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Dining Guide from the Park Labrea News and Beverly Press.
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Park Labrea News/Beverly Press Dining & Entertainment Guide 3 June 7, 2012
kAREn VILLALPAnDo
Editor and Publisher
MICHAEL VILLALPAnDo
Publisher
jILL WEInLEIn
Restaurant Writer
TIM PoSADA
MAxWELL RoWE
Graphic Design
EDWIn FoLVEn
AARon BLEVInS
Staff Writers
LAURA VAILLAnCoURT
Advertising Salesperson
The Park Labrea News & Beverly Press are weekly newspapers publishing since 1946.
The Entertainment & Dining Guide is a special edition publishing on June 7, 2012.
5150 Wilshire Boulevard, Suite 330
P.O. Box 36036, Los Angeles, CA 90036
323.933.5518 • www.beverlypress.com
“We invite you to relax,
pull up a chair, as we
proudly present, your
dinner.”
That line, paraphrased
from the Disney Award-
winning musical – and
motion picture – “Beauty
and the Beast”, perfectly
sums up the concept be-
hind this magazine. The
city of Los Angeles culi-
nary scene offers thou-
sands of dining options, in virtually every type of cuisine imagined.
In fact, Zagat named Los Angeles as the “Top West Coast Food City”
in 2011, besting San Francisco. So what’s for dinner tonight?
We hope this guide piques your interest in trying new restaurants,
or reminds you to visit an old favorite. We highlight ethnic restaurants,
best picnic fare, great venues for celebrity spotting, and brilliant bars.
Several special dining destinations are featured, as well as a few of
L.A.’s most popular summertime adventures – like the Hollywood
Bowl and the LA Zoo.
So be our guest, and explore the seemingly endless dining possibil-
ities this great town has to offer. And when you visit some of these es-
tablishments, mention you read about them here. They – and we –
would appreciate it.
Bon Appetit!
Karen and Michael Villalpando
Join us for a Culinary Odyssey
What’s on the Menu
Morgan’s In the Desert pg. 4Destination Dining in La Quinta
STREET pg. 6Susan Feniger hits the pavement running
Perk Up Summer With a Picnic pg. 8
Celebrity Spotting pg. 10Shhh! Don’t tell!
Great Ethnic Cuisine pg. 14Globetrotting Gastronomy
Creative Cooking Classes pg. 18
Al Fresco Dining pg. 24It just tastes better outside
Great Summertime Wines pg. 26Sommelier extraordinaire, Edgar Poureshagh, shares some tips
Pantages Theatre pg. 27Art Deco masterpiece shines bright
Brilliant Bars About Town pg. 28
Lexington Social House pg. 29A new kid on the block
Summer Fun at Farmers Market pg. 32Step in for a brew or two
Red Medicine pg. 34Southeast Asian L.A.’s way
Greek Theatre pg. 35
Hollywood Bowl pg. 36L.A’s very own “Super Bowl”
LA Dodgers pg. 38Go Blue!
IRIS pg. 40Cirque du Soleil
Pizzeria Mozza pg. 42Pizza with Moxie
Monsieur Marcel pg. 44
Los Angeles Zoo pg. 47Visit the new LAIR
Enoteca Drago pg. 48Tantalizing Italian
Umamicatessen pg. 49Downtown just got even more interesting
Addison, the Grand del Mar pg. 50Chef Bradley orchestrates a culinary ballet
4 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Ihave a recurring dream of
being in a dark, smoky club,
wearing long gloves and
holding a long cigarette holder
during the heyday of Hollywood.
It could be the 1920s or 30s –
the time frame changes depend-
ing on what I’m wearing. There’s
jazz playing, and martinis being
sipped and a jovial atmosphere.
(I say “holding” a cigarette
holder, because I’m not a smoker,
never have been, or will be, but
the prop adds a certain caché to
the time period.)
Sometimes, in this dream, I
think I’m in Paris, other times,
Hollywood, and every now and
again, at some exclusive resort.
Perhaps I’m at Morgan’s in the
Desert at the La Quinta Resort
and Spa.
In the 1920s, wealthy San
Francisco business owner, Walter
H. Morgan, purchased 1,400
acres from the Cahuilla Indians in
the desert 120 miles from the City
of Los Angeles. He and architect
Gordon Kaufman designed and
built a small grouping of casitas
and a main lodge and called it
“La Quinta”, which opened in
1926. Fast forward, and over the
years the resort grew, adding
more casitas, championship golf
and tennis, and world-class din-
ing.
Walking into the rustic yet ele-
gant hacienda at Morgan’s, you
immediately get a sense of the
past. Comfy upholstered chairs
and sofas invite you to relax and
enjoy a vintage cocktail. The
piano sings out with jazzy music,
and the
clinking
of glasses
and the
sounds of
banter fill
the air.
This
place is
homey,
yet so-
phisti-
cated,
and I feel
as if I’ve
been here
before. I
order a
French 75 from their cocktail
menu, a sultry concoction of Co-
gnac, Champagne, lemon juice
and simple syrup. My husband
orders another vintage drink – a
French martini with vodka,
Chambord
and pineap-
ple juice. A
Manhattan, a
gimlet and a
whiskey sour
are other
classics on
their list.
We are
ushered to a
nice round
table for four
near the fire-
place, and
the attentive
staff is im-
mediately at
our service.
Adam, our
waiter, is a
skilled and
well-trained
server, whose
smile and
wink go a
long way
with the
young
women at the table – my daugh-
ters.
Maître d extraordinaire, also
the restaurant manager, John
Healy, is a knowledgeable som-
melier and personable host.
When you have friendly and
charming staff members, like
John and Adam, it makes the
evening all the better – and mem-
orable. Add to that a remarkable
chef, Jimmy Schmidt, and we
anxiously awaited our first
courses.
We began with Pacific oysters
topped with papaya, ginger and
kaffir lime granite, a cool and re-
freshing introduction to an exqui-
site meal. We also shared the
heirloom tomato salad with
arugula and basil, and the ahi
tuna tartare with tangerines, Maui
onions, Nicoise olives and en-
dive. The crisp crackers in the
bread basket were the perfect
croutons for the tartare.
Warm appetizers, like a
farmer’s market soup, Coachella
artichokes and grilled shrimp are
also on the menu. Knowing the
portion sizes on the large plates,
we opted for the lighter, cool
dishes.
John brought a bottle of 2009
Robert Foley “Griffin” to the
table, a blend of 50 percent Petite
Sirah, 37 percent Cabernet Sauvi-
gnon, and 13 percent Merlot.
The wine was sublime, and the
meritage matched perfectly with
our hearty entrées of porcini
crusted filet and rack of smoked
almond crusted lamb.
The filet, cooked to a flawless
medium rare, was made even bet-
ter by the grilled wild mush-
rooms and a celery root gratin.
The lamb rack with baby arti-
chokes and chanterelles was
spiced up with a chorizo and
tomato emulsion.
DREAMING OF A RETURNto the desert
by karen villalpando
photo by Emily Villalpando
Morgan’s in the Desert restaurant manager John Healy, center,
has a vivacious personality, and commands the dining room well.
He made the evening for Michael and Karen Villalpando.
photo courtesy of La Quinta Resort & Spa
The bar at Morgan’s in the Desert, with vaulted, exposed
wood ceilings, offers comfy sofas and chairs, vintage cocktails,
and jazzy piano music.
See Morgan’s page 22
Park Labrea News/Beverly Press Dining & Entertainment Guide 5 June 7, 2012
6 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Dining at Susan Feniger’s
STREET is an interna-
tional, multi-ethnic ad-
venture without leaving Los
Angeles. Feniger, an accom-
plished award-winning chef for
over 30 years, is a dynamic TV
personality, philanthropist and
cookbook author.
When dining at STREET, be
prepared to take an epicurean
journey on “street foods” from
cities all over the world with
Feniger and her sous chef, Kajsa.
This dynamic-duo has created a
new menu that includes many of
Feniger’s classic dishes with a
twist on some modern vegan and
vegetarian specialties.
Feniger is petite with a dazzling
personality. She enthusiastically
serves some of her favorite dishes,
including Laundry Day Fritters
and Kaya Toast. The fritters are a
New Orleans inspired snack.
“Mondays are laundry days in
the French Quarter. Women don’t
have time to cook a detailed meal,
so they make fritters with red
beans and rice,” Feniger said. She
enhances her dish with chorizo
and a creamy hot sauce with scal-
lions.
The Kaya Toast is a popular
snack in Singapore and has been
known to cure hangovers, accord-
ing to Feniger. Coconut cream jam
is spread on lightly toasted and
buttered sourdough bread. Next to
the tiny sandwich is a dark soy
sauce with white pepper and a
splash of vinegar. A softly fried
egg rests on top. We were advised
to dip the sandwich in the egg
yolk and soy-vinegar sauce before
tasting. Wow! It’s a compelling
blend of flavors with the sweet-
ness of the coconut jam and sa-
voriness of the egg. Kaya Toast is
a great brunch item at STREET.
Indian-style crisp papadum
chips served with green edamame
hummus is a wonderful snacking
dish. A coal-roasted Greek arti-
choke is sprinkled with olive oil
and flash fried oregano, giving it
extra zip. Middle Eastern date and
kamut fritters rest on a pool of
slightly sweet yogurt with rose
petals and sugary candied al-
monds. Syrian lamb meatballs ar-
rive in gravy that is a harmony of
dates and carob bean molasses.
Feniger enjoys making meatballs.
She has Swedish on the menu
with crepes, mustard and rose hips
jam, and Korean BBQ meatballs
with Asian pear pickles. The Thai
chicken meatballs were dressed
with a mild peanut sauce and cu-
cumber vinaigrette. Most of her
small plates are only $5.
For heartier fare, try the colorful
Tataki salmon dish, marinated in a
miso mustard vinaigrette, resting
on a bed of cold soba noodles and
adorned with sliced avocado and
bright pink peppercorns.
The West Sumatra beef curry is
made from short ribs, cooked for
hours rendering it ultra tender,
served with sweet coconut rice
and a bright-red chili Sambal
sauce. Fried carrots and broccoli
rabe decorate the dish.
Feniger prepares a wonderful
soul food dish with bite-size fried
chicken croquettes sitting atop a
waffle and drizzled with a piquant
maple syrup.
One of Feniger’s newest items
is her seasoned black bean veggie
burger with pea shoots, smashed
avocado and tomato on toasted
sourdough rounds. “Veggie patties
aren’t easy to make. It takes time
and a lot of taste tests,” Feniger
said. Be sure to try hers – it’s one
of the best veggie burgers in Los
Angeles.
Feniger’s sixth cookbook is
coming out in July. “This is my
first book with photography,”
shared Feniger. “I’m really excited
about it.”
STREET offers a global brunch
on Sat. and Sun. from 11 a.m. to 3
p.m. with creative cocktails that
include watermelon mojitos,
tequila tamarindo and a BLT
Bloody Mary. Dinner begins
nightly at 5 p.m. STREET is open
for lunch on Fridays from 12 p.m.
to 3 p.m. $-$$ 742 N. Highland
Ave. (323)203-0500.
photo by Jill Weinlein
Coal-roasted artichoke with
flash-fried oregano.
Susan FenigerTaking it to the
STREET
photo by Jose Martinez
After 30 years of operating several renowned restaurants, Susan
Feniger, owner and chef of STREET, is still spicing up Los Angeles’
dining scene. With a new book coming our this summer, Feniger has
no intention of cooling off.
photo by Jill Weinlein
Tataki salmon marinated in miso arrives on a bed of cold soba noo-
dles and is adorned with sliced avocado and bright pink peppercorns,
a colorful and tasty creation.
by jill weinlein
8 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
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323-962-19006263 Leland Way,
Hollywood, CA 90028(one block south of sunset, just east of Vine)
Summer is an ideal time to
pack a picnic and eat out-
doors. In Los Angeles, we
have some wonderful outdoor
venues; The Hollywood Bowl,
Greek Theatre, and John Anson
Ford Theatre offering first-rate
musical acts. Pick up dinner from
one of the following eateries,
spread out a tablecloth and enjoy
an evening under the stars on a
warm summer night.
Patina Restaurant GroupChef Joachim Splichal and the
Patina Restaurant Group have un-
veiled their 2012 Hollywood
Bowl menu for an ultimate dining
experience. Box seat holders have
numerous dining options from a
Classic three-course meal for $39
per person to the Premier at $65.
All include a choice of water, cof-
fee or tea. The Spa menu offers an
organic baby green salad with
shaved farmers market vegetables.
Choose between pan-seared
lemongrass tilapia with Thai green
papaya salad or grilled salmon
with wilted baby spinach and cit-
rus scented quinoa. Dessert is
summer strawberries with a
vanilla chantilly cream.
Family-style artisan platters are
available to share with 3 or 4
friends. The Hollywood Bowl has
a sushi kitchen and offers picnic
baskets for $66. Order online
www.patinagroup.com/bowl or
call (323)850-1885.
MarconaMarcona offers delicious gour-
met sandwiches, fresh salads and
sides, unique picklings and
scrumptious desserts. Some great
picnic fare is a Spanish Gyro and a
Turkey Romesco. The Mediter-
ranean red potato salad with sun-
dried tomatoes and the huge
chopped chicken salad make great
sides. Add the chow chow pickling
with corn, cucumber, cauliflower,
radish, sweet red pepper, thyme and
cider vinegar to liven up your pic-
nic. Finish with a signature cherry
cheese cake. Call first and your
order will be ready to be placed into
your picnic basket. 7368 Melrose
Ave. (323)951-9991.
Maison RichardPicnic boxes are available for
$28. Start with a pate and then
choose one entrée, such as a salad
Nicoise, roasted chicken with veg-
etables, fresh Norwegian salmon
or quiche. A slice of brie and bread
and an apple, pear or lemon tart
are included. Another option is to
order one of their delicious crois-
sant burgers and a fresh cheese
plate with a walnut and raisin
bread. 707 N. Stanley Ave.
(323)655-7777.
louise’s TrattoriaLouise’s in Pasadena, Brent-
wood, Larchmont and Santa Mon-
ica offers family packs for $45.
You receive a Louise’s salad with
mixed greens, Roma tomatoes,
bell pepper, cucumbers, garbanzo
beans, and mozzarella cheese
topped with crispy onions and
pepperoncini. Next, choose a pasta
dish with penne marinara, alfredo
or Bolognese. Finish with a large
cheese pizza. If you picnic with 8
friends, order the panini basket
with an assortment of Louise’s
paninis, Caesar or Louise’s salad,
gourmet cookies, water and soda
for $85. Call to place your order
ahead of time. www.louises.com
for the nearest location.
Perk Up your Summerevening with a Picnic
by jill weinlein
photo courtesy of Patina Restaurant Group
A sampling of Bowl favorites.
10 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
The beauty about living in Los
Angeles is that if you dine out
often, you may run into the rich
and famous at one of your favorite
restaurants. Celebrities are always
grabbing a drink and a bite in Bev-
erly Hills, the Original Farmers
Market, Sunset Blvd, West Holly-
wood, Silverlake or Los Feliz.
Here are some favorite celebrity
hang outs.
Planet DailiesOn Mondays after 9 p.m., see
the stars of the mega-successful
television show, “Dancing With
the Stars”, arrive after taping the
show. Mario Lopez tapes “Extra”
at nearby The Grove, a hugely
popular shopping and dining des-
tination. There is a mini-studio in
the back of Planet Dailies for
Mario Lopez to host his radio
show. Former Governor and actor
Arnold Schwarzenegger finished
an entire martini sundae (big
enough to share with 2-4 people)
here. Jennifer Lopez and her beau,
Casper Smart dined here in April.
The food is fresh and fun. Execu-
tive Chef Adrian Tenorio opened
the first Planet Dailies in Las
Vegas and now is creating delec-
table California-style dishes here
at the Original Farmers Market.
6333 W. Third St. (323)370-6560.
Villa blancaPaparazzi line up outside this el-
egant Beverly Hills restaurant, as
celebrities pull up to the valet in
their Range Rovers, Ferraris and
Porches. Reality stars dine on
crispy rock shrimp in crunchy lit-
tle taco shells with a spicy harissa
(Tunisian hot chili sauce) and cit-
rus-based ponza sauce.
Lisa Vanderpump and her hand-
some husband, Kenneth Todd,
from “The Real Housewives of
Beverly Hills” own the restaurant.
Their beautiful daughter, Pandora,
runs the restaurant.
Movie stars enjoy the Caprese
La Villa Blanca salad with large
scoops of creamy Burrata cheese
and sliced avocado.
The Villa Blanca fish & chips is
lightly bathed in Guinness beer
and then tempura battered and
sautéed. Save room for Grandma
Edith’s sticky toffee pudding cake.
9601 Brighton Way, (310)859-
7600.
beverly Hills Polo loungeThe Rat Pack used to dine here,
now the Brat Pack and their en-
tourage visit often. During one
lunch, I sat next to comedian Tom
Arnold and near Astronaut Buzz
Aldrin was nearby. Aldrin carried
a book with a rocket ship on the
back of the cover, looking fit and
spry for a man born in 1930.
Actress/comedian Amy Poehler
sat outside on the lovely garden
patio enjoying a bowl of the most
famous tortilla soup in Los Ange-
les. It has been on the menu since
the restaurant opened.
At another visit, I saw Rob
Reiner eating the chopped Mc-
Carthy salad, named after Neil
McCarthy, who frequented the
restaurant after casual polo games
with Will Rogers and Darryl
Zanuck. The chef finely chops all
of the ingredients in this popular
salad.
The lovely blond pianist, Ok-
sana, plays at lunch from 12:30
p.m. to 5 p.m. During happy hour
and early dinner, a guitarist plays
until 9:30 p.m. For Sunday
brunch, there is a trio entertaining
guests and families. 9641 Sunset
Blvd. (310)887-2777.
Cecconi’sLocated on the corner of
Robertson Blvd. and Melrose
Ave., this site has had an illustri-
Great Celebrity-SpottingRestaurants
See Celebs page 12
by jill weinlein
12 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
ous past. It was once Trump’s and
then Morton’s. Enzo Cecconi
opened his first restaurant in Lon-
don in 1978. It instantly became
the late night, after-theater destina-
tion for the rich, talented, and roy-
alty. Now, at the helm of Cecconi’s
in L.A., celebs like Madonna,
model Kate Moss, and actors Si-
enna Miller, Sharon Osbourne and
Jude Law frequent this A-list din-
ing establishment. Chef Andrea
became a celebrated chef with his
beef carpaccio, pinched ravioli,
baked gnocchi and Cichetti (Ital-
ian tapas). 8764 Melrose Avenue.
(310)432-2000.
Little Dom’sTwenty-something movie stars
start their morning with a good
cup of Joe and a shot of chocolate
for an intense fix at Little Dom’s.
They settle in for the ricotta cheese
and fresh blueberry pancakes or
the pizza with a sunny side-up
egg, speck (marbled bacon), moz-
zarella and tomato sauce.
One day during lunch, I saw ac-
tress Christina Ricci and En-
tourage star Adrian Grenier sitting
at separate tables. Little Dom’s is
a neighborhood fixture where
celebrities feel comfortable with-
out the paparazzi hanging around.
The pastry chef makes home-
made confections that include soft
marshmallows, a decadent milk
chocolate truffle, a rosemary and
pine nut brittle bark and a melt-in-
your-mouth salted caramel. Try the
tangerine sundae during the sum-
mer. 2128 Hillhurst Ave., Los An-
geles (323) 661-0055.
The AbbeyWinner of the 2010 Gay Travel
Award “Best Gay Bar in the
World,” the food brings many re-
ality stars and A-list celebrities
here often. You must try the
chicken and biscuits, twisted Cobb
salad and short rib stout braise.
Before the Grand Dame Eliza-
beth Taylor passed away, she came
to The Abbey at least once a week.
Lance Bass, Pamela Anderson,
Christina Aguilera and LeAnn
Rimes enjoy the fun vibe. Hot
drinks are the Belvedere martini or
one of their mojitos. Save room
for the red velet cheesecake.
Open from 9 a.m. to 2 a.m. 692
N. Robertson Blvd. (310)289-
8410.
ScarpettaLast time I dined at this handsome Italian restaurant, I sat near Ash-
ton Kutcher and Demi Moore. They gazed lovingly into each other’s
eyes while eating Conant’s signature dish - spaghetti with tomato and
basil. Months later, I was surprised to learn that they were going their
separate ways. The word Scarpetta means a piece of bread to use to
soak up a lingering sauce. We did that often with every dish, from
soup to outstanding fish dishes, like the black cod, pictured above. 225
N. Canon Drive, (310)860-7970.
Celeb Hot Spotsfrom page 10
Park Labrea News/Beverly Press Dining & Entertainment Guide 13 June 7, 2012
14 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Great Ethnic Cuisine
Los Angeles is a melting pot
of ethnicities, cultures and
therefore, cuisines. No
matter what type of food you are
craving, you can find it in this culi-
nary city. Ramen is all the rage.
Greek is garlicky good. Indian is
instrinsically full of flavor and
spice. For a sampling of the liter-
ally thousands of ethnic restau-
rants in this town, take a glance at
some top choices.
Ulysses VoyageLocated at the Farmers Market,
sit on the covered patio and start
with the Caviar Taramosalta
spread. It’s a light pink, salmon
egg dip with lemon and garlic,
then whipped with Kalamata olive
oil. Spread it on fresh pita bread.
The Saganaki “Ouzo Flamed” is a
cheese, similar to Irish cheddar,
that arrives at the table with a little
Ouzo on top. When lit, the cheese
creates a vibrant fire. It’s extin-
guished with a squeeze of lemon.
The Ouzo gives the cheese a slight
licorice flavor and is hot, gooey
and savory on pita bread.
Moussaka is a popular dish with
layers of ground chicken, grilled
eggplant, grilled zucchini and po-
tatoes. It’s topped with an exqui-
site Béchamel sauce and baked
until the cheese is caramelized.
The seasoned 8 oz. lamb burger is
served on a grilled sesame bun
with a slightly spicy feta spread
and grilled onions on top. 6333
West 3rd. Street #750, (323)939-
9728.
Coupa CaféWhen was the last time you ate
Venezuelan food with a great cup
of Venezuelan coffee? Start with a
Degustacion plate. It’s a colorful
sampler plate that is fun to share
with two to four friends. The
sweetness of the maracuchitos,
which is cheese wrapped in fried
plantains, is delicious. It also
comes with ground beef em-
panadas and mini corn griddle
pancakes with fresh queso de
mano (white cheese). The flavors
of these petite bites are enhanced
with three sauces that accompany
the dish. The guasacaca is green
with an avocado base, a Venezue-
lan guacamole, if you will. The red
picante trujillano has a spicy kick
to it and the salsa de ajo is like a
garlic aioli. The arepas are like
thick tortillas and the reina pepiada
is filled with white shredded breast
of chicken, avocado and mayon-
naise. It’s like a pita sandwich, yet
is made with white cornmeal.
At Coupa Café the empanadas
are fried and served with Venezue-
lan white cheese, carne with black
beans, cheese and plantains or
chicken or ground beef. Be sure
to order the polvorosa de pollo. It’s
a Venezuelan version of a chicken
pot pie. The crust is made with raw
sugar cane pulp.
Finish with a demitasse of pi-
quant hot chocolate with a touch
of cayenne and chili pepper that
tingles your throat as it glides
down. 419 N. Canon Dr.
(310)385-0420.
little SpainEnjoy authentic Catalonia and
Valencia recipes, such as the
seafood paella with a generous
mound of saffron rice, clams, mus-
sels, scallops, calamari, shrimp
and vegetables. The paella Valen-
cia offers chicken, mussels,
shrimp and vegetables and the
by jill wEinlEin
See Ethnic page 16The Saganaki “Ouzo Flamed”at
Ulysses Voyage
16 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
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Cayenne7169 Beverly Blvd.
Los Angeles, CA 90036323.857.1252
www.cayennecafe.net
vegetable paella is 100 percent
vegan. It goes nicely with a glass
of white sparkling sangria with ap-
ples and oranges.
A tasty tapa is the shrimp coated
with garlic, paprika and red pep-
per. Bombas are fried potato balls
filled with spicy meat and Monta-
ditos; small bites of bread with
“something on top,” such as dried
cured Spanish ham, dried cured
meats, and Spanish cheeses.
Finish with a Crema Cataluna,
like a crème brulee, yet with a
sweeter and creamier vanilla cus-
tard. Some evenings they have
Flamenco music and a dancer in
their back patio. 6333 W. 3rd St,
#120, (323)634-0633.
Flying Pig CaféLe Cordon Bleu-trained Joe
Kim has made a name for himself
with his pork belly bun. Imagine a
pure white steamed bao bun filled
with red onion escabeche (soft-
ened red onions marinated in a
vinegar), crunchy pickled sesame
cucumber and a slowly braised
pork belly nestled in the middle
with Kim’s unique Flying Pig
sauce. Kim blends Asian and Pa-
cific Rim flavors with his French
technique.
The crunchy tofu bun arrives
with a generous piece of tofu mar-
inated in a kimshi sauce with Ko-
rean chile powder, Korean pepper
paste, garlic, ginger and sesame
oil. It’s served with honey roasted
peanuts and the famous Flying Pig
sauce on a steamed bao. Look for
the Flying Pig food truck that hits
the streets daily. 141 S. Central
Ave. (213)621-0300.
Got Kosher?Located on Pico Blvd., this au-
thentic Tunisian Kosher restaurant
serves some of the best sand-
wiches in town. My favorite
comes in three sizes with tuna
steak in olive oil with harissa (mild
Tunisian chili sauce) and me-
chouia (Tunisian summer salad
with tomatoes and peppers), hard-
boiled egg, potato, pepperoncini,
capers and olives. The baby sand-
wich is called a Fricassee served
on fry bread. The medium-size
sandwich is “a mama” served on a
stirato bun. The king is the Assette
Tunisienne entrée that is served in
a deconstructed form. It’s Tunis
street food that incorporates a
symphony of flavors.
The Mediterranean plate offers
smoky babaganoush (mashed egg-
plant mixed with olive oil and
spices), humus, olive tapenade,
harissa, Israeli salad (diced toma-
toes and cucumbers, parsley and
onions). It’s served with four fried
falafel balls and pita triangles or a
pretzel roll. Be sure to try their
desserts like the traditional Middle
Eastern cigar dipped in honey and
nuts, or the almond pastry with
praline and raspberry center. The
molten chocolate cake was gooey,
rich and satisfying. 8914 W. Pico
Blvd. (310)858-1920.
Cayene CaféAppreciate the eclectic fusion of
Mediterranean, American and Eu-
ropean dishes. Owners Sam
Amad and Noura Elnasser season
the dishes with garlic, mint, pars-
ley and cumin. The lunch menu
offers flavorful salads, burgers,
pizzas, pastas and Mediterranean
delights.
For dinner, Chef Noura Elnasser
creates more tasty entrées and
skewers of brochettes with rice
pilaf and humus. Sip Moroccan
mint tea or Turkish coffee with one
of the cakes or desserts baked by
Elnasser’s mother. This is one of
the few restaurants in Los Angeles
that offer a dog menu. Doggie
dishes range from $1 to $6. Open
Mon. through Fri. 11 a.m. to 10
p.m., Sat. and Sun. 9 a.m. to 10
p.m. 7169 Beverly Blvd.
(323)857-1252.
All Things EthnicFrom page 14
See More Ethnic page 20
Washington, DC's only Five-Star, only Five-Diamond Hotel
Featuring Michael Mina's "Restaurant of the Year" BOURBON STEAK
Condé Nast Traveler "Reader's Poll Top Hotel Spas"
2800 Pennsylvania AvenueNorthwest, Washington, DC
20007-3717(202) 944-2026
BOURBON STEAKA Dramatic Take On e Washington DC Steakhouse
18 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Throughout Los Angeles,
outgoing chefs are offering
cooking classes inside their
restaurants or stores. Cooking
brings people together and pro-
vides a fun social environment.
You will learn how to cook differ-
ent cuisines and can take the skills
home to impress your family and
friends. Here are a few choices.
Cooking on the edgeThe Westin Bonaventure Hotel
and Suites offers “Cooking on the
Edge with Executive Chef An-
dreas Nieto.” This once-a-month
class features a different theme.
Students learn how to make appe-
tizers, entrees and desserts. Each
course is paired with wines from
well-known wineries. Classes start
at 1 p.m. and are located in the
main kitchen of the Bonaventure
Hotel. After the cooking demon-
strations, students sit down with
Chef Andreas at the chef’s table
and enjoy a wonderful lunch.
Parking, recipes and a gift are in-
cluded in the $55 tuition. For more
information contact Claudia.Lam-
[email protected]. 404 S.
Figueroa St. (213)624-1000.
Spirits & Cocktail ClassesPublic School 612 offers fun
classes in libations with food pair-
ings. In May, I attended the tequila
class 101. Tuition was $40 to sip
three different tequilas and one
mescal. Each tasting was paired
with a special dish prepared by
Chef Dante Ascenzi. We finished
with a tres leche cake and received
an envelope filled with recipes.
Guests took home a Fortaleza
Tequila t-shirt. Every six weeks
they offer a different class. 612 S.
Flower St. (213)623-1172.
Asian DelightsRockSugar Pan Asian Kitchen
offers cooking classes taught by
Executive Chef Mohan Ismail.
Last month, he taught a class with
his mother from Singapore on
Southeast Asian breakfast dishes.
Students learned how to make
Kaya toast, Mee Siam, Congee
and Strawberry lemon punch.
After class, participants sat down
to a wonderful meal inside the
beautiful restaurant. Call to inquire
about their next event. At West-
field Century City, 10250 Santa
Monica Blvd. (310)552-9988.
Make the best PizzaMozza Scuola di Pizza offers
numerous cooking classes each
month including how to make
some of Mozza’s most popular
pizzas on Wednesdays at 6:30
p.m. On Saturday evenings they
often teach a “whole-animal”
class. Family-style brunch cook-
ing classes are taught on Sundays
at 12:30 p.m. 6610 Melrose Ave.
(323)297-1130.
From Soup to nutsSur La Table at the Farmers
Market offers a variety of wonder-
ful cooking classes each week for
$69. Some of the classes include a
Spring Feast on the Grill, Asian
Noodle Night, Thomas Keller’s
Favorite Home Recipes and
French Bistro Classics. Weekday
classes begin at 11 a.m. and
evening classes start at 6:30 p.m.
6333 W. Third St. (323)954-0121.
Creative Cooking Classesby jill weinlein
20 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Street by Susan FenigerLaundry day fritters and Kaya
toast are a great way to start your
International dining adventure.
The fritters are a New Orleans in-
spired snack. “Mondays are laun-
dry days in the French Quarter.
Women don’t have time to cook a
detailed meal, so they make fritters
with red beans and rice,” Feniger
said. She enhances her dish with
chorizo and a creamy hot sauce
with scallions.
Feniger is also very proud of her
Kaya Toast. This is a popular
snack in Singapore and has been
known to cure hangovers. It’s
made with coconut cream jam be-
tween two pieces of lightly but-
tered toasted sourdough bread.
Dip the toast into a dark soy sauce
with a splash of vinegar. Next,
gather some of the softly fried egg
resting on top. It’s a compelling
blend of flavors with the sweet-
ness of the coconut jam and sa-
voriness of the egg yolk, vinegar
and soy sauce. This is a popular
brunch item at STREET.
Feniger enjoys making meat-
balls. She serves Syrian lamb
meatballs in a gravy of dates and
carob bean molasses. Her Swedish
meatballs on the menu accompany
crepes with mustard and rose hips
jam. The Korean BBQ meatballs
are with Asian pear pickles and the
Thai chicken meatballs are
dressed with a mild peanut sauce
and cucumber vinaigrette.
STREET offers a global brunch
on Sat. and Sun. from 11 a.m. to 3
p.m. Dinner begins nightly at 5
p.m. STREET is open for lunch on
Fridays from 12 p.m. to 3 p.m. N.
Highland Ave. (323)203-0500.
Ethiopian CuisineJust walk south on Fairfax Ave.
between Olympic and Pico Blvd,
and you will find at least seven
family-owned and operated
Ethiopian restaurants. You can ask
for utensils, but why? It’s better to
scoop up wots (flavorful stews),
chopped salads and meat combi-
nations with traditional injera
bread. The menus consist of vege-
tarian, meat and poultry, and
seafood dishes. Some dishes are
mild, others are medium in spici-
ness. Ethiopian wines and African
beers are served at many locations.
Here are a few of the Ethiopian
restaurants on Fairfax Ave.
Nyala Ethiopian Restaurant
1076 S. Fairfax Ave. (323)936-
5918, Little Ethiopia Restaurant
1048 S. Fairfax Ave. (323)930-
2808, Rosalinds 1044 S. Fairfax
Ave. (323)936-2486, Messob 1041
S. Fairfax Ave. (323)938-8827.
Ethnic & MoreFrom page 16
photo courtesy of Nyala
A world of flavors awaits you on
South Fairfax in Little Ehtiopia.
No TomatoesNo Tomatoes! was founded in
2010 by two friends, Kim
Billingsley and Neeraj Patel as a
specialty food truck, after one of
them lost their corporate job. From
the success of the Indian-cuisine
food truck, they were able to open
a ‘brick-and-mortar’ restaurant, lo-
cated on the south side of The
Beverly Center in August, 2011.
They wanted to make Indian food
that was lighter and healthier than
what is found in most traditional
Indian restaurants, so they decided
to take traditional Indian street
food and package it in an “Ameri-
can to-go style”. They’re called,
‘No Tomatoes!’ because one of the
owners doesn’t like raw tomatoes,
and so they made their food with-
out tomatoes, except their most
popular dish – Chicken Tikka
Masala – which has to be made
with tomatoes! Check out their
website at www.notomatoeslosan-
geles.com to find out where the
food truck will be parked next.
8516 W. Third St. (310) 289-1133.
Park Labrea News/Beverly Press Dining & Entertainment Guide 21 June 7, 2012
22 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Seared diver scallops, Alaskan
halibut and the hand cut pasta of
the day are all excellent selec-
tions. Prime Angus beef – a filet,
a New York Strip and a 24 oz.
Porterhouse – can be grilled to
your liking with a “crust” of your
choice – crispy Parmesan, May-
tag blue cheese, and Nueske
smoked bacon. Sides dishes are
available to accompany the
steaks, like ginger scented
Coachella sweet corn, smoked
paprika fries, and the proverbial
macaroni and cheese – only
theirs is made with fives cheeses,
and roasted. And yes – it is deli-
cious!
I’m more of a “savory” selec-
tor, than a sweet, but John in-
sisted we try the chef’s buttered
popcorn ice cream parfait.
Topped with bittersweet choco-
late fudge and sea
salted caramel, the ice
cream amazingly tasted
like buttered popcorn!
We also sampled the
orange blossom crème
brulée, another out-
standing dessert.
It is obvious the
team at Morgan’s en-
joys putting on a show
every night, and it’s
under the orchestral
baton of Jimmy
Schmidt. This acclaimed chef
hails from the Rattlesnake Clubs
in Denver and Detroit, and has
been a successful chef for more
than 30 years. His sensational
cooking and John Healy’s ability
to “work the room” make dinner
at Morgan’s not just another
night out, but a memory that
lingers on both the soul and the
palate.
Perhaps I didn’t live in the
1920s when Walter Morgan envi-
sioned this place, but he made
sure his guests would feel at
home for decades to follow. I’ll
be dreaming about this place
again soon.
Morgan’s in the Desert at La
Quinta Resort and Spa, 49499
Eisenhower Drive, La Quinta,
CA 92253. (760)564-4111.
www.laquinta resort.com.
Dining reservations: (760)777-
4835.
Morgan’s website:
www.morgansinthedesert.com.
MORGAN’Sin the desert
from page 4
photo courtesy of La Quinta Resort & Spa
The signature restaurant at La Quinta Resort & Spa is Morgan’s in the Desert, named
after La Quinta’s founder, Walter H. Morgan. The resort – and the restaurant – are
world-class destinations.
Park Labrea News/Beverly Press Dining & Entertainment Guide 23 June 7, 2012
T A R T
Located at the Farmer’s Daughter Hotel115 S. Fairfax Ave., Los Angeles, CA 90036323.556.2608 • www.tartrestaurant.com
• Weekend Brunch served from 7am - 4pm
• Bottomless Mimosas $15• Endless Bloody Marys
• Punch Bowls - a combination of fruit juice, liquor & fun
made for all your friends to enjoy!
• Everyday Happy Hour 4-7pm
• Serving Breakfast, Lunch & Dinner7 days a week
• Al Fresco dining on the Patio
“Cooking, the World’s Oldest Profession”
������������ ����� ������������������������ � �
��������� �
24 June 7, 2012 Park Labrea News/Beverly Press
Food just seems to taste better
when you dine outdoors. Here are
some of our favorite restaurants in
Los Angeles for patio dining.
Picture Perfect Café PinotSitting on the garden patio
among the iceberg roses with
views of the lights from modern
high-rise buildings is pretty spec-
tacular at Café Pinot, located next
to the Central Library. They have
numerous weddings in the nearby
garden with the receptions held on
the patio or inside the restaurant.
The new Executive Chef Syd-
ney Hunter’s French/Contempo-
rary menu offers a burst of
authentic flavors, like his lamb
rack with garlic confit, eggplant
caviar, spring onions, fried polenta
and black olive sauce. Open for
lunch Mon. through Fri. and din-
ner seven days at 5 p.m. Sunday
dinner starts at 4:30 p.m. 700 W.
Fifth St. (213)239-6500.
Charming Off VineThis 1908 bungalow has sur-
vived the Roaring 20s, the Great
Depression, Hollywood’s Silent
and Golden Eras, earthquakes –
and even a fire. Once owned by
actress Beryl Wallace, the charm-
ing craftsman-style home serves
delicious California style comfort
cuisine. The popular front patio
has twinkling lights and a lush gar-
den atmosphere. Perfect for pre
and post theatre dining, Off Vine
is a Hollywood treasure. Open for
lunch Monday thru Friday at
11:30 a.m. and Saturday brunch at
10:30 a.m. Dinner is served Mon-
day thru Saturday at 5:30 p.m. On
Sunday brunch begins at 10:30
a.m. and dinner at 4 p.m. 6263 Le-
land Way. (323)962-1900.
A new york Vibe at
wood & VineOccupying two stories in a fab-
ulously renovated space, Wood &
Vine offers a New York vibe. Be-
yond the bar is an outdoor patio
with a rectangular fire pit blazing
at night. Soft upholstered stools
surround the fire pit where guests
enjoy classic cocktails. Chef
Gavin Mills whips up elegant
steamed mussels, flavorful grilled
flat iron steaks and colorful beet
salads, ideal for sharing. Fried
Dining Al Frescoby jill weinlein
Dining & Entertainment Guide
photo courtesy of Cafe Pinot
The patio at Cafe Pinot offers views of the Downtown L.A. skyline.
See Outdoor Dining page 30
26 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Some see a glass as half
empty; others see it as
being half full. I look at a
glass and wonder what I want to
put in it. My drink, and career of
choice, is wine. Being that my
humble establishment, 3Twenty
Wine Lounge, is rounding out its
first year on the Miracle Mile, I
am starting to realize more and
more that the beauty of serving
others is much more about the
personal interaction than it is
about the experience of owning a
restaurant or touting the label of
“sommelier”. My biggest suc-
cess, as a wine steward, is to
make the moment more enjoy-
able.
Wine, when chosen well,
should not be the highlight of an
evening, but instead a perfect
complement to a wonderful
evening. Wine can accentu-
ate flavors, be a muse for
pondering, and the means by
which one can draw a smile
for just a little bit longer. The
moment should define the
wine, and not the other way
around.
With the weather get-
ting warmer, and the
days getting longer,
wines that are cool to
the touch, and refresh-
ing on the tongue are
perfect pairs to enjoy
our gorgeous Los An-
geles days. Now is
the time to enjoy
white, rosé and
sparkling wines.
As a sommelier, I
am often focused on
the dish that is before
us. In fact, food pair-
ing is a personal
specialty of mine. However, if
you are enjoying an outdoor or
summertime event, I urge you to
take the time to think about what
wine would pair best with the en-
vironment, as well as the cuisine.
When sitting in the hot sun,
would an oaky and alcoholic
cabernet sauvignon be more ap-
propriate or a cool and refreshing
Sancerre (Sancerre is a sauvi-
gnon blanc made in the Loire
Valley of France)? Let’s accen-
tuate the vibrancy of the sun, and
balance it with wine that will
counter the heat that it imparts.
Pairing to the moment is not a
new concept. After all, it would
be hard to picture a graduation or
wedding without a bottle of bub-
bly. It is one of the few situations
where the wine served should
transcend the moment.
Of course, many of us re-
ally only love red wines. Be-
lieve it or not, there are some
red wines that actually taste
quite good chilled! Look for
simple red wines, with very
low tannins. Grapes like Bar-
bera, Bonnarda and
Grenache can make for
quite delicious chilled
wine in their more simple
forms. Don’t enjoy
these wines too cold
though, about 50 de-
grees is perfect re-
freshment for those
summer days, with-
out numbing too
much of the flavor of
the wine.
Think of the South
of France. Think of
sun-drenched coast-
lines and dark tan
lines. It is home to
one of my fa-
vorite wines, the Provencal Rosé.
No wine is better suited for sun-
shine. Dry, refreshing and full of
flavor, these wines offer gener-
ous fruit and delicious minerality.
At their best, notes of water-
melon, strawberries, raspberries
and cherries fill the glass, and a
beautiful touch of acidity makes
it all the more refreshing. These
wines were grown in the hot
summer sun of the French Riv-
iera, which is a climate that is
very similar to ours, so Provencal
Rosé pairs beautifully with the
Los Angeles sunshine, and it re-
ally is the perfect time to chill
those delicious bottles.
If you already love white and
rosé wines, this is really your op-
portunity to delve deeper into
quality. Your retailers are stock-
ing up their white wines for the
summer rush, and it is the perfect
time for
you to find
those little
producers
that really
put their
blood,
sweat and
tears into
what they
do – often
at a frac-
tion of the
price of the
most pres-
tigious
brands. Go
to a good
shop or
sommelier
and ask
them for
interesting
and bou-
tique ver-
sions of the
style of wine that you like. It is
what we are paid to do, and it
gives us the chance to really
show you what we are passionate
about, something artisanal and
interesting, rather than watching
you walk out with a wine that
was made in quantities large
enough to fill a lake.
If you ever need help with se-
lecting of a proper wine pairing
for your dish, do not hesitate to
email me at edgar@320south-
wine.com.
Great Summertime Winesby edgar poureshagh
Guest Columnist and Sommelier
photo courtesy of “Francois Millo/CIVP” www.winesofprovence.com
The Provence region of France produces some of the best summer wines.
Edgar Poureshagh
Park Labrea News/Beverly Press Dining & Entertainment Guide 27 June 7, 2012
The Pantages Theatre has been
an icon near the corner of Hol-
lywood and Vine since it
opened in 1930, first as one of Holly-
wood’s grand movie houses, and later
as a premiere destination for Broad-
way shows.
The venue is the last of Alex Pan-
tages’ iconic theatres, and over the
years has played host to movie pre-
mieres and screenings of some of the
greatest Hollywood films, including
“Cleopatra”, “Spartacus” and “On the
Waterfront”. The theatre was acquired
by Howard Hughes through RKO
Pictures in 1949, and the venue hosted
the Academy Awards from 1949 to
1959. It was purchased by Pacific
Theatres in 1965, and continued to
feature extended engagements of pop-
ular movies in the ‘60s and ‘70s such
as “Patton” and “The Great Race”.
In recent years, it has been the pre-
miere destination for Broadway
shows such as “Disney’s The Lion
King” and “Wicked”, which became
the longest running Los Angeles pro-
duction of a Broadway show.
The Pantages Theatre is currently
operated by the Nederlander Organi-
zation and Broadway L.A. This year’s
line-up includes “The Addams Fam-
ily” running from June 5 through 17,
followed by “Million Dollar Quartet”
from June 19 through July 1, featuring
the music and stories of Elvis Presley,
Jerry Lee Lewis, Johnny Cash and
Carl Perkins. “La Cage Aux Folles”,
starring George Hamilton and
Christopher Seiber, returns from July
10 through 22; while “Memphis”,
winner of the 2010 Tony Award for
Best Musical, runs from July 31
through Aug. 12.
Summer music and comedy per-
formances include Stephanie Miller’s
“Sexy Liberal Comedy Tour” on July
28, and Steve Martin and the Steep
Canyon Rangers performing on Sept.
1. Straight No Chaser brings its
“#SNC Live Fall Tour” to the Pan-
tages on Nov. 30.
Additional upcoming Broadway
productions include “The Book of
Mormon”, running from Sept. 5
through Nov. 25, and Donny and
Marie Osmond’s “Christmas in Los
Angeles”, from Dec. 4 through 23.
Shows planned for 2013 include
“Rain”, a tribute to The Beatles;
“Jekyll & Hyde”, starring Constantine
Margoulis and Deborah Cox; “Catch
Me if You Can”; “Disney’s Beauty
and the Beast”; “West Side Story”;
“Priscilla Queen of the Desert”; and
“Sister Act”.
The future of the Pantages Theatre
promises to be as bright as its past,
with plans proposed to construct re-
tail, housing and office space around
the iconic venue. The plan would be a
partial realization of the original
1920s concept for the venue, which
was to build an office building above
the theatre. That plan was cut short by
the stock market crash in 1929, how-
ever.
Although the current project may
be a few years away, the theatre con-
tinues to be a major entertainment
draw in Hollywood, and promises to
remain so well into the future. The
Pantages Theatre is located at 6233
Hollywood Blvd. For information,
visit www.broadwayla.org.
photo by Randall Michelson
The Pantages Theatre’s grand staircase leads the way to such musicals and shows as “Wicked” and “The Lion King”, and this summer’s many
new additions, like “Memphis” and “La Cage Aux Folles”.
A Sizzling Summer Schedule
by Edwin FolvEn
28 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Mixology 101Perched high above the Farmers
Market, with sweeping views of
the market and The Grove, this
craft cocktail bar is filled with
cozy sitting areas and heaters to
keep guests toasty. The windows
open to allow a warm summer
breeze.
Salvatore Calabrese is one of
the leading bartenders in the
world. He and his team whip up
bubbly champagne cocktails, clas-
sic drinks and great martinis. The
Spicy 50 martini is made with
Stolichnaya vanilla vodka, elder-
flower cordial, fresh lime juice,
honey and muddled chili peppers.
A cute little chili pepper hangs
from the side. It has a kick at the
end, yet the honey smoothes the
heat. Open from 5 p.m. to mid-
night during the week and until 1
a.m. on Fri. and Sat. 6333 W.
Third St. Suite 020.
3TwentyOenophiles unite! 3Twenty
Wine Lounge is the place for wine
aficionados and enthusiasts. It’s a
comfortable and friendly place,
welcoming novice wine drinkers
too. The owner, Edgar Poure-
shagh, is a sommelier and affable
perfectionist.
Guests receive a credit card to
sample some of the 186 wines on
their list. Throughout the evening,
guests mingle among three wine
stations for tastes, swiping their
card each time. Two circular sta-
tions offer wonderful red wines
from around the world. Another
station offers white and rose
wines. It becomes a bit of a lively
social scene as guests sip and
swirl, talking to Poureshagh and
others about the wines.
Poureshagh has 40 rare vintage
wines from some of his favorite
wineries around the world. The
eclectic menu offers small plates
that complement the wines nicely.
(See the accompanying article by
Poureshagh on page 32.) 3Twenty
Wine Lounge is open for lunch
and dinner, seven days a week. $$
320 S. La Brea (323)932-9500.
lexington Social HouseThis Hollywood hangout offers
a great patio bar with creative
cocktails, such as the Shipwrecker,
Teacher’s Pet, The Polynesian and
Writer’s Kid. Actor and musician
Jeff Goldblum and his Jazz Band
perform every Wed. night. His
shows begin at 9 p.m. and 10:30
p.m. Come early, try a few of Ex-
ecutive Chef Jared Simons’ Amer-
ican fare with a Southern twist and
sit back to listen to some great jazz.
1718 Vine St. (323)461-1700.
25 DegreesInside the Hollywood Roosevelt
Hotel, is a bar/ restaurant with bur-
gundy colored booths and red vel-
vet flocked wallpaper. Above each
table, swanky black crystal chan-
deliers shimmer. Bartenders shake
up inventive cocktails such as Red
Head in Bed and Watermelon
Smash, and other bubbly libations.
Wines from Germany, Italy, New
Zealand, Chile, Sonoma, Napa
brilliant bars About Townby jill weinlein
photo by Jill Weinlein
The Spicey 50 Martini at Mixology
101 kicks things up a notch with a
chili peper instead of an olive.
See page 31
Park Labrea News/Beverly Press Dining & Entertainment Guide 29 June 7, 2012
Lexington Social House
Hollywood’s New Chef Gets Stellar Reviews
by jill weiNleiN
Anew Hollywood hot spot
near the corner of Holly-
wood and Vine with a so-
phisticated club atmosphere is the
Lexington Social House. Actor
and musician, Jeff Goldblum,
(“Jurassic Park”, “Independence
Day”) plays with his jazz band
most Wednesday nights. Arrive
early to enjoy chef Jared Simons’
dazzling American fare with a
Southern twist, and stick around
listening to some great jazz start-
ing at 9 p.m.
Simons is fairly new to the Lex-
ington scene. His culinary resume
is as extensive as his tattoos.
Looking like a character from
“Grease” with his slicked hair and
jeans rolled above his ankles, Si-
mons says he prefers denim in-
stead of the traditional white chef
outfit.
Prior to becoming a chef, Si-
mons was an All-Star wrestler and
football player. “I was headed to
Cornell or Stanford, before my
neck injury,” Simons said. Since
his wrestling coach worked in a
restaurant at nights, he invited Si-
mons to interview for an after-
school job. “At the time, I died my
hair red, so the only job they of-
fered me was washing dishes,” he
laughed. Simons learned to cook
at this restaurant. Instead of at-
tending college, he applied to
cooking schools. “My parents and
nice Jewish grandmother were
very disappointed that I didn’t
want to become a doctor,”
Simons said. He was ac-
cepted into a culinary
school in San Francisco.
After graduating and
working at a few restau-
rants, Simons opened his
first French-style cafe in
Carlsbad when he was 22
years old. “When my girl-
friend wanted to move up
to Los Angeles, I followed
and eventually opened the
restaurant Violet in Santa
Monica. We were near
Valentino’s,” he added.
The chef likes to use
local organic produce and
American products that
are minimally processed.
His Little Gem salad
with smoked blue cheese
vinaigrette offers an al-
most bacon flavor. “I like
to use Little Gem lettuce
more than Romaine, it’s
sweeter,” Simons said. The
toasted hazelnuts, sliced
red grapes and radish offer a
melody of pleasing flavors.
A perfect example of Simons’
passion for American fare and
comfort food is his innovative steak
tartare with pickled fennel and dec-
orated with a root beer caviar. Crisp
French fries are served on the side.
It’s a gourmet version of the classic
hamburger, fries and root beer
shake. The caviar is made from
root beer and gelatin.
Another comfort dish is Si-
mons’ fried chicken, braised kale
with bacon and chive mashed po-
tatoes. The chicken comes from
Mary’s Farms and bathed in a
classic buttermilk coating. It’s
served with a honey mustard
sauce. Every Sunday evening Si-
mons prepares his fried chicken
dinner for $25.
His pork Saltimbocco with
creamy grits is an Italian dish with
a South Carolina spin – a 14 oz.
Berkshire pork chop cooked with
Iowa proscuitto and sage served
on top of light yellow grits and a
coffee gravy wash. “This is a
man’s dish,” Simons boasts.
For dessert, try the monkey
bread sprinkled with brown sugar,
pecans and served with Fossel-
man’s banana ice cream. The
chocolate bread pudding is made
with a black eye ganache and
espresso, and served with a heady
Guinness Stout ice cream.
Come see this new Hollywood
chef who channels Danny Zucko
from “Grease”, and serves com-
forting American dishes with a lot
of soul. $$ 1718 Vine St.
(323)461-1700.
photo by Jill Weinlein
The lip-smacking fried chicken at Lexington Social House shows off Chef Si-
mons’ Southern cooking with a California twist.
photo by Jill Weinlein
Southern pork chop on creamy grits is hearty fare, a plate Simons dubs “a
man’s dish”.
photo by Jill Weinlein
Chef Jared Simons, who prefers denim over the
traditional white chef ’s jacket, is creating quite
a stir – in his kitchen and among local chefs.
30 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
chicken and waffles with a
maple roasted squash syrup is a
great take on a popular Pico Blvd.
restaurant. His butterscotch pot de
crème with caramel ice cream and
sprinkled with black molten sea salt
is served in a little mason glass jar.
It’s heavenly. Open at 5:30 p.m. on
weeknights. Saturday and Sunday
brunch begins at 11a.m. 6280 Hol-
lywood Blvd. (323)334-3360.
Hipsters Unite at
Dominick’sSit outside on the main patio area
near a roaring fireplace or under
twinkling lights. What once was
one of the Rat Pack’s favorite wa-
tering holes is now where the Brat
Pack come to discuss their newest
entertainment endeavor. The
homemade linguine with a light
roasted tomato and basil sauce and
Alaskan halibut is terrific. Another
favorite is the grilled hangar steak
with arugula and Parmesan. The
patio is very popular, so make a
reservation first. Open at 6 p.m. 7
days a week. Sat. and Sun. brunch
begins at 10 a.m. 8715 Beverly
Blvd. (310)652-2335.
Grilling at Nick & Stef’s The restaurant is named after
celebrity chef and restaurateur
Joachim Splichal’s fraternal twins,
Nicholas and Stefan. During the
summer on Thursdays, they offer
The Girl and a Grill night outside.
The girl is executive chef Megan
Logan, a young, gorgeous blonde
with a sweet attitude. She grills
meats, skewers and serves oysters
on the patio overlooking the lights
of the nearby Bonaventure. The
steaks are dry aged in a special
room, making them so tender and
flavorful. Sit back while a DJ
spins Prince, reggae and Madonna
songs. Open for lunch during the
weekdays, dinner at 5:30 p.m. and
4:30 p.m. on Sundays. 330 S.
Hope St. (213)680-0330.
Enchanting TerraceCliff’s Edge is hidden on the
corner of Edgecliff Ave. and W.
Sunset Blvd. in Silverlake. Its en-
chanting patio is ideal on a warm
night or for a weekend brunch.
Colorful, comfy pillows along the
outdoor banquet offer cozy dining
areas, either with a group or signif-
icant other. Strings of outdoor
lights in the ficus trees give the
restaurant a festive atmosphere.
Space heaters placed throughout
the two-tiered terrace warm guests
on chilly evenings.
Try the candied beets salad with
lavender goat cheese, oranges and
pistachios. Another favorite is the
delicate skate fish with the mashed
sunchokes, lemon, capers and
frothy brown butter foam. Dinner
begins at 6 p.m. Brunch is Sat. and
Sun. from 11 a.m. to 3 p.m. 3626
W. Sunset Blvd. (323)666-6116.
Japanese Beer Garden at
CHAYA DowntownDuring the summer, CHAYA
Downtown’s Japanese Beer Gar-
den entices foodies with aromas
from the hibachi grill. Yakitori
skewers of chicken, beef, shrimp,
shiitake mushrooms and bacon
wrapped dates seductively infuse
the outdoor patio. The vibe is lively
and fun with brightly colored
lanterns strung around the garden.
Order a Bento Box to share while
listening to Asian techno pop
music. The six-item box contains
an appetizer, salad, sashimi, sushi,
fish and a meat dish. For dessert,
try the caramelized banana tart with
house-made banana ice cream
mixed with fresh berries and a
chocolate-covered banana on top.
Open for lunch at 11:30 a.m. Mon.
– Fri. Dinner at 5:30 p.m. 525 S.
Flower St. (213)236-9577.
Wood & Vine fire pit
From page 24
Park Labrea News/Beverly Press Dining & Entertainment Guide 31 June 7, 2012
32 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Some of our customers’ favorites:• housemade horseradish • our famous carrot salad• French dip sandwiches
and of course our fresh roasted nuts and nut butters!
3rd & Fairfax • 323.938.4127www.mageesnuts.com
Serving the finest Corned Beef for 78 years at the Farmers Market
Restaurant & DeliHouse of Nuts Since 1917
Phyllis Magee, owner of Magee’sKitchen andHouse of Nuts, has been a FarmersMarket merchantsince 1934
Farmers Market’s EB’s &
326 Beer & Wine bars are
as unique as the Market it-
self, a perfect al fresco setting to
enjoy world class beer and wine
while relaxing with friends, din-
ing with family or just plain old
people watching.
The friendly bar staff are al-
ways ready to give advice on
which beverages pair best with
tasty foods available from neigh-
boring vendors and cafes.
Summertime is especially fun
as EB’s and 326 are often at the
center of Market events, including
Thursday evening jazz concerts,
which are open to the public free
of charge. Friday nights too, fea-
ture live music from May through
mid-September. EB’s presents
Ranch Party, L.A.’s best live
country music showcase, every
Saturday evening all year round.
The Ranch Party regulars get into
the spirit of Americana wearing
cowboy hats and boots and with
$3.50 draft beer and $2.50 long
necks served up by the lovely
Stacey and Jessica. It’s the most
fun and affordable gig in town.
If rock-and-roll is more your
thing, don’t miss The Interna-
tional Swingers who will be per-
forming at EB’s on Friday, June
22. The Swingers feature two
members of the Rock & Roll
Hall of Fame, Clem Burke of
Blondie and Glen Matlock of
The Sex Pistols, and recently re-
turned from Australia where they
wowed packed houses with full
speed ahead, peddle to the metal
rock/punk classics. As always,
there is no cover charge; show
time is 7 p.m.
Sports fans love Farmers Mar-
ket Bars as the best place to
watch NBA, MLB and English
Premier League soccer while
sipping on a cold pint, and EB’s
will be open at 9 a.m. for June’s
European Cup matches. If beer is
not your first choice as an eye
opener, the cheerful morning
bartenders are always ready to
serve up a spicy Bloody Mary or
refreshing Mimosa.
Local beer enthusiasts have
been giving 326 rave reviews for
some of the new brews now on
tap, including Eagle Rock brew-
ery’s Revolution and our own
house beers, 326-Independence
Ale and Farmers Market Honey
Blonde. For wine lovers, bever-
age director Christine Buckhout
recently added two delicious
Bordeaux selections, Chataeu
Bonnet and La Valade, to EB’s
extensive wine list. To usher in
the summer jazz season, Chris-
tine will be hosting a Rosé tast-
ing event on Thursday, June 7
from 5-7 p.m., featuring
Columbo Cote Bleue from
France paired with gourmet
cheeses and other tasty nibbles.
Happy Hour is from 4-7 p.m.,
Monday through Friday. Draft
pints are $3.50 and all wine is $4
by the glass – truly the best deal
in town. So come on down to The
Original Farmers Market, 3rd &
Fairfax, pull up a stool at EB’s or
326 Beer & Wine and let the sum-
mer fun begin. 6333 W. 3rd St.,
www.farmersmarketbars.com.
Summer Funat the Farmers Market Bars
By gary twinn
Guest Columnist and Manager, Farmers Market Bars
Park Labrea News/Beverly Press Dining & Entertainment Guide 33 June 7, 2012
brilliant barsfrom page 26
and Australia are included on
their list.
For those who enjoy a good
beer, there are many beers on tap
and bottled that go nicely with
one of the overstuffed burgers on
a brioche bun.
The bar is known for its deli-
cious spiked shakes. Imagine a
vanilla milk shake with Maker’s
Mark Kentucky Bourbon
Whiskey, butterscotch and
Hawaiian red sea salt. They also
offer a salty caramel shake and a
bananas foster with Kraken
black spiced rum, fresh banana,
butterscotch, vanilla ice cream
and dark Jamaican Myers’s rum.
Come before or after a night of
dancing or an evening at the the-
atre. 7000 Hollywood Blvd.
(323)785-7244.
The Original Farmers Mar-
ket has been a popular at-
traction since a group of
farmers began selling fresh pro-
duce out of their trucks near the
corner of 3rd Street and Fairfax
Avenue in 1934.
Today, the Market features din-
ing, grocery, retail and entertain-
ment, including a “Summer
Family Fun” series, taking place
on alternating Sunday afternoons
from June through August. Events
such as free arts and crafts and live
music, as well as offerings specif-
ically geared towards families, are
included.
The series begins on Sunday,
June 24 with the Radio Disney
Road Crew providing music,
games and prizes from 11 a.m. to
1 p.m.; a door hanger making
workshop with Sticker Planet
from noon to 3 p.m.; and Mick-
eyO Physical Comic Superstar
performing at 1:15 and 2:15 p.m.
The fun continues on Sunday,
July 8 with face painting from
noon to 3 p.m., and a wildlife tam-
bourine workshop with Art 2 Go
from noon to 3 p.m. Musical per-
formances by Birdie’s Playhouse
begin at 12:30 and 2 p.m.
Face painting fun returns on
Sunday, July 22 from noon to 3
p.m.; with flower planting and pot
decorating from noon to 3 p.m.;
and music with Melissa Green &
Friends at 12:30 and 2
p.m. The Sunday, Aug. 5
program features the
Radio Disney Road
Crew entertain-
ing from 11 a.m.
to 1 p.m. Partici-
pants can make a
fruit or vegetable
on a stick for their
garden with Kids for Peace from
noon to 3 p.m., and entertainment
will be provided by Gwendolyn &
The Goodtime Gang at 1 and 2:15
p.m. On Sunday, Aug. 19, face
painting runs from noon to 3 p.m.;
while a conductor’s hat decorating
session is scheduled from noon to
3 p.m.; and entertainment by The
Conductors will be held at 12:30
and 2 p.m.
The Original Farmers Market is
located at 6333 W. 3rd St. For in-
formation, call (323)933-9211, or
visit www.farmersmarketla.com.
Sounds of Summer at thefarmers Market by edwin folven
34 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
You may remember when
Red Medicine opened in
December 2010, they re-
ceived much attention over a no-
table food critic’s “outing”. All of
that is now water not only under
the bridge, but perhaps a water-
shed moment in the restaurant’s
history. Touched by the seemingly
“golden hand” of Umami Burger
and 800 Degrees guru Adam
Fleishman, Red Medicine, with
Chef Jordan Kahn behind the
stove, is as popular now as when
it opened.
Red Medicine occupies an
iconic corner building at Wilshire
and Gale. The minimalist space
with distressed wood paneled
walls and polished concrete floors
is appropriately dark, with a hint
of mystery. The bar space with
high-topped booths against a wall
of windows facing Wilshire
Boulevard is an inviting space
where creative cocktails are
poured. The dining room seats 65
cozily, with a long, narrow win-
dow where diners can spy Chef
Jordan hard at work.
The menu is definitely eclectic
– Vietnamese? Yes, but with a pre-
scribed amount of California cui-
sine thrown in. Beef tartare with
water chestnuts and chlorophyll,
spring peas with yuzu, soy-milk
yogurt and trout roe and – for now
– foie gras mousse with tete du co-
chon are on the cold side of the
menu. I say “for now” because as
of July 1, foie gras will be hard to
find on menus throughout the
state. The California State Legis-
lature has banned the production
and sale of it.
Crispy spring rolls with Dunge-
ness crab, pork rillette with crispy
chicken skin, lychee and pistachio
are delightful small plates. One of
the most interesting dishes on the
menu is the caramelized Brussels
spouts with a vermouth fish sauce
($9). They are braised for several
hours until a rich brown crust
forms on the outside, intensifying
the flavors, giving them a meat-
like texture and taste.
Sweetbreads are served with
crispy sunchokes, prune, chickory
and smoked bone marrow. The
pork in caramelized black vinegar
is marvelously spiced and is per-
fect for sharing. Under “large for-
mat” is a Wagyu beef brisket
braised for 36 hours and glazed
with palm sugar and fish sauce.
The tender, melt-in-your-mouth
beef arrives on a Staub cast iron
plate, with butter lettuce leaves
with which to wrap the beef.
Santa Barbara spot prawns are
cooked over hot river stones with
lemon grass, and the Hertiage
pork belly is glazed with vinegar
and malted barley. These “large
format” dishes are market priced
and meant for a party of 5-6 peo-
ple, at least. They are enjoyable
and fun to share family style, with
a few glasses of wine or one of
their creative beverages. (see
below).
After sampling what seemed
like every item on the menu, it’s
clear to see Chef Kahn’s attention
to detail and precision in preparing
every plate that leaves his kitchen
is his top priority. His supply of
fresh herbs alone must include
nearly 50 varieties. Every dish is
prepared with quality ingredients
and painstaking preps.
The drinks – both hard and soft
- are all handmade at the restau-
rant. They even make their own
Squirt. Cocktails, like the #69
Cocchi Americano – elderflower,
and soda served on a stem with ice
and an orange peel – tastes like a
cooler for a hot summer day. The
wine list is just as eclectic as the
menu. Rieslings pair perfectly with
most every dish, which is why
there are 26 of them on the list.
Kahn began his career as part of
a four-man pastry team for
Thomas Keller’s French Laundry.
While his culinary wizardry is re-
vealed in his cuisine, he also
makes incredible desserts. His sig-
nature coconut Bavarian cream
with coffee, condensed milk, Thai
basil, peanut croquant, and
chicory was rich and tasty. Pear
ice cream was on the menu the
night we were there, and I couldn’t
stop eating it. I’m sure whatever
ice cream Kahn is offering, it is
worth every calorie!
Red Medicine offers a dining
adventure where you can taste
several dishes, and enjoy interest-
ing cocktails in a lively atmos-
phere. Red Medicine is open until
2 a.m. nightly. 8400 Wilshire
Blvd., Beverly Hills. (323)651-
5500. www.redmedicinela.com.
Red MedicineVietnamese Cuisine with an L.A. Flair
by karen villalpando
photo courtesy of Red Medicine
Red Medicine Chef and Partner Jordan Kahn meticulously prepares each dish
coming out of his Vietnamese kitchen.
The Greek Theatre has an
exciting summer line-up
of concerts by major per-
formers. It includes Primus with
special guest Fishbone on June
8; Summerland featuring Ever-
clear, Sugar Ray, Gin Blossoms,
LIT and Marcy Playground on June 29; The B-52s and Squeeze on June
30; Al Green on July 19; and Alan Jackson in Go Country‘s Summer
Concert Under the Stars on July 20. Also included is Ringo Starr & His
All Starr Band on July 21; Neil Diamond, celebrating the 40th anniver-
sary of “Hot August Nights”, Aug. 11, 16, 18, 23 and 25; Joe Cocker
and Huey Lewis and the News on Aug. 15; and an “An Evening with
Crosby, Stills & Nash” on Sept. 7.
The Greek Theatre is located at 2700 N. Vermont Ave. for informa-
tion, call (323)665-5857, or visit www.greektheatrela.com.
By Edwin Folven
Park Labrea News/Beverly Press Dining & Entertainment Guide 35 June 7, 2012
��������������!������'�����%&��"��)(""������������#�!�����)��$" �� ��� ��� ��# �*�(((�(��"��%&$"��"
+��� ��&��&�&�����%&$",
June 8 Primus with special guest Fishbone
June 29 Summerland featuring Everclear,
Sugar Ray, Gin Blossoms, LIT and
Marcy Playground
June 30 The B-52s and Squeeze
July 18 Demi Lovato
July 19 Al Green
July 20 Alan Jackson in Go Country‘s
Summer Concert Under the Stars
July 21 Ringo Starr & His All Starr Band
July 22 The Jacksons: Unity Tour 2012
July 28 Gladys Knight and Natalie Cole
Aug. 11, 16, 18, 23 and 25 Neil Diamond,
Celebrating the 40th anniversary of
“Hot August Nights”
Aug. 15 Joe Cocker and Huey Lewis
and the News
Sept. 7 An Evening with Crosby, Stills &
Nash
Sept. 22 Bonnie Raitt plus special guest
Mavis Staples
Oct. 11 Jason Bonham’s Led Zeppelin
Experience
Summer Concert Schedulephoto courtesy of The Greek Theatre
36 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
The Hollywood Bowl’s
Summer 2012 Season is
just around the corner,
with classical, jazz, rock ‘n’ roll,
country and world music con-
certs set to heat up the night. Fea-
tured performers include Glen
Campbell, Ben Harper, Barry
Manilow, Kenny “Babyface”
Edmonds, Martina McBride,
Ziggy Marley, Liza Minnelli,
Smokey Robinson, and many
more.
This year, the Hollywood
Bowl season opens on June 22
with a performance by the Hol-
lywood Bowl Orchestra con-
ducted by Thomas Wilkins, and
culminating with a fireworks
show. The star-studded opening
night will also feature Reba
McEntire and Chaka Khan being
inducted into the Hollywood
Bowl Hall of Fame, with actress
Julie Andrews hosting the cere-
mony.
The concerts continue on June
24 when country music-legend
Glen Campbell brings his
“Farewell Tour” to the Bowl. A
celebration of jazz-legend Miles
Davis is scheduled for June 27.
The annual Fourth of July fire-
works Spectacular has become a
tradition, and this year will fea-
ture Barry Manilow. Other per-
formances include the L.A.
Philharmonic’s “Frozen Planet in
Concert” on July 6 and 7;
KCRW’s World Festival cele-
brating the music of the Philip-
pines on July 8; and a tribute to
Ray Charles on July 11.
There will be a “Legends of
Reggae” concert with a tribute to
Ziggy Marley on July 15;
Smokey Robinson performing
with the L.A. Phil on July 20 and
21; and a production of “The
Producers” from July 27 through
29. Summer continues to heat up
in August and September, with
the Neville Brothers’ “Farewell
Tour” on Aug. 1; “Pixar in Con-
cert” from Aug. 3 through 5, cel-
ebrating the music of animated
classics; and performances by
Nora Jones on Aug. 10, and Liza
Minnelli on Aug. 11. Renowned
tenor Placido Domingo joins
Gustavo Dudamel and the L.A.
Phil on Aug. 19.
On September 2, Paramount
Pictures celebrates its 100th an-
niversary with a music and film
performance celebrating classics
of the silver screen. B.B. King re-
turns to The Bowl on Sept. 5,
while a Bowl favorite, the “Sing-
a-long Sound of Music”, is
scheduled for Sept. 22.
Classical, jazz and world
music shows will also be inter-
spersed throughout the season,
offering something for everyone.
This year’s season continues a
long tradition that began in 1920,
when the “Hollywood May Fes-
tival” became the first production
to charge admission in what
came to be known as the Holly-
wood Bowl. The first official sea-
son opened in 1922 with
“Symphonies Under the Stars”.
In the years that followed, just
about every famous name in
music or theatre entertained
guests at the Bowl. In 1937, Fred
Astaire and All Jolson paid trib-
ute to composer George Gersh-
win in a memorial concert. Frank
Sinatra made his Bowl debut in
1943, and rock ‘n’ roll first came
to the Bowl in 1958 with a
“Salute to Dick Clark”.
In August 1964, the venue
hosted a performance by The
Beatles. That tradition of top mu-
sical acts continues today, where
bowl-goers enjoy outdoor con-
certs under the stars.
The Hollywood Bowl is lo-
cated at 2301 N. Highland Ave.
For information and a complete
schedule, visit www.hollywood
bowl.com.
Summer Under the StarsTop: Fireworks usher in the Summer lineupat the Bowl
(photo courtesy the Hollywood Bowl).
Bottom: Savor the sounds of summer with
a pre-ordered picnic or three-course meal
from the Patina Restaurant Group. (photo courtesy of Patina Restaurant Group)
by Edwin FolvEn
38 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
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With the Los AngelesDodgers sporting thebest record in Major
League Baseball and celebratingnew and “Magic” ownership,there’s plenty of reason for opti-mism in Chavez Ravine.
This season, the Dodgers arealso honoring the 50th an-niversary of Dodger Sta-dium, and officials haveplanned a series of specialevents and promotions tocelebrate the iconic base-ball stadium.
The team will be honor-ing Hall of Fame broadcasterJaime Jarrín, “The Spanish Voiceof the Dodgers”, now in his 54thyear with the club, on June 11. TheDodgers will continue to roll out itsbobblehead series with catcherMike Scioscia on June 12, slugger
Eric Karros on June 28, formermanagers Tommy Lasorda andWalter Alston on July 14, historichome-run hitter Kirk Gibson onJuly 31, pitcher Sandy Koufax onAug. 7, pitcher Fernando Valen-zuela on Aug. 21 and Hall of Famebroadcaster Vin Scully on Aug. 30.
This season has beenpunctuated on Fridaynights with Dodger Sta-dium’s Friday Night Fire-works. The promotioncelebrates the stadium’sanniversary. Kids canalso run the bases after
every Sunday home game. On Father’s Day, June 17, the
Dodgers will give out sports bagsand host a Father’s Day Catchevent. That Sunday is also VivaLos Dodgers Day, in which theDodgers celebrate their Hispanic
roots. Viva LosDodgers Dayswill be held everySunday through-out the season.
On June 30,prior to a match-up against theMets, fans will beable to participatein On-Field PhotoDay at 4:15 p.m.On July 4, theclub will face offagainst the Reds,and fans will havean opportunity to“ooh and aah” atthe stadium’sFourth of JulyFireworks. July 4is also Military AppreciationNight.
The team will give away anMLB Network Drawstring Bag onJuly 15, a beach chair on July 17,a snapback cap on Aug. 5, a back-to-school backpack on Aug. 26, aMatt Kemp replica jersey on Sept.
4, a fleece blanket on Sept. 13, andDodger Giveaway Night is Oct. 2.
Concession stand fans won’twant to miss $1 Dodger Dogsnight on Sept. 3, and La Gran Fi-esta, a Viva Los Dodgers celebra-tion, on Sept. 29.
Go Blue!
Fun at the Ballpark All Summer Long
BY AARON BLEVINS
photo by Jon SooHooAndre Ethier is one of the current Dodger standouts.
Park Labrea News/Beverly Press Dining & Entertainment Guide 39 June 7, 2012
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Cirque du Soleil continues to heat up atthe Dolby Theatre, formerly the KodakTheatre, where its tribute to cinema,
“IRIS: A Journey Through the World of Cin-ema”, is playing all summer long.
“IRIS” was created exclusively for its per-manent home at the theatre and offers a newtake on the art of cinema, as only Cirque duSoleil could imagine. The production is writtenand directed by Philippe Decouflé, with musicby Oscar-nominated composer Danny Elfman.It features 72 performers, 200 costumes, 8,300square feet of performance floor, more than600 lighting features, 20 video projectors and160,000 watts of sound.
“IRIS” combines acrobatics, dance, projec-tions and live music, taking audiences on ajourney through the evolution of cinema —from the foundations of the art form to the bus-tle of the soundstage. When the two young he-roes — Buster and Scarlett — find themselvesplunged into the joyful chaos of a film set, their
escapades are transformed into akaleidoscope of movement, moodsand images, supported by an orches-tral score.
“IRIS” conjures up a world betweenmotion and picture, light and sound,which shifts constantly between real-ity and make-believe. The show ex-plores the limitless possibilities ofcinema by combining dance, acrobat-ics, live video, film footage and inter-active projections, illustrating both themechanics of cinema and its extraor-dinary power to deceive the eye.
“IRIS” has also been critically-ac-claimed for its music. The 17-songstudio soundtrack of Elfman’s musicis available for purchase. The unique blend of100 orchestral musicians — the largest inCirque du Soleil recording history — is spreadover large and small ensembles and is mixedwith the live show’s eight house musicians.
The Dolby Theatre is part of the Hollywood& Highland complex at 6801 Hollywood Blvd.Tickets range from $43 to $133, with VIP tick-ets starting at $253. For tickets and informa-tion, call (877)943-IRIS, or visitwww.cirquedusoleil.com/IRIS.
40 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
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photo by Mark Dulong © 2011 Cirque du Soleil
IRISA Journey Into the Magic of Cinema
BY EDWIN FOLVEN
Park Labrea News/Beverly Press Dining & Entertainment Guide 41 June 7, 2012
42 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
The Best Authentic New Orleans Food in Los Angeles
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photo by Jill Weinlein
Servers dish out Mozza’s creative pies at their pizzeria at the corner of Mel-
rose and Highland.
Pizzeria Mozza, located at
Melrose and Highland, fea-
tures a relaxed atmosphere,
delicious Italian food and a suit-
able wine selection, an ideal com-
bination for diners who wish to
take their time.
They sip their wine a little
slower to savor the taste, they nib-
ble on antipasti and linger over
their primi and secondi.
Pizzeria Mozza is an interesting
place. They leave tables empty for
reserved guests. Guests with reser-
vations are whisked to their table
upon entering, as long as every
member in the party is present.
Come with your entire posse or
you may have to wait.
Sean, one of the bartenders, has
a friendly personality that made us
comfortable sitting at the bar. He
hands guests four crispy bread
sticks wrapped in waxed paper.
These crunchy sticks are made
fresh daily at La Brea Bakery and
served warm at Pizzeria Mozza.
Glasses of Italian Birra Moretti
are offered on tap and carafes of
A lot of Moxie at
by jill weinlein
see Mozza on page 46
Park Labrea News/Beverly Press Dining & Entertainment Guide 43 June 7, 2012
Open Everyday! Farmers Market: 6333 West Third St. at Fairfax (323)934-3113
Hollywood & Highland: 6801 Hollywood Blvd. #403 (323)960-0933Burbank: 108 E. Palm Ave. (818)846-0566
�������� ��������������
Sweet & Savory Crepes & Waffles European SpecialtiesGourmet Sandwiches & Paninis, Salads & SoupsCoffee, Espresso & Cappuccino
�����������������
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Strolling through the original Farmers
Market, I always enjoy walking past the
Monsieur Marcel bistro and gourmet
store. There are always a few patrons sitting to-
gether speaking French, while sipping a glass
of wine and sharing a plate of cheese or enjoy-
ing a croque monsieur.
The Monsieur at Marcel is Stephane Strouk,
a charming Frenchman, passionate about
cheese, wine and gourmet food.
“My first solid food as a baby was cheese,”
he shared with a smile. “I eat one pound of
cheese a day. It’s what keeps me fit and
healthy,” winked Strouk. “When you love
cheese, life is good.”
Strouk arrived in the United States in the
early 1990s and shortly opened a French crepe
shop in the Farmers Market. When a nearby
deli closed, he leased the space and opened a
cheese shop. “I searched all over Los Angeles
for cheese and wine that I liked from my home
country,” Strouk said. “I found Italian cheese,
but not French.”
In 1995, Strouk first learned of plans to build
The Grove. He realized that it would change
the Farmers Market for the better, so he imme-
diately started planning his gourmet grocery
store. When the former Farmers Market gro-
cery store space became available, Strouk ren-
ovated the space and filled his gourmet grocery
store with a variety of European cheese, mus-
tards, olive oils, wines, tapenades, chocolate
and gourmet items. He offers at least 20 differ-
ent varieties of vinegars and mustards.
While building the restaurant and patio, his
crew found a round safe buried in the ground.
“I thought it might be filled with enough gold
coins to become a millionaire,” he said with a
chuckle. Strouk called a locksmith to open his
treasure. It took the locksmith over one hour to
finally open the safe and recover a 4” x 6”
piece of paper. It was the original recipe for a
one-of-a-kind specialty item, caviar cheese.
This was not just any cheese recipe. It was a
hand written recipe passed down through gen-
erations. To Strouk. it was a treasure.
“We are the only manufacturer in the United
States that makes caviar cheese. It is shipped
to Dallas, Boston and New York City,” Strouk
explained. “We have one customer who always
calls us to deliver a container of caviar cheese
to his home when he is ill. He believes
our cheese makes him feel better.”
I ordered the salade nicoise and
sandwich au jambon d’espagne for
lunch. The deep red, pepper-crusted ahi
tuna was served on a bed of mixed
greens with sliced hard boiled eggs,
long green beans, sliced potatoes, an-
chovies, red onions, deep purple olives
and cucumbers bathed lightly in a mild
tarragon dressing. It’s large enough to
enjoy with another person.
The sandwich arrived on a French
baguette with slices of imported Ser-
rano ham, roasted peppers and embel-
lished with shavings of Manchego
cheese. The flavor of the cheese inten-
sified the addictive quality of this sand-
wich.
Strouk said he always enjoys half a
glass of wine with his lunch. “A nice
Bordeaux is my favorite to sip,” he said.
“Recently, I became a big fan of Rosé wine,”
Strouk said. His Monsieur Marcel labeled Rosé
is from the Languedoc-Roussillon region of
France. It received a gold medal at the French
National IGP Wine Awards and a silver medal
at a worldwide Rosé contest. “I have a secret
of how to drink a Rosé all day long and stay
standing and not fall asleep…drink it with ice,”
he whispered.
His bistro and market are a labor of quality
and love. He brings smaller artisian foods from
Europe to Los Angeles. “Less industrial and
more quality. I don’t import from big corpora-
tions,” Strouk said. “At least fifty percent of
my guests are European. They come here to
enjoy tastes from their homeland.”
For dessert, I ordered a plate of colorful mac-
arons. These delightful confectionary bites ar-
rived as an assortment of blueberry lavender,
coffee, lemon, raspberry, almond and salted
caramel.
For those looking to enjoy a taste of France
at home, Monsieur Marcel is offering a special
promotion on their award-winning private label
Rosé through the end of September. Customers
who buy one bottle will receive a second bottle
at 50 percent off. 6333 W Third St # 150,
(323)939-7792. Hours 9 a.m. to 9 p.m. and on
Sunday they close at 7 p.m. 1260 Third St.
Promenade (310)587-1166.
44 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Monsieur Marcel for Lunch? Mais OUI!
BY JILL WEINLEIN
photo by Jill Weinlein
The Monsieur at Marcel’s is owner Stephane
Strouk, who proudly displays his private label
cabernet sauvignon and award-winning rosé
wines available at his restaurants and gourmet
grocery store.
photo by Jill Weinlein
The bright colors on the salade nicoise make this dish as en-
joyable to view as it is to eat. The deep-red, rare-seared ahi
is served atop crisp greens, with yellow cherry tomatoes,
purple onion, and lemon-colored, hard-boiled eggs. The an-
chovies provide the finishing touch.
“When you love cheese,
life is good.”
Stephane Strouk, Monsieur Marcel
Park Labrea News/Beverly Press Dining & Entertainment Guide 45 June 7, 2012
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46 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
����������Monday-Sunday 3pm-Close
��������������
5773 Wilshire Blvd. (323)937-7952in the Museum Square • www.mariecallenders.com
In the � of the Miracle Mile
Wines by the GlassDraft Beers
Specialty Cocktails
• Mojitos • Hand-Shaken Margaritas • Martinis
Featuring Live Piano & VocalsWed-Sun 6:30-9:30pm
Join us for SundayBrunch!
Vini al Quartinos or Vini
Spumanti Frizzanti priced at $10
to $14. Various Quartinos of Vini
Blanca (white) wines are under
$22. The Refosco Rosato, Bas-
tianich – Friuli, was clean, dry and
pink, a perfect wine to sip while
enjoying a chopped salad. The
mound of insalate arrives on a
white plate filled with shredded
red onions, cherry tomatoes,
salami, aged provolone, garbanzo
beans, iceburg lettuce and pepper-
chinis. The radicchio gives the
salad a bitter taste, while the pep-
perchinis give it a zip.
“Years ago, this used to be Jack
Warner’s private office. The din-
ing room just right of the front
door was once Warner’s meeting
room,” Sean said. This site used to
be Emilio’s for nearly 40 years.
For the past six years, it has suc-
cessfully been part of the mega-
successful Mozza Group. They
own the Pizzeria Mozza, Osteria
Mozza, Pizza 2 Go and Scuola de
Pizza, a cooking school. Classes
and demonstrations in pizza mak-
ing, family style dinner prepara-
tion and ravioli making range
from $50 to $175. The popular
Mozza cookbook class offers stu-
dents a five-course journey in
preparing some of the restaurant’s
most popular dishes. For the $175
Pizzeria MozzaFrom page 42
fee, participants also receive a
signed Mozza cookbook.
Upon opening the menu, you
quickly realize that this isn’t a tra-
ditional pizza joint. There are fried
squash blossoms with ricotta,
panini sandwiches, signature
plates of the day
and more than
20 different
types of pizzas.
The most re-
quested pizza on
the menu is the
fennel sausage topped with panna
(cream) and dusted with red
onions and scallions.
According to Sean, it took
Nancy Silverton over a year to
perfect her pizza dough. The
dough is simple and baked in the
pizza oven until the edges darken.
The thinly sliced Pizza alla
Benno with Speck, pineapple,
jalapenos, tomatoes and moz-
zarella is a juniper-flavored ham
that is similar to Italian proscuitto.
Mixed with the pineapple it
weaves sweetness with a bite of
heat from the sliced blanched
jalapenos, an
u n e x p e c t e d
twist that tickles
your lips.
The butter-
scotch budino
dessert is lus-
cious and lovely with one of Sil-
verton’s delicate rosemary pine
nut cookies. The sweet butter-
scotch is embellished with a sprin-
kling of sea salt on the top.
Pizzeria Mozza will make you
believe. Open daily from noon to
midnight. 641 N. Highland Ave.
(323)297-0101.
It took Nancy Silverton
over a year to perfect her
pizza dough.
photo by Jill Weinlein
More than a mere pizzeria, Mozza also
includes specialty desserts, like their
butterscotch budino with sea salt.
The Los Angeles Zoo &
Botanical Gardens are
primed for an exciting
summer, as the zoo recently
opened its LAIR (Living Am-
phibians, Invertebrates and Rep-
tiles) habitat and is preparing for
its 42nd Annual Beastly Ball.
The Beastly Ball will be held at
6 p.m. on June 12 at the zoo, 5333
Zoo Drive, in Griffith Park. Ac-
tress Sarah Michelle Gellar and
former L.A. mayor Richard Rior-
dan will be honored for their
wildlife preservation efforts.
Gellar will receive the Tom
Mankiewicz Leadership Award,
which was established in the
memory of the former Greater Los
Angeles Zoo Association
(GLAZA) chairman, and recog-
nizes members of the entertain-
ment industry who contribute to
the world’s natural and civic envi-
ronment. She is a GLAZA Safari
Club patron and advocates for var-
ious charities, and will succeed
last year’s recipient, rocker Slash.
Riordan has helped make the
zoo an international leader in the
preservation of endangered
species, and for creating a conser-
vation center that cares for and
studies wildlife.
Tickets to the ball are $1,000
per person,
and sponsor-
ship opportunities are available.
More than 1,000 people usually
attend the event, which
raises more than $1 million
for the city-owned zoo.
Guests will have an opportunity
to walk around the zoo after hours,
and officials will spotlight the new
LAIR habitat. There will also be
animal feedings, silent and live
auctions, entertainment and food
from many L.A. restaurants. Co-
median Jimmy Pardo will serve as
the master of ceremonies.
For tickets and information, call
(323)644-4753 or visit
www.lazoo.org.
Additionally, concerts will
be held this summer at
the zoo from 6 to 9 p.m.
on July 13 and 27. The July 13
event will feature Cubensis, the
Long Beach Caravan Trio,
Masanga Marimba, Mini Man-
sions, Caravana, Patrolled by
Radar, Wayward Sons and The
Heist. The June 27 concert line-up
includes the Rocky Neck Blue-
grass Band, the Marieve Hering-
ton Band, Paddy’s Pig, Wicked
Tinkers, AK and Her Kalash-
nikovs, Bandidos de Amor, Tropi-
cal Punch and Kenny Hudson and
the World Beat.
For members, tickets are $15 for
adults and $10 for children ages
two years old through 12. For non-
members, tickets are $20 for adults
and $15 for children. Children
under 2 are free. For information,
call (323)644-6042.
ZooCamp will begin July 2 and
run through Aug. 10 for children
four years old through 12. The Crit-
ter Club, for children four to five
years old, includes programming
such as “Animal Imagination”,
“The Big and Small of it All” and
“Farmers Lil’ Helpers”. The Wild
Bunch, for six and seven year olds,
includes “Outback Adventure”,
“Sense-sational Safari” and “Safari
Afrika”. The Zoo Troop, for eight
and nine year olds, will explore
“Rebel Raptors”, “Planet Primate”
and “Karibuni Afrika!” Eco Ex-
plorers ages 10 through 12 will
have an opportunity to take their
own “Wild Photography”.
A full week of camp is $250 for
members and $310 for non-mem-
bers. Registration forms are avail-
able at www.lazoo.org, and can be
sent to lazoo.reservations@lac-
ity.org, or by mail.
Park Labrea News/Beverly Press Dining & Entertainment Guide 47 June 7, 2012
SSSsummerat the Los Angeles ZooBy AAron Blevins
photo by Jamie Pham
Greater Los Angeles Zoo Association (GLAZA) Co-Chair Betty White with
Jacob, the Columbian red-tailed boa, at GLAZA'S Beastly Ball in 2011.
photo by Hugh Stegman
Cubensis performs at Music in the Zoo 2010. The band will again appear at
the Los Angeles Zoo on July 13.
A Fiji Island Iguana
~
There are different types ofItalian restaurants. Themost formal type is a Ris-
torante. Less formal dining venuesare Trattorias and Osterias. Ce-lestino Drago has opened one ofeach in Southern California. HisEnoteca Drago is a neighborhoodwine bar and restaurant in BeverlyHills serving small plates and won-derful wines at reasonable prices.
For those who fondly enjoyedDrago’s restaurant in Santa Mon-ica, this Enoteca is similar. NewChef de Cuisine, Garrett Muko-gawa, has filled the menu with amosaic of brilliant Italian dishes.Mukogawa prepares contemporarydishes with an Asian and Frenchflair that will tantalize your palette.
We started with a caprccio dibue with thinly sliced filet of beef,decorated with a peppery sweet
and tangy arugula lettuce withDijon dressing and shaved parme-san. The arugula adds a delightfulpizzazz to this dish.
Another great appetizer fitting tosplit is the Bomba. It’s a home-made pizza crust filled with moz-zarella, caramelized onions andelegant black truffles. Chef Muko-gawa places a crust over the pie tocreate a calzone type of pizza.When our server, Veronica, piercedthe top, a potpourri of heavenlyaromas escaped. Most of the pizzasare traditional with a twist, like onewith Yukon potatoes, parmesanand rosemary. Another is decoratedwith smoked salmon, capers andpickled onions.
For pasta dishes, we tried Ce-lestino’s classic Drago dish, pap-pardelle with roasted pheasant andmorel mushrooms. Pappardelle is
derived from theword pappare,which means togobble up. Thetender pheasantand honeycomb-like mushroomswere adornedwith a delicatebutter sauce.
Still wantingmore, we ordereda Milanese spe-cialty, osso buco.It’s served on abed of rich gorgonzola risotto withblack trumpet mushrooms. Thetender veal fell off the bone.
Lastly, we ordered the risottoNero with black squid ink, clams,mussels and shrimp. One of myfriends was a bit leery about order-ing this dish. When it arrived, I puta small serving on her plate andwatched her enjoy her first bite.Soon she was helping herself toseconds.
As we all sipped a round of cap-puccinos, we shared two desserts.The Budino di butterscotch e caffe
arrived with a sweet and crisp rose-mary tuile sprinkled with sea salt.It was blissful. Last to arrive weretwo delicate apple criêpes with ascoop of buttermilk sorbet andtopped with a few pinches of sug-ary streusel. The pastry chef, MarioOrtiz, is an expert at I Dolci(desserts).
We left Enoteca Drago with bigsmiles. $$ Lunch is served Mon.through Sat. 11:30 a.m. to 4 p.m.Dinner, 4 to 11 p.m. On Sun. EnotecaDrago is open 4 p.m. to 10 p.m. 410N. Canon Dr. (310)786-8236.
48 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
!"#$%&'()*+%,-(."/%0"123(4"5%/2(32#(67(-"*#1
Over 300 Tequilas Including Antonio’s Famous
Tequila Resposado!! Full Bar • Fine Mexican Cuisine !
8&92&%2:1Mexican Restaurant
7470 Melrose Ave. • Los Angeles323-658-9060 !"!#$%#&'()*+,#-# ./.%011%!!!!
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7-(=+&8">(-.?3.*'@"A%"B"C+&&-(;$&"D"7.'"E./DFG0/7%&"E./DH0/
Enoteca DragoTantalizing Italian Fare
BY JILL WEINLEIN
photo by Jill WeinleinThinly sliced filet of beef dressed with a peppery sweetand tangy arugula gives the carpaccio salad a zingy flavor.
Park Labrea News/Beverly Press Dining & Entertainment Guide 49 June 7, 2012
UMAMicatessen
photo by Jill Weinlein
Try out UMAMIcatessen fries with pickled peppers and a “brainaise” sauce at the new restau-
rant by the Umami Restaurant Group.
This spring, a new deli, groovy bar,
gourmet coffee bar, donut shop
and Umami burger restaurant
opened next to the historic Orpheum
Theatre. It’s another creation by the in-
novative Adam Fleischman, Los Angeles
based restaurateur and Chief Executive
of Umami Restaurant Group. With his
mega successful Umami Burger, Fleis-
chman branched out to pizza with his
thriving 800 Degrees in Westwood Vil-
lage. Then, he brought a brand new din-
ing concept to downtown L.A.,
UMAMIcatessen. It’s a food festival-
dining venue where servers bring
you dishes from the five different
kitchens.
Fleishman has an outstanding
knack of attracting extremely tal-
ented people to work with him.
Celebrated San Francisco Chef
Chris Cosentino is the mastermind
behind the first of five kitchens,
PIGG. Cosentino has a flair for tun-
ing offal (internal organs of a
butchered animal) into gourmet
fare. Try his Cone O’ Cracklins
made from thinly sliced pig ears
fried crispy and served with a sprin-
kling of sherry vinegar and flash
fried sage. They are crunchy and
airy, a variation of a salt and vine-
gar pork rind and an ideal snack.
Mixologist, Adrian Biggs, shakes
up handcrafted cocktails with twists
on classic libations to complement
the savory UMAMIcatessen menu.
Try the tropical Urban Trader
with Bacardi rum, apricot liqueur,
St. Vincent orgeat (made with al-
mond milk, pure sugar cane, rose
water and orange blossom), fresh
pineapple and lime juice with a
sprinkle of nutmeg. Another fa-
vorite is the Citrus Tree with rum,
lychee liqueur, red and green grapes
muddled with fresh lime and sugar.
Cosentino’s PIGG style fries are
pickled red peppers and topped with
ham puree and brainaise. Cosentino
uses every part of the pig, including
the brain. His brainaise is made
from, yes, pig brain.
Cosentino makes a Hoof and
Mouth sandwich that is served with
pickled carrots and onions. Yes,
part of the hoof and snout of a pig
are the meat inside a French
baguette. There is also a pigs ears
salad with watercress and mint. His
raw lardo with pears looks like
strips of bacon fat (lard) accompa-
nied with hazelnuts and thinly
sliced fresh pear.
A dish from the third kitchen and
deli, The Cure, was a tender and
flavorful pastrami sandwich on rye
with housemade mustard. The thick
slices of ruby-red pastrami are as
good or better than any other
kosher style deli in Los Angeles.
Fleischman worked with
Mezze’s executive chef, Micah
Wexler, to create some of the items
at the deli, like matzo ball soup,
smoked salmon, sturgeon and po-
tato knishes served with whole-
grain mustard. The Cure also serves
a turkey sandwich on challah bread,
corned beef on rye and a chicken
salad sandwich with roasted fennel,
red and green grapes, toasted wal-
nuts, tarragon and a yogurt dressing.
All the sandwiches are under $13.
“Our loyalty is to the customer
experience. Every server here has
extensive product knowledge, en-
thusiasm and a smile to keep cus-
tomers coming back,” said Jason
Berkowitz, the VP of Hospitality
for the UMAMI Group. He gives
his servers a pep talk before the
doors open. “Nice is the new nice,”
Berkowitz added.
The Spring for Coffee baristas
make a cappuccino with heart
shaped white foam, to accompany
piping hot beignets with a caramel
and coffee flavored dipping curd.
Tres de Leche donuts go great with
any of the hot beverages.
The designers of the space, Der-
rick Flynn and Juliana So, of SO/DA
Inc., met at USC’s School of Archi-
tecture and specialize in hospitality
and interior design. “This was three
different spaces when we first
started,” Flynn said. Now it’s 6,650
sq. ft of raw open space filled with
interesting historical materials and
objects. Custom light fixtures are
made from antique milk crates and
bottles. Old stage lights from the Or-
pheum Theatre hang above the
Spring for Coffee bar. Downtown, with its art-deco
buildings, magnificent theatres,
contemporary galleries and hip res-
idences, welcomes UMAMI-
catessen. The restaurant has
attracted a new breed of foodie ur-
banites who want to experience one
of L.A.’s new dining adventures.
Open from 11 a.m. to 2 a.m. 825 S.
Broadway, (213)413-UMAMI
(8626).
by jill weinlein
Mixologist, Adrian Biggs, at Umami-
catessen, is shaking up some lively li-
bations,
50 June 7, 2012 Park Labrea News/Beverly Press Dining & Entertainment Guide
Addison, the signature
restaurant at The Grand
Del Mar Resort in North
San Diego County, is named after
architect Addison Mizner, whose
style defined the resort communi-
ties of Boca Raton and Palm
Beach in the 1920s. The restau-
rant features influences from
Spain, Portugal, Italy and Mo-
rocco, supremely appointed with
decorative pieces and sensational
lighting. Stone flooring and lime-
stone fireplaces are balanced with
earth-toned hues and graceful yel-
low-plastered arches.
The restaurant opened as a des-
tination location in September
2006, with Executive Chef
William Bradley leading the
team. Bradley is at home in his
native San Diego, and in his
kitchen – his command is clear.
He is a conductor and inventor,
maestro and sculptor. Creative,
yet with a subtle hand, Chef
Bradley perfectly seasons and
plates his food.
Dining at Addison is prix-fixe
with a choice of three ($90) or
four ($98) courses. A cheese carte
is also offered with selections
from California, Wisconsin, Italy
and France. However, Addison’s
“Carte Blanche” menu is my rec-
ommendation, where Chef
Bradley creates seven courses for
the table for a prix-fixe of $150
per person.
We dined there last fall, and
since then, a spring menu has
been introduced. While the dishes
we enjoyed may not be offered
now, be assured everything
Bradley creates is a dining mas-
terpiece.
We were
seated and im-
mediately pre-
sented with an
amuse bouche
of tomato con-
sommé with
raspberry and
yuzu – a rela-
tively clear
broth, yet in-
tensely flavor-
ful. The wait
staff appears seemingly from
nowhere with silver-domed plates
that are placed harmo-
niously in front of you,
with the domes lifted in
synchronicity. This
“culinary ballet” con-
tinued for the entire
meal - every dish was
presented with aplomb.
Over the next few
hours, we enjoyed
seven remarkable
courses paired with
wines. From petite
crevettes (shrimp) we
moved on to a roasted
sable fish with tomato
confit and sauce ver-
mouth. Both dishes
were extraordinary ex-
amples of Bradley’s su-
perb culinary talent. An
interlude of terrine of
foie gras with a ginger-lime jam
was matched with a Chateau
Suduiraut from France. The
Sauterne-like wine was the per-
fect balance to the rich and deli-
cate foie gras. The pinnacle of the
meal was the ris de veau poelee,
or veal sweetbreads, gently flash-
fried with a fine coating and
served with Parme-
san risotto. The
captain was hesi-
tant to tell us what
was in the dish –
some diners may
shy from such an
item, but we have
had the pleasure of
dining on sweet-
breads before, and
knew right away
this was something
special. A Gaju
Nebbiolo/Cabernet from Italy
was poured with this main course,
simply fabulous.
Speaking of wines, Jesse Ro-
driguez, the sommelier, has com-
piled a wine list like none other
I’ve seen. Wines from all over the
world are offered, some of which
I was not familiar. What a won-
derful treat to experience such
hidden gems! In the dining room,
a table is full of crystal decanters,
of all shapes and sizes that appear
more like objets d’art. In fact they
are very functional vessels for
many of the wines Jesse pours.
For this culinary ballet’s grand
finale, we were presented with the
cheese cart, and two desserts, one,
a light lemon-honey sorbet and
grapefruit granite, the other a
Nutella mille-feuille (a delicious
pastry and custard) and crème
fraiche ice cream. What a satisfy-
ing end to, possibly, the finest din-
ner I’ve ever experienced. After-
ward, we were taken backstage
for a tour of Chef Bradley’s
kitchen. His crew was busy clean-
ing up for the night, since we were
the last diners, and Chef Bradley
proudly showed off what was “be-
hind the curtain”. The maestro, or
director, definitely produces an
award- winning show.
The spring menu offers the fol-
lowing first course choices: sea
scallops sashimi, langoustine á la
Robuchon, oysters and caviar or
Dutch white asparagus. Razor
clam risotto, wild Brittany turbot,
coddled farm egg or bouillabaisse
are second course offerings. If
you opt for four courses, select
from Kobe beef short rib, salmon
“sur la plate”, coffee-roasted ca-
nard (duck), and the aforemen-
tioned ris de veau. Finally, dessert
is red raspberry pavlova, brownie
á la mode, le petit gateau for two
(a little cake), or white chocolate
mousse.
This summer, wine tastings on
Addison’s Terrace will be offered
every other Friday from June 8 to
August 17; 5:30 to 7:30 p.m.
Relax and start your weekend
with Rodriguez’s hand-picked
summer wine pours that will offer
sippers a flight of three excep-
tional wines for $25 per person.
Addison at The Grand del Mar
Resort, located in coastal North
San Diego County. 5300 Grand
Del Mar Court, San Diego, CA
92130, (858)314-2000.
by karen villalpando
photos courtesy of The Grand del Mar
Executive Chef William Bradley
The dining room at Addison
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