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News for Restaurants in Los Angeles
April 2019 Archive

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LOS ANGELES RESTAURANT NEWS - APRIL 2019 Archive


OPENINGS

Alice, a new “marketplace restaurant concept” from The h.wood Group, is now open at 1 Hotel West Hollywood. Up front is a market and café offering artisanal wines, oysters from the raw bar, sandwiches, chopped salads and charcuterie boards. Behind the marketplace is the dining room featuring French American cuisine based on locally sourced, seasonal ingredients. Alice, 1 Hotel West Hollywood, 8490 W. Sunset Blvd., West Hollywood, CA 90069, 424-281-1870.
 
Brooklyn darling Five Leaves has taken the leap to the West Coast, and Five Leaves Los Angeles is now open in East Hollywood on Fountain Avenue. NY chef Warren Baird brings some of the flagship’s favorites along to the elegant, airy Deco-themed space that includes a long curving bar, banquette seating, and a patio for breakfast, lunch and dinner. Dishes range from a Moroccan scramble to fresh oysters, a tuna banh mi, grilled barramundi with nettle-walnut pesto, and Australian lamb chops. Breakfast, Lunch & Dinner daily. Five Leaves Los Angeles, 4845 Fountain Ave., Los Angeles, CA 90029, 323-426-9997.
 
In downtown Los Angeles, Le Grand, a modern Mediterranean inspired restaurant with a focus on fresh seafood, is now open. Helmed by the chef/brother duo of executive chef Alex Manos and chef de cuisine Chris Manos, the menu features branzino ceviche with basil blossom, Greek yogurt and plantain; Maine lobster bucatini with saffron bisque, confit tomatoes and opal basil; and an Aspen Ridge rib-eye cap made with sunchoke, espresso, passionfruit, broccolini and shallots. Dinner nightly. Le Grand, 707 S. Grand Ave., Los Angeles, CA 90017, 323-303-2535.
 
In Venice, Hotel Erwin has opened Erwin’s Kitchen + Cocktails, offering casual beach fare, pressed juice cocktails and an outdoor patio. Executive chef Aaren Gutierrez sources fresh “hyper local produce” at the nearby farmer’s market to incorporate in dishes like seared halloumi with grilled brassicas and vegan coconut tzatziki, a Peruvian lomo saltado of filet mignon on fries with aji verde, fresh shrimp spring rolls, and chile verde braised pork. Expect craft beers, wine, and garden cocktails made with fresh juices. The hotel will also debut a by-the-slice pizza concept for guests and beach-goers in spring 2019. Breakfast & Dinner daily. Erwin’s Kitchen + Cocktails, Hotel Erwin, 1697 Pacific Ave., Venice, CA 90291, 424-214-1063.
 
Chefs Walter and Margarita Manzke will open a new restaurant, Bicyclette Chefs Walter and Margarita Manzke (République) will open a new restaurant, Bicyclette, in the combined former Picca and Sotto spaces on Pico Boulevard in late 2019. Look for a French bistro menu, wine and cocktails. Bicyclette, 9575 W. Pico Blvd., Los Angeles, CA 90035, no phone.
 
Chef Ricardo Zarate takes a more international turn at Pikoh, a casual all-day restaurant in West LA. The menu kicks off with ceviche and tiradito, but moving on you'll find options like baby kale salad, kimchi fried rice and pappardelle bolognese. Pikoh, 11940 W. Pico Blvd., Los Angeles, CA 90064, 310-928-9344.
 
Chef/owner Octavio Olivas has opened the new permanent home of his eagerly awaited Ceviche Project in a sleek, chic space on Hyperion Boulevard in Silver Lake. The popular former pop-up will offer elegant platings of carefully-sourced, fresh ceviche dishes, including aguachiles and tostadas, accompanied by saké cocktails. Ceviche Project, 2524 1/2 Hyperion Ave., Los Angeles, CA 90027, 323-522-5744.
 
Tokyo-born chef Hiroo Nagahara (Charlie Trotter, Guy Savoy) will open Bao Hiroo in downtown L.A.’s Arts District in April. Based on his mother’s recipes for stuffed bao, chef Nagahara will offer haute sweet, savory, steamed, baked and fried bao, including Beef Brisket steamed bao (stuffed with coffee bbq, Fuji apple and fennel kimchi). Bao Hiroo, 905 E. 2nd St., Los Angeles, CA 90012, no phone.
 

NEWS BYTES

Restaurateur Yassmin Sarmadi and chef Tony Esnault left Church & State to open Knife Pleat Changes at Church & State
Restaurateur Yassmin Sarmadi and chef Tony Esnault have moved on from Los Angeles’ Church & State. (They have opened a French restaurant named Knife Pleat at Costa Mesa’s South Coast Plaza.) Meanwhile, restaurateur Bill Chait (Tesse) has taken over the decade-old French bistro, which helped revivify downtown LA's Arts District. Chef David Féau, formerly of Wally’s Beverly Hills and The Royce, oversees the kitchen. Church & State, Biscuit Company Lofts, 1850 Industrial St., Los Angeles, CA 90021, 213-405-1434.
 
Little Prince Launches Sunday Pizza Night
Sunday Pizza Nights launched at Little Prince in Santa Monica with new Sunday dinner hours from 5:30 p.m. to 9 p.m. The pizza-focused menu will be offered only one day a week, on Sunday evenings, with revolving specials and some popular house favorites like merguez meatballs, a crunchy chickpea salad with flowering mâche, and ice cream soda floats. Current seasonal pizzas include the “Santa Barbara” featuring Hope Ranch mussels, tomato, garlic aïoli and sorrel, and the “Sierra” topped with smoked ricotta, nettle, mushroom and green garlic. Little Prince, 2424 Main St., Santa Monica, CA 90405, No phone.
 

CHEF SHUFFLE

Check back soon for more news.

CLOSINGS

Downtown favorite Café Pinot, which opened in 1995, has closed. It was part of Joachim Splichal’s portfolio. There’s no word at the moment of what will move into the charming glass-walled space. Café Pinot, 700 W. Fifth St., Los Angeles, CA 90071, no phone.
 

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