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Dining & Entertainment Magazine

4 June 2014

let’s eat!

Park Labrea News/Beverly Press

Staff

Dining in the city of Angeles continues to be a culinary adventure. Zagat consistently rates Los Angeles as a “Top West Coast Food City.” Our annual Dining & Entertainment magazine serves up an enticing array of all Los Angeles has to offer – from Downtown L.A, Koreatown and Hollywood to popular summer time destinations like the Hollywood Bowl and Dodger Stadium. Find out what’s hot at the box office in our summer movie guide. We’ve highlighted iconic restaurants, local landmarks and exciting newcomers. Custom made cocktails and craft beers continue to lure patrons to their favorite lounges and gastropubs. We’ve even included a few family recipes for home chefs to try. When you visit some of the establishments you find inside, please mention you read about them here. Now let’s eat!

Editor Edwin Folven Ed, a Pasadena resident, has been on the staff at the Park Labrea News & Beverly Press since 1996. He contributed stories on the Hollywood Bowl, Greek Theatre and the Los Angeles Zoo. Managing Editor Aaron Blevins A native of Indianapolis, Aaron joined the Park Labrea News & Beverly Press in 2011. He contributed stories on the Page Museum, Los Angeles Dodgers and the Improv. Restaurant Writer Jill Weinlein Jill writes our weekly restaurant news column and her vivacious personality comes through in her reviews. She contributed many articles to this special issue, including Canter’s and L.A.’s iconic restaurants. Movie Reviewer Tim Posada Tim is our weekly movie critic, and he designed many of the pages in this magazine. He is known for his witty and sometimes biting reviews. He provided readers with the summer movie guide.

Karen and Michael Villalpando Publishers

Contributing Columnists Jon Jilg & Brad Barker Jon and Brad, founders of the Padres Panel wine tasting group, aka “the cork dorks,” wrote a column on summertime wines that we are sure you’ll find delightful.

le menu du Jour dTla

pg.8

le Ka and patina Restaurant Group

Koreatown

pg.10

emc Seafood & dong il Jang

longevity in la Summertime Wines Forever iconic

pg.12 pg.18 pg.22

musso & Frank

Favorite Recipes Summer Blockbusters hollywood Bowl Greek Theatre pink’s Uncle darrow’s petersen automotive museum la Zoo & page museum los angeles dodgers cover design by max Rowe

pg.24 pg.26 pg.36 pg.38 pg.41 pg.43 pg.46 pg.48 pg.50

A special thanks to our daughters, Emily and Rebecca Villalpando, for their outstanding proof reading and editing of the magazine. Emily recently graduated from the University of Missouri with a Bachelor of Journalism degree. Rebecca concluded her freshman year at Tulane University, making the dean’s list with straight As.

Founded 1946 KaRen villalpando Editor & Publisher

michael villalpando CEO & Publisher

The Park Labrea News & Beverly Press are weekly newspapers publishing since 1946. The Dining & Entertainment magazine is a special edition, publishing on June 5, 2014. 5150 Wilshire Boulevard, Suite 330 P.O. Box 36036, Los Angeles, CA 90036 323.933.5518 • www.beverlypress.com


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It’s BBQ time.

Our Gourmet Burgers will impress your guests. Serve them with fresh baked brioche buns and Uncle Dougies BBQ Sauce, available here. We carry Piedmontese Beef, Prime Beef, All Natural Grass-fed Beef, Kobe-style Wagyu Beef, Colorado Lamb and Niman Ranch Heirloom Pork. Our meats are hormone and steriod free, and naturally raised. We also carry the finest, all-natural poultry available. We supply the finest restaurants in Los Angeles, and dinner tables just like yours.

6333 W. Third St. • Farmers Market • 323.938.5131 Family Owned at the Farmers Market for 72 Years www.marcondas.com


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6 June 2014

Dining & Entertainment Magazine

Park Labrea News/Beverly Press

Bread is just the beginning.

La Brea Bakery Cafe Breakfast • Lunch • Dinner • Catering Dine In • To Go • Delivery Your Neighborhood Bakery Cafe 468 S. La Brea Ave. • 323.939.6813 www.labreabakery.com


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Dining & Entertainment Magazine

8 June 2014

DTLA

Park Labrea News/Beverly Press

by Karen Villalpando

From elegant dining to a lively club scene, Downtown is the place to be The vibe in downtown L.A. – or DTLA as it is now referred to – is trendy and smart with a distinctive buzz. The number of new bars, restaurants and clubs that have opened over the past few years is astounding. And the quality of the food and service equally matches. Lately, we enjoy spending Sunday afternoons strolling the streets and stopping into different pubs to catch a baseball game or have a leisurely brunch. Recently, we made our way to 6th and Flower for an evening on the town – at Le Ka Restaurant. Speaking of that aforementioned buzz, the restaurant was definitely alive the night we were there, with young professionals enjoying after work cocktails on the patio. The

restaurant is on the ground floor of an office building, with high ceilings, dim lights, cozy booths and earthtoned hues. We were seated on the patio under twinkling lights and views of the downtown skyline. The vibe was New York-esque with the sights and sounds of the city providing the background music. Large panes of glass let city life come into view and also reflect the flames providing ambient light to the outdoor dining area – very pretty. Start with a creative cocktail like their Moscow mule with Aylesbury duck vodka, lime juice, honey syrup and fresh ginger; and a gin and tonic made with Aviation gin. Chef Greg Paul recently introduced a new spring/summer menu

photo courtesy of Le Ka

High ceilings and low lights create an inviting ambience at Le Ka, with patio seating offering the ideal spot to enjoy after work cocktails.

featuring seasonal items like heirloom tomatoes, fresh asparagus with lobster aioli and a grilled romaine salad. Scallop carpaccio, bahn mi pizza and house cured salmon are all interesting plates. The American-French themed fare boasts such delicacies as the market catch of the day: sable fish in a light yet rich fish broth with pork and shrimp dumplings, surrounded with baby bok choy and exotic mushrooms. The buttery fish was a succulent contrast to the meaty dumplings, a combination of soft and savory.

The flat iron steak grilled medium rare and topped with chanterelle mushrooms and truffle butter was on the menu when we visited, but the sauce may also be an ajo verde sauce with a side of twice-cooked fries. The rustic texture of the flat iron gives the dish another layer to experience. Linger over your wine and soak up the atmosphere – a breezy evening, a nice crescent moon and courteous, professional service. Le Ka, 800 W. 6th St., L.A. (213)688-3000. www.lekarestaurant.com.

Patina RestauRant GRouP Downtown DininG Kendall’s Brunch

Nick + Stef’s

On Saturdays and Sundays, Kendall’s Brasserie is the perfect spot for a charming mid-day brunch. Try a classic like the Croque Madame and a glass of champagne or keep it light with French press coffee and a few beignets. Open from 10:30 a.m.3PM. Patio is dog friendly.

Don Draper would frequent Nick + Stef’s for their special lunch menu going on right now. Enjoy a cool shrimp cocktail with a gin martini. Stirred, not shaken. Open Mon-Fri for lunch, 11:30 a.m.-2:30 p.m.

Kendall’s Green Hour

Craft Your Own Burger

Stop by for the Green Hour when Kendall’s Brasserie features their extensive absinthe collection along with $1 oysters on the half shell. The pairing of the two has a cooling effect, which is perfect for a hot summer day. Green Hour is daily from 3-5 p.m. and 8-10 p.m.

The “Unofficial” Mad Men Menu

Nick + Stef’s Build an epic burger this summer at Nick + Stef’s. Whether you want bone marrow or mac n’ cheese stacked on top of your 8 oz. patty, you won’t be disappointed. Available in the bar, lounge and patio Mon-Fri 4 p.m.close.

photo courtesy of Patina Restaurant Group

Nick + Stef’s Boeuf Tableside Dinner for Two Make the most of your Sunday and Monday evenings at Nick + Stef’s elevated steak dinner. Featuring a 26 oz. of cote de boeuf and two glasses of 2000 Bordeaux poured from a Magnum, this elegant deal is hard to pass up. Also includes tableside Caesar, garlic fries, choice of vegetable and two signature sauces for $49 per person.


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Park Labrea News/Beverly Press

Dining & Entertainment Magazine

9 June 2014

Dine-In • Private Parties Catering • Take Out

NORMANDIE BAKERY & JOSETTEBISTRO 3022 Cochran Ave. • Los Angeles, CA 323.939.5528 M-F 7AM-5PM SAT 7AM-4PM SUN 8A -3PM W-Sat open til 9pm

FARMERS MARKET 6333 W. 3rd St. #330 • Los Angeles, CA 323.930.1944 M-S 8:30AM-9PM SUN 9am-7pm


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Dining & Entertainment Magazine

10 June 2014

Park Labrea News/Beverly Press

koreatown Heaven on the half shell From the minute the Koreatown restaurant opened last summer, the place has been jumping. A chic, modern space, filled with hipsters, families, even fifty-somethings, the popular raw bar and seafood eatery draws patrons of all ages and ethnicities. And why not? Who wouldn’t want to feel part of the “in-crowd” – those in the know who desire freshly shucked oysters, scallop carpaccio or delicately fried soft shelled crab? It’s a good idea to make reservations, but even if you have to wait for a table, the bar is lively and the mixologists are ready to please. EMC Seafood is a contrast of rustic and panache, edgy and suave. From the décor to the food, it’s a constant contrast in flavors, colors and experiences. We started with two types of oysters on the half shell – Fanny Bay and Beausoleil – served in a metal dish, like a cake pan, atop a mound of salt. We paired the oysters with Veuve Cliquot champagne in crystal flutes. With a dozen selections of oysters and clams on the menu, it’s a good place to start your dining adventure at EMC. We moved on to Hokkaido scallop carpaccio with yuzu and ponzu sauce and the yellowtail ceviche with lime, shallots, cilantro and jalepeños. The presentation of the scallop was soft and delicate, much like the flavor and texture of the dish. I would go back to EMC for this dish alone. The ceviche was refreshing and light with just enough zing from the peppers. The menu offers items from the raw bar, starters, shell fish, whole fish and meat entrees, followed by a few sides. We selected the crispy head-on shrimp and soft shell crab as our next two dishes. The shrimp

by Karen Villalpando

were shell-on, dusted in a crunchy yet light batter and served with sea salt, garlic, onions and soy sauce. The soft shell crab was a large portion, perfectly fried and served with a delicious ponzu sauce. Both of these dishes were served in the aforementioned “cake pans” – giving us permission to eat with our fingers, yet sip a delicious Chateau Montelena chardonnay too. We moved to the sashimi selections and ordered yellowtail with jalapeno, a refreshing, palatecleansing dish. All of the raw fish choices are the ultimate in freshness and taste. I recommend any of these items. Manila clams in an abalone broth is another exquisite dish with soft taro noodles, green onion and cilantro. The soft and delicate flavors are a striking difference to

photo courtesy of EMC Seafood.

The raw bar at EMC is loaded with fresh shell fish ready to enjoy.

the crunchy fried items. To finish off our meal, we selected the large lobster roll, cut into three pieces. The 4-5” roll was stuffed with buttery, sweet lobster and the three bite roll was perfectly rich and satisfying. Owner Michael Kwan and his team hit a homerun when they formulated their game plan for EMC.

The restaurant works on all levels, offering four top tables, large group settings or singles sitting at a long bar. The arrangement provides opportunities to meet people or have an intimate dinner. Now I know why EMC is so popular. EMC Seafood is located at 3550 W. 6th St. at Mariposa, (213)3519988. www.emcseafood.com.

Dong Il Jang

Authentic Korean cuisine by Jill Weinlein

Roy Kim’s grandfather owned a Korean restaurant in Seoul, Korea, in 1945 – one of the first restaurants to serve sukiyaki. When his parents moved to America in the 1970s, it was a difficult time for immigrants. His father took on many jobs before opening the restaurant Dong II Jang in Koreatown in 1979. Still family-owned and operated by Roy Kim, Dong Il Jang serves authentic Korean cuisine. The scent of cooking oil wafts through the room from the gas burners in the middle of every table for guests to cook their beef. They serve Kobe style roast Gui and marbled Wagyu Rib-Eye as well as braised marinated beef

photo by Kaitlyn Yoo

Many plates of banchan accompany beef to cook at your table.

ribs, marinated black cod stew and abalone porridge. Try the Bibimbap bowl, a sizzling dish of sauteed vegetables and rice topped with gochujang (chili pepper paste), soy sauce and a fried egg. Banchan, or side dishes, accompany the beef, like crunchy seasoned bean sprouts, kimchi and potatoes with sweet corn syrup, garlic and soy sauce. “Children love this dish. They eat the potatoes and pour the sauce onto their white rice,” Kim said.

The fish cakes with a soy sauce, chili oil and sea salt sauce are very popular. “Back in the old days, we made the fish cakes with barracuda; however, now we use the pollock,” Kim said. He shops for fresh produce daily and works with three meat vendors to ensure good quality and price. Dining at Dong Il Jang is an authentic Korean cuisine experience. Open seven days a week from 11 a.m. to 10 p.m. $$ 3455 W. 8th St. (213)383-5757.


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Park Labrea News/Beverly Press

Dining & Entertainment Magazine

11 June 2014


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Dining & Entertainment Magazine

12 June 2014

83 years young and still cutting the mustard by Jill Weinlein

P

astrami piled three inches high between two slices of rye bread slathered with mustard – the quintessential deli sandwich Canter’s has been serving for 83 years. Jennie and Ben Canter partnered with Ben’s brothers and opened a deli in Boyle Heights. A few years later, they took over the old Esquire Theatre on Fairfax, where Canter’s sits today. Marc Canter and his sister Jacqueline have worked in the restaurant since they could walk. Jacqueline Canter used to sleep under the cash register as a little girl. Marc rode his motorbike to work at Canter’s every day. He would assemble bakery boxes for his father and receive $10, then ride to the local bowling alley and

spend some of the money playing pinball. Their cousin Terri Bloomgarden would sit on grandmother Jennie’s lap and pass out matchbooks bearing the Canter’s logo to customers. She remembers when Hubert Humphrey ran for President and came to Canter’s for a meal. While working in the bakery, Bloomgarden tried to g i v e Humphrey a free Danish. He looked at her and said, “No thanks, I pay for everything I get.” Bloomgarden’s daughter, Bonnie, runs the Canter’s catering division and popular food truck, perfect to rent for bar and bat mitzvahs and weddings. In addition to the staples Canter’s has been serving for decades,

Park Labrea News/Beverly Press

like corned beef and matzo ball soup, the restaurant offers unique panini sandwiches that are popular with their diners, like the spicy panini served on a Jalapeno cheese bagel with pastrami, melted pepper jack cheese and spicy mustard. Another popular sandwich is the Mac-Attack with Canter’s mac n’ cheese, crispy bacon and sharp cheddar cheese. It’s pure comfort food between two slices of warm sourdough bread. The menu is extensive with breakfast dishes (served all day), delicious burgers, classic sandwiches and salads, and soda fountain drinks. The world famous Kibitz Room has been pouring drinks since 1961 and offers free live music daily beginning at 9 p.m. Marc Canter attributes the longevity of the restaurant to car-

ing about the customer, the quality of food and their employees. “We put in extra effort to ensure that our customers are satisfied,” he said. Parking is free for 90 minutes with a Canter’s validation. Open 24 hours, seven days a week. $-$$ 419 N. Fairfax Ave. (323)6512030.

photo courtesy of Canter’s

Hot for Dupar’s hotcakes since 1938

D

upar’s Restaurant and Bakery opened at the Los Angeles Farmers Market in 1938. Their hotcakes have been on the menu since and are served 24 hours a day to loyal customers. Biff Naylor, the son of Tiny Naylor who operated restaurants bearing his name, took over the Dupar’s empire in 2004. Biff brought his daughter Jennifer Naylor into the kitchen as the executive chef. She had years of culinary experience working with Wolfgang Puck and running his Granita restaurant in Malibu. She and former Puck chef Merdardo cook everything from scratch and make their own sauces, gravies and specialty fare. One of the most popular promotions at Dupar’s is their “Beat the Clock” dining. Dine between 4 to 6 p.m. and pay the time of day for your dinner. On the menu is a roasted chicken breast with rosemary potatoes and green beans, spaghetti and meat-

balls with garlic bread, Dupar’s beef stew with a housemade dinner roll, pan-roasted cod with key lime butter, mashed potatoes and corn ragu or a mango chicken salad served with homemade banana or date nut bread. Order at 4:30 and you will pay $4.30. Beverages are additional. It’s old school cooking at its best. 6333 W. Third St. (323)933-8446. Locations at Farmers Market, Studio City, Las Vegas, San Diego and now Pasadena. by Jill Weinlein

Most professional kitchens use unsalted butter, allowing chefs and bakers to control the seasoning in their dish by adding the desired amount of salt themselves. However, when taking home a crusty baguette and some butter, Stephane Strouk, owner of Monsieur Marcel’s Gourmet Market and Restaurant, selects La Baratte des Gourmets, a butter containing large crystals of fleur de sel giving a burst of flavor. This butter is creamier and richer than any other European butter I have tasted. Find this outstanding butter at Monsieur Marcel’s at the Farmers Market. 6333 W. 3rd St., (323)939-7792. www.mrmarcel.com. by Karen Villalpando


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Park Labrea News/Beverly Press

Dining & Entertainment Magazine

15 June 2014


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Dining & Entertainment Magazine

16 June 2014

Park Labrea News/Beverly Press

by Jill Weinlein

R

ecently reopening just in time to celebrate its 10year anniversary at The Grove, The Whisper Lounge offers a sophisticated, yet timeless dĂŠcor that sets the stage for the reimagined dinner and cocktail menu by Executive Chef Anthony Jacquet. Reminiscent of an old Hollywood supper club with dark mahogany wood, rich amber lighting, high booths and a vaulted patio

photo courtesy of Caruso Affiliated

with billowy curtains, The Whisper Lounge is the perfect spot to sip classic cocktails while listening to Sinatra, Billie Holiday and Bing Crosby in the background. The founder of The Grove, Rick Caruso, developed The Whisper

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> ˜ ˜ Âœ ĂŒ ĂŠ L i ĂŠ Ă• Ăƒ i ` ĂŠ ˆ ˜ ĂŠ V Âœ ˜ Â? Ă• ˜ V ĂŒ ˆ Âœ ˜ ĂŠ ĂœÂˆ ĂŒ Â… ĂŠ > ˜ Ăž ĂŠ Âœ ĂŒ Â… i Ă€ ĂŠ Âœ v v i Ă€ ° ĂŠ

Restaurant and Lounge, and he comes in weekly to greet guests and check in with the staff. The lunch menu offers weekday specials like the Maine lobster roll on Tuesdays and an albacore tuna melt with truffle on Thursdays.

The dinner features a variety of appetizers, salads and selections from the grill for entrĂŠes. The weekend special is an espresso rubbed prime rib with creamy horseradish for $45. The Whisper Restaurant and Lounge is a sophisticated dining destination with class and splendor. Open from 10 a.m. to 10 p.m. every evening, and until midnight on Fridays and Saturdays. The restaurant and lounge offers its own valet parking on the weekends. 189 The Grove Dr. (323)931-0202.


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Dining & Entertainment Magazine

18 June 2014

Park Labrea News/Beverly Press

summertime

T

WINES

o properly fortify ourselves for an afternoon of wine procurement, we began our adventure at Monsieur Marcel’s Café in the Farmers Market. Since our mission was to find locally available, reasonably priced, California wines to enjoy over the hot summer, we ordered a couple of these wines to pair with our delicious sandwiches. The 2012 Cabiata Albariño produced by the Laumann Family in Monterey ($11 a glass) was just what we were trying to find. When we think about great summer wines, we are looking for something that pairs well with California sunshine. We want crisp, refreshing acidity and a relatively dry flavor profile in a wine that is in its youth and served very well chilled. With a light straw color and delicate floral bouquet, the Cabiata Albariño was just about perfect. Although a little high in alcohol at 14.5% (we prefer our summer wines closer to 12%) this wine had great balance and a nice long finish. If you’re not familiar with Albariño, a white grape used to make beautiful wines in Spain and Portugal, we highly recommend you give it a try. Our second glass, the 2012 Zaca Mesa Viognier from the Santa Ynez Valley ($12 a glass), wasn’t quite as impressive, but still a nice summer wine. This wine was hiding its normally floral nose and expressive fruit we are

by Jon Jilg & Brad Barker

used to with California Viognier. It was crisp, with good body and subtle flavors of peach, lime and apple or pear. 14% ABV. After lunch, we visited the wine department at Marcel’s Gourmet Market and, after consulting with their very knowledgeable wine buyer, procured a couple of bottles to try at home. Then it was off to DomaineLA, a very cool wine boutique on Melrose near Highland where four more interesting selections were made. We ended up tasting two white wines, two rosés and a couple of very interesting red wines that we think serve well between 45 and 55 degrees and can adequately refresh on a sizzling summer afternoon.

The Rosés The lovely light salmon hue and delicate bouquet of the 2013 ‘A Tribute to Grace’ Grenache Rosé from Santa Barbara Highlands Vineyard make a perfect first impression. We enjoyed the nice fruit and elegant balance this straightforward wine offered on the palate. At 13.4% ABV, the finish had a slight hint of heat, but this was a remarkably refreshing offering. ($21.99 – DomaineLA) Produced from vines planted between 1888 and 1922 by Morgan Twain-Peterson (whose

photo by Michael Jilg

Wine enthusiasts Jon Jilg, left, and Brad Barker offering their suggestions for some great summer wines.

father produced legendary Zinfandels at his Ravenswood Winery), the 2013 Bedrock ‘Ode to Lulu’ Old Vine Rosé is a delightful blend of Mourvedre, Grenache Gris and Carignane. A bit of strawberry on the nose, this wine offers balanced acidity, complex flavors and a nice long finish. Although we found it most refreshing when very well chilled, as the afternoon wore on and it warmed up a bit, the flavors became even more elegant and complex. (12.3% ABV - $20.99 – DomaineLA)

The Whites The most interesting bottle of the tasting was the 1 liter, beer-bottle type enclosed, nonpunted vessel which contained the 2013 Tendu Vermentino from San Francisco Chronicle “Winemaker of the Year”, Steve Matthiasson. Combine a light straw color, a trace of lime in the bouquet and notes of citrus, kiwi and even pineapple on the palate, and this is a delicious wine value. Vermentino is a white grape planted extensively in Piedmont, Italy, yet this California expression was very crisp, bright and refreshing. (12.2% ABV - $20.00 – DomaineLA) Fermented primarily in stainless steel to give it a very focused flavor profile, the 2013 Matanzas Creek jumped out of the glass with classic Sauvignon Blanc delightfulness. We found the back label spot on: pear, passion fruit and even a trace of red grapefruit in the flavors. This wine had intense flavor, a heavier mouth-feel and an incredibly long finish (13.5% ABV – $22.99 - Marcel’s)

The (Gasp) Reds

photo by Eric Jilg

Six summertime wines to sip on a hot day include the Tendu in the uniquely shaped bottle.

The very bright fruit flavor and lighter style make the 2012 Carmel Road Pinot Noir from Monterey a serious summer red wine contender. A lovely floral bouquet and a bright See Summertime Wines page 34


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20 June 2014

Dining & Entertainment Magazine

Park Labrea News/Beverly Press


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Park Labrea News/Beverly Press

Dining & Entertainment Magazine

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21 June 2014


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Dining & Entertainment Magazine

22 June 2014

Park Labrea News/Beverly Press

Forever Iconic

C

by Jill Weinlein

elebrating 95 years in Hollywood, Joseph Musso and Frank Toulet opened Musso & Frank in 1919 and hired Jean Rue to be the chef. He cooked for Ernest Hemingway, F. Scott Fitzgerald and William Faulkner when they sat in the famous Writer’s Room. In 1927, John Mosso and his partner, Joseph Carrissimi, purchased The Musso & Frank Grill. It’s still owned by the Mosso family today. General manager Mark Echeverria is John Mosso’s great grandson. His grandmother ran Musso & Frank Grill from 1974 to 2000. He fondly remembers sitting in a back booth with his family as a young boy. As the adults drank the worldrenowned martinis, the kids drank Shirley Temples in martini glasses with bright red cherries. The martinis at Musso & Frank Grill are different than any other bar or restaurant. It’s served in a smaller sized martini glass with a chilled side carafe. Guests can refill their glass at their leisure. The martinis aren’t the only

renowned item on the menu. The restaurant is also well known for their flannel cakes, a light crepe– like pancake. Chef Jean Rue created the unique recipe that can’t be found anywhere else. Today, only Chef Domingo knows the secret recipe to the flannel cakes. He has been working at Musso & Frank for the past 20 years, making breakfast and lunch for guests. When he leaves at 3 p.m., the recipe leaves with him. Chef Rue worked through the 1970s creating and perfecting Musso’s original recipes. He retired after 53 years in the kitchen. There have only been three executive chefs since the restaurant opened. In the 1950s, Musso & Frank expanded to accommodate more guests, with the opulent bar and swivel captain’s chairs – the décor has remained to this day. Waiter Sergio Gonzalez is a long-time employee. Sergio started working at Musso & Frank Grill in 1972 when he was 19 years old. Echeverria isn’t going to make any changes to the restaurant. “If you are on a good road, don’t take a

The beautiful actress Beryl Wallace’s craftsmen style family home off Vine Street became the charming Off Vine restaurant in 1989. Originally built in 1908, it’s tucked away just off Vine St. on Leland Way. Off Vine serves delicious California style cui-

photo courtesy of Musso & Frank

Since 1919, Musso & Frank Grill has been shaking martinis and grilling delicious steaks. It’s one of L.A.’s most iconic restaurants.

left,” he said. He has noticed a younger crowd coming to Musso & Frank lately. “People want to experience historical restaurants,” he said. “1950s food was more plain than today. We are keeping the same dishes, just seasoning them a little bit more.” Chef J.P. Amateau is classically trained and keeps the integrity of the original recipes. “We serve basic cuisine, not artistic, small plates,” Echeverria said. The most popular dishes are the

sine, offering everything from chicken picatta to macadamia nut encrusted ahi tuna. Monday nights are popular with local diners as everything on the menu is 50 percent off. During the weekends, Off Vine is the perfect brunch destination. Diners sit on the patio sipping bottomless mimosas and Bloody Mary’s. Entrée selections include a duck sausage quesadilla, grilled shrimp Caesar salad, eggs Benedict and the Off Vine burger. Everyone starts their brunch with fresh out of the oven cinnamon bunlets. Almost every Saturday and Sunday there is a baby or wedding shower upstairs in the private dining room. People like the homey feel and Hollywood views for their special events. In the evening, the bungalow becomes more

filet mignon and the grilled salmon with a caramelized brown sugar crust. The seafood Chiffonade salad is very popular with chopped romaine, beets, hard boiled egg, crab, shrimp and lobster. It is not uncommon to see four generations of a family sitting together at Musso & Frank Grill for dinner on a Friday or Saturday night, closed on Sundays. Hours are Tuesday through Saturday from 11 a.m. to 11 p.m. Parking is available in the back. 6667 Hollywood Blvd. (323)467-7788.

romantic with soft lighting and a cozy fireplace. Off Vine offers an abundance of menu choices reflecting their homestyle cooking with California flare. Try the risotto of the day or the duck breast. The menu also includes a selection of vegan entrées that are inventive and delicious. At the end of the meal, almost every table has guests enjoying an Off Vine chocolate, raspberry or Grand Marnier souffle made to order. Beryl Wallace’s glamour and hospitality continue to make an impression on those who visit her home for a enjoyable meal at Off Vine. Lunch Monday-Friday,11:30 a.m. to 2:30 p.m. Saturday and Sunday brunch, 10:30 a.m. to 2:30 p.m. Dinner Monday-Saturday at 5:30 p.m., Sundays at 4 p.m. 6263 Leland Way. (323)9621900. www.offvine.com. by Jill Weinlein & Rebecca Villalpando


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Dining & Entertainment Magazine

24 June 2014

Sardine Pasta

favorite

RECIPES CRISPY SKIN SALMON 4 salmon fillets (6 oz) 2 roasted and spooned out spaghetti squash ½ c caperberries ¼ regular capers In a very hot sauté pan, place salmon skin side down (do not flip over). Put 1 c baby heirloom tomatoes in the oven for 7 minutes at 350 F. ½ chopped chives Meanwhile, in another sauté pan, add a bit of butter and sauté spaghetti ¾ c white wine squash, caperberries and heirloom tomatoes. 1 Tbs chopped shallots For the sauce, add white wine in a sauce pan with chopped shallots. Reduce 1 Tbs manufacturing cream by 1/3 and add the cream with the lemon juice. Reduce by half. Slowly add ½ lb cold cubed unsalted butter the butter to emulsify the sauce. Finally, place the salmon on a bed of spaghetti 3 Tbs grapeseed oil squash and enjoy with the warm sauce. 1 Tbs lemon juice Serves 4 Chef Carlos Lool of Monsieur Marcel at the Original Farmers Market My father, Camilo Villalpando, was a renaissance man. He created epic dishes, was a master brewer, a creator of unique salsas and strews. Here is his famous recipe. Michael Villalpando

Chile Verde 3-4 lbs pork shoulder cubed 4 tbsp cooking oil-separated 1 onion diced

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12 green chilies, New Mexico preferred* roasted and peeled 1 tsp. cumin 32 oz. chicken broth 2-3 cloves of garlic salt and pepper to taste Secret Ingredient: 1- 28 oz. can of Las Palmas green enchilada sauce, medium or picante Serves 6-8 people with leftovers for Sunday morning Chile Verde and eggs. Heat 3 tbsp in large skillet. Brown cubed pork- as meat cooks, drain and reserve juices. Keep pork moving until all sides are brown. Add onion and brown until translucent. Add reserved juices, cover and

simmer for 30 minutes. In the meantime, roast chilies in broiler or until they are blackened. Place in damp paper towel and then into ziplock bag for 10 minutes. Then peel the chilies and remove most of the seeds. Chop chilies and fry in 1 tbsp oil with cumin and garlic for about 3 minutes. Add chicken broth, bring to boil. Add the can of Las Palmas, the pork and juices and reduce heat, cover and simmer for 1 hour. Serve in bowls with tortillas and grated cheddar cheese and chopped fresh cilantro.

ONION SOUP

3 quarts yellow onions 2 Tbs chopped garlic 2 oz butter 2 c sherry wine 2 quarts beef stock 1 bouquet garni (thyme sprigs, bay leaf, parsley, leek) tied with kitchen string. In a sauce pan, sauté yellow onions with butter and garlic, until onions are dark and caramelized. Deglaze with sherry cooking wine, and reduce by half. Add the bouquet garni and a good quality beef stock. Let it simmer for 25 minutes. To serve, slice French baguette topped with emmental cheese and broil it until golden brown. Serves 12 Chef Carlos Lool of Monsieur Marcel at the Original Farmers Market

*Available seasonally at Ralphs or substitute poblanos and jalapenos

1 can sardines in olive oil and chile 1 lb spaghetti 3-4 tbsps olive oil ½ onion, chopped 2 cloves garlic, minced ¼ teaspoon smoked paprika ¼ cup raisins ¼ cup chopped flat leaf parsley ½ - 1 cup clam juice or chicken broth ½ cup bread crumbs salt and pepper to taste In a large sauté pan, heat olive oil, then add onion and cook for 5 minutes on medium heat. Add garlic and cook for additional 1 minute. Add sardines, reserving oil, and gently break into pieces with wooden spoon. Stir in smoked paprika, cover and set aside. In the meantime, soak raisins in hot water and cook spaghetti in pot of boiling salted water. Put bread crumbs in small skillet and add reserved oil from sardines, just enough to moisten, and toast for 2-3 minutes. Turn to medium heat on sardine pan, and add pasta and ½ cup of clam juice. Toss together with raisins and parsley. Salt and pepper to taste. Serve in pasta bowls and top with bread crumbs. Karen Villalpando


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Mickey Rourke reprises his role as Marv in “Sin City: A Dame to Kill For”. courtesy Miramax Films

Summertime

AT THE MOVIES

As the summer engulfs L.A., countless blockbusters films beg for your attention. Join Tim Posada as he previews the summer lineup, seeking out the hits, the misses and whatever drab thing Michael Bay creates.

E

ach summer, another film sets a new record. In 2012, “The Avengers” set the domestic opening weekend record and became the third highest grossing film of all time. In 2013, “World War Z” set a box office high as the Brad Pitt film leaped to the top of the undead movie genre. The summer of 2014 is young, but the words of Scar from “The Lion King” remain relevant 20 years later: “be prepared.” v “Godzilla” miraculously surpassed its awful 1998 remake, along with any other rendition, and “The Amazing Spider-Man 2” proved bad ratings can’t keep a cash cow from milking out more than $600 million. v Sure, the movie machine is moving with the ease of an Exxon exec canning another alt-energy project, but we’ve yet to find the summer unicorn –– that one film the proletariat public and bourgeois critics equally adore. Those possibilities are far from endless, but a few things are certain: nothing tainted by Michael Bay or Pixar’s “Cars” stands a chance. Anything else is a bigger gamble than another galactic adventure…wait, we’ve got several of those on the way.


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I

n all honesty, “How To Train Your Dragon” deserved Best Animated Feature more than “Toy Story 3” in 2010. But this Pixar/DreamWorks Animation battle is on hold as Disney’s golden-ticket-maker takes the year off, providing “How To Train Your Dragon 2” (June 13) a clear path to Oscar victory. Sure, the sequel’s third trailer pathetically represents the film, but it’s hard to imagine DreamWorks dropping the fireball on its latest cash cow. “Rise of the Planet of the Apes” shocked most critics and audiences. Now, “Dawn of the Planet of the Apes” (July 11) features Gary Oldman and rising star Jason Clarke, alongside proven CGI actor Andy Serkis (Gollum from “The Lord of the Rings”). His performance is sure to be worth the ticket alone. Just passed $700 million worldwide, “Captain America: The Winter Soldier” proved Marvel can make a corny character one of the most profitable properties in the franchise (it made more than

e

“How To Train Your Dragon 2” courtesy DreamWorks Animation

“Guardians of the Galaxy” courtesy Marvel Studios

27 June 2014

In yet another galactic adventure, the Wachowskis (“The Matrix” trilogy) return to the big screen with a story that probably won’t tank like “Cloud Atlas” did. “Jupiter Ascending” (July 18) takes Channing Tatum and Mila Kunis to space, but hopefully the plotline will be a bit more grounded than many of their convoluted premises. The real Hail Marys are “Hercules” (July 25) – starring Dwayne Johnson – and “Lucy” (Aug. 8), featuring a rump-kickin’ Scarlett Johansson tapping into her brain’s full capabilities. The fantasy/sci-fi possibilities are endless, thus the limits can only stem from lazy filmmaking. Hopefully “Sin City: A Dame to Kill For” (Aug. 22) will live up to the original, but director Robert Rodriguez has a poor track record lately, and nine years might be too late. Say hello to “22 Jump Street” (June 13) and “Sex Tape” (July 25), along with a period piece by “Family Guy” creator Seth MacFarlane, “A Million Ways to Die

Channeling “Star Wars” with a quirky sense of humor, “Guardians of the Galaxy” is far from your average ragtag crew thrust into greatness. both “Thors” and the first two “Iron Mans”). “Guardians of the Galaxy” (Aug. 1) ups the ante, taking the Marvel Cinematic Universe into a galactic environment suited for any fan of the “far, far away.” Channeling “Star Wars” with a quirky sense of humor, this is far from your average ragtag crew thrust into greatness. Bradley Cooper voices a raccoon and Vin Diesel plays a tree. Add to that other big names like Chris Pratt (“Parks and Recreation”), Benicio Del Toro, Glenn Close, John C. Reilly, Djimon Hounsou and Zoe Saldana (donning green here in place of “Avatar” blue), and this might be the most daring film of the summer.

“Transformers: Age of Extinction” courtesy Paramount Pictures

in the West” (May 30), as your raunch comedies for the summer. May “Neighbors” – a delightful flick in its own right – be the weak link of the summer. The only other potential is Clint Eastwood’s latest and most unique contribution, the film adaptation of the Broadway sensation, “Jersey Boys” (June 20). Wonderful idea, but Eastwood lacks the timing to bring a musical to life. Hopefully this film won’t be empty like his chair at the GOP convention. There are some things worth repeating until eternity. Michael Bay is a terrible filmmaker and “Transformers: Age of Extinction” (June 27) will prove that once again. The only real question is how far does his disease reach – will it infect his


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Jonah Hill, left, and Channing Tatum return in “22 Jump Street”. courtesy Columbia Pictures

– latest producer credit, “Teenage Mutant Ninja Turtles” (Aug. 8)? And then there’s “Planes: Fire & Rescue” (July 18) … I have nothing else to say about that. “The Giver” (Aug. 15) might be based on a popular book, but the promotional material makes it look like a remake of “The Host”. Granted, “The Expendables 3” (Aug. 15) follows one of the most ridiculous sequels in actioner history, but adding Wesley Snipes, Kelsey Grammar, Mel Gibson and Antonio Banderas to the Stallone, Statham, Li and Lundgren party probably won’t help. But if it’s still hot in August and cheap beer is still readily available, why not enjoy cinema at its most shameless? Just when your favorite small screen characters leave you hang-

ing until the fall, the stories of the most popular characters on the big screen come to life. Summer might be the most predictable time of year (grand adventures, super-

May “Neighbors” – a delightful flick in its own right – be the weak link of the summer comedies. heroes, sequels, few indie/horror films, etc.), but the year life-deathrebirth cycle of cinema is still comforting. It’s at least the most enjoyable way to escape the summer heat.

HIGHLIGHTS Meet the notable films of the summer, but beware the hype and never trust a trailer. June 6 “Edge of Tomorrow” June 13 “How To Train Your Dragon 2” “22 Jump Street” June 20 “Jersey Boys” June 27 “Transformers: Age of Extinction” “Snowpiercer” “Deliver Us From Evil” July 2 July 11 “Dawn of the Planet of the Apes” July 18 “Jupiter Ascending” July 25 “Hercules” Aug. 1 “Guardians of the Galaxy” Aug. 8 “Lucy” “Teenage Mutant Ninja Turtles” Aug. 15 “The Expandables 3” “The Giver” Aug. 22 “Sin City: A Dame to Kill For”


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Great Greek Dining! Enjoy a romantic greek dinner on our patio among the olive trees & twinkling lights!

Grilled salmon salad

our show-stoppping Saganaki “flaming cheese”

Full Bar , Breakfast, lunch, dinner In the Farmers MArket • 3rd & fairfax • 323.939.9728 www.Ulyssesvoyage.com


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32 June 2014

Marconda’s serving prime beef for 73 years Since 1941, Marconda’s Meats tender than other meats. They also sell prime and Wagyu has operated at the Farmers Market, providing the highest quality beef, which is the U.S. version of meats to loyal customers and Kobe beef. Locals come to purchase their restaurants. Dave Marconda, his son Lou and his grandsons run the perfectly seasoned carne asada, family-owned butcher shop, offer- and Uncle Louie’s meatballs from ing personal service with a smile. his grandfather’s recipe. The gourMarconda’s specializes in natu- met burgers are made from four ral, premium meats and is one of different cuts of beef, a guarded the few butcher shops that sell cer- family secret. They also sell heirtified Piedmontese beef, which loom pork and nitrate-free bacon. The family also owns Puritan comes from an Italian breed of cattle, naturally raised without the use Poultry, selling humanely raised, of hormones, steroids or antibiotics. The cattle are humanely raised on a vegetarian diet by small, sustainable ranchers in the United States. All the while, this meat is higher in protein, lower in fat and cholesterol, and more Lou Marconda, center, with his sons.

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sustainable, antibiotic free chickens. They also carry squab, quail, pheasant, rabbit, geese and duck. Marconda’s is happy to share their family recipes with you. Pick

P

up some great sauces and spices for grilling or fresh brioche buns for your next summertime BBQ. 6333 W. 3rd St. #514, (323)9385131. by Jill Weinlein

Pampas Grill

ampas Grill at the Original Farmers Market is always busy, but the Brazilian BBQ is worth the wait. The food is consistently fresh and delicious and is also a good value. The buffet allows diners to customize their platters, selecting meats sliced from skewers and an abundance of sides. The plate is weighed and charged by the pound. It’s easy to walk away feeling very satisfied for under $15. Brazilian food is a melting pot of cuisine, with many regions in the vast country influencing the flavors and tastes. One of the most populous states, Minas Gerais, is best known for its Pao de Queijo, or small, baked, cheese rolls. At Pampas Grill, these irresistible rolls are made with cheese and yucca flour and are gluten free. The chefs start cooking the popular weekend Brazilian dish, Feijoada, on Wednesday to be served on Friday, Saturday and Sunday. In Brazil, this is considered the national dish. Smoked pork is combined with beef and beans and simmered over low heat for days to bring out the exquisite traditional flavors. Pampas Grill is a family owned business with an additional location in Culver City. Both locations are open daily from 10:30 a.m. to close. 3857 Overland Ave. (310)836-0080 and 6333 W. Third St. #618 (323)931-1928. by Jill Weinlein

Try one of our Delicious, New Burgers!

!

! Open 24 Hours

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s s -

EVERYTHING FOR THE PROFESSIONAL and HOME CHEF! • plates • cups • bowls • pitchers • glassware • stock pots • dutch ovens • cookware • bakeware • silver ware • China • wood products • cutlery • gadgets • linens • mixers • coffee pots • tea pots • dessert ware

2 LOCATIONS! 7908 Beverly Blvd. 4635 W. Pico Blvd. www.bargainfair.com

(Corner of Fairfax)

(Corner of Rimpau)

(323)655-2227

(323)965-2227


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French Crepe Co. is more than just crepes Edgar Acosta started working at French Crepe Co. in 1991, and now he is the owner of the restaurant in the Farmers Market where he and his staff make savory and sweet crepes. The most popular savory crepe is La Normandie made with free-range chicken, button mushrooms, carrots and green beans in a white Dijon sauce, served with a spring lettuce salad with a Dijon mustard dressing. Ten different sweet crepes are on the menu including La Chez Moi, made with Nutella, and the Crêpe Suzette with Grand Marnier, butter and sugar. In addition to crepes, eight different waffles are served with whipped

cream and butter. Try a slice of spinach quiche or quiche Lorraine or hot panini sandwich served on Ciabatina bread with the salad of the day. The French Crepe Co. sells over ten salads and two daily soups, including a delicious French Onion soup. The restaurant is open from 9 a.m. to 9 p.m. 6333 W. 3rd St. #318, (323)934-3113. by Jill Weinlein

Dine among the stars on one of the most romantic patios in Los Angeles.

Savory crepes and paninis are on the menu.

summertime

Wines from page 18

red/magenta color open up to an unmistakable Pinot Noir taste. If you happen to have a grilled chicken sandwich while you’re out on the patio, this wine would make a noteworthy compliment. (13.5% ABV – $21.99 - Marcel’s) Finally, we tasted 2013 Broc Cellars “Love Red” which is a naturally fermented, low sulphur-dioxide, photo by Eric Jilg Grenache/Mourvedre/Syrah blend The ‘A Tribute to Grace’ Grenache from a vineyard 60 miles south of Rosé from Santa Barbara Highlands Yosemite National Park. Although Vineyard is the quintessential grenache. slightly smokey, this wine offers complex flavor in a style refreshingly lighter than most Rhone blends. The dark rose color and the rich fruit flavor combine to create a sublime wine we can enjoy slightly chilled on a warm afternoon. (13.5% ABV - $19.50 – DomaineLA) We firmly adhere to the tired wine cliché that “the best wine is the one you like.” Hopefully, you can try some of the same wines as we did and enjoy them just as much. Cheers! Brad Barker and Jon Jilg are founding members of Padres Panel – an informal group that blind tastes wines from around the world every Tuesday evening. Known by their friends and family as the “Cork Dorks,” over the last several years they have tasted thousands of bottles of wine together.

323-962-1900 6263 Leland Way, Hollywood, CA 90028 (one block south of sunset, just east of Vine)


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L I O B H S I F W A R C Y A D S FATHER’ 14 2-5 pm

e n u J , . t a s usic !

photo courtesy of LA Phil

Summer kicks off at the Hollywood Bowl with the 36th Anniversary of the Playboy Jazz Fest on Saturday, June 14.

Hollywood Bowl 2014

Live M sion! is m d A e e ou! r y F a B e h t e of t s a t a ly! i y m a f Enjo e l o wh Bring the

by Edwin Folven

The Hollywood Bowl is celebrating summer with a sizzling line-up of concerts and special programs that kick-off with the 36th Anniversary Playboy Jazz Fest on Saturday, June 14 and Sunday, June 15. The opening night of the Bowl’s 2014 summer season is Saturday, June 21 with performances by Kristen Chenoweth, the Go-Gos and Pink Martini. Audiences will enjoy new seating this summer, as the Hollywood Bowl has replaced all of its benches. Guests will also experience new landscape lighting and other subtle elements intended to enhance the visitor-experience. “When people think of summer, they think of the Hollywood

Bowl,” said Sophie Jeffries, director of public relations for the Hollywood Bowl. “There is something for everybody. We are hosting Playboy Jazz , the Fourth of July fireworks are very popular, and there are lovely concerts and film programs.” There are numerous dining options with catering by the Patina Group. Guests can enjoy everything from popcorn and sliders to full gourmet meals. Audience members are also always invited to bring a picnic basket to enjoy during the shows. “There are always many options — it’s food for every budget,” Jeffries said. “You can get a ticket for a dollar and can bring a picnic. It’s

2560 S. Lincoln Blvd. Marina del Rey Northeast corner of Lincoln & Washington Bl.

310.306.GUMBO 310.306.4862 www.uncledarrows.com


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a really good way of getting together with family and friends for very little money.” Classical music fans will enjoy “Classical Tuesdays” and “Classical Thursdays”, with performances led by LA Phil conductor Gustavo Dudamel and other leading music directors, and performances by some of the finest soloists and musicians from around the world. Jazz enthusiasts will enjoy performances by Herbie Hancock; Boz Skaggs with Lee Ritenour and Dave Grousin; John Legend; and the Hollywood Bowl Orchestra. Families are encouraged to attend the Bowl’s “Weekend Spectaculars”, which include actor Jack Black hosting DreamWorks Animation’s 20-year celebration; director and choreographer Adam Shankman leading a production of the musical “Hair”; and Eurythmics’ Dave Stewart leading the “The Beatles’ 50th at the Bowl” tribute. Additional performers include Elvis Costello and Ben Folds; Gloria Estefan; Chris Isaak and trumpeter Chris Botti; and Gladys Knight and Kool & the Gang. Film lovers are invited to a show with composer John Williams, the “Maestro of the Movies,” who along with guest Seth MacFarlane leads the LA Phil in a tribute to some of the classic stars of Warner Bros. Pictures, as well as selections from some of his beloved movie hits, such as “Jurassic Park” and “Star Wars”. Audiences will also enjoy the Bowl’s annual Fourth of July Fireworks spectacular with Steve Martin & the Steep Canyon Rangers featuring Edie Brickell; the “Tchaikovsky Spectacular” with fireworks and the USC Marching Band; and the “Fireworks Finale” accompanied by scenes from “The Simpsons” broadcast on the big screens. Additionally, the Bowl presents its 47th annual world music festivals for kids this summer, and guests can enjoy the Edmund D. Edelman Hollywood Bowl Museum, which provides a living his-

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tory of the venue through permanent and themed exhibits. “There really is a lot going on here,” Jeffries said. “Summer and the Bowl go hand-in-hand.” The Hollywood Bowl is located at 2301 N. Highland Ave. Visit www.hollywoodbowl.com for the complete schedule.

37 June 2014

“When people think of summer, they think of the Hollywood Bowl.There is something for everybody. “ Sophie Jeffries, director of public relations for the Hollywood Bowl


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GO TO THE GREEK

S

ummer is the perfect time for outdoor concerts and the Greek Theatre offers a perennial line-up of top musical artists performing in an intimate amphitheatre nestled in the Hollywood Hills. Musical artists coming to the Greek Theatre this summer include Sarah McLachlan; Joan Baez and Indigo Girls; Jurassic 5; Tori Amos; Ringo Starr and His All-Star Band; Chicago and REO Speedwagon; Michael McDonald and Toto; Panic! At the Disco; and Gypsy Kings. Country music fans will enjoy Go Country 105’s “Summer Under the Stars” concert with Dierks Bentley and special guests, while pop music fans won’t want to miss Hot 92.3 presents “Hot Summer Nights-90s Night Out” with Blackstreet, Jagged Edge, K-Ci & JoJo and others. Many additional artists plan to rock the Greek, such as the Goo Goo Dolls and Daughtry;

Foreigner and Styx; and ZZ Top and Jeff Beck. People looking for something a little softer will enjoy the Pat Metheny Unity Group and Bruce Hornsby; Counting Crows and Toad the Wet Sprocket; and an Evening With Crosby, Stills, Nash and Young. “It’s going to be a great summer season,” said Vanessa Kromer, of Nederlander Concerts, which operates the Greek Theatre. “There are a lot of new things going on.” A shuttle service will be available for the first time in the venue’s 83-year history. Concertgoers can park in a staffed lot in Griffith Park near Los Feliz Boulevard and Crystal Springs Drive, and take the shuttle to the venue for $7. “People can get there 90 minutes before the show and take an air-conditioned shuttle,” Kromer said. “It will definitely alleviate some of the stacked parking.”

The

GUMBO POT since 1985 323.933.0358

ic t n e h Aut rleans New Ombo Gu 6333 West 3rd Street

(west patio Farmers Market)

We Cater www.thegumbopotla.com

A subscription program allows guests to create their own concert series from among the artists performing this summer. Visit www.GreekPass.com. The Greek Theatre also offers a variety of dining options, from Pink’s Hot Dogs to food baskets with everything from small bites to entrees such as a grilled flat iron steak or a chilled seared

salmon. An extensive menu is also available in the box suites. “It’s definitely going to be a fun summer at the Greek,” Kromer added. The Greek Theatre is located at 2700 N. Vermont Ave. (323)6655857, www.greektheatrela.com. by Edwin Folven

Now Serving New Orleans Breakfast Saturday & Sunday 9am-1pm


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The chowline starts here by Karen Villalpando

Mess Hall at Loz Feliz and Hillhurst is a new Gastro Tavern, taking on the persona of barracks with rough hewn floors and a canoe on the wall. The “chow” is designed to either share or eat on your own with enticing sandwiches, salads and hearty main courses. And with daily specials like $1 oysters and $5 beers on Tuesday, they give you plenty of incentives to come back. I really like the bar at Mess Hall

– it’s open and inviting, stocked with intriguing liquors and friendly bartenders. These mixologists are here to turn ordinary cocktails into extraordinary libations. Listed on the menu under “Survival”, patrons can select drinks like “stripper perfume” made with champagne, gin, lemon, grenadine and rose water; or a classic like the M.H.O.F. made with Four Roses bourbon, sugar and bitters. With an emphasis on small batch and single barrels, and American craft beers, the barsmiths are here to please. The oyster bar features lighting from an old ammo factory, polished shiny making the area sort of a gathering place. There is a daily fresh selection of five types of oysters, each with distinctive flavors. The dining room is spacious with a domed ceiling – harkening back to the Brown Derby days.

Pampas Grill Farmers Market 6333 W 3rd St. # 618 (323) 931-1928

The restaurant sits in the original location of the Derby, which was founded by Cecile B. Demile and Bob Cobb – yes THAT Cobb who invented the Cobb salad. It’s on the menu here as “MR. COBB (EST. 1937) iceberg, chicken, applewood bacon, chive, eggs, roquefort, tomatoes, avocado, $14.” Owner Rob Serritella designed the restaurant from the décor to the menu and is constantly in the kitchen creating new menu ideas. One such dish is the B.A.T., a pork belly, arugula and fried green tomato sandwich with goddess dressing. Thick Texas toast holds the sandwich together - definitely an item to share as it is rich and satisfying. Add the smoked corn fritters on the side with romesco sauce and you’ve got an ideal lunch. The poblano and pumpkin seed sauce

Tuesd ays! complements the corn grits adding a hint of spice to the smoky flavor. Beet salad with grapefruit wedges, goat cheddar and pomegranate dressing is light and colorful – perfect ingredients for lunch on a warm summer day. Mess Hall is a fun and lively spot, where Los Felians can walk to their neighborhood eatery and enjoy an evening among friends. 4500 Los Feliz Blvd. (323)6606377(MESS).www.messhallkitchen.com.

Pampas Grill Culver City 3857 Overland Ave. (310) 836-0080


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U

lysses Voyage at the Farmers Market is the ideal spot to sit on the covered patio to watch the tourists and families stroll by. Owner Panayiotis (Peter) Carabatsos incorporates his mother’s recipes creating one of the best Greek dining experiences in L.A. The Saganaki, a flaming cheese dip, arrives in spectacular fashion; the flame is extinguished with a squeeze of lemon. Ouzo gives the cheese a slight licorice flavor and the hot, gooey cheese is served with pita bread. The Greek salad at Ulysses is a mix of crunchy Persian cucumbers, tomatoes, red onion, bell peppers and Kalamata olives dressed nicely with Kalamata olive oil, fresh sea salt, lemon, oregano and pepper and topped with a sizable piece of feta cheese. The menu offers many choices including lamb, beef, chicken and a nice selection of vegetarian dishes. The Moussaka, one of their most popular dishes, is layered with ground chicken, grilled eggplant, grilled zucchini and

potatoes topped with an exquisite Béchamel sauce. It can be ordered with ground beef or a vegetarian version with tomatoes and feta cheese. Many rave about the lamb burger, an 8 oz. lamb patty served on a grilled sesame bun with a slightly spicy feta spread and grilled onions on top and comes with Greek fries spiced with garlic and parsley and a small salad. For an authentic Greek meal, Ulysses is a great place to dine before a movie or after a day of shopping. 6333 W. 3rd St #750 (323)939-9728. www.ulyssesvoyage.com

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Gumbo Pot The Gumbo Pot opened in the Farmers Market in 1986, serving authentic Cajun and Creole cuisine. Owner Clinton Thompson started working there in 1994 and took over the restaurant in 2005. You will think you’re in the Crescent City, with chicory coffee, beignets, jambalaya, seafood gumbo and red beans on the menu. Choose from nine salads including fried chicken salad with toasted pecan dressing, a seafood salad with shrimp, crawfish, oyster, and blackened fish on mixed lettuce with different remoulade dressings. They also make 13 different types of po’ boys on French bread with lettuce, tomato and mayonnaise. Some favorites are Cajun BBQ meatloaf po’ boy, fresh snapper prepared fried or blackened, or shrimp and oyster.

Be sure to try the famous French Quarter muffuletta or roasted eggplant muffuletta. Some of their seafood specials include fried alligator tail rolled in cornmeal and deep-fried, Etouffee and drunken shell-on shrimp poached in beer, butter, rosemary and spices. Finish your Southern comfort meal with a slice of pecan pie, sweet potato pie or bread pudding. Open from 9 a.m. to 9 p.m. 6333 W. Third St. #312 (323)933-0358. by Jill Weinlein

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


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P

ink’s

began as a pushcart in 1939, and now the “little” Hollywood hot dog stand is celebrating its 75th anniversary this year. Paul and Betty Pink borrowed $50 from Betty’s mother and purchased their hot dog cart. All these years later, anyone in Los Angeles with a hankering for a tasty hot dog, still only knows one destination, Pink’s. Richard and Gloria Pink and Beverly Pink-Wolfe now run the famous hot dog stand at the corner of La Brea and Melrose, with a loyal staff – many of whom have worked at Pink’s for more than 20 years. They all know their regular customers by first name and treat newcomers with kindness. The Pink’s attribute their longevity to the quality of their food and their ability to adapt. “First is the food. It’s fresh and made with quality ingredients. Next, the staff is great. We don’t have a lot of turn over. Third, is the

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atmosphere. Pink’s is unique, cool and different,” Richard Pink said. “We are constantly renovating our recipes and combinations of hot dogs,” Gloria added. “And our outdoor patio is a draw during the summer, [seating] up to 50 guests.” Pink’s offers 35 different hot dogs, many named after celebrities, like the Martha Stewart dog. She drove by Pink’s and saw the long line of hungry patrons so she stopped to discover why there was such excitement. She ordered her custom made hot dog and the Pinks asked Stewart if they could replicate her creative dog and name it after her. She was honored. The Martha Stewart dog is a 9” stretch dog with relish, onions, bacon, chopped tomatoes, sauerkraut and sour cream. Another is the Emeril Lagasse Bam Dog – a 9” stretch dog, mustard, onions, cheese, jalapenos, bacon and coleslaw. Lagasse paid

tribute to Pink’s on “The Originals”, a show on the Cooking Channel, where Emeril visits iconic food establishments that have helped shape the country’s culinary landscape. When Ozzy Osbourne received his star on the Walk of Fame, master of ceremonies, the late Johnny Grant, told the crowd to go to Pink’s to get an Ozzy dog. The Pink family had less than two hours to create a hot dog in Osborne’s honor. The Ozzy Spicy Dog is a spicy Polish dog, nacho cheese, American cheese, grilled onions, guacamole and chopped tomatoes. Pink’s may be famous for their hot dogs, but they also offer a variety of hamburgers, onion rings and French fries. The lines can be long at See next page

by Jill Weinlein & Karen Villalpando


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Antonio’s 60 years of Mexican fare & fun!

Walking into Antonio’s Mexican Hacienda, guests are welcomed by the handsome Antonio Guiterrez himself. Holidays are celebrated in grand style at Antonio’s restaurant. During Cinco de Mayo, he invited the Tequila and Corona girls to enhance the festivities. On Mother’s Day, Antonio offered specials for mom and her family, plus treats, cards and candies. Antonio’s is world famous for their chicken mole and other family recipes. They’ve been satisfying Angelenos for almost 60 years. Antonio has his own Anejo tequila made with 100 percent agave, and a selection of more than 300 other types of tequila. Frank Sinatra was a regular for years. In fact, he has a steak named after him. He would sit with Sammie Davis Jr. and Gregory Peck in the private La Bodega room. Now you will find cast members from the hit television show, “Modern Family”, among many other celebrities. All over the restaurant the walls are decorated with Antonio’s Hall of Fame photos of John Wayne, Tom Hanks, Jay Leno and Jack Nicholson sitting next to Antonio. “I bring actors and actresses good luck. Once their photo is on my wall, their careers take off,” Antonio said. Come celebrate a festive occasion at Antonio’s. 7470 Melrose Ave., (323)658-9060. by Jill Weinlein

times; however, waiting in line is part of the Pink’s experience. Be sure to stop by the Pink’s photo board, where guests can poke their heads through the cut out and take photos of family members and friends. Fans tweet that they are in line, and post photos on Instagram and Facebook. “Recently, four German men arrived to Pink’s on Vespa motorbikes. They told the staff that they were going to ride their Vespas from Pink’s in Los Angeles to New York City. They wanted their first meal of this across American adventure to be at Pink’s,” Gloria said. The Pink’s were recently honored with a culinary award at the Hollywood Arts Council during the 28th annual Charlie Awards Luncheon at the Hollywood Roosevelt Hotel. With additional locations at City Walk, LAX, Las Vegas, San Diego and the Cedar Point Amusement Park in Sandusky, Ohio, you can also find Pink’s at the county fairs, including those in Los Angeles, Ventura, San Diego and Orange Counties. Pink’s is a Los Angeles landmark where locals and visitors from all over the world come to experience an iconic Pink’s dog. 709 N. La Brea Ave. (323) 931-7594.

Park Labrea News/Beverly Press


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Park Labrea News/Beverly Press

Dining & Entertainment Magazine

A Taste of New Orleans in Marina del Rey

U

by Jill Weinlein

ncle Darrow’s serves authentic New Orleans cuisine, with a healthy twist. Norwood J. Clark Jr., who owns Uncle Darrow’s, prepares dishes without beef and pork. They don’t heavily fry their chicken, oysters, shrimp or catfish. Norwood grew up

Norwood J. Clark

photo by Jill Weinlein

living on the Bayou eating traditional Cajun and Creole food. He thought if he eliminated pork and beef, and cooked with healthier oils, the dishes served at his restaurant would be more nutritious, yet still maintain home cooking flavors. His restaurant on the corner of Lincoln and Washington has a giant mural of the Bayou in the dining area. Norwood wants to make sure you like the food before you place your order, so he offers free samples. “You don’t pay for the food here. You pay for the flavor,” Norwood said. Uncle Darrow’s is also known for their great breakfasts. The basic Bayou breakfast includes two ranch chicken eggs, and either Cajun home-style taters, grits, rice or tomatoes. You also get a choice of French bread or a buttermilk biscuit. Their flapjacks and waffles are served with Louisiana sugar cane syrup and a cup of chicory coffee.

Be sure to order biscuits with Mamma’s gravy. “Kareem Abdul-Jabbar comes in once a week for breakfast,” Norwood said. Players from the Lakers and Dodgers and actor John Larroquette have enjoyed a meal or two at Uncle Darrow’s. “Since Larroquette is from New Orleans, his wife found Uncle Darrow’s and brought him in one day. He stayed for two hours while eating and talking about life on the Bayou,” Norwood said. “Food is the universal language,” he said. “It’s a great way to begin a conversation with people gathered at a table with an array of food.” The chicken for the chicken supper is marinated for at least 24 hours. Dip it into the light-green “gator sweat” sauce - a Ranch dressing with a secret green spice. They make a wonderful jambalaya with turkey and chicken sausage, rice, fresh vegetables and Creole spices. Po’boys include turkey, Cajun chicken link, catfish, BBQ oysters

43 June 2014

and a shrimp and oyster combination. The food is prepared with care. The gumbo is made daily and takes 10 hours to cook. Three of those hours are in making the roux. “Everyone should enjoy this type of food,” Norwood said. “So many people from New Orleans are from a melting pot of other countries. Food from New Orleans is a combination of these various cultures.” Once you dine with Norwood at Uncle Darrow’s, you become part of the family. Breakfast and brunch on Saturday and Sunday 8 a.m-2 p.m. During the week, the restaurant opens for lunch at 11 a.m. and stays open for dinner until 9 p.m. 2560 S. Lincoln Blvd. (310)306-4862.


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Park Labrea News/Beverly Press

Chef Josette’s Normandie Bakery & Bistro

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olorful macaroons, fresh baked baguettes and beautifully decorated cakes and pastries fill the shelves at Normandie Bakery at the Farmers Market, enticing passers-by to enjoy a fresh baked croissant or pain au chocolate. The bakery is a sister location to owner and chef Josette LeBlond’s French Bistro on South Cochran Avenue, where she prepares housemade pate, boeuf Bourguignon and a decadent Croque Monsieur. Sitting on the patio at a table with red and white-checkered tablecloths feels as if you’re in Paris. Inside, the handsome dining room offers a romantic lighting and a cozy atmosphere. The extensive menu of authentic French dishes includes a Merguez plate with Josette’s famous beef and lamb sausages served with French fries. The petite filet mignon is topped with pepper sauce and served

photo courtesy of Chef Josette

with fries for $21.50. Duck confit is served with au gratin potatoes and a salad for $16. Coq au vin, a French favorite, is a beautiful plate of chicken simmered in wine and served with Dauphinois potatoes, also $16. Enjoy marphoto courtesy of Chef Josette velous French cuisine Josette makes her own pate and bakes 1,500 at very reasonable baguettes daily. prices. They don’t serve beer and wine, but diners are welcome to bring in their own for a $10 corkage fee. Josette is opening a cooking school, the Institute of Los Angeles, in September. Sous chefs are invited to sign up for classes to hone their skills. Attendees can customize their program for one month to one year, depending on their abilities, and will leave the school with a diploma. Normandie Bakery also offers local students tours of the bakery as field trips. Josette demonstrates French cooking to the students and offers them a tasty lunch. Parents are welcome to attend. Normandie Bakery, 6333 W. 3rd St. (323) 930-1944 and 3022 S. Cochran Ave. (323)939-5528.

Students enjoy a tour of the bakery and a cooking demonstration by Chef Josette.

by Karen Villalpando

Come for the Cuisine, Stay for the Entertainment!

Over 300 Tequilas Including Antonio’s Famous Tequila Resposado!

Mediterranean, Persian Cuisine

Full Bar • Fine Mexican Cuisine

Mexican Restaurant 7470 Melrose Ave. • Los Angeles 323-658-9060

400 S. San Vicente Dr. • (310) 659-3242 Dine-in, Take Out, Free Delivery (3 mi) Hours: Sun- Thurs: 11:30am-11pm • Fri & Sat 11:30am - 1am Full Bar Live Entertainment Wed - Sun. Catering • Banquets • Private Parties

www.shahabbasrestaurant.com


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Park Labrea News/Beverly Press

Dining & Entertainment Magazine

45 June 2014

Home chef heaven Everything for the culinary expert or novice

Whether you’re a professional chef or restaurant owner, or just want to add some pizzazz to your kitchen, Bargain Fair restaurant supply has something for everyone. More than 7,000 items can be found in either of Bargain Fair’s locations at 7901 Beverly Blvd., or the newest store at 4635 W. Pico Blvd. Owner Sheida Pourat, who runs the store along with her husband, Jack, said the stores carry everything from dishes, silverware and cooking utensils to kitchen appliances, serving stations and tableware. The store on Beverly Boulevard opened in 1979, while the Pico Boulevard store opened last July. Pourat said they supply many of the restaurants and hotels in Beverly Hills and the surrounding areas, as well as homeowners who come from as far away as Orange County and San Francisco. Pourat said Bargain Fair’s large selection of merchandise and hard-to-find items is what make the stores special, as well as a commitment to customer service. New merchandise is offered daily. “If you want to set up a party or set up a kitchen, you can do it in thirty minutes at Bargain Fair,” Pourat said. “We have the best quality and best prices in town.

present

Saturday, September 20, 2014 2-8 PM Excavating Future Culture on the Miracle Mile music • art • food WWW.TARFEST.COM WWW.LAUNCHLA.ORG

photo by Edwin Folven

People come in and are amazed by the variety and prices, all under one roof.” Hours at the Pico Boulevard store are 9 a.m. to 6:30 p.m., Monday through Thursday; 9 a.m. to 6 p.m., Friday; and 10 a.m. to 6 p.m., Saturday. The hours are the same at the Beverly Boulevard store, however it is also open on Sunday from 10 a.m. to 5 p.m. For information, call the Pico Boulevard store at (323)9652227, or the Beverly Boulevard store at (323)655-2227. by Edwin Folven


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46 June 2014

THE

PETERSEN AUTOMOTIVE MUSEUM

by Chris Brown

The Petersen Automotive Museum is celebrating its 20th year with a summer of fun. Several exhibits have opened recently, telling incredible stories and showcasing beautiful automobiles. The most recent exhibition to open is “Mustangs Forever: 50 Years of a Legend”, which chronicles the iconic Ford Mustang through five generations. Everything from the 1965 convertible Ronald Reagan used in his campaign for governor and a four-engine Mustang race car to Mustangs from movies, such as the 2014 model used in “Need for Speed”, will have guests yearning for the open road. Also on display is “The World’s Greatest Sports Coupes”, an exhibition of rare automobiles from around the world selected by celebrity auto enthusiasts. Visitors can view cars chosen by Patrick Dempsey, Francis Ford Coppola, Adam Carolla, Pink Floyd’s Nick Mason, Metallica’s James Hetfield and many others. Other exhibits on display are “Town Cars: Arriving in Style”, “License Plates: Unlocking the Code”, “Hollywood Star Cars”, “Alternative Power”, “Motorcycles”, “Hot Wheels” and the

“Streetscape” diorama. For an additional fee, guests can take a 90-minute tour of The Vault, which houses approximately 150 additional vehicles. Guests can see a Popemobile up close, along with the Grease Lightning car from the movie “Grease”, President Roosevelt’s armored presidential limousine, Sadam Hussein’s parade car, the Ferrari from “Magnum P.I.” and numerous classics, hot rods, exotics, motorcycles and race cars. Additionally, the museum offers numerous special events, which are occasionally specially priced, but are mostly free or are included with museum admission. Members get first consideration on ticketed events, and are invited to free events throughout the year. The “KCRW Presents the Petersen Summer Concert Series made possible by BMW” begins on Sunday, June 29, from 2 to 6 p.m., and continues on Sundays, July 13 and 27, and Aug. 10. Guests can listen to their favorite KCRW bands and DJs as they play on the museum’s open-air rooftop venue. Wildcat! Wildcat! Performs on June 29 with DJ Dan Wilcox. Upcoming bands will be announced at www.petersen.org.

photo courtesy of The Petersen Museum

Mustangs from all generations, including this wild 4-engine race car, can be enjoyed in the Petersen’s latest exhibit, “Mustangs Forever: 50 Years of a Legend”.

Park Labrea News/Beverly Press


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Park Labrea News/Beverly Press

Concertgoers can also take part in an exclusive ride and drive with BMW’s new i3. For movie buffs, the Petersen offers monthly “Movies and Milkshakes” nights, when they can watch a free classic car-centric movie, enjoy $1 milkshakes and purchase snacks from Johnny Rockets to enjoy during the film. From 8 to 10 a.m. on the last Sunday of every month, enjoy the eclectic mix of vehicles that arrive to the “Breakfast Club Cruise-In” in the Petersen parking structure. Guests who have an interesting vehicle to show will receive free parking, two-for-one admission to the museum and a free breakfast, courtesy of The Auto Gallery. Visitors can also meet automotive industry and motorsports icons each month when they join the live audience after the broadcast of “Inside the MotoMan Studio”. On the first Saturday of each month families will enjoy Discovery Day , which offer arts and crafts workshops and actors from

47 June 2014

Dining & Entertainment Magazine

photo courtesy of the Petersen Museum

Officials with the Petersen Automotive Museum hope to have the $20-million renovations completed by fall 2015. The project is still going through the approval process, though the museum has begun some of the interior work.

L.A. BookPALS reading stories at 2 p.m. The Petersen also offers week-long summer day camp programs from July 21 through Aug. 8. Children in the 1st through 6th grades can learn art and science through the automobile. The museum is also celebrating

its 20th anniversary by commencing a complete exterior transformation and a dynamic redesign of the interior. In addition to the facility upgrade, the new Petersen will offer a refined and upgraded permanent collection and an expansion of rotating displays, gal-

leries, technology and story telling. The Petersen Automotive Museum is located at 6060 Wilshire Blvd. For information and a complete schedule of events, call (323)930-CARS or visit www.petersen.org.

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Dining & Entertainment Magazine

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et up close with colorful and rare animals this summer at the Los Angeles Zoo, where the new “Rainforest of the Americas” habitat is now open. Visitors can travel to the jungles of Central and South America in the new habitat and see indigenous animals such as keelbilled toucans, Central American tapirs, giant river otters and a goliath bird-eating spider. Learn about the flora and fauna of the rainforest and see how the animals live in the wild in one of the most dynamic places on Earth. Guests can also see two new 15-year-old African lions – Hubert and Kalisa – whose roars can be heard in the recently renovated

Park Labrea News/Beverly Press

lion habitat. Cupid has also been busy at the zoo, bringing together two hippopotamus – Adhama and Mara – whose animal magnetism became apparent once they were introduced. While they are not a breeding pair, the hippos are proof that sometimes love comes in many different forms. The annual “Beastly Ball”, a benefit on Saturday, June 14 offers guests culinary tastes from many of L.A.’s top restaurants, while strolling the zoo after-hours, up-close animal encounters, dancing and live music, a benefit for the Greater Los Angeles Zoo Association. Beastly Ball tickets are $1,000. 5333 Zoo Drive, in Griffith Park. For information, call (323)6444753, or visit www.lazoo.org.

L A  Z O O

Page Museum to let its hair up by Aaron Blevins

The Natural History Museum will host its inaugural Ice Age Hair Ball on June 21, and the event promises to be one of the most entertaining celebrations since the Pleistocene epoch. The fundraiser will support the Page Museum at the La Brea Tar Pits, which is celebrating 100 years of digging in the asphalt seeps along Wilshire Boulevard in the Miracle Mile. “It’s fantastic. It’s been a lot of fun and very silly for me,” said Danielle Brown, the Natural History Museum’s

vice president of annual giving. She added that the museum is striving to ensure that the Hair Ball is a fun and festive affair. “It’s not going to be a stuffy gala event.” The Hair Ball, a “wild mash-up of fashion and science,” encourages participants to go overboard while styling their hair. Crazy costumes and hairstyles will be the order of the day during the “geek chic” event. Brown said she is crafting her own hairstyle with the help of papier mâché and fake hair. She said the event co-chairs and museum trustees will also put their creativity on display, as will Natural History Museum director and president Jane Pisano. A pre-event dinner will kickoff the celebration at 6:30 p.m., when guests will be invited to enjoy the offerings of some of Los Angeles’ best gourmet food trucks. The “mane” event will begin at 8:30 p.m., and guests will enjoy a variety of activities related to the Tar Pits Ice Age fossils, when sipping themed cocktails, desserts and dancing. Officials will offer a flashlight tour of the Tar Pits — specifically the observation pit and Pit 91. The pits have been closed for several years, but it will reopen to the public after the fundraiser, Brown said. “So, guests will be

It ’s a Hair Ball!

able to check them out for the first time in a long time,” she added. Participants will also have the opportunity to identify a “mystery hair ball” and compete in a wild hair contest. Stylist Kim Vo will select his favorite hair style of the evening, and a group of individuals will model his Ice Age-themed styles. “The event is going to be very ‘icy,’” Brown quipped, adding that cocktails will feature dry ice and “ice bars” will serve drinks throughout the night. She said the Hair Ball will be the first fundraiser actually held at the La Brea Tar Pits. Museum trustees wanted to create a fun fundraising event that differed from traditional black-tie galas, Brown said. As of May 23, officials were only $40,000 short of their $500,000 fundraising goal, she said. “We have a really strong base of support, especially amongst our trustees,” Brown added. “So, they’re really rallying behind us.” She said it is important to support the Page Museum, which provides free admission for schools and conducts education research for the people of Los Angeles. Brown said the Tar Pits are instrumental in a variety of different kinds of research, such as climate change. “There’s no better example of environmental change than the La Brea Tar Pits,” she said. Brown hopes that the Hair Ball continues beyond 2014. She referenced the museum’s Dinosaur Ball, which is held every other year. It’s possible that the two fundraisers could be staggered, providing a fundraiser for the museum every year, Brown said. General admission is $75. Sponsorships are available. For information, call (213)763-3512 or visit www.tarpits.org/hairball. In case participants need help with their ‘dos, the Natural History Museum has provided ideas on the event website.


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Park Labrea News/Beverly Press

IT’S TIME FOR DODGERS BASEBALL!

by Aaron Blevins

After winning their division and advancing to the National League Championship Series, the Los Angeles Dodgers entered the 2014 season seeking its sixth World Series championship in club history. At the end of May, the Dodgers were just above .500 and in second place in the NL West. The club has been bolstered by outstanding performances from pitcher Josh Beckett and outfielder Yasiel Puig, who were both named National League Co-Player of the Week earlier in the season. On May 19, Puig was honored after batting .348 in six games while notching 10 RBI and three homeruns. He also had 20 total bases, a .870 slugging percentage and a .464 on-base percentage. One week later, Beckett received the award on May 25 after throwing the first no-hitter of the season in a 6-0 win over the Philadelphia Phillies. His feat was even more impressive when considering that he spent most the 2013 season on the disabled list after he underwent season-ending surgery. While there has been no shortage of action on the field, there has been plenty of excitement off the field at Dodger Stadium as well. Dodger officials have continued stadium upgrades at Elysian Park that began in 2012. The entries at the Field Level have been expanded, allowing fans with Pavilion, Dugout, Field, Loge and Club tickets to enter more convenient entrances, which now house new team stores, concessions and Dodger memorabilia. Seating and lounging areas have been installed over the bullpen, providing fans with a good view of pitchers warming up and the game. The club has also added new food services with outdoor grills and specialty items, such as Tommy Lasorda’s Italian and “hot-off-the-grill” BBQ. The team has launched a new community initiative — Kids 4

photo by Aaron Blevins

Dodger Baseball. The program hosts 250 children at 51 Dodgers games throughout the season. Participants receive a ticket, a voucher for a Dodger Dog, a bev-

The Improv: 50 years of laughs

erage and a T-shirt. Groups must apply to participate by calling (323)224-1435 or visiting www.dodgers.com/K4DB. Ever wanted to catch a movie at

— Richard Pryor, Eddie Murphy, Jay Leno and Ellen DeGeneres, among many others. It has also brought laughs to American households through the television series “An Evening at the Imby Aaron Blevins prov”, which ran from 1982 to 1996. Friedman, a Connecticut native who now lives in Westwood, opened the Hollywood Improv in 1975 at 8162 Melrose Ave., where it still stands today and is the company’s flagship location. When it opened, the Hollywood Improv hosted Rodney Dangerfield, who photo courtesy of The Improv was a regular at the New York location. He performed and was followed by Liza The Improv started as a coffee Minnelli, who started singing at the orighouse that served food in New York inal Improv at the age of 15, Friedman City’s Theater District, catering to young said. Minnelli’s half-sister, Lorna Luft, people involved in Broadway shows, performed next. becoming a comedy club a year later. “I thought, ‘Oh, my God. She’s going Shortly after a performance by co- to get buried after these two.’ But she median, Dave Astor, the Improvisation was just fantastic,” Friedman said. became a hotbed for live comedy — a He also remembers fondly when the characteristic that still rings true today Hollywood Improv hosted the late Jan in Improv Comedy Clubs throughout Murray’s 85th birthday party. Some of the U.S. Murray’s friends performed, including “Not in my wildest dreams,” Improv Shecky Greene and Buddy Hackett, founder Budd Friedman said after who took the stage together. being asked whether he ever imagined “They hadn’t talked in ten to fifteen the club would come this far. “If anyone years,” Friedman said, adding that the had said I’d be around for fifty years performance was “very touching,” as he and have twenty-three Improvs around considered Greene and Hackett his the country, I’d think they were nuts.” idols. Over the last five decades, the ImThe Improv burned down in 1979, prov has helped launch the careers of and it took seven or eight months to resome of the most notable comedians build. On the first night it reopened,

Dodger Stadium? That is now a possibility for baseball and movie fans, as the team will screen “The Natural” following the Dodgers’ match-up against the Milwaukee Brewers on Aug. 16. The 5th Annual Filipino Night at Dodger Stadium will be held at 7:10 p.m. on June 13, when the Dodgers will give fans a free Tshirt. A portion of the proceeds will benefit the American Red Cross’ typhoon relief efforts. The club will give out free hats during its 15th Annual Jewish Community Night on June 29. Adrian Gonzalez replica jerseys will be given to the children on hand that day. For tickets or information about the new offerings and upcoming events at Dodger Stadium, visit Robin Williams did a benefit for the Hollywood Improv. On the second night, Andy Kaufman followed suit. Friedman said 1980 was a rough year for the location, but the launch of “An Evening at the Improv” rejuvenated the franchises. In the 80s, Friedman partnered with Mark Lonow. In 2002, the Hollywood Improv relaunched. The day-to-day operations were turned over to Levity Entertainment Group, and the showroom was renovated to make it “a little nicer, a little fancier,” Friedman said. Comedians continue to flock to the Improv to perform, and the club takes pride in offering a quality experience at a reasonable price, Friedman said. A new restaurant, Roadhouse LA, opened recently next door. “I think that comedy club births — shall we say — have leveled off but the number of comics keeps expanding,” Friedman said. He said there are a lot of acts that “aren’t too hot,” but he always finds that one good act that makes it all worthwhile. At the end of the interview, he asked the Park Labrea News/Beverly Press to relay a “hello” to Park La Brea resident Patricia Morison, who just turned 99 years old. She was the original Kate in the Broadway show, “Kiss Me, Kate”. For information about the Hollywood Improv, call (323)651-2583, or visit hollywood.improv.com.


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Dining Guide 2014 - Los Angeles