Park Labrea News Beverly Press Dining Guide
Dining Guide from the Park Labrea News and Beverly Press.
Park Labrea News/Beverly Press Dining & Entertainment Guide Join us for a Culinary Odyssey “We invite you to relax, pull up a chair, as we proudly present, your dinner.” That line, paraphrased from the Disney Awardwinning musical – and motion picture – “Beauty and the Beast”, perfectly sums up the concept behind this magazine. The city of Los Angeles culinary scene offers thousands 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 possibilities this great town has to offer. And when you visit some of these establishments, mention you read about them here. They – and we – would appreciate it. Bon Appetit! Karen and Michael Villalpando 3 June 7, 2012 What’s on the Menu Morgan’s In the Desert pg. 4 Destination Dining in La Quinta STREET pg. 6 Susan Feniger hits the pavement running Perk Up Summer With a Picnic Celebrity Spotting pg. 8 pg. 10 Shhh! Don’t tell! Great Ethnic Cuisine pg. 14 Globetrotting Gastronomy Creative Cooking Classes Al Fresco Dining pg. 18 pg. 24 It just tastes better outside Great Summertime Wines pg. 26 Sommelier extraordinaire, Edgar Poureshagh, shares some tips Pantages Theatre pg. 27 Art Deco masterpiece shines bright Brilliant Bars About Town Lexington Social House pg. 28 pg. 29 A new kid on the block Summer Fun at Farmers Market pg. 32 Step in for a brew or two Red Medicine pg. 34 Southeast Asian L.A.’s way Greek Theatre Hollywood Bowl pg. 35 pg. 36 L.A’s very own “Super Bowl” 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 LA Dodgers pg. 38 Go Blue! IRIS pg. 40 Cirque du Soleil Pizzeria Mozza pg. 42 Pizza with Moxie Monsieur Marcel Los Angeles Zoo pg. 44 pg. 47 Visit the new LAIR Enoteca Drago pg. 48 Tantalizing Italian Umamicatessen pg. 49 Downtown just got even more interesting Addison, the Grand del Mar Chef Bradley orchestrates a culinary ballet pg. 50 Dining & Entertainment Guide 4 June 7, 2012 DREAMING OF A RETURN to the desert by karen villalpando I have 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 depending 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 dining. Walking into the rustic yet elegant 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 sophisticated, and I feel as if I’ve photo by Emily Villalpando been here Morgan’s in the Desert restaurant manager John Healy, center, has a vivacious personality, and commands the dining room well. before. I order a He made the evening for Michael and Karen Villalpando. Park Labrea News/Beverly Press French 75 from their cocktail dive. The crisp crackers in the menu, a sultry concoction of Cobread basket were the perfect gnac, Champagne, lemon juice croutons for the tartare. and simple syrup. My husband Warm appetizers, like a orders another vintage drink – a farmer’s market soup, Coachella French martini with vodka, artichokes and grilled shrimp are Chambord and pineapple 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 fireplace, and the attentive staff is immediately at our service. Adam, our waiter, is a skilled and well-trained server, whose smile and wink go a photo courtesy of La Quinta Resort & Spa long way The bar at Morgan’s in the Desert, with vaulted, exposed wood ceilings, offers comfy sofas and chairs, vintage cocktails, with the and jazzy piano music. young women at the table – my daughalso on the menu. Knowing the ters. portion sizes on the large plates, Maître d extraordinaire, also we opted for the lighter, cool the restaurant manager, John dishes. Healy, is a knowledgeable somJohn brought a bottle of 2009 melier and personable host. Robert Foley “Griffin” to the When you have friendly and table, a blend of 50 percent Petite charming staff members, like Sirah, 37 percent Cabernet SauviJohn and Adam, it makes the gnon, and 13 percent Merlot. evening all the better – and mem- The wine was sublime, and the orable. Add to that a remarkable meritage matched perfectly with chef, Jimmy Schmidt, and we our hearty entrées of porcini anxiously awaited our first crusted filet and rack of smoked courses. almond crusted lamb. We began with Pacific oysters The filet, cooked to a flawless topped with papaya, ginger and medium rare, was made even betkaffir lime granite, a cool and reter by the grilled wild mushfreshing introduction to an exqui- rooms and a celery root gratin. site meal. We also shared the The lamb rack with baby artiheirloom tomato salad with chokes and chanterelles was arugula and basil, and the ahi spiced up with a chorizo and tuna tartare with tangerines, Maui tomato emulsion. onions, Nicoise olives and enSee Morgan’s page 22 Park Labrea News/Beverly Press Dining & Entertainment Guide 5 June 7, 2012 Dining & Entertainment Guide 6 June 7, 2012 Park Labrea News/Beverly Press Susan Feniger Taking it to the STREET by jill weinlein D ining at Susan Feniger’s STREET is an international, multi-ethnic adventure without leaving Los Angeles. Feniger, an accomplished 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 scallions. The Kaya Toast is a popular snack in Singapore and has been known to cure hangovers, according 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 sweetness of the coconut jam and savoriness 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 artichoke 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 almonds. Syrian lamb meatballs arrive in gravy that is a harmony of photo by Jill Weinlein Tataki salmon marinated in miso arrives on a bed of cold soba noodles and is adorned with sliced avocado and bright pink peppercorns, a colorful and tasty creation. 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. 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 cucumber 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 flash-fried oregano. with Dining & Entertainment Guide 8 June 7, 2012 Park Labrea News/Beverly Press Perk Up your Summer evening with a Picnic S ummer is an ideal time to pack a picnic and eat outdoors. 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 Group Chef Joachim Splichal and the Patina Restaurant Group have unveiled 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, coffee 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 citrus 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. photo courtesy of Patina Restaurant Group A sampling of Bowl favorites. Marcona Marcona offers delicious gourmet sandwiches, fresh salads and by jill weinlein sides, unique picklings and scrumptious desserts. Some great picnic fare is a Spanish Gyro and a Turkey Romesco. The Mediterranean red potato salad with sundried 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 picnic. 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 Richard Picnic boxes are available for $28. Start with a pate and then choose one entrée, such as a salad Nicoise, roasted chicken with vegetables, 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 croissant burgers and a fresh cheese plate with a walnut and raisin bread. 707 N. Stanley Ave. (323)655-7777. louise’s Trattoria Louise’s in Pasadena, Brentwood, Larchmont and Santa Monica 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. 323-962-1900 6263 Leland Way, Hollywood, CA 90028 (one block south of sunset, just east of Vine) Dining & Entertainment Guide 10 June 7, 2012 Great Celebrity-Spotting Restaurants by jill weinlein 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 Beverly Hills, the Original Farmers Market, Sunset Blvd, West Hollywood, Silverlake or Los Feliz. Here are some favorite celebrity hang outs. Planet Dailies On 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 destination. 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. Executive Chef Adrian Tenorio opened the first Planet Dailies in Las Vegas and now is creating delectable California-style dishes here at the Original Farmers Market. 6333 W. Third St. (323)370-6560. Villa blanca Paparazzi line up outside this elegant 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 little taco shells with a spicy harissa (Tunisian hot chili sauce) and citrus-based ponza sauce. Lisa Vanderpump and her handsome 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)8597600. beverly Hills Polo lounge The Rat Pack used to dine here, now the Brat Pack and their entourage 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 Angeles. It has been on the menu since the restaurant opened. At another visit, I saw Rob Reiner eating the chopped McCarthy 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, Oksana, 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’s Located on the corner of Robertson Blvd. and Melrose Ave., this site has had an illustriSee Celebs page 12 Park Labrea News/Beverly Press Dining & Entertainment Guide 12 June 7, 2012 Celeb Hot Spots from page 10 ous past. It was once Trump’s and then Morton’s. Enzo Cecconi opened his first restaurant in London in 1978. It instantly became the late night, after-theater destination for the rich, talented, and royalty. Now, at the helm of Cecconi’s in L.A., celebs like Madonna, model Kate Moss, and actors Sienna Miller, Sharon Osbourne and Jude Law frequent this A-list dining establishment. Chef Andrea became a celebrated chef with his beef carpaccio, pinched ravioli, baked gnocchi and Cichetti (Italian tapas). 8764 Melrose Avenue. (310)432-2000. Little Dom’s Twenty-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), mozzarella and tomato sauce. One day during lunch, I saw actress Christina Ricci and Entourage star Adrian Grenier sitting at separate tables. Little Dom’s is a neighborhood fixture where celebrities feel comfortable without the paparazzi hanging around. The pastry chef makes homemade confections that include soft marshmallows, a decadent milk chocolate truffle, a rosemary and pine nut brittle bark and a melt-inyour-mouth salted caramel. Try the tangerine sundae during the summer. 2128 Hillhurst Ave., Los Angeles (323) 661-0055. The Abbey Winner of the 2010 Gay Travel Award “Best Gay Bar in the World,” the food brings many reality 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 Elizabeth Taylor passed away, she came Park Labrea News/Beverly Press Scarpetta Last time I dined at this handsome Italian restaurant, I sat near Ashton 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. 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)2898410. Park Labrea News/Beverly Press Dining & Entertainment Guide 13 June 7, 2012 Dining & Entertainment Guide 14 June 7, 2012 Great Ethnic Cuisine by jill wEinlEin L os 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 culinary city. Ramen is all the rage. Greek is garlicky good. Indian is instrinsically full of flavor and spice. For a sampling of the literally thousands of ethnic restaurants in this town, take a glance at some top choices. Ulysses Voyage Located 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 extinguished 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 potatoes. It’s topped with an exquisite 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)9399728. Coupa Café When 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 empanadas 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 Venezuelan 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 mayonnaise. It’s like a pita sandwich, yet is made with white cornmeal. At Coupa Café the empanadas are fried and served with Venezuelan 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 piquant 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 Spain The Saganaki “Ouzo Flamed”at Ulysses Voyage Enjoy authentic Catalonia and Valencia recipes, such as the seafood paella with a generous mound of saffron rice, clams, mussels, scallops, calamari, shrimp and vegetables. The paella Valencia offers chicken, mussels, shrimp and vegetables and the See Ethnic page 16 Park Labrea News/Beverly Press Dining & Entertainment Guide 16 June 7, 2012 All Things Ethnic From page 14 vegetable paella is 100 percent vegan. It goes nicely with a glass of white sparkling sangria with apples and oranges. A tasty tapa is the shrimp coated with garlic, paprika and red pepper. Bombas are fried potato balls filled with spicy meat and Montaditos; 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 custard. Some evenings they have Flamenco music and a dancer in their back patio. 6333 W. 3rd St, #120, (323)634-0633. Flying Pig Café Le 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 (softened 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 Pacific Rim flavors with his French technique. The crunchy tofu bun arrives with a generous piece of tofu marinated in a kimshi sauce with Korean 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 authentic 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 mechouia (Tunisian summer salad with tomatoes and peppers), hardboiled egg, potato, pepperoncini, capers and olives. The baby sandwich 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 eggplant mixed with olive oil and spices), humus, olive tapenade, harissa, Israeli salad (diced tomatoes 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 Park Labrea News/Beverly Press molten chocolate cake was gooey, rich and satisfying. 8914 W. Pico Blvd. (310)858-1920. Cayene Café Appreciate the eclectic fusion of Mediterranean, American and European dishes. Owners Sam Amad and Noura Elnasser season the dishes with garlic, mint, parsley 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. See More Ethnic page 20 Middle East Meets Rustic West Cayenne 7169 Beverly Blvd. Los Angeles, CA 90036 323.857.1252 www.cayennecafe.net BOURBON STEAK A Dramatic Take On e Washington DC Steakhouse 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 Avenue Northwest, Washington, DC 20007-3717 (202) 944-2026 18 June 7, 2012 Dining & Entertainment Guide Creative Cooking Classes by jill weinlein T hroughout Los Angeles, outgoing chefs are offering cooking classes inside their restaurants or stores. Cooking brings people together and provides a fun social environment. You will learn how to cook different cuisines and can take the skills home to impress your family and friends. Here are a few choices. Cooking on the edge The Westin Bonaventure Hotel and Suites offers “Cooking on the Edge with Executive Chef Andreas Nieto.” This once-a-month class features a different theme. Students learn how to make appetizers, 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 demonstrations, students sit down with Chef Andreas at the chef’s table and enjoy a wonderful lunch. Parking, recipes and a gift are included in the $55 tuition. For more information contact Claudia.Lambaren@westin.com. 404 S. Figueroa St. (213)624-1000. Spirits & Cocktail Classes Public School 612 offers fun classes in libations with food pairings. 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 Delights RockSugar 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 Westfield Century City, 10250 Santa Monica Blvd. (310)552-9988. Park Labrea News/Beverly Press Make the best Pizza Mozza 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 cooking classes are taught on Sundays at 12:30 p.m. 6610 Melrose Ave. (323)297-1130. From Soup to nuts Sur La Table at the Farmers Market offers a variety of wonderful 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. 20 June 7, 2012 Ethnic & More From page 16 Street by Susan Feniger Laundry day fritters and Kaya toast are a great way to start your International dining adventure. 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 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 between two pieces of lightly buttered 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- Dining & Entertainment Guide ness of the coconut jam and savoriness of the egg yolk, vinegar and soy sauce. This is a popular brunch item at STREET. Feniger enjoys making meatballs. 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. scoop up wots (flavorful stews), chopped salads and meat combinations with traditional injera bread. The menus consist of vegetarian, meat and poultry, and seafood dishes. Some dishes are mild, others are medium in spiciness. 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)9365918, Little Ethiopia Restaurant 1048 S. Fairfax Ave. (323)9302808, Rosalinds 1044 S. Fairfax Ave. (323)936-2486, Messob 1041 S. Fairfax Ave. (323)938-8827. Ethiopian Cuisine Just 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 photo courtesy of Nyala A world of flavors awaits you on South Fairfax in Little Ehtiopia. Park Labrea News/Beverly Press No Tomatoes No 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, located 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 “American to-go style”. They’re called, ‘No Tomatoes!’ because one of the owners doesn’t like raw tomatoes, and so they made their food without tomatoes, except their most popular dish – Chicken Tikka Masala – which has to be made with tomatoes! Check out their website at www.notomatoeslosangeles.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 Dining & Entertainment Guide 22 June 7, 2012 Park Labrea News/Beverly Press MORGAN’S in the desert from page 4 Seared diver scallops, Alaskan halibut and the hand cut pasta of the day are all excellent selections. 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, Maytag 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 delicious! I’m more of a “savory” selector, than a sweet, but John insisted 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 outstanding dessert. It is obvious the team at Morgan’s enphoto courtesy of La Quinta Resort & Spa joys putting on a show The signature restaurant at La Quinta Resort & Spa is Morgan’s in the Desert, named every night, and it’s after La Quinta’s founder, Walter H. Morgan. The resort – and the restaurant – are under the orchestral world-class destinations. baton of Jimmy lingers on both the soul and the Morgan’s in the Desert at La Schmidt. This acclaimed chef palate. Quinta Resort and Spa, 49499 hails from the Rattlesnake Clubs Perhaps I didn’t live in the Eisenhower Drive, La Quinta, in Denver and Detroit, and has 1920s when Walter Morgan envi- CA 92253. (760)564-4111. been a successful chef for more sioned this place, but he made www.laquinta resort.com. than 30 years. His sensational sure his guests would feel at Dining reservations: (760)777cooking and John Healy’s ability home for decades to follow. I’ll 4835. to “work the room” make dinner be dreaming about this place Morgan’s website: at Morgan’s not just another again soon. www.morgansinthedesert.com. night out, but a memory that Park Labrea News/Beverly Press Dining & Entertainment Guide TART • 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 & Dinner 7 days a week • Al Fresco dining on the Patio “Cooking, the World’s Oldest Profession” Located at the Farmer’s Daughter Hotel 115 S. Fairfax Ave., Los Angeles, CA 90036 323.556.2608 • www.tartrestaurant.com 23 June 7, 2012 Dining & Entertainment Guide 24 June 7, 2012 Park Labrea News/Beverly Press Dining Al Fresco by jill weinlein 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 Pinot Sitting on the garden patio among the iceberg roses with views of the lights from modern high-rise buildings is pretty spectacular 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 Sydney Hunter’s French/Contemporary 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 Vine This 1908 bungalow has survived the Roaring 20s, the Great Depression, Hollywood’s Silent and Golden Eras, earthquakes – and even a fire. Once owned by actress Beryl Wallace, the charming craftsman-style home serves delicious California style comfort cuisine. The popular front patio has twinkling lights and a lush garden 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 Monday thru Saturday at 5:30 p.m. On Sunday brunch begins at 10:30 photo courtesy of Cafe Pinot The patio at Cafe Pinot offers views of the Downtown L.A. skyline. a.m. and dinner at 4 p.m. 6263 Leland Way. (323)962-1900. A new york Vibe at wood & Vine Occupying two stories in a fabulously renovated space, Wood & Vine offers a New York vibe. Beyond 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 See Outdoor Dining page 30 26 June 7, 2012 Dining & Entertainment Guide Park Labrea News/Beverly Press Great Summertime Wines by edgar poureshagh Guest Columnist and Sommelier S ome 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 success, as a wine steward, is to make the moment more enjoyable. Wine, when chosen well, should not be the highlight of an evening, but instead a perfect complement to a wonderful evening. Wine can accentuate 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 getting warmer, and the days getting longer, wines that are cool to the touch, and refreshing on the tongue are perfect pairs to enjoy our gorgeous Los Angeles 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 pairing 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 environment, as well as the cuisine. When sitting in the hot sun, would an oaky and alcoholic cabernet sauvignon be more appropriate or a cool and refreshing Sancerre (Sancerre is a sauvignon blanc made in the Loire Valley of France)? Let’s accentuate 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 bubbly. It is one of the few situations where the wine served should transcend the moment. Of course, many of us really only love red wines. Believe 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 Barbera, 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 degrees is perfect refreshment for those summer days, without numbing too much of the flavor of the wine. Think of the South of France. Think of sun-drenched coastlines and dark tan lines. It is home to one of my fa- vorite wines, the Provencal Rosé. No wine is better suited for sunshine. Dry, refreshing and full of flavor, these wines offer generous fruit and delicious minerality. At their best, notes of watermelon, 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 Riviera, which is a climate that is very similar to ours, so Provencal Rosé pairs beautifully with the Los Angeles sunshine, and it really is the perfect time to chill those delicious bottles. Edgar Poureshagh 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 already love white and rosé wines, this is really your opIf you ever need help with seportunity to delve deeper into lecting of a proper wine pairing quality. Your retailers are stockfor your dish, do not hesitate to ing up their white wines for the email me at edgar@320southsummer rush, and it is the perfect wine.com. time for you to find those little producers that really put their blood, sweat and tears into what they do – often at a fraction of the price of the most prestigious brands. Go to a good shop or sommelier and ask them for interesting and boutique verphoto courtesy of “Francois Millo/CIVP” www.winesofprovence.com sions of the The Provence region of France produces some of the best summer wines. Park Labrea News/Beverly Press Dining & Entertainment Guide 27 June 7, 2012 A Sizzling Summer Schedule photo by Randall Michelson The PantagesTheatre’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”. by Edwin FolvEn T he Pantages Theatre has been an icon near the corner of Hollywood and Vine since it opened in 1930, first as one of Hollywood’s grand movie houses, and later as a premiere destination for Broadway shows. The venue is the last of Alex Pantages’ iconic theatres, and over the years has played host to movie premieres 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 popular movies in the ‘60s and ‘70s such as “Patton” and “The Great Race”. In recent years, it has been the premiere 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 Organization and Broadway L.A. This year’s line-up includes “The Addams Family” 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 performances 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 Pantages 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 retail, 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, however. Although the current project may be a few years away, the theatre continues 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. Dining & Entertainment Guide 28 June 7, 2012 brilliant bars About Town by jill weinlein Mixology 101 Perched 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, classic drinks and great martinis. The Spicy 50 martini is made with Stolichnaya vanilla vodka, elderflower 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 midnight during the week and until 1 a.m. on Fri. and Sat. 6333 W. Third St. Suite 020. photo by Jill Weinlein The Spicey 50 Martini at Mixology 101 kicks things up a notch with a chili peper instead of an olive. 3Twenty Oenophiles 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 Poureshagh, 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 stations 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. Park Labrea News/Beverly Press lexington Social House This 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 Executive Chef Jared Simons’ American fare with a Southern twist and sit back to listen to some great jazz. 1718 Vine St. (323)461-1700. 25 Degrees Inside the Hollywood Roosevelt Hotel, is a bar/ restaurant with burgundy colored booths and red velvet flocked wallpaper. Above each table, swanky black crystal chandeliers 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 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 A mons says he prefers denim instead of the traditional white chef outfit. Prior to becoming a chef, Simons 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 Simons to interview for an afterschool job. “At the time, I died my hair red, so the only job they offered me was washing dishes,” he laughed. Simons learned to cook at this restaurant. Instead of attending 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 accepted into a culinary school in San Francisco. After graduating and working at a few restaurants, Simons opened his first French-style cafe in Carlsbad when he was 22 years old. “When my girlfriend 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 almost bacon flavor. “I like to use Little Gem lettuce photo by Jill Weinlein more than Romaine, it’s Chef Jared Simons, who prefers denim over the sweeter,” Simons said. The traditional white chef’s jacket, is creating quite toasted hazelnuts, sliced a stir – in his kitchen and among local chefs. new Hollywood hot spot near the corner of Hollywood and Vine with a sophisticated 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 starting at 9 p.m. Simons is fairly new to the Lexington 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- photo by Jill Weinlein The lip-smacking fried chicken at Lexington Social House shows off Chef Simons’ Southern cooking with a California twist. 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 decorated 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 Simons’ fried chicken, braised kale with bacon and chive mashed potatoes. 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 Simons 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 Fosselman’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 comforting American dishes with a lot of soul. $$ 1718 Vine St. (323)461-1700. photo by Jill Weinlein Southern pork chop on creamy grits is hearty fare, a plate Simons dubs “a man’s dish”. 30 June 7, 2012 From page 24 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 Hollywood Blvd. (323)334-3360. Hipsters Unite at Dominick’s Sit outside on the main patio area near a roaring fireplace or under twinkling lights. What once was one of the Rat Pack’s favorite watering 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 Dining & Entertainment Guide 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 Wood & Vine fire pit 4:30 p.m. on Sundays. 330 S. Hope St. (213)680-0330. Enchanting Terrace Cliff’s Edge is hidden on the corner of Edgecliff Ave. and W. Sunset Blvd. in Silverlake. Its enchanting 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 significant 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 Park Labrea News/Beverly Press 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 Downtown During the summer, CHAYA Downtown’s Japanese Beer Garden 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. Park Labrea News/Beverly Press Dining & Entertainment Guide 31 June 7, 2012 Dining & Entertainment Guide 32 June 7, 2012 Summer Fun at the Farmers Market Bars By gary twinn Guest Columnist and Manager, Farmers Market Bars F armers Market’s EB’s & 326 Beer & Wine bars are as unique as the Market itself, a perfect al fresco setting to enjoy world class beer and wine while relaxing with friends, dining with family or just plain old people watching. The friendly bar staff are always ready to give advice on which beverages pair best with tasty foods available from neighboring 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, feature 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 International 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 returned 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 Market 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 Park Labrea News/Beverly Press tap, including Eagle Rock brewery’s Revolution and our own house beers, 326-Independence Ale and Farmers Market Honey Blonde. For wine lovers, beverage 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, Christine will be hosting a Rosé tasting 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 summer fun begin. 6333 W. 3rd St., www.farmersmarketbars.com. Serving the finest Corned Beef for 78 years at the Farmers Market Phyllis Magee, owner of Magee’s Kitchen and House of Nuts, has been a Farmers Market merchant since 1934 Some of our customers’ favorites: Restaurant & Deli House of Nuts Since 1917 • housemade horseradish • our famous carrot salad • French dip sandwiches and of course our fresh roasted nuts and nut butters! 3rd & Fairfax • 323.938.4127 www.mageesnuts.com Park Labrea News/Beverly Press Dining & Entertainment Guide Sounds of Summer at the farmers Market by edwin folven T he Original Farmers Market has been a popular attraction since a group of farmers began selling fresh produce out of their trucks near the corner of 3rd Street and Fairfax Avenue in 1934. Today, the Market features dining, grocery, retail and entertainment, 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 specifically 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 MickeyO Physical Comic Superstar performing at 1:15 and 2:15 p.m. The fun continues on Sunday, brilliant bars from 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 delicious 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 theatre. 7000 Hollywood Blvd. (323)785-7244. July 8 with face painting from noon to 3 p.m., and a wildlife tambourine workshop with Art 2 Go from noon to 3 p.m. Musical performances 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 entertaining from 11 a.m. to 1 p.m. Participants can make a fruit or vegetable on a stick for their garden with Kids for Peace from 33 June 7, 2012 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 information, call (323)933-9211, or visit www.farmersmarketla.com. Dining & Entertainment Guide 34 June 7, 2012 Red Medicine Vietnamese Cuisine with an L.A. Flair Y ou may remember when Red Medicine opened in December 2010, they received much attention over a notable food critic’s “outing”. All of that is now water not only under the bridge, but perhaps a watershed 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 window where diners can spy Chef Jordan hard at work. The menu is definitely eclectic – Vietnamese? Yes, but with a prescribed amount of California cuisine 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 cochon 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 Legislature has banned the production and sale of it. Crispy spring rolls with Dungeness crab, pork rillette with crispy chicken skin, lychee and pistachio are delightful small plates. One of the most interesting dishes on the by karen villalpando 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 meatlike 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 perfect for sharing. Under “large format” 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 people, 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 restaurant. 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 Park Labrea News/Beverly Press a four-man pastry team for Thomas Keller’s French Laundry. While his culinary wizardry is revealed in his cuisine, he also makes incredible desserts. His signature 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 interesting cocktails in a lively atmosphere. Red Medicine is open until 2 a.m. nightly. 8400 Wilshire Blvd., Beverly Hills. (323)6515500. www.redmedicinela.com. photo courtesy of Red Medicine Red Medicine Chef and Partner Jordan Kahn meticulously prepares each dish coming out of his Vietnamese kitchen. Park Labrea News/Beverly Press Dining & Entertainment Guide 35 June 7, 2012 T he Greek Theatre has an exciting summer line-up of concerts by major performers. It includes Primus with special guest Fishbone on June 8; Summerland featuring Everphoto courtesy of The Greek Theatre 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 anniversary 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 information, call (323)665-5857, or visit www.greektheatrela.com. By Edwin Folven Summer Concert Schedule 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 + # ! ! ) $" ' %& # " )("" * ((( ( " %&$" " & && %&$", 36 June 7, 2012 Dining & Entertainment Guide Park Labrea News/Beverly Press Summer Under the Stars Top: Fireworks usher in the Summer lineup at the Bowl by Edwin FolvEn (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. T he Hollywood Bowl’s Summer 2012 Season is just around the corner, with classical, jazz, rock ‘n’ roll, country and world music concerts set to heat up the night. Featured 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 Hollywood Bowl Orchestra conducted 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 ceremony. 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 fireworks Spectacular has become a tradition, and this year will feature Barry Manilow. Other performances include the L.A. Philharmonic’s “Frozen Planet in Concert” on July 6 and 7; KCRW’s World Festival celebrating the music of the Philippines 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 (photo courtesy of Patina Restaurant Group) the Neville Brothers’ “Farewell Tour” on Aug. 1; “Pixar in Concert” from Aug. 3 through 5, celebrating 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 anniversary with a music and film performance celebrating classics of the silver screen. B.B. King returns to The Bowl on Sept. 5, while a Bowl favorite, the “Singa-long Sound of Music”, is scheduled for Sept. 22. Classical, jazz and world music shows will also be interspersed 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 Hollywood Bowl. The first official season 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 tribute to composer George Gershwin 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 musical acts continues today, where bowl-goers enjoy outdoor concerts under the stars. The Hollywood Bowl is located at 2301 N. Highland Ave. For information and a complete schedule, visit www.hollywood bowl.com. 38 June 7, 2012 Dining & Entertainment Guide Fun at the Ballpark All Summer Long W BY AARON BLEVINS ith the Los Angeles Dodgers sporting the best record in Major League Baseball and celebrating new and “Magic” ownership, there’s plenty of reason for optimism in Chavez Ravine. This season, the Dodgers are also honoring the 50th anniversary of Dodger Stadium, and officials have planned a series of special events and promotions to celebrate the iconic baseball stadium. The team will be honoring Hall of Fame broadcaster Jaime Jarrín, “The Spanish Voice of the Dodgers”, now in his 54th year with the club, on June 11. The Dodgers will continue to roll out its bobblehead series with catcher Mike Scioscia on June 12, slugger Eric Karros on June 28, former managers Tommy Lasorda and Walter Alston on July 14, historic home-run hitter Kirk Gibson on July 31, pitcher Sandy Koufax on Aug. 7, pitcher Fernando Valenzuela on Aug. 21 and Hall of Fame broadcaster Vin Scully on Aug. 30. This season has been punctuated on Friday nights with Dodger Stadium’s Friday Night Fireworks. The promotion celebrates the stadium’s anniversary. Kids can also run the bases after every Sunday home game. On Father’s Day, June 17, the Dodgers will give out sports bags and host a Father’s Day Catch event. That Sunday is also Viva Los Dodgers Day, in which the Dodgers celebrate their Hispanic Park Labrea News/Beverly Press roots. Viva Los Dodgers Days will be held every Sunday throughout the season. On June 30, prior to a matchup against the Mets, fans will be able to participate in On-Field Photo Day at 4:15 p.m. On July 4, the club will face off against the Reds, and fans will have an opportunity to “ooh and aah” at the stadium’s photo by Jon SooHoo Fourth of July Andre Ethier is one of the current Dodger standouts. Fireworks. July 4 is also Military Appreciation 4, a fleece blanket on Sept. 13, and Dodger Giveaway Night is Oct. 2. Night. Concession stand fans won’t The team will give away an MLB Network Drawstring Bag on want to miss $1 Dodger Dogs July 15, a beach chair on July 17, night on Sept. 3, and La Gran Fia snapback cap on Aug. 5, a back- esta, a Viva Los Dodgers celebrato-school backpack on Aug. 26, a tion, on Sept. 29. Go Blue! Matt Kemp replica jersey on Sept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ark Labrea News/Beverly Press Dining & Entertainment Guide 39 June 7, 2012 YOUR SUPERMARKET THAT DELIVERS! With over 15 years of experience, Pink Dot delivers thousands of items to your home, office, or even hotel room - from 1000's of brand name grocery items; fresh made to order breakfast, sandwiches, salads, soups, pizza's & pastas; beer, liquor, & wine; toothpaste to pet food all with reasonable supermarket prices - in about 30-45 minutes, 365 days a year. 1(800)PINK DOT Order Online & Receive NO DELIVERY CHARGE www.pinkdot.com Open Daily from 9am-3am 7 days a week, 365 days a year 40 June 7, 2012 Dining & Entertainment Guide Park Labrea News/Beverly Press IRIS A Journey Into the Magic of Cinema C BY EDWIN FOLVEN irque du Soleil continues to heat up at the Dolby Theatre, formerly the Kodak Theatre, where its tribute to cinema, “IRIS: A Journey Through the World of Cinema”, is playing all summer long. “IRIS” was created exclusively for its permanent home at the theatre and offers a new take on the art of cinema, as only Cirque du Soleil could imagine. The production is written and directed by Philippe Decouflé, with music by Oscar-nominated composer Danny Elfman. It features 72 performers, 200 costumes, 8,300 square feet of performance floor, more than 600 lighting features, 20 video projectors and 160,000 watts of sound. “IRIS” combines acrobatics, dance, projections and live music, taking audiences on a journey through the evolution of cinema — from the foundations of the art form to the bustle of the soundstage. When the two young heroes — Buster and Scarlett — find themselves plunged into the joyful chaos of a film set, their escapades are transformed into a kaleidoscope of movement, moods and images, supported by an orchestral score. “IRIS” conjures up a world between motion and picture, light and sound, which shifts constantly between reality and make-believe. The show explores the limitless possibilities of cinema by combining dance, acrobatics, live video, film footage and interactive projections, illustrating both the mechanics of cinema and its extraordinary power to deceive the eye. “IRIS” has also been critically-acclaimed for its music. The 17-song studio soundtrack of Elfman’s music is available for purchase. The unique blend of 100 orchestral musicians — the largest in Cirque du Soleil recording history — is spread over large and small ensembles and is mixed with the live show’s eight house musicians. photo by Mark Dulong © 2011 Cirque du Soleil The Dolby Theatre is part of the Hollywood & Highland complex at 6801 Hollywood Blvd. Tickets range from $43 to $133, with VIP tickets starting at $253. For tickets and information, call (877)943-IRIS, or visit www.cirquedusoleil.com/IRIS. !"#$%&$$%'()*+,%-$./ 0)12)13*)%0"45)6%7%8$9:3;)%8:$,5)6<<< &=$>3);%53,>":4*,%"4%);;%6":1%?)@"13*$%5134A,< B45C%"?%>":1,$C%);;%"?%*($%D$,*%53,($,%,*3;;%"4%*($%#$4:%?"1%*($%=),*%EF%6$)1,< G8($%";5$,*%0$H3>)4%1$,*):1)4*%34%I";;6.""5J KLMN%O$@$1;6%O;@5<%P% Q",%B42$;$,C%!B%P%RFFLS%P%TLNLURLRVNNWW ...<$;>"6"*$>)?$<>"# Park Labrea News/Beverly Press Dining & Entertainment Guide 41 June 7, 2012 Dining & Entertainment Guide 42 June 7, 2012 Park Labrea News/Beverly Press A lot of Moxie at by jill weinlein P izzeria Mozza, located at Melrose and Highland, features a relaxed atmosphere, delicious Italian food and a suitable wine selection, an ideal combination for diners who wish to take their time. They sip their wine a little slower to savor the taste, they nibble on antipasti and linger over their primi and secondi. Pizzeria Mozza is an interesting place. They leave tables empty for reserved guests. Guests with reservations 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 photo by Jill Weinlein Servers dish out Mozzaâ€™s creative pies at their pizzeria at the corner of Melrose and Highland. see Mozza on page 46 The Best Authentic New Orleans Food in Los Angeles $%' ( -" % , *! !+"$&) ##' $!!! ( ! ( -! *! !+&!!)'!#% ( ( '. Park Labrea News/Beverly Press Dining & Entertainment Guide 43 June 7, 2012 Sweet & Savory Crepes & Waffles European Specialties Gourmet Sandwiches & Paninis, Salads & Soups Coffee, Espresso & Cappuccino Open Everyday! Farmers Market: 6333 West Third St. at Fairfax (323)934-3113 Hollywood & Highland: 6801 Hollywood Blvd. #403 (323)960-0933 Burbank: 108 E. Palm Ave. (818)846-0566 Dining & Entertainment Guide 44 June 7, 2012 Park Labrea News/Beverly Press Monsieur Marcel for Lunch? Mais OUI! BY JILL WEINLEIN S trolling through the original Farmers Market, I always enjoy walking past the Monsieur Marcel bistro and gourmet store. There are always a few patrons sitting together speaking French, while sipping a glass of wine and sharing a plate of cheese or enjoying 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 immediately started planning his gourmet grocery store. When the former Farmers Market grocery store space became available, Strouk renovated the space and filled his gourmet grocery store with a variety of European cheese, mustards, olive oils, wines, tapenades, chocolate and gourmet items. He offers at least 20 different 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- “When you love cheese, life is good.” Stephane Strouk, Monsieur Marcel 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, anchovies, 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 Serrano ham, roasted peppers and embelphoto by Jill Weinlein lished with shavings of Manchego The bright colors on the salade nicoise make this dish as en- cheese. The flavor of the cheese intenjoyable to view as it is to eat.The deep-red, rare-seared ahi sified the addictive quality of this sandis served atop crisp greens, with yellow cherry tomatoes, wich. Strouk said he always enjoys half a purple onion, and lemon-colored, hard-boiled eggs.The anglass of wine with his lunch. “A nice chovies provide the finishing touch. 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. 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 corporations,” 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 macarons. These delightful confectionary bites arrived 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. Park Labrea News/Beverly Press Dining & Entertainment Guide 45 June 7, 2012 < " = 3+/%' ; ; ; ; 2'3* 20&5%' 2'3* #/& 15/ 05)* *' '34 !+3%0/3+/ *''3' 0.'.#&' '#43 #5%'3 2'33+/)3 ; #249 ''&3 ; #4'2+/) '-+6'29 < '8 0/ # 1-#4'= Merrill Shindler, Food Editor, ZAGAT < +)*49 '#4$#--3= LA Times < #33+0/#4' #$054 1+::#= LA Times <"'3 905 3#7 53 0/ >3 /4052#)'= < +--#)' +::'2+# 705-& -+,' 40 4*#/, #-- 0( 4*'+2 -09#- %5340.'23 (02 #-- 4*' 3511024 06'2 4*' 9'#23= 0--9700& #2%*.0/4 "5%%# 4 #2%*.0/4 -6& 7776+--#)'1+::'2+# /'4 < +,'= 53 0/ #%'$00, #4 +--#)' +::'2+# Dining & Entertainment Guide 46 June 7, 2012 Pizzeria Mozza From page 42 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, Bastianich – 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 pepperchinis. The radicchio gives the salad a bitter taste, while the pepperchinis give it a zip. “Years ago, this used to be Jack Warner’s private office. The dining 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 successfully been part of the megasuccessful Mozza Group. They own the Pizzeria Mozza, Osteria photo by Jill Weinlein More than a mere pizzeria, Mozza also includes specialty desserts, like their butterscotch budino with sea salt. Mozza, Pizza 2 Go and Scuola de Pizza, a cooking school. Classes and demonstrations in pizza making, family style dinner preparation and ravioli making range from $50 to $175. The popular Mozza cookbook class offers students a five-course journey in preparing some of the restaurant’s most popular dishes. For the $175 Monday-Sunday 3pm-Close Wines by the Glass Draft Beers Specialty Cocktails • Mojitos • Hand-Shaken Margaritas • Martinis Featuring Live Piano & Vocals Wed-Sun 6:30-9:30pm Join us for Sunday Brunch! In the of the Miracle Mile 5773 Wilshire Blvd. (323)937-7952 in the Museum Square • www.mariecallenders.com Park Labrea News/Beverly Press fee, participants also receive a Benno with Speck, pineapple, signed Mozza cookbook. jalapenos, tomatoes and mozUpon opening the menu, you zarella is a juniper-flavored ham quickly realize that this isn’t a tra- that is similar to Italian proscuitto. ditional pizza joint. There are fried Mixed with the pineapple it squash blossoms with ricotta, weaves sweetness with a bite of panini sandwiches, signature heat from the sliced blanched plates of the day jalapenos, an and more than unexpected 20 different It took Nancy Silverton twist that tickles types of pizzas. over a year to perfect her your lips. The most reThe butterpizza dough. quested pizza on scotch budino the menu is the dessert is lusfennel sausage topped with panna cious and lovely with one of Sil(cream) and dusted with red verton’s delicate rosemary pine onions and scallions. nut cookies. The sweet butterAccording to Sean, it took scotch is embellished with a sprinNancy Silverton over a year to kling of sea salt on the top. perfect her pizza dough. The Pizzeria Mozza will make you dough is simple and baked in the believe. Open daily from noon to pizza oven until the edges darken. midnight. 641 N. Highland Ave. The thinly sliced Pizza alla (323)297-0101. Park Labrea News/Beverly Press Dining & Entertainment Guide 47 June 7, 2012 SSSsummer at the Los Angeles Zoo By AAron Blevins T he Los Angeles Zoo & Botanical Gardens are primed for an exciting summer, as the zoo recently opened its LAIR (Living Amphibians, Invertebrates and Reptiles) 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. Actress Sarah Michelle Gellar and former L.A. mayor Richard Riordan 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 recognizes members of the entertainment industry who contribute to the world’s natural and civic environment. She is a GLAZA Safari Club patron and advocates for various 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 sponsorship 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. Comedian Jimmy Pardo will serve as the master of ceremonies. For tickets and information, call (323)644-4753 or visit www.lazoo.org. A A Fiji Island Iguana ~ dditionally, 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 Mansions, Caravana, Patrolled by 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. Radar, Wayward Sons and The Heist. The June 27 concert line-up includes the Rocky Neck Bluegrass Band, the Marieve Herington Band, Paddy’s Pig, Wicked Tinkers, AK and Her Kalashnikovs, Bandidos de Amor, Tropical 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 nonmembers, 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 Critter 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 Explorers 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-members. Registration forms are available at www.lazoo.org, and can be sent to firstname.lastname@example.org, or by mail. 48 June 7, 2012 Dining & Entertainment Guide Enoteca Drago Tantalizing Italian Fare BY JILL WEINLEIN T here are different types of Italian restaurants. The most formal type is a Ristorante. Less formal dining venues are Trattorias and Osterias. Celestino Drago has opened one of each in Southern California. His Enoteca Drago is a neighborhood wine bar and restaurant in Beverly Hills serving small plates and wonderful wines at reasonable prices. For those who fondly enjoyed Drago’s restaurant in Santa Monica, this Enoteca is similar. New Chef de Cuisine, Garrett Mukogawa, has filled the menu with a mosaic of brilliant Italian dishes. Mukogawa prepares contemporary dishes with an Asian and French flair that will tantalize your palette. We started with a caprccio di bue with thinly sliced filet of beef, decorated with a peppery sweet and tangy arugula lettuce with Dijon dressing and shaved parmesan. The arugula adds a delightful pizzazz to this dish. Another great appetizer fitting to split is the Bomba. It’s a homemade pizza crust filled with mozzarella, caramelized onions and elegant black truffles. Chef Mukogawa places a crust over the pie to create a calzone type of pizza. When our server, Veronica, pierced the top, a potpourri of heavenly aromas escaped. Most of the pizzas are traditional with a twist, like one with Yukon potatoes, parmesan and rosemary. Another is decorated with smoked salmon, capers and pickled onions. For pasta dishes, we tried Celestino’s classic Drago dish, pappardelle with roasted pheasant and morel mushrooms. Pappardelle is Park Labrea News/Beverly Press derived from the word pappare, which means to gobble up. The tender pheasant and honeycomblike mushrooms were adorned with a delicate butter sauce. Still wanting more, we ordered photo by Jill Weinlein a Milanese spe- Thinly sliced filet of beef dressed with a peppery sweet cialty, osso buco. and tangy arugula gives the carpaccio salad a zingy flavor. It’s served on a bed of rich gorgonzola risotto with arrived with a sweet and crisp roseblack trumpet mushrooms. The mary tuile sprinkled with sea salt. It was blissful. Last to arrive were tender veal fell off the bone. Lastly, we ordered the risotto two delicate apple criêpes with a Nero with black squid ink, clams, scoop of buttermilk sorbet and mussels and shrimp. One of my topped with a few pinches of sugfriends was a bit leery about order- ary streusel. The pastry chef, Mario ing this dish. When it arrived, I put Ortiz, is an expert at I Dolci a small serving on her plate and (desserts). We left Enoteca Drago with big watched her enjoy her first bite. Soon she was helping herself to smiles. $$ Lunch is served Mon. through Sat. 11:30 a.m. to 4 p.m. seconds. As we all sipped a round of cap- Dinner, 4 to 11 p.m. On Sun. Enoteca puccinos, we shared two desserts. Drago is open 4 p.m. to 10 p.m. 410 The Budino di butterscotch e caffe N. Canon Dr. (310)786-8236. !"#$%&'()*+%,-(."/%0"1 23(4"5%/2(32#(67(-"*#1 !"#$%&'()*+,-" .'/$*01-(-"+&"'1-" /+,,2-"$3"'1-"#+')% 3(=+#,6>:# ?6*4;(,#@*()5 $62A# Over 300 Tequilas Including Antonio’s Famous Tequila Resposado! ! Full Bar • Fine Mexican Cuisine ! 8&92&%2:1 Mexican Restaurant 7470 Melrose Ave. • Los Angeles 323-658-9060 !"#2.**+#"4-*'.%(.&'".&,"5(- 6.*'()"71$0" $(+8+&.22)"$9&-,":)" ;+#1-2"4+#1.(,<" 7-(=+&8">(-.?3.*'@"A%" B"C+&&-( ;$&"D"7.'"E./DFG0/ 7%&"E./DH0/ !"!#$%#&'()*+,#-# ./.%011%!!!! 222%3(456)7489(:;%86< Park Labrea News/Beverly Press Dining & Entertainment Guide 49 June 7, 2012 UMAMicatessen by jill weinlein T his 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 innovative Adam Fleischman, Los Angeles based restaurateur and Chief Executive of Umami Restaurant Group. With his mega successful Umami Burger, Fleischman branched out to pizza with his thriving 800 Degrees in Westwood Village. Then, he brought a brand new dining 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 talented 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 tuning offal (internal organs of a butchered animal) into gourmet fare. Try his Cone O’ Cracklins Mixologist, Adrian Biggs, at Umamicatessen, is shaking up some lively libations, photo by Jill Weinlein Try out UMAMIcatessen fries with pickled peppers and a “brainaise” sauce at the new restaurant by the Umami Restaurant Group. made from thinly sliced pig ears fried crispy and served with a sprinkling of sherry vinegar and flash fried sage. They are crunchy and airy, a variation of a salt and vinegar 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 almond milk, pure sugar cane, rose water and orange blossom), fresh pineapple and lime juice with a sprinkle of nutmeg. Another favorite 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) accompanied 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 potato knishes served with wholegrain 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 walnuts, 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, enthusiasm and a smile to keep customers 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, Derrick Flynn and Juliana So, of SO/DA Inc., met at USC’s School of Architecture 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 Orpheum Theatre hang above the Spring for Coffee bar. Downtown, with its art-deco buildings, magnificent theatres, contemporary galleries and hip residences, welcomes UMAMIcatessen. The restaurant has attracted a new breed of foodie urbanites 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). 50 June 7, 2012 Dining & Entertainment Guide Park Labrea News/Beverly Press A ddison, 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 communities of Boca Raton and Palm Beach in the 1920s. The restaurant features influences from Spain, Portugal, Italy and Morocco, supremely appointed with decorative pieces and sensational lighting. Stone flooring and limestone fireplaces are balanced with earth-toned hues and graceful yellow-plastered arches. The restaurant opened as a destination 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 recommendation, where Chef The dining room at Addison by karen villalpando 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 masterpiece. We were seated and immediately presented with an amuse bouche of tomato consommé with raspberry and yuzu – a relatively clear broth, yet intensely flavorful. The wait staff appears seemingly from nowhere with silver-domed plates that are placed harmoniously in front of you, with the domes lifted in synchronicity. This “culinary ballet” continued 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 vermouth. Both dishes were extraordinary examples of Bradley’s superb 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 perfect balance to the rich and delicate foie gras. The pinnacle of the meal was the ris de veau poelee, or veal sweetbreads, gently flashfried with a fine coating and served with Parmesan risotto. The captain was hesitant 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 sweetbreads 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 Rodriguez, the sommelier, has compiled 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 wonderful 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- photos courtesy of The Grand del Mar Executive Chef William Bradley ing end to, possibly, the finest dinner I’ve ever experienced. Afterward, we were taken backstage for a tour of Chef Bradley’s kitchen. His crew was busy cleaning up for the night, since we were the last diners, and Chef Bradley proudly showed off what was “behind the curtain”. The maestro, or director, definitely produces an award- winning show. The spring menu offers the following 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 canard (duck), and the aforementioned 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 exceptional 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. KV.Dining Guide.Main Layout_Layout 1 6/1/12 3:45 PM Page 51