866-5228.
Voltaggio’s New Venture
Top Chef season 6 winner Michael Voltaggio has announced that he will open a restaurant called "Ink." The chef's new venture will reportedly debut by the end of February in the old Hamasaku space on Melrose Avenue. Read more in our blog.
Free Margarita at Border Grill Downtown LA
The new Border Grill Downtown LA is celebrating the holidays with some south of the border cheer. Now through December 30, mention the secret password "hot tamale" and get a free house margarita with the purchase of an appetizer or entrée. Good at the downtown location only. Border Grill Downtown LA, 445 S. Figueroa St., Los Angeles, CA 90071, 213-486-5171.
"Lucky 7" Late Night Menu Debuts at Hotel Shangri-La
Executive chef Dakota Weiss has introduced a late night "Lucky 7" menu at The Dining Room at Hotel Shangri-La. Available from 9 p.m. to midnight, Tuesday through Saturday, the Lucky 7 menu features 7 cocktails items and 7 entrées all priced at $7 each. The Dining Room, Hotel Shangri-La, 1301 Ocean Ave., Santa Monica, CA 90401, 310-451-0717.
Getty Villa Launches Tea by the Sea
The Getty Villa has launched Tea By the Sea, inspired by the Mediterranean herbs, vegetables and fruits that grow at the Villa. The event is held every Thursday at 1 p.m. The menu blends quintessential elements of Mediterranean cuisine, with items such as quince paste, tarragon aioli and fig scones, all based on herbs or fruits that are found in the Villa's gardens, which are authentic recreations of the grounds of a first-century Roman villa. Diners at Tea by the Sea are invited to deepen their understanding of ancient Roman cuisine by signing up for the culinary-inspired garden tours offered to Villa visitors on Thursday afternoons at 2:30 p.m. Tea by the Sea is $36 per person. A free, advance ticket is required for Villa admission. Tickets for the Villa are available at www.getty.edu or by phone at (310) 440-7300. Reservations for Tea by the Sea are available at www.getty.edu/visit/events/tea. Getty Villa, 17985 Pacific Coast Highway, Pacific Palisades, CA 90272, 310-440-7300.
Sublime Food Lounge Debuts Rotating Charcuterie Selections
Celebrating the change of the seasons, chef/owner Randall Rosa is offering a new, expanded charcuterie selection at his Sublime Food Lounge in Culver City. Three housemade selections are paired with cheese and housemade quince chutney for just $18. Among the charcuterie choices are lomo, Spanish cured pork loin, Italian bresaola, wild boar rillettes with cherry pistachio gelée and duck prosciutto, among others. They can be paired with cheeses such as Valdeón, Delice de Bourgogne, and a soft cow's milk cheese from Connecticut called Hooligan. Sublime Food Lounge, 8631 Washington Blvd., Culver City, CA 90232, 310-287-2093.
Pasadena's La Grande Orange Expands with Adjoining Pizzeria
La Grande Orange Café in Pasadena, a restaurant occupying a former train station, has debuted a sidekick called The Luggage Room Pizzeria, a pizza joint ensconced in the former luggage room of said train station. The thin-crusted, wood-fired pizzas can be innovative---the "rocket man" (spicy Fresno chiles, broccolini, roasted garlic and oven-dried tomatoes) or the "roasted corn" (Laura Chenel goat cheese, corn, roasted tomatoes and basil)---as well as traditional, like the margherita. Appetizers and sandwiches are also offered, as well as cocktails in a smart-looking space with a crystal chandelier hanging above the bar. The pizzeria is open for dinner nightly. La Grande Orange Café, Del Mar Station, 260 S. Raymond Ave., Pasadena, CA 91105, 626-356-4444.
Chef Ludo Lefebvre Brings His “Big Red Coq” to the Streets
Chef Ludo Lefebvre has hit the streets with his highly-anticipated LudoTruck, serving cult-fave fried chicken to the masses. Find Provencal pepitte (boneless chicken balls infused with rosemary and herbs de Provence), honey-glazed garlic wings, chicken strips, lavender-honey biscuits and Ludo's own slaw and fries. Locate him on Twitter at http://twitter.com/ludotruck or on Facebook at http://www.facebook.com/ludotruck.
Giselle Wellman has been named the new executive chef at Petrossian Boutique & Restaurant in West Hollywood. Wellman worked previously at Mario Batali's Del Posto and most recently hails from the kitchen at Bouchon in Beverly Hills. Her new menus, which highlight specialties of fresh pasta and seafood, will launch immediately. Petrossian Boutique & Restaurant, 321 N. Robertson Blvd., West Hollywood, CA 90048, 310-271-0576.
Alex Moreno has been appointed executive chef of CASA downtown. His new menu items include Mulita de Carnitas, inspired by La Taquiza taqueria in Los Angeles. The dish is made with two corn tortillas stuffed "sandwich style" with braised pork, Farmer's Market peaches and manchego cheese. CASA, 350 S. Grand Ave., Los Angeles, CA 90013, 213-621-2249.
Petrossian Boutique & Restaurant's Ben Bailly has jumped to Fraiche in Culver City as the new executive chef. Bailly is overhauling the menu, with an emphasis on more French stylings, and it will include small plates, lower prices and a weekend brunch. Fraiche, 9411 Culver Blvd., Culver City, CA 90232, 310-839-6800.
Sara Johannes is now chef de cuisine of Wolfgang Puck's WP24, taking over from David McIntyre who left to start his own restaurant. WP24, The Ritz-Carlton, Los Angeles, L.A. Live, 900 W. Olympic Blvd., 24th Floor, Los Angeles, CA 90015, 213-743-8824.
Beverly Hills' Chaya Brasserie announces the arrival of new executive chef Harutaka Kishi. Born in Paris of Japanese descent, he will continue the restaurant's tradition of combining classic French recipes with influences from Japan and the Pacific Rim. Kishi honed his skills under renowned chefs Joël Robuchon and Gordon Ramsay in Europe and Japan. The new executive chef introduces his inaugural menu November 29, creating intriguing cross-cultural flavor combinations while continuing to offer some of the classic French dishes that regular customers have come to appreciate at Chaya Brasserie. Chaya Brasserie, 8741 Alden Dr., Los Angeles, CA 90048, 310-859-8833.
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