Openings

Burgeoning Korean-style fried chicken chain BonChon Chicken, which is already thriving in Manhattan, Fort Lee, New Jersey and Annandale, Virginia, has introduced “the purest form of fried chicken” to Koreatown. Gold, Royal and Hot versions of the thin-skinned wings and drumsticks are available. BonChon attributes its “secret taste” to a “special garlic sauce made to marinate in-and-outside the chicken” and “health-conscious use of vegetable oil” used in frying the bird. Open daily from 11 a.m.-10 p.m. BonChon Chicken, 3407 W 6th St., Los Angeles, 213-487-7878.

Mike Garrett and Tommy Stoilkovich, the owners of Falcon and Pearl Dragon, have partnered with former Bastide chef Alain Giraud on Anisette, which is expected to open in Santa Monica's Clock Tower building by the end of April. Set designer Monte Hollis has fashioned an interior that showcases antique mirrors, mosaic tile floors and a 36-foot-long zinc bar. Chef Giraud will focus on market-driven French fare, with seasonal daily specials. Expect typical brasserie dishes like plateaux fruits de mer (seafood platter), roast chicken and fish soup. The hours will be 7:30 a.m.-midnight. Anisette Brasserie, 225 Santa Monica Blvd., Santa Monica, 310-395-3200.

Michael Cigliano and his partners plan to move Santa Monica Seafood across town by fall 2008 to occupy a larger retail space and café. Cigliano, a member of the family that founded the seafood shop in 1939, promises a “rustic Tuscan” space with 6,400 feet of refrigerated chef’s cases, which will display an expanded selection of sustainable fish and shellfish. The new location will also host an oyster bar and offer sushi. A 40-seat café will prepare the store’s seafood. 10th Street Café currently offers a glimpse of what’s to come, with dishes like New England clam chowder, cod and chips, Baja-style fish tacos and a spicy tuna burger. The café is currently open Mon.-Fri. from 11 a.m.-7 p.m. 10th Street Café, 1000 Wilshire Blvd., Santa Monica, 310-255-0000.

Georgia native Adam Milstein has partnered with Philip Boyd, Chris Shanley and Robyn Landrum on South, a Southern restaurant and bar that will debut in the former Punch Grill space by early April. Chef Glenn Weinstein, who trained with Paul Prudhomme at K-Paul’s Louisiana Kitchen in New Orleans, has written a menu that includes chicken ‘n waffle sliders, Canal Street jambalaya, fried chicken and chicken-fried steak with Andouille sausage. Finish with a choice of three desserts: beignets, banana bread pudding and bourbon-pecan pie. Interiors by Aurora designed the 7000-square-foot “modern rustic” space, featuring cream-colored and brick walls, a wood plank ceiling and a front porch. Service-wise, expect old-fashioned Southern hospitality. The restaurant will be open 11 a.m.-2 a.m. daily, with Sunday brunch. South, 3001 Wilshire Blvd., Santa Monica, 310-828-9988.

In early March, former Los Angeles Mayor Richard Riordan completed his redevelopment of Mort’s Deli in the Palisades by debuting The Oak Room–a dinner-only establishment with a full liquor license–next to his more casual Village Pantry. Michael's veteran Douglas Silberberg is executive chef, preparing seasonal California cuisine. Entrées include duck cassoulet, aged hanger steak and the Mayor’s Burger, a one-pound patty blanketed with chili, bacon and sautéed onions, a variation of which was already available at Riordan’s Tavern downtown. Open Wed.-Sun. from 5 p.m. -9 p.m. The Oak Room, 1035 Swarthmore Ave., Pacific Palisades, 310-454-3337.

Bob Lynn and his partners at LGO Hospitality plan to open La Grande Orange Grocery in Santa Monica in late Summer in the former Boulangerie space. Patterned after the group's Phoenix original, the grocery promises high-octane music and food, including to go ites like fresh-made sandwiches, salads, sushi and pizza. There will also be a large coffee component. To give the space a distinctive look, LGO has hired the firm of Marmol Radziner, which has caused a stir in the architecture world thanks to their eco-friendly, steel-frame prefab homes. La Grande Orange Grocery, Main St. & Bicknell Ave., Santa Monica.

Octavio Becerra, co-founder of the Patina Group and Joachim Splichal's go-to chef for 21 years, has partnered with chef Gary Menes (Patina, The French Laundry), wine director Steve Goldun (Woodland Hills Wine) and general manager Laura O'Hare (Patina Group) on Palate Food + Wine. The quartet plans to open a wine-centric Mediterranean-influenced restaurant in late April in the former Cinnabar space in Glendale. By utilizing long-standing relationships with local farmers, the chefs will create a menu that will change on a weekly basis. In late May or early June, the team also plans to debut a retail wine shop, focusing on hand-crafted, artisanal wines from regions like Piedmont, Burgundy, the Loire Valley and the northern Rhône. Sebastian Craig, from The Cheese Store of Beverly Hills, is consulting on the cheese program, including the creation of a walk-in cheese cellar. Each component of the concept will offer its own menu. Altogether, Palate will feature 85 seats, including a number of communal tables. The wine shop will even host an extensive library, available to curious customers. The restaurant will be open for dinner Mon.-Sat. from 5 p.m.-11 p.m. The wine shop will be open six days a week from 11 a.m.-11 p.m. Palate Food + Wine, 933 S. Brand Blvd., Glendale.

In January 2008, Vicente Del Rio opened Frida’s Taqueria in the Brentwood Country Mart, building on the success of Frida Mexican Cuisine in Beverly Hills. The casual spinoff specializes in tacos filled with options like cochinita pibil, chicken mole and barbacoa. Open 11 a.m.-7 p.m. daily. Frida’s Taqueria, 225 26th St., Santa Monica, 310-395-9666.

Chicago native Brian McKeaney has partnered with producer Ken Kaufman and Tom Patchett (writer/producer/Bergamot Station co-founder) to launch Rush Street in April, naming their restaurant, bar and lounge after the Second City’s hottest party street. Executive chef Dave Northrup, previously of Deep, Vine and Flints, will focus on “bar-centric” dishes like buffalo chicken dumplings with blue cheese and fried shallot dressing; pulled BBQ pork sliders and Kobe pigs-in-a-blanket; plus grilled New Zealand lamb racks and brick oven-cooked pizzas. The former sign shop will feature a large sidewalk patio, a 35-foot molded concrete bar and black leather booths. At “Upstairs at Rush Street,” expect a music-driven lounge and a rooftop patio. Rush Street will be open daily for lunch and dinner. Rush Street, 9546 Washington Blvd., Culver City.

Actress Eva Longoria joined with chef Todd English and restaurateurs JT Torregiani and Jonas Lowrance to open Beso. The Hollywood restaurant features a dramatic dining room with handpainted walls, chandeliers and black leather chairs, as well as an upstairs lounge with an outdoor patio and separate dining area. The contemporary menu offers dishes like paella with lobster and chorizo. Open for dinner Mon.-Sat. Beso, 6350 Hollywood Blvd., Hollywood, 323-467-7991.

Nolan Bushnell, founder of Atari and Chuck E. Cheese’s, will open a second location of interactive dining experience uWink in early May at the Hollywood & Highland Center. At uWink, guests order their food and drink via tabletop touch screen terminals, which can also be used to play games. The menu will feature American comfort foods like burgers and pizzas, as well as tender braised short ribs and seared salmon. uWink, 6801 Hollywood Blvd., Hollywood.

Restaurateur Steven Arroyo, owner of Cobras & Matadors, 750 ml and Goat, expects to open a brasserie called Church & State in April at the base of the Biscuit Company Lofts building. Chef Greg Bernhardt, formerly Neal Fraser’s chef de cuisine at Grace, will prepare French classics like steak frites, moules frites, oysters and chicken paillard.

On March 1, Ali Biglar and Andy Hasroun celebrated the grand opening of 55 Degrees, naming their Atwater Village wine shop for the ideal storage temperature for vino. They specialize in Italian wines (much like Biglar’s Santa Monica retail shop, Wine Expo), with each category grouped geographically, from the bottom of Italy's boot to the top. Within each group, the wines then form a spectrum from lighter- to fuller-bodied. The moody downstairs wine bar features old wine barrels, wrought iron accents and candlelight. The owners plan to offer three flights of wine weekly, plus salumi and cheeseboards paired to white and red wines. The shop is open daily from 11 a.m.-10 p.m. The tasting room is open Mon.-Fri. from 6 p.m.-10 p.m. and Sat.-Sun. from 5 pm.-10 p.m. 55 Degrees, 3111 Glendale Blvd., Atwater Village, 323-662-5556.On February 29, restaurateur Steven Arroyo debuted Goat in the former home of Happi Songs Asian Tavern, naming his American café in honor of the sturdy animal. Chef Robert Luna, previously of Malo, is turning out dishes like a caramelized onion tart with chopped greens and watermelon vinaigrette; baked goat cheese and macaroni on truffle toast; house special goat confit with pomegranate-avocado salsa; and for dessert, a fig, goat cheese and rosemary bread pudding. Decorative highlights include vintage chandeliers from a Hollywood church, tile floors and banquettes. Open daily from 11:30 a.m.-11:30 p.m. Goat, 460 S. La Brea Ave., Los Angeles, 323-936-7622.

Bob Lynn, Sandy Henry and Craig DeMarco of LGO Hospitality hope to duplicate the success of their multifaceted Phoenix concept in Pasadena's historic Santa Fe Railway Depot when they debut La Grande Orange Café on March 10. Executive chef Scott Malin will prepare seasonal California cuisine, with market-style service at lunch and full table service at dinner. The second stage of the rollout will be Radio Milano, a reasonably-priced Italian café, expected to open in Spring 2009. La Grande Orange Café, 260 S. Raymond Ave., Pasadena, 626-356-4444.

Famed chef Laurent Tourondel has opened BLT Steak in the West Hollywood spot occupied for so many years by Le Dôme. Designer Michael Bagley, who has worked on all the other BLT restaurants, has completely transformed the space, making it into one large room where every table is a booth. BLT Steak offers a variety of cuts of USDA Prime beef, as well as American Wagyu and Japanese Kobe beef.  The menu is organized by category and complements main courses with corresponding savory sauces such as peppercorn, horseradish or béarnaise. Open for dinner nightly. BLT Steak, 8720 Sunset Blvd., West Hollywood, 310-360-1950.

Chicago native Brian McKeaney has partnered with producer Ken Kaufman and Tom Patchett (writer/producer/Bergamot Station co-founder) to launch Rush Street in April, naming their restaurant, bar and lounge after the Second City’s hottest party street. Executive chef Dave Northrup, previously of Deep, Vine and Flints, will focus on “bar-centric” dishes like buffalo chicken dumplings with blue cheese and fried shallot dressing; pulled BBQ pork sliders and Kobe pigs-in-a-blanket; plus grilled New Zealand lamb racks and brick oven-cooked pizzas. The former sign shop will feature a large sidewalk patio, a 35-foot molded concrete bar and black leather booths. At “Upstairs at Rush Street,” expect a music-driven lounge and a rooftop patio. Rush Street will be open daily for lunch and dinner. Rush Street, 9546 Washington Blvd., Culver City.

Owners Richard Shapiro and Murray Wishengrad opened a branch of The Stand in Westwood Village on February 27. Expect the same menu as at the Encino original, including hot dogs, sausages, burgers, chili and fruit cobbler. Open Sun.-Thurs. from 11 a.m.-9 p.m. and Fri.-Sat. from 11 a.m.-11 p.m. The Stand, 1116 Westwood Blvd., Los Angeles, 310-443-0400.

Former Mayor Richard Riordan, whose restaurants include The Original Pantry Café and Riordan’s Tavern downtown, recently debuted Village Pantry in the old Mort’s Deli space. The restaurant is "celebrating the bounty of California” at breakfast and lunch. The spectrum of egg dishes runs from a “simple scramble” to the Eureka Omelet with Dungeness crab and California caviar. There’s also french toast and Niman Ranch corned beef hash with potatoes, peppers and Cantella’s sausage. For lunch, expect options like duck leg confit salad with pomegranate vinaigrette and a pulled pork sandwich with crispy onions, cole slaw and applewood-smoked bacon. Open daily from 7 a.m.-5 p.m. Village Pantry, 1035 Swarthmore Ave., Pacific Palisades, 310-454-3337.

Chef Nobu Matsuhisa has opened another Los Angeles location of his famed sushi chain Nobu. Located in the former L’Orangerie space in West Hollywood, the restaurant offers a variety of sushi and sashimi, as well as hot dishes like steamed Chilean sea bass with a choice of black bean sauce or dried miso. Nobu Los Angeles, 903 N. La Cienega Blvd., West Hollywood.

After launching in May at Liberty Station Market Place in the San Diego peninsula of Point Loma, Erik Oberholtzer, Matt Lyman and David Dressler will team on a third location of Tender Greens, expected to debut in West Hollywood this Fall. Both stores will have a menu similar to the Culver City original, utilizing organic produce from Scarborough Farms in Oxnard, hormone-free cows, free-range chickens, line-caught Pacific tuna and fresh-baked breads. Tender Greens, Santa Monica Blvd. & Hancock Ave., West Hollywood.

Larry Rudolph, the former general manager of Dominick's, is hoping to open Mec Restaurant et Bar by this Summer. The French restaurant and bar will occupy the old Black Sea space. Mec Restaurant et Bar, 448 N. Fairfax Ave., Los Angeles.

Boundary-bending French chef Laurent Quenioux, previously of Bistro K, is developing Bistro 1100 downtown, hoping to open by this Fall. The bright, airy space will feature exposed ceilings and an exhibition kitchen. Quenioux will only accept 50 reservations per night, but he’ll also have a 15-seat communal table for walk-ins. He’s planning an eclectic menu, with dishes like his cornucopia of chanterelles filled with veal sweetbreads; John Dory with bone marrow “royale” and baby abalone; and game imported from Scotland. There will even be a savory macaroon tasting menu. Think smoked haddock and nutmeg; fennel and orange; and foie gras with double apple. Quenioux will offer three tasting menus per night: six-course, eight-course and a six-course vegetarian–plus an à la carte menu with half portions, allowing for more tastes. Quenioux promises that the wine list, designed by Gregg Greenbaum, will be “very new and perhaps revolutionary.” Initially, Bistro 1100 will only be open for dinner Tues.-Sat., but will add lunch 45 days in. Until the bistro opens, Chef Quenioux is serving as guest chef once a month at vermont restaurant and Z Mario in Irvine. Bistro 1100, 1100 Wilshire Blvd., Los Angeles.

Producer Gavin Polone and casting director John Papsidera joined forces with chef Scooter Kanfer-Cartmill to debut The Waffle on February 21. The modern Hollywood diner is open 22/7 and specializes in American comfort food. Waffles are available with baked-in blueberries, blueberry sauce and lemon curd; topped with roasted pears, raisins and crystallized ginger; or mixed with chopped dates, raisins and nuts and served with spiced cream cheese. There are also egg dishes, loaded hash browns and biscuits with sawmill sausage gravy. Later in the day, expect sandwiches, salads and burgers, plus Yankee pot roast, fried chicken and a double-cut pork chop with savory bread pudding. Open Mon.-Thurs. from 6:30 a.m.-2:30 a.m. and Fri.-Sun. from 6:30 a.m.-4:30 a.m. The Waffle, 6255 Sunset Blvd., Hollywood, 323-465-6901.

On Valentine’s Day, David Tardif opened Tranquility Base on the ground floor of Sky Lofts. Chef Robert Van Houten, previously of The Gardens on Glendon, is preparing seasonal small plates like seared U-10 scallops with “blackening spice,” mango, melon and papaya salsa; seared Chilean sea bass marinated in sesame oil, soy and garlic; and crispy calamari with jalapeno-ginger-lime dipping sauce. Open Mon.-Fri. from 11:30 a.m.-1 a.m.- and Sat.-Sun. from 1 p.m.-1 a.m. Tranquility Base, 801 S. Grand Ave., Los Angeles, 213-404-0588.

Marty Davidson plans to open Marty D’s on March 1, specializing in all-beef Kosher hot dogs. The franks will be available topped with cole slaw, sauerkraut or grilled peppers and onions. Expect desserts like bundt cake, brownies, hot fudge sundaes and root beer floats. The space will combine the looks of a New York diner and a Nantucket café, complete with a vintage soda fountain. The full-service restaurant will open daily for lunch and dinner. Marty D’s, 230 S. Beverly Dr., Beverly Hills, 310-273-7771.

Michael Ruiz, the former chef-owner of Bistro Verdu, has launched Ingredients, a gourmet shop, in Sparr Heights, specializing in cheeses and charcuterie. At lunch, expect options like duck confit salad with shaved Parmesan, quince jelly, almonds and sherry vin; and an aged goat cheese sandwich with olive tapenade and piquillos. On Friday and Saturday nights, from 5 p.m.-9 p.m., he offers seasonal small bites like borscht shots with frothy blue cheese; boquerrones with chickpea toast and spicy tomato paste; and pork shoulder confit with smoked chilies and orange apple fumé. The design is “country European,” with a mustard and ochre color scheme and raw wood furnishings. There are sixteen seats inside and picnic tables out front. Lunch is available Tues.-Sat. from 12 p.m.-3 p.m. Ingredients, 3521 N. Verdugo Rd., Glendale, 818-249-4971.

Chef-caterer Akasha Richmond debuted Akasha on February 12 in the historic Hull Building, which previously housed San Gennaro. The eco-friendly restaurant specializes in New American comfort food–small plates like turmeric-seared pears with goji berries, chevre, pine nuts and pomegranate vinaigrette; pizza with La Quercia prosciutto, oregonzola, fig, caramelized onions and wild arugula; and big plates including South Indian-style Loch Duart salmon with roasted curried cauliflower, green beans with mustard seeds and tamarind-date chutney. Open 5:30 p.m.-11 p.m. nightly, with breakfast and lunch to follow by the end of February. A bakery is open daily from 7 a.m.-4 p.m., specializing in vegan and wheat-free pastries like cinnamon rolls and granola bars. Akasha, 9543 Culver Blvd., Culver City, 310-845-1700.

Chef Michel Richard has joined restaurateur Jeffrey Chodorow to open Citrus at Social, a new dining experience at Social Hollywood replacing the once Moroccan-themed dining room. Citrus at Social offers a Cali-French menu and a fresh design with light green banquettes, sheer yellow draperies, and modern cylinders of amber lighting. The dinner menu begins with “Michel’s Favorite Bistro Classics,” such as gougères (cheese puffs) and an onion tart with smoked salmon and crème fraîche, followed by appetizers like a carpaccio of “surf,” “turf,” and “earth.” Entrées include lobster fennel with tomato, fava bean and licorice jus; 72-hour short rib frites; and Colorado lamb with “gigantes” beans and jalapeño sauce. In the position of chef de cuisine is Rémi Lauvand, who has previously held posts at La Grenouille, Le Cirque, and, most recently, at Miró at Bacara Resort & Spa in Santa Barbara. Open from 6 p.m.-11 p.m. Mon.-Wed., 6 p.m.-1 a.m. Thurs.-Sat. Citrus at Social, 6525 W. Sunset Blvd., Hollywood, 323-337-9797.

Suzanne Tracht, chef-owner of Jar and Tracht’s, plans to open Suzpree in late summer or early fall 2008 with her longtime chef de cuisine Preech Narkthong. The restaurant will be located in Century Park, near CAA. Expect a menu of light American dishes with Pacific accents, including potato, egg and rice noodle dishes, watercress and lobster tea sandwiches, or watermelon, crisp pork belly and Persian mint salad. The global wine list will feature white Burgundies, French Sauvignon Blancs, Alsatian Rieslings and Pinot Noirs from New Zealand, France, Oregon and California. Suzpree, 2000 Avenue of the Stars, Century City.

Market City Caffe Hospitality Group, which operates Market City Caffe in Brea, Burbank and Las Vegas as well as Morels French steakhouse at The Grove, has opened Sixth Street Bar & Grill just south of Little Tokyo. Chef Diro Shiferaw shifted over from Morels to run the kitchen at this “fast-paced American bistro.” At breakfast, expect corned beef hash, cinnamon swirl French toast and omelettes. Lunch brings pizza, pastas, burgers and salads, plus entrées like fish & chips, grilled fish and steak frites with lemon and parsley butter. Once the restaurant scores a liquor license, they’ll add dinner service. Open Mon.-Fri. from 6 a.m.-3:30 p.m. and Sat. from 7 a.m.-3 p.m. Sixth Street Bar & Grill, 601 S. Central Ave., Los Angeles, 213-622-9004.

Christine Moore launched the first retail outlet of her Little Flower Candy Co. on the western fringe of Pasadena. Her flavored caramels and marshmallows were previously only available at bakeries and markets around town. Campanile veteran Moore has re-introduced baked goods to her arsenal, including almond cake, chocolate chip cookies, coconut macaroons, blood orange tarts, apple turnovers and, in the morning, muffins. Open Mon.-Sat. from 7 a.m.-5 p.m. and Sun. from 8 a.m.-3 p.m. Little Flower Candy Co., 1424 W. Colorado Blvd., Pasadena, 626-304-4800.

The One Group (One Sunset) opened a branch of their New York restaurant STK in Los Angeles on February 15. Steak, of course, is the main attraction, and the menu offers petite, medium and oversize (up to 34 oz.) cuts of beef as well as options like snapper with ponzu and shitake brown butter, a lamb porterhouse, and bigeye tuna with porcini potato puree and mushroom bordelaise. Chef de cuisine Larry Greenwood, previously of BOA Steakhouse, has brought menu additions such as pan-seared Diver scallops topped with carmelized miso sauce. The design of the main dining room features high ceilings, banquette-style seating, and unadorned white brick with glass globe lights floating throughout. The center of the venue houses an outdoor atrium with a bar, an open air ceiling and a DJ booth. STK, 755 N. La Cienega Blvd., West Hollywood, 310-659-3535.

Chef Armando Martinez, previously with Water Grill, is heading Twelve + Highland, situated in the former home of Chakra. The global menu contains dishes like big eye tuna with soy gelée, wasabi emulsion and cider gastrique; Rhode Island striped bass with salsify and vermouth jus; live Maine lobster with butternut squash ravioli, sage, pine nuts and ginger emulsion; and Colorado lamb loin with cocoa bean-harissa ragu, pickled onion, preserved lemon, garlic confit and almond-mint pistou. The modern space features a gray and lavender color scheme. Weekends bring dancing after 10 p.m. Open for lunch Mon.-Sat. and for dinner nightly. Twelve + Highland, 304 12th St., Manhattan Beach, 310-545-1881.

Bistrotek, an American-style bistro, has opened in the Custom Hotel. The restaurant features an open, loft-style space with sky lights, exposed pipes and brick walls, as well as a wood-paneled bar and an outdoor patio. Open for breakfast, lunch and dinner daily as well as weekend brunch. Bistrotek, Custom Hotel, 8639 Lincoln Blvd., Los Angeles, 310-645-0400.

Renee and Ron Lebow, who bought Gaetano’s in Calabasas in 2005 and turned it into the Native Café & Gathering Grounds, are now tweaking the concept again to focus more on California/Italian cuisine. The restaurant, now named Calitalia Restaurant & Lounge, will merge Renee’s California comfort cooking with many of the Italian dishes for which Gaetano’s was known. The wine list will include Cal-Italia, California and imported Italian wines, along with a selection of organic and biodynamic wines. The décor will remain the same and still feature bamboo and cork floors and paintings and photographs by local artists. Open for lunch Tues.-Fri. 11:30 a.m.-2:30 p.m., dinner Tues.-Sun. from 5 p.m. Calitalia Restaurant & Lounge, 3536 Calabasas Rd., Calabasas, 818-223-9600, www.calitaliarestaurant.com.

Chrysta Wilson plans to open Kiss My Bundt Bakery in April near the Farmers Market, specializing in made-from-scratch bundt cakes. She grew up in the South and learned to make bundt cakes from her Aunt Dia. For Wilson, bundt “represents tradition” and “symbolizes friendship” (the root meaning of the word “bundt” is the German word for group of friends). Wilson promises Southern hospitality, free samples and a “traditional yet modern” design that will allow customers to watch bakers frost, glaze and decorate cakes. Expect flavors like pumpkin cake with cinnamon spice glaze, carrot cake with cream cheese and butter cake with coconut buttercream. Wilson has over three dozen flavors in her repertoire, but won’t offer them all on the same day. That means daily specials and seasonal flavors. The sizes: mini bundt, baby bundt and big ‘ol bundt. Kiss My Bundt Bakery, 8104 W. 3rd St., Los Angeles.

Jon Lagardere has opened an organic lunch spot, Lunchbox Fine Foods, in Silver Lake, sharing space with old-fashioned gift shop Zanzabelle. Specialties include the roasted vegetable wrap with spinach, hummus and preserved Meyer lemons; roasted poblano soup with cotija cheese and roasted corn; and quinoa salad with saffron, preserved lemon, roasted garlic, basil and pine nuts. Cupcakes come from Delilah Bakery while Fosselman’s Ice Cream is the source of the eight flavors of ice cream. There’s a garden patio and free Wi-Fi. Open Mon.-Fri. from 8 a.m.-6 p.m. and Sat. from 9 a.m.-6 p.m. Lunchbox Fine Foods, 2912 Rowena Ave., Los Angeles, 323-663-9900.

David Yeretsian has opened a branch of Sasoun Bakery inside the Jons Marketplace in Reseda. Savory Armenian pastries are baked on site, just like at the East Hollywood original, including torpedo-shaped cheese beoreks, triangular spinach beoreks, zatar-topped maneishe and lahmajunes with ground lamb and tomato sauce. Open Mon.-Sat. from 7 a.m.-7 p.m. and Sun. from 7 a.m.-3 p.m. Sasoun Bakery, 18135 Sherman Way, Reseda, 818-881-9988.

La Défence is offering Euro-Asian cuisine and karaoke in Koreatown. Chef Yuji Iwasa, previously of Koi, is preparing dishes like crab cake “à la Japonaise” with a grapefruit-ginger infusion; miso risotto with asparagus, edamame and shaved truffles; and grilled lamb chops with a honey-port soy glaze. Sashimi includes hamachi with jalapeño-citrus soy and Kobe beef with truffles and ponzu. Specialty rolls are named for popular bands and movies. Think “Da Vinci Code” with salmon, tomatoes, smelt egg and “spicy creamy sauce”; and “Crouching Tiger, Hidden Dragon” with tempura shrimp, spicy tuna, eel and “sweet sauce.” Open for lunch Mon.-Fri. from 11:30 a.m.-2:30 p.m. and for dinner Mon.-Sat. from 5:30 p.m.-10 p.m. La Défence, 3701 Wilshire Blvd., Los Angeles, 213-384-9500.

Brothers Miguel, Javier, Jorge and Fernando Anaya, who co-own Cha Cha Cha, recently opened Pinches Tacos on the Sunset Strip. The Anayas have imported family recipes–and family members–from Guadalajara to produce tacos filled with ingredients like chorizo, carnitas, shrimp and chicken with mole. Burritos, sopes, tortas, enchiladas, taquitos and flautas are available with a similar complement of ingredients. Expect handmade tortillas, fresh salsas and sides like Mexican corn on the cob with cream, cheese and chile powder. Open daily at 11 a.m., on Thurs.-Sat. until 3 a.m. Pinches Tacos, 8200 W. Sunset Blvd., West Hollywood, 323-650-0614.

Dominick’s owners Warner Ebbink and Brandon Boudet opened Little Dom's in the former home of La Belle Epoque in Los Feliz. Expect Italian dishes like wood oven-baked ricotta and mushrooms with crostini; ravioli gnudi with spinach and ricotta; pizza margherita topped with speck, prosciutto or homemade sausage; and grilled filet mignon tips with brandy wine sauce and Parmesan mashed potatoes. Initially open nightly for dinner, with breakfast and lunch to follow in February. Little Dom’s, 2128 Hillhurst Ave., Los Angeles, 323-661-0055.

New York restaurateur Jonathan Morr opened a West Coast branch of his BondSt concept at the Thompson Beverly Hills hotel on January 11. Executive chef Hiroshi Nakahara transferred from the Manhattan original to prepare Japanese fusion dishes like seared scallops with foie gras and Asian pear salad; crispy goat cheese crab cakes with pounded rice crust and carrot lemon coulis; and New York strip steak with diced potatoes and shallot-teriyaki sauce. “Special Sushi” includes toro with caviar, salmon with kelp, clam with olive-yuzu kosho and a hamachi quartet. Morr recruited Dodd Mitchell to design the modern space and India Mahdavi to provide the furnishings. BondSt, 9360 Wilshire Blvd., Beverly Hills, 310-601-2255.

Hermosa Beach developer Gene Shook plans to open brix@1601 in February 2008. The 10,000-square-foot space will feature multiple fireplaces, leather seating and brick archways. Executive chef Michael McDonald, previously of Dakota restaurant at The Hollywood Roosevelt hotel, will prepare a contemporary American menu with dishes like warm white asparagus with shaved foie gras, house-made pastas, Oregon black cod, and Sonoma lamb with Brussels sprout mash, spinach and rosemary red wine sauce. Renee Ward, also coming from The Hollywood Roosevelt hotel, will handle pastry duties and even plans to launch a line of fine chocolates, which will be sold exclusively at brixwine, a stand-alone wine shop connected to the restaurant. brix@1601 will be open Wed.-Sun. from 11 a.m.-3 p.m. and nightly from 5 p.m.-midnight. brix@1601, 1601 Pacific Coast Highway, Hermosa Beach, 310-698-0740.

Robert Benson, chef/owner of two Jack n’ Jill’s cafes on the Westside, intends to open CREPERIE by Jack n’ Jill’s in the former home of Michelia this winter. Crepes will include the Cadeville–chicken breast with sautéed asparagus and cheese in a garlic cream sauce; The Quarter–Andouille sausage, shrimp and chicken breast in a jambalaya sauce; and Lucky Number Seven–caramelized pear, almonds, hazelnut liquor and chocolate sauce. There will also be baby back ribs with spicy BBQ sauce, smoked chicken gumbo and beer-battered jumbo shrimp with spicy remoulade and pear-macadamia slaw. Creperie by Jack N’ Jill’s, 8738 W. 3rd St., Los Angeles.

Bistrotek is set to open in the Custom Hotel near LAX by the end of January. Chef Paul Arias, previously of The Lodge at Torrey Pines and Pesce Blue in Portsmouth, New Hampshire, will prepare bistro fare like rosemary-grilled shrimp with red pepper-almond cocktail sauce, caramelized sea scallops with shell bean succotash, chicken under a brick with winter greens and sweet potato risotto and pineapple upside down cheesecake. The loft-like space will feature polished concrete floors, distressed brick walls and a vine-lined outdoor patio. Bistrotek will be open daily for breakfast, lunch, dinner, and Fri.-Sat. until 2 a.m. Bistrotek, 8639 Lincoln Blvd., Los Angeles, 310-258-5757.

Kevin Futham designed and opened stylish Nakkara on Beverly in the former home of Wild Orchid. Expect pan-Asian cuisine, including fried calamari with crispy kabocha sticks, crispy roasted Mandarin duck with hoisin and ginger sauce, lobster tail glazed with Chardonnay and spicy garlic sauce and “sweet bites” like mango with sticky rice. Open Sun.-Thurs. from 11 a.m.-10:30 p.m. and Fri.-Sat. from 11 a.m.-11 p.m. Nakkara on Beverly, 7669 Beverly Blvd., Los Angeles, 323-937-3100.

Brett Miller and designer Warren Bregman opened Mamash on December 9 in the former home of Delmonico’s Seafood Grille. Mamash loosely means “moving on to bigger and better things” in Hebrew. Chef Max Webb is preparing kosher Asian fusion–dishes like grilled rib-eye with nine spice dry rub and a Pinot Noir-blackberry reduction, pan-fried noodles with mushrooms, spinach and baby tomatoes; herb-infused crispy chicken with ginger butter; and for dessert, orange-almond flan. Open Sat.-Thurs. for dinner, with lunch beginning in February. Mamash, 9320 Pico Blvd., Los Angeles, 310-777-8370.

Japanese company KURA opened Kula Sushi Bistro in November, supplanting Aphrodisiac in Century City. The restaurant combines organic ingredients with traditional Japanese technique. The menu specializes in Japanese small plates, sushi, sashimi and rolls. The space features bleached bamboo floors and Japanese lantern light fixtures. The black marble bar dispenses a vast list of saké, shochu and cocktails. Kula Sushi Bistro, 10351 Santa Monica Blvd., Century City, 310-282-8870.

Mike Zislis, who owns Shade Hotel, opened Mucho Ultima Mexicana nearby in the old Michi space on December 3. For the first few months, the upscale Mexican restaurant will audition dishes for the regular menu, with options including Chilean sea bass ceviche with coconut milk in smoked jalapeno tequila; pumpkin seed-crusted halibut with huitlacoche mashed potatoes, caramelized chayote squash, guajillo chile emulsion and cilantro oil; and a banana leaf-wrapped lamb shank with mole Poblano, red onion and pickled pepper salad and corn pudding. For dessert, there are made-to-order churros and slices of horchata cheesecake. Margaritas incorporate fresh lime juice, house-made sweet & sour mix, Hawaiian amber cane sugar and sea salt. Open daily at 5 p.m. Mucho Ultima Mexicana, 903 Manhattan Ave., Manhattan Beach, 310-374-4422.

Michael Le, late of nearby Vietnam House, has opened Vietnam Restaurant in San Gabriel. A sprawling menu features Le family recipes for pho, rice vermicelli with charbroiled pork or fried egg rolls and baked whole catfish. There’s even a seven-course tasting of beef: charbroiled in la lot leaves, grilled, satay, baked, in a salad, in porridge, and dipped in vinegar broth. The space includes twin dining rooms, mint green walls, framed watercolors of Vietnamese women and wall-mounted Vietnamese instruments. Open Fri.-Wed. for lunch and dinner. Vietnam Restaurant, 340 W. Las Tunas Dr., San Gabriel, 626-281-5577.

Din Tai Fung Dumpling House, situated just south of Santa Anita Park in Arcadia, has built a loyal following with a dazzling array of steamed dumplings. Frank Yang has finally opened a nearby second Los Angeles branch of his family’s concept, which originated in Taipei. Din Tai Fung Dumpling House, 1088 S. Baldwin Ave., Arcadia, 626-446-8588.

Joe’s owner Joe Miller has opened Bar Pintxo near the Third Street Promenade. Chef Robert Trester, previously of Ocean & Vine, is overseeing the menu of Spanish tapas. The 30-seat restaurant doesn’t allow reservations, so be prepared to wait for dishes like goat cheese croquettes with mushrooms, tortilla Espanola with sweet onions and grilled bread with fresh tomatoes and jamon Serrano. Bar Pintxo, 109 Santa Monica Blvd., Santa Monica, 310-458-2012.

Chef Alberto Lazzarino, previously of Piccolo Ristorante in Venice Beach, has partnered with sommelier Giuseppe Cossu to open Melograno in the former home of Brasserie Les Voyous, naming their Hollywood restaurant after the Italian word for the pomegranate. Expect dishes like pappardelle with saffron, baby lobster tail, wild arugula, braised fennel and cherry tomatoes; wild black sea bass baked with mushrooms and vermouth; and for dessert, pumpkin flan with caramel sauce. Open Tues.-Thurs. from 5 p.m.-10 p.m. and Fri.-Sun. from 5 p.m.-11 p.m. Melograno, 6541 Hollywood Blvd., Los Angeles, 323-465-6650.

Jairo and Patty Gamba have opened D’Caché in Toluca Lake, specializing in Latin fusion cuisine and tapas. Executive chef Luis Ochoa, previously of nearby Eight-18, is preparing dishes like baby back ribs with onion rings and pasilla honey barbecue sauce; espresso-blackened salmon with roasted pimenton, potato puree, braised summer squash and pineapple beurre blanc; and pistachio pesto-marinated lamb chops with risotto and coconut lemongrass sauce. The restaurant is housed in a 1928 Spanish mission-style cottage with exposed wood beams, yellow walls and high-backed leather chairs. Open Tues.-Sat. from 5 p.m.-11 p.m. D’Cache, 10717 Riverside Dr., Toluca Lake, 818-506-9600.

Bertha and Gunther Donoso opened Brownstone Pizzeria in Eagle Rock on October 13. Chef Richard Carrillo is producing New York-style pizza using fresh produce and toppings like meatball, sausage and pepperoni. Pizza is available in whole pie form or by the slice. Pasta dishes include baked ziti and cheese ravioli, and sandwiches cradle meatballs or sausage and peppers. So far, décor consists of an open kitchen, dark hardwood floors and granite tables. Open Mon.-Sat. from 11:30 a.m.-9 p.m. and Sun. from 1 p.m.-9 p.m. Brownstone Pizzeria, 2108 Colorado Blvd., Eagle Rock, 323-257-4992.

Chef Darren Weiss, who previously cooked locally at Rockenwagner and i Cugini, has opened Darren’s Restaurant & Bar in the former home of Avenue. Expect an American menu with Mediterranean and Asian accents, with potential menu items like Thai peanut- and chili-crusted wild salmon, sweet and spicy lobster coconut chowder and venison with root vegetables au gratin. The wine list features selections from California, France, New Zealand and Italy. Interior designer Sasha Emerson and color consultant Philippa Radon have remodeled the space to include blue, green and brown banquettes, dark wood floors and an outdoor seating area with a communal table. Open Tues.-Sat. for dinner, with a weeknight happy hour menu available from 5 p.m.-7 p.m. and late night dining Fri.-Sat. Darren’s Restaurant & Bar, 1141 Manhattan Ave., Manhattan Beach, 310-802-1973.

Armen Hakobyan has opened an intimate California bistro, Green Street Tavern, in Old Town Pasadena. Chef Michael Montoya is preparing dishes like a blue cheese tart with walnuts, balsamic vinegar and figs; seared paprika halibut with brussels sprouts and wild mushroom demi glace; and roast pork loin with caramelized parsnips, pineapple, bacon and macadamia nut relish. Open daily from 11:30 a.m.-3:30 p.m. and 5 p.m.-10 p.m. Green Street Tavern, 69 W. Green St., Pasadena, 626-229-9961.

In early 2008, New York restaurateur Phil Hartman plans to open a branch of his Two Boots pizzeria next to The Echo music club. Since the two boots represent Italy and Louisiana, pizzas will be available with Cajun options like tasso ham, andouille sausage and crawfish. There will also be po’ boy sandwiches, calzones and stromboli rolled with pairings like sopressata and mushrooms.

The new Arcadia branch of Genki Living is the third link of a Southern California chain of contemporary Japanese cafés. A red phone booth, bench seating, a central tree and wraparound photo wallpaper all help to depict an Osaka street scene. The menu centers around takoyaki–octopus-flecked balls of cooked batter; okonomiyaki–Japanese-style pancakes studded with seafood or bacon; and a wide variety of crepes, both sweet (red bean with green tea ice cream, Nutella and almond chips) and savory (ham and cheese, Japanese curried chicken). To drink, there are milk teas and fresh fruit juices. For dessert, expect fish-shaped waffles filled with ingredients like peanut butter or red bean. Open Sun.-Thurs. from 12 p.m.-10 p.m. and Fri.-Sat. from 12 p.m.-12 a.m. Genki Living, 651 W. Duarte Rd., Arcadia, 626-447-5116.

Andrew and Alexander Hong plan to open Seoul Bros., a contemporary Korean grill, in mid-December. Chef Eun Jeong has designed a menu featuring chicken marinated in spicy red pepper sauce, sliced rib-eye grilled with caramelized onions and pan-seared tofu served with soy sauce dressing. Each entrée comes with a choice of two panchan, dishes like pan-fried glass noodles, caramelized potatoes in a sweet soy glaze and spinach salad in sesame dressing with daikon. Seoul Bros., 851 Cordova St., Pasadena.

By mid-December, Susan Sarich plans to open a second branch of her Brentwood bakery, SusieCakes, across from the Commons at Calabasas. Expect a similar selection of baked goods and desserts, including red velvet cake, banana pudding and Whoopie pie. For Christmas, SusieCakes will prepare Yule logs and gingerbread houses. Around Valentine’s Day, they’ll make “love shacks.” Hours will be Mon.-Sat. from 10 a.m.-7 p.m. SusieCakes, 23653 Calabasas Road, Calabasas, 818-591-2223.

Naples native Bruno Morra and his wife Cinzia opened Brunello Trattoria on October 19, naming their restaurant for Bruno’s childhood nickname. Expect dishes like linguini with clams, mussels and shrimp in light marinara sauce; lasagna containing small meatballs, ricotta, mozzarella and tomato sauce; and homemade tiramisu. Bruno prepares Neapolitan-style pizzas, including the Quattro Stagnioni (four seasons), a quarter pie each of Margherita; olives, capers, oregano and olive oil; mushrooms, prosciutto and mozzarella; and artichokes with mozzarella. The space features chandeliers imported from Naples and a central bar. Open Mon.-Fri. from 11 a.m.-2:30 p.m., Tues.-Sat from 5 p.m.-10 p.m., Sunday from 5 p.m.-9 p.m. Brunello Trattoria, 6001 Washington Blvd., Culver City, 310-280-3856.

10th St. Café, operated by Santa Monica Seafood, has opened in a Wilshire Blvd. location that used to be a Carls Jr. The menu offers sandwiches, fish tacos and clam chowder, as well as grilled entrées of salmon, halibut and swordfish. Open Mon.-Fri. 11 a.m.-6 p.m. 10th St. Café, 1000 Wilshire Blvd., Santa Monica, 310-255-0000.

Viet Tran has opened Viet Noodle Bar in Atwater Village, building on the success of his Viet Soy Café in Silver Lake. The initial menu features Banh Nam–rice flour pancakes with shrimp, shallots and green onion; Bun Ca Thi La–a noodle bowl with dill, turmeric and white fish; and Mit Tron–young jackfruit with tofu, shiitake mushrooms and sesame. To drink, there are homemade organic soy milks in flavors like mint and cinnamon, plus ginger longan tea and the C-Shot (sugar cane juice with lemon and cayenne pepper). Cash only. Open daily from 11 a.m.-3 p.m. and 5 p.m.-11 p.m. Viet Noodle Bar, 3133 Glendale Blvd. Atwater Village, 323-906-1575.

Restaurateur Ken Oyadomari has opened Yamato in the former Eurochow space, naming his Japanese restaurant for an ancient word for Japan. Executive chef Toshi Tamba, previously with Okada at Wynn Las Vegas, and executive sushi chef Katsu Hanamure partner on the menu which features dishes like sliced Black Angus New York Steak with a fig sauce and frites made from Japanese Mountain potatoes. The space, remodeled by the New York-based architecture firm YT Design, showcases 50-foot ceilings, a saké wall and a marble obelisk. The restaurant is open for dinner nightly. Yamato Westwood, 1099 Westwood Blvd., Los Angeles.

Paperfish, located in the space formerly occupied by Maple Drive in Beverly Hills, is now open for lunch on weekdays. The contemporary seafood restaurant is helmed by chef and restaurateur Joachim Splichal (Patina, eat. on sunset) and executive chef Yianni Koufodontis. The restaurant takes its name from a small rare tropical fish, but the term “Paperfish” also refers to the French technique of cooking fish en papillote, wrapped in parchment paper with vegetables and herbs then baked. As inspired by the name, several dishes will be prepared in this way and served tableside. Joachim Splichal’s California-French style will also shine through in entrées like steamed turbot with dried fruit couscous and eggplant-oxtail tangine when the restaurant opens for dinner on January 7. Until then, guests can enjoy smaller plates and cocktails served in the lounge on weeknights. Open for lunch Mon.-Fri., 11:30 a.m.-2:30 p.m.; lounge hours are 2 p.m.-8 p.m. Open for dinner Mon.-Sat. starting January 7. Paperfish, 345 N. Maple Dr., Beverly Hills, 310-858-6030.

Building on their in-house L.A. Desserts operation, the owners of The Ivy have opened Dolce Isola, a South Robertson bakery and café. Options include country breads with walnuts and raisins or Emmentaler Swiss cheese, blueberry tea scones, carrot cupcakes and sandwiches filled with Capri meatballs, imported prosciutto or mozzarella di bufala. Homemade gelato and sorbet can be found in flavors like praline and mango. Key lime pies and chocolate truffle tortes are baked to order. There are even jars of fresh mango chutney and blackberry jam. Dolce Isola, 2869 S. Robertson Blvd., Los Angeles, 310-776-7070.

Former Figaro Brasserie proprietor Salvatore Garamella opened Mes Amis Restaurant in Los Feliz Village on November 8, occupying half of the former Tiger Lily space. Expect polished French dishes like prosciutto-wrapped monkfish with sautéed shiitake mushrooms, roasted parsnips and piperade sauce; rabbit prepared three ways with endive, figs, couscous and balsamic gastrique; and grilled scallops with seared foie gras and lobster bisque sauce. Open Thurs.-Mon. from 11 a.m.-11 p.m. and Sat.-Sun. from 9 a.m.-11 p.m. Mes Amis Restaurant, 1739 North Vermont Ave., Los Angeles, 323-665-7810.

Jason Feld and managing partner Kat Johnson have transformed Security Pacific Bank into The Bank Heist, containing a ground floor restaurant and second level nightclub. Chef de cuisine Jorge Gruener is preparing an eclectic menu, including Jamaican jerk shrimp with green papaya salad and habanero pepper mayo, ancho-crusted salmon with squash noodles and yellow mole sauce, gaucho steak with chimichurri sauce, and for dessert, fried cheesecake with chocolate sauce. Open for lunch Mon.-Fri. from 11 a.m.-4 p.m., dinner nightly at 5 p.m., and weekend brunch from 10 a.m.-4 p.m. The Bank Heist, 5303 N. Lankershim Blvd., North Hollywood, 818-760-1648.

Joe Vitale has opened a branch of his Greenwich Village institution, Joe’s Pizza, near the Third Street Promenade. There are six pizza pies, including white, Sicilian, fresh mozzarella and Caprese. You can also buy pizza by the slice or combine toppings like meatball, eggplant, artichoke and sausage. Open Sun.-Thurs. from 10 a.m.-midnight and Fri.-Sat. from 10 a.m.-3 a.m. Joe’s Pizza, 111 Broadway, Santa Monica, 310-395-9222.

David Sanfield and Paul Hibler have opened a third branch of Pit Fire Pizza Company in Westwood, following up on their success in North Hollywood and downtown. Expect a similar selection of seasonal panini, pastas and thin-crust pizzas. Open daily for lunch and dinner. Pit Fire Pizza Company, 2018 Westwood Blvd., Westwood, 310-481-9860.

Royale owner Tony Jones opened French brasserie Mode on Halloween in downtown’s Fashion District, offering 24/7 service. The stylish space features a 40-foot runway for impromptu fashion shows and a small patio. Chef Eric Ernest, also of Royale, offers three different menus, depending on the time of day. The breakfast/late night menu includes flat iron steak and eggs with a potato cake and brioche French toast with cinnamon and nutmeg. At lunch, expect french onion soup with Gruyère and a Croque Madame. Dinner incorporates lamb osso bucco with parsnip purée and cippolini onions and seared albacore steak with bok choy and soy-ginger sauce. Desserts include profiteroles with Valrhona chocolate, a pineapple tart Tatin and huckleberry sorbet. Mode, 916 S. Olive St., Los Angeles, 213-627-4888.

Chef Christopher Bocchino and his wife, pastry chef Kristine, have opened Terra in the former Lino space. Expect dishes like a warm Gorgonzola tart, sage-marinated chicken with Brussels sprouts and potato puree, grilled flat-iron steak with french fries, and for dessert, caramel cheesecake with fleur de sel. Open for dinner Tues.-Sun. at 6 p.m. Terra, 21337 Pacific Coast Hwy., Malibu, 310-456-1221.

The Skaf family have opened Skaf’s Lebanese Cuisine, a fashionable sit-down version of their North Hollywood original. Expect an expanded menu that includes lentil soup with Swiss chard and onions; pan-seared frog legs with lemon juice, garlic and spices; grilled rib-eye, ground beef and shrimp kebabs; beef or chicken shawarma; and baklava for dessert. Open Mon.-Sat. from 11 a.m.-9 p.m. Skaf’s Lebanese Cuisine, 367 N. Chevy Chase Dr., Glendale, 818-551-5540.

Sona chef-owner David Myers has debuted Comme Ça in the former Noura Cafe space, with chef de cuisine Michael David sharing his kitchen. The modern French brasserie features hors d’oeuvres like hand-cut steak tartare and roasted beef marrow with oxtail jam, toast and fleur de sel. Entrées include moules frites, coq au vin and duck confit with braised red cabbage and spaetzle. There are also daily specials: roasted chicken for two on Monday, choucroute garni on Wednesday and pork belly on Saturday. Desserts are provided by Boule patisserie. Think Meyer lemon tarts and brioche pudding. Open for dinner nightly, with lunch to come October 29 and breakfast expected in November. Comme Ça, 8479 Melrose Ave., West Hollywood, 323-782-1178.

In November, restaurateur Ken Oyadomari plans to open Yamato Westwood in the former Eurochow space, naming his Japanese restaurant for an ancient word for Japan. Executive chef Toshi Tamba, previously with Okada at Wynn Las Vegas, and executive sushi chef Katsu Hanamure, formerly of Matsuhisa, will partner on an innovative yet affordable menu. YT Design, a New York-based architecture firm, will showcase 30-foot ceilings, a saké wall and ebony tabletops. The restaurant will be open daily for lunch and dinner. Yamato Westwood, 1099 Westwood Blvd., Los Angeles.

Following up on the success of the Boyle Heights original, Patricia Zarate and Father Greg Boyle have expanded their Homegirl Café concept to downtown Los Angeles, continuing their mission to employ former gang members to provide them with an alternative means of earning a living. The café produces fresh sourdough and raisin walnut bread, salads and sandwiches like Yuyu’s Sandwich, with turkey, dulce de mango and chipotle. There are also entrées such as chicken with Rosa’s mole sauce, whitefish with sautéed peppers and tacos filled with carnitas or chicharrones. To drink, Angela’s Green Potion contains lemonade, mint and spinach. Homegirl Cafe, 130 W. Bruno St., Los Angeles, 323-526-1254.

Paperfish will open in November in the space formerly occupied by Maple Drive in Beverly Hills. The contemporary seafood restaurant will be helmed by chef and restaurateur Joachim Splichal (Patina, eat. on sunset) and executive chef Yianni Koufodontis. The restaurant takes its name from a small rare tropical fish, but the term “Paperfish” also refers to the French technique of cooking fish en papillote, wrapped in parchment paper with vegetables and herbs then baked. As inspired by the name, several dishes will be prepared in this way and served tableside. Joachim Splichal’s California-French style will also shine through in entrées like steamed turbot with dried fruit couscous and eggplant-oxtail tangine; pan-roasted halibut with chanterelle mushrooms, cranberry beans and mascarpone emulsion; and sautéed skate wing with sunchoke puree, white wine, golden raisins, pine nuts and preserved lemon. Open for lunch and private parties by the end of November and dinner in early January. Paperfish, 345 N. Maple Dr., Beverly Hills.

Rick Huschitt, Toby Donnelly and Tomas Rivera have opened 15 in the former Echo Park home of Café La Paz, naming their comfort food restaurant for a shared lucky number. Mr. Rivera and Alex Eusebio are a chef tandem producing dishes like the Echo Chopped Salad with seven vegetables, romaine, feta and lemon-sherry vinaigrette; Merlot-braised beef short ribs with horseradish and sour cream mashed potatoes; and rose-infused crème brûlée. Open Wed.-Sat. from 5 p.m.-10:30 p.m. 15, 1320 Echo Park Blvd., Los Angeles, 213-481-0454.

Shin-Sen-Gumi, a small chain of Japanese restaurants named for a historical Samurai group, has opened a sleek new outpost in the San Gabriel Valley. Expect a hybrid of their yakitori and shabu shabu concepts, with a panoply of grilled chicken parts and shabu shabu pots containing beef, tripe and other ingredients. There are also fried and raw dishes, plus a well-rounded saké list. Open from 6 p.m.-11 p.m. daily. Shin-Sen-Gumi, 111 N. Atlantic Blvd., Monterey Park, 626-943-7956

Miranda McGill opened Flore Vegan in the former Prasadam space in mid August, naming her wheat- and gluten-free Silver Lake establishment in honor of the French word for “vegetation.” At breakfast, expect cranberry-walnut French toast with tempeh bacon, apple-cinnamon oatmeal and Tofu Benediction: sliced tofu, tomato, kale and avocado on toasted batard, smothered in Hollandaise sauce. For lunch and dinner, consider the grapefruit, avocado and fennel salad with lime dressing; the black bean Flore Burger with thousand island dressing; or the Tempeh Tu-No Melt with tempeh salad, alfalfa sprouts and cashew cheese on six-grain bread. To drink, an organic juice bar has options like The Tonic: a mix of grapefruit, kale, apple and lemon. House-baked desserts include carrot cake, blueberry cheesecake and cupcakes. Open Tues.-Fri. from 10:30 a.m.-9 p.m. and Sat.-Sun. from 10 a.m.-1 p.m. and 3 p.m.-9 p.m. Flore Vegan, 3818 W. Sunset Blvd., Los Angeles, 323-953-0611.

Jay Choi, who already owns Blue Fish in Montrose, has opened Japanese restaurant Tani in Old Town Pasadena. Chef Eddie Chen is producing a range of sushi, sashimi and rolls, plus signature fusion dishes like the Tani Special Salad with clam, scallop, shrimp and surf clam in lemon-yuzu dressing; Alaskan King crab legs in a miso-ginger glaze; and Kobe beef with foie gras and shrimp with Shiitake butter sauce and Osetra caviar. Open Mon.-Thurs. from 11:30 a.m.-3 p.m. and 5 p.m.-10 p.m., Fri.-Sat. from 12 pm.-11:30 p.m. and Sun. from 12 p.m.-10 p.m. Tani, 58 E. Colorado Blvd., Pasadena, 626-578-9493.

Kazuto Matsusaka and wife Vicki Fan have opened The Point near their other Culver City restaurant, Beacon. Specializing in “fresh food for people on the go,” The Point’s breakfast options include fresh-baked muffins and breads; an Italian omelette with tomatoes, buffalo mozzarella and basil; and an “inside out” breakfast wrap with hash browns, Nueske bacon and cheddar. For lunch and dinner, expect “contemporary classics” like Mandarin chicken salad, “custom crafted salads,” a wrap filled with ancho chili chicken salad and a panini containing roasted turkey, Brie, oven-roasted tomatoes and basil aïoli. For dessert, there are “sweet treats” like Key lime pie, Rochelle’s butterscotch pudding and a “cupcake of the moment.” Open Mon.-Fri. from 8 a.m.-7 p.m. and Sat. from 8 a.m.-3 p.m. The Point, 8522 National Blvd., Culver City, 310-836-8400.

Flip McDonald opened Uncle Flip's Smoke Pit on August 4. Flip has been smoking meats for forty years and specializes in sandwiches filled with Niman Ranch pulled pork and BBQ Kobe-style beef. He also offers St. Louis cut pork spare ribs, dirty rice, maque choux (a Creole corn casserole containing macaroni and cheese) and specials like double-smoked turkey breast. For dessert, expect fresh watermelon, house-made banana cake and peanut pralines. Uncle Flip’s Smoke Pit, 4715 Lankershim Blvd., North Hollywood, 818-980-7427.

Phil and Carmen Castenada have transformed Xiomara restaurant into Mojitos Restaurant and Rum Bar. New executive chef Robert Humphrey has built a Cuban menu with appetizers like spicy duck ropa vieja with a Manchego cheese corn cake and achiote grilled prawns served over white bean hummus. Entrées are highlighted by wild New Zealand snapper with sautéed squash and fava beans, citrus mojo and green papaya-mango slaw; filet mignon with butternut squash hash and roasted chili-pearl onion demi-glaze; and Creole Cuban fried rice with rock shrimp, pork and ham, topped with avocado and fried plantains. To drink, there are still mojitos, made using sugar cane juice, squeezed fresh at the bar. Mojitos Restaurant and Rum Bar, 69 N. Raymond Ave., Pasadena, 626-796-2520.

Steve Adelman has launched Lift at the base of the Hillview Apartments. At breakfast, expect seasonal and organic options like oatmeal crème brûlée with agave or maple syrup, Oregon blueberry pancakes or build-your-own frittata. For lunch, consider the Lift Salad with baby beets, Sweet 100 tomatoes, heirloom radish and sherry vinaigrette; tuna panini with tapenade, hard-cooked egg, Reggiano and aïoli; and for dessert, house-baked lemon tarts and Weiser Farms carrot cake. During weekend brunch, enticing dishes include lobster macaroni and cheese and Sonoma duck confit hash with poached eggs and chive oil. Open Mon.-Fri. from 8 a.m.-2 p.m. and Sat.-Sun. from 9 a.m.-3 p.m. The restaurant will add dinner on October 5 and eventually offer late night dining. Lift, 6531 Hollywood Blvd., Hollywood, 323-469-1848.

Paulette Koumetz has opened Paulette, the city’s only shop singularly devoted to the French macaron. Pastry chef Christophe Michalak is preparing flavors like Caribbean Chocolate, Colombian Coffee, Earl Grey and New Orleans Praline. Macarons cost $1.50 each. The modern space was designed by Andrea Lenardin Madden, who also designed nearby Sprinkles. Open Mon.-Sat. from 10 a.m.-6 p.m. Paulette, 9466 Charleville Blvd., Beverly Hills, 310-275-0023.

Cosimo Mammoliti has partnered with Shereen Arazm to transform the former Authentic Café into Terroni, an Italian restaurant that’s built a following in Toronto since 1992. Chef Fabio Moro, imported from Bologna, Italy, will prepare thin-crust pizzas, house-made pastas, sandwiches, salads, fresh fish, meats and sweet desserts. Partner-manager Max Stefanelli has created a wine list featuring over 200 bottles. There will also be a gourmet shop for customers to take home wines, cheeses, spices and Italian ceramics. Terroni is expected to open by late October. Hours will be Sun.-Thurs. from 9 a.m.-12 a.m., and Fri.-Sat. from 9 a.m.-1 a.m. Terroni, 7605 Beverly Blvd, Los Angeles.

Eduardo Rallo and wife Sylvia have opened Amaranta Cocina Mexicana at the redesigned Westfield Topanga Mall. Regional Mexican dishes include the couple's signature chicken enchiladas topped with mole Poblano, Michoacán-style marinated carnitas, and, for dessert, churros filled with Bavarian crème. To drink, expect 400 varieties of 100% Blue Agave tequila and a selection of margaritas, including pomegranate, mango and blood orange. Gregory Roth has designed the space, which features sumptuous booths and a pink, burgundy and blond wood color palette. Open daily for lunch and dinner and for weekend brunch. Amaranta Cocina Mexicana, 6600 Topanga Canyon Blvd., Canoga Park, 818-610-3599.

After more than 16 years in its West Hollywood location, La Boheme will re-open its doors as Café La Boheme on October 15. Famed restaurant designer Margaret O’Brien has transformed the look of the restaurant to reflect a more relaxed vibe and has added more private booths and new paintings while keeping the original chandeliers. Executive chef Christine Banta is still guiding the kitchen, and her new menu will include dishes like chicken breast with whole grain mustard sauce and baby vegetables with garlic mashed potatoes; miso-glazed salmon with hon shimeji bamboo rice and spinach sauce; roasted beets with avocado, smoked trout and carrot ginger vinaigrette; and a 55-day dry-aged steak. In addition to the menu and design changes, the bar has been expanded and will offer a ‘snack menu’ featuring smaller portions off the main menu. Sun.-Thurs. 5 p.m.-10 p.m., Fri.-Sat., 5 p.m.-11 p.m. Café La Boheme, 8400 Santa Monica Blvd., West Hollywood, 323-848-2360.

Bistro Ka is a