Downtown Appetite

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magine the perfect bite: created to fulfill the soul with complimenting textures, harmonized flavors, and visual beauty.

The Torre de Tostada is exactly that. Five layers containing impeccably seasoned black beans, vibrant guacamole, fresh papas con chorizo, creamy requeson and juicy chicken tinga.

Tabachines Cocina, on 5th and Spring Street, has something healthy and delectable you can eat every day. And according to Director of Operations and wine enthusiast, Samuel Aguilar, people do.

To compliment the course, Aguilar suggests the Sauvignon Blanc by Merry Edwards. Its delicate fragrance of jasmine, honeysuckle, and cherry blossoms, along with blood orange and lime zest is the perfect escort for this dish.

As Bossa Nova plays in the background, the flavors and atmosphere bring a smile to one’s face. You quickly realize that you have found one of the most delicious dishes you will ever savor and the best part is that it’s so close to home.

The vision for Tabachines Cocina was inspired by a 30-year friendship of business partners Consuelo Alvarado and Executive Chef Patricia Zarate. Frustrated with what Mexican food had become, the two found a unique opportunity to introduce Mexican food from their childhood to the Historic Core of Downtown Los Angeles. To bring their vision to life, Lynn Kegan, of Restaurant Impossible, designed and constructed the restaurant.

TABACHINES COCINA Originally from Guadalajara, which is quickly becoming one of the world’s most pursued gastronomical meccas, Chef Zarate’s mouthwatering menu bridges multi-region with hometown inspiration.

The Seasonal lunch menu changes daily. The four-course meal they call Comida Corrida (food on the go) includes your choice of salads, wholesome soups, rice or pasta, as well as a selection of entree proteins with crisp vegetables and refreshing fruit to finish.

Dinner service includes the acclaimed favorites: the Torta Ahogada with carnitas and jalapeño aioli, topped with fresh arugula; the Carne en Su Jugo comes served with freshly made beans, bacon, avocado and green onion. In keeping with seasonally fresh ingredients, Chef Zarate is excited to announce Chile en Nogada to her fall menu, inspired by dishes only found in certain parts of Mexico. This traditional dish includes finely chopped walnuts, winter fruits and is crowned with pomegranate seeds, all the makings of a local favorite.

Many will be pleased to know catering services are also available.

Always fresh and innovative, Tabachines Cocina is proud to ignite the fire of downtown’s passions with hospitality, community and healthy cuisine. www.tabachinescocina.com

SPRING ARCADE FINE DINING The Hellen Family sets the table for Downtown food enthusiasts within the internal street of the Spring Arcade Building.

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nce known as a City within a City, with over 100 years of structures being demolished, erected, reconstructed then seemingly abandoned, fate would offer many the opportunity to return this downtown landmark to its original popular fanfare. The latest opportunity awarded to the Hellen family of Australia, who are in the process of establishing what’s soon to be one of Downtown’s most successful culinary destinations.

Mercantile Place, Leighton Cafeteria, Broadway/Spring Arcade, just a few of the names throughout history associated with this plot of land that links the two major arteries of Broadway and Spring. A place the people of Downtown Los Angeles have always found to be most deliciously enchanting. First a school back in 1883, later to be demolished and turned into an alley lined with shopkeepers, fruit stands, and flower markets, the Arcade was known for overflowing with automobiles and pedestrians. Complemented by the sixth See’s Candies store, by 1924 the Mercantile Place had already been a LA landmark for over 40 years.

Kenneth MacDonald and Maurice C. Couchot designed the Spring Arcade Building for the land in 1924. It’s actually 3 buildings; two twin 12 story-buildings connected by a third-three-story building, roofed over with glass and steal, creating a Passage Du Caire in the classic French style made most popular in the late 1700s.

Entering through twin Spanish Revival Renaissance-styled terra cotta arches, with their Roman, Moorish, and Northern European influence, appealing to the emotions rather than the intellect, stands an architectural masterpiece that represents almost every culture in the world - soon to offer a communal fine dining menu to match.

Already serving delicious internationally inspired fares, the Spring Arcade now offers French, Austrian, Mexican, Jamaican and Italian cuisine in the form of crepes, schnitzel’s, gourmet tacos, Caribbean-style patties and gelato.

The future will season its past with even more cultural variety bringing the promise of ramen noodles, a wine bar, pizza, bagels, gourmet sandwiches, a Cuban food and coffee house, a donut shop, sushi and the long anticipated re-opening of Elizabeth Peterson–Gower’s, Royal Claytons, this time re-named Clayton’s Public House, serving organic hormone-free mid-sized gastro-pub plates encouraging health conscious communal eating.

DTLA ARE YOU HUNGRY?

GREEN GROTTO Juice·o·lo·gy

n.

The art or skill of preparing healthy cocktails and juices using a precise recipe delivering a consistently delicious taste with every order.

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uice bars were designed to function as grab-and-go spaces until CEO and former mixologist turned Juiceologist, Kieran Roberts, conceptualized a health and wellness destination that offers Downtown a healthy haven to connect, work, play, eat, and drink.

“Being healthy is a lifestyle that should be lived as an experience. We celebrate and encourage Downtown to take part in experiencing the Grotto motto, which is...When you’re healthy, you’re happy.” says Roberts.

Much like mixology, their staff appropriately titled Juiceologists, use precise recipes that deliver each juice with a consistently delicious taste.

Green Grotto stays true to the traditional unpasteurized, cold-pressed juice designed by Roberts and offers an intimate, fresh-pressed option. You can customize your own fresh-pressed juice with organic fruits, vegetables, and superfood additives, tailored to your taste.

Green Grotto’s culture is rooted in the lively, healthy, and happy aura of the Caribbean. In addition to their juicy options, Green Grotto continues its fresh and unconventional approach to health by offering exotic acai bowl blends and their famous Jamaican-Style patties. The Jamaican patty is low in sodium and fat plus, it’s a fun and a perfectly tasty finish to Green Grotto’s healthy experience.

Walking into Green Grotto’s modern and chic juice lounge you are greeted by an upbeat and engaging staff. While you and friends wait for your handcrafted fresh or cold-pressed juices you can charge your cell phones with GGJB’s free charging decks, play Connect Four or Mancala, challenge your friends to a game of Jenga and enjoy movies and music videos shown on their flat-screen televisions.

DTLA has gained a healthy destination that isn’t pretentious and solely focused on calories, but the experience doesnt stop there.

Green Grotto Juice Bar is an embodiment of health and happiness, which is supported by their daily blog, Pressmade. The blog is a place for travel stories, health & fitness, and the inspirational videos of people overcoming obstacles to experience a full life, DIY tips, and juice recipes as they share a healthy and happy lifestyle. www.greengrottojuicebar.com

The Spring Arcade has a fresh healthy alternative for those with exquisite tastes. Gluten-free, organic buck wheat crepes made the same way they were made 100 years ago. This holiday season enjoy their delicious crepes alongside elegant Charcuterie & Cheese Plates and take 20% off select bottles of French wine.

Crêpes Sans Frontières

Before his death in 1969, Clifford E. Clinton passed his cafeteria to his sons so he could continue his work with Meals for Millions, a non-profit organization he founded feeding people world wide.

Andrew Meieran father of Downtown exploration and restoration took on the famed cafeteria in 2011 with a promise to restore it to its original glory. Rightfully so, there’s probably no one better suited for the job than Meieran, whose passions in previous years had led him to restore the highly successful, Edison, located in the basement of the Historic Higgins Building.

But to better understand what Clifton’s had to offer the world and Downtown we took a trip through the forest of Memory Lane with the great grandson of Clifford E. Clinton, Edmund Clifford III, author of Clifton’s & Clifford Clinton: A Cafeteria & Crusader.

Clifton’s Cafeteria Then and Now

Meals for millions?

Sure why not. Andrew Meieran’s newest Downtown adventure, “Cabinet of Curiosities, the Restoration of Clifton’s Cafeteria” is a complete success. Although he may not be giving away any free meals, as did its charitable founder, Clifford E. Clinton, his rebuild has solidified a good chance for the pay-per-item iconic location to accomplish such a grand goal sometime in the near future.

Edmund Clifford III, great grandson of Clifford E. Clinton, still remembers his great grandfather’s goodwill and tenacity. He explains how Clifford E. Clinton, the son of missionaries, held his strong faith in scriptures, fought City corruption, and stood up to do Godly works even if it would cost him his life, in his new book.

Clifford’s Santa Cruz mountain lodge themed hideaway once offered a place where no man, woman or child went hungry, even if they couldn’t pay. Instead the poor were offered a basement eatery, and his employees offered lodging and open access to the Clinton family home in Los Feliz. The restaurant gave way to a home-felt location, complete with a soda fountain, bakery, fireplace, and the angelic voice of the old chapel, as they sometimes fed over 10,000 people a day.

When we asked Edmund Clinton III why he didn’t take over the family business he replied, “I used to bust dishes and it was hard. You have these peak hours when people are eating and leaving so you end up with piles of dirty dishes - I didn’t want to do that for the rest of my life so I decided to become a doctor, that was a lot easier.”

Today, one can still give to the needy via Clifton’s thanks to the efforts of Meieran. Clifton’s hires locally, the stone wishing well and water fall once used to collect coins to help pay for charitable works still exist, and when paying your tab you’ll have the option to donate to a neighboring Downtown charity.

There are plenty of new additions like a 250lb meteorite, 3-story faux redwood tree, hand-crafted wooden chairs with or without antlers, dinosaur eggs, forever hungry taxidermied animals, 5 new bars, and the relics of an ever growing collection of curiosities sought out personally by Meieran. Yet those that held most dear to Clifford will always be the most valuable to die-hard fans of Clifton’s Cafeteria, all recaptured beautifully

by Meieran. Like the retouched murals, the old owl, the longest burning neon light in history, the jello of course, and most importantly the heart-felt warmth and peace one feels in such a welcoming environment. www.cliftonscafeteria.com

DOWNTOWN DATING We asked one VERY AWESOME Downtown GUY, “What’s the BEST way to a MAN’s HEART...?”

His answer may surprise you.

Was it a GIRL who likes SPORTS? Dating is tough these days for us men! We have an annoying PC culture which expects us to be super careful with what we say, be sensitive, understanding, and on top of that, pay for it all. The list goes on actually, but I don’t want to depress myself thinking of all my responsibilities. On a sports date, watching your favorite teams play live is always good when the girl knows her way around the court. Problem is, if she likes the competitiveness of the game she’s probably a competitive person and it gets rough when the girl your dating has a tendency to compete against you in every way possible.

You never know whether it’s better to slam dunk her or just take the free throw from her personal fouls.

Was it a WOMAN who likes to DRINK? With all these rules comes added stress.

Sometimes a good stiff drink is the best way to deal with life’s dating tensions.

Unfortunately, not everyone can handle their liquor. Don’t get me wrong, I love it when a woman can relax and let go of her inhibitions...nothing wrong with that. I will happily order her another glass of wine and listen to her complain about her coworkers,

but if she starts turning into a “negative Nancy” every time she takes a sip...our first date will be our last.

Or was it the obvious? FOOD!!!!

Food is a great way to a man’s heart - it’s so true...but someone has to pay for those expensive dinners and drinks! If the man is buying $8 coffees, $17 wines or $100 dinners, it’s better to be dating a woman who keeps things positive, doesn’t like to compete with every single word you say and who can give a good compliment. Feed my ego baby... not just my belly. ...now the BEST and QUICKEST way to a MAN’S heart?

Look, life will throw you curve balls, health problems, money problems and democratic presidents whom like high taxes. But you asked the question so...The answer is simple. Actually, although all three of those options can be sexy and give a woman bonus points; the answer is none of them.

The best way to a man’s heart is actually, to just be cool. Men will be attracted to a women’s positivity, confidence, and lack of drama. After awhile, he will say, “Hey, this is someone I really enjoy being around”, which could then take the relationship to another level. Who knows maybe he’ll end up buying her those expensive dinners for life.

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EASONED GREETINGS

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PRINGTIME IN NEW YORK

It’s all about QUALITY at

PRINGTIME IN NEW YORK. From the

autéed Veggie Omelet, Nutella Stuffed French Toast, or Heavenly Croissant filled with not one, but two sunny side up eggs, topped with melted swiss and their famed “Manhattan Sauce” to a long list of Breakfast Bagels loaded with everything from Poached Eggs Benedict to Lox and Basil. Each selection on the breakfast menu comes seasoned to perfection, never greasy, always fresh and satisfyingly delicious.

FRY MADNESS?

Yep! Go insane over their Seasoned French Fries with your choice of toppings including lamb, chicken, pastrami or beef, mixed melted cheeses, onions, tomatoes and signature sauces. Even sweeter add, substitute traditional french fries with sweet potato fries topped with Nutella and fresh strawberries or go HAWAIIAN BBQ STYLE with boneless chicken, melted mozzarella and grilled pineapples.

3 WORDS:

LOCATION - LOCATION - LOCATION

SPRINGTIME IN NEW YORK

is strategically situated, by far, on the busiest corner of the Historic Core; on the ground floor of the SB MANHATTAN, located on the northwest corner of 6th and Spring. Hungry commuters, visitors and residences can stop by Chef Shawn Leleh’s Downtown interpretation of New York’s finest grab-and-go diners or sit for a spell and enjoy the never ending, always interesting flow of Downtown foot traffic.

LUNCH TIME offers an enormous selection of healthy salads, paninis and wraps, featuring their Famous Gyro Sandwich with fresh cut lamb and beef, onions, tomatoes and Tzatziki sauce wrapped in a freshly baked pita bread. Hands-down the best tasting Gyro in Downtown.

OPEN LATE FOR TAKE OUT, DINE IN, OR DELIVERY Choose from any of the main courses for dinner, each meal including breakfast is served all day. But if you’re only in the mood for diner, their delightful pasta plates or Salmon Plate served with fried brussels makes two very healthy alternatives. Garlic Shrimp Pasta, Veggie Pasta and Chicken Alfredo all come with wheat or gluten-free pasta options. They also prepare a New York Center Cut Steak Plate served with brussels and seasoned steak cut potatoes.

Having trouble deciding ...WHAT to EAT and WHEN? No problem. SPRINGTIME IN NEW YORK makes it easy with a specialty burger offering breakfast, lunch and dinner all under one bun! It’s called the Heart Attack, and it’s got the morning egg, the afternoon seasoned beef patty covered in mushrooms and sauteed onions, AND onion rings; and dinner, a perfectly prepared marinated chicken breast. All covered in BBQ sauce and melted cheddar cheese, just looking at this monstrous burger can give you cardiac arrest, and after one bite, you’ll be in HEAVENLY BLISS. www.springtimecafe.com

ONE on ONE

at FOUR SIX FOUR

Executive Chef, Diego Ortoli, talks about his new restaurant and what he discovered beyond the confines of old Portofino’s.

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emember that quaint little Italian restaurant on the corner of 5th and Main that satisfied your craving for fine cuisine and imported wine?

It was called Portofino’s but now it’s gone...gone...GONE.

In it’s place...Diego Ortoli’s newest Downtown endeavor, 464, with a hipper, younger and more affordable new menu now specializing in HAMBURGERS & BEER. Not just any old burgers however, but internationally inspired GOURMET BURGERS from all around the world. Downtown, say goodbye to the average burger and say hello to TASTE in over 15 different languages.

Diego Ortoli, originally from West Hollywood, via Italy, is a seasoned chef and traveling musician WHO FOUND HIMSELF in search of the “fun” lost in the hard work and dreary atmosphere of his old restaurant. While making an attempt to spruce up the old place he discovered a whole new concept, and with it, a whole new passion for Downtown.

“I could have sold it to move to Paso Robles, but I just wasn’t done yet.

I really like this place.”

464

And what’s not to like? is newly revamped, spacious and bright, but Ortoli admits it was all a bit unplanned and the new design happened almost by accident.

The old floor. Ortoli hated it!

Year after year, the damaged wood revealed in parts, an even more damaged unpolished tile. While his wife was away visiting family, he would surprise her with a whole new floor, but what was supposed to take just a few weeks turned into months. So with the restaurant closed for remodeling, and his wife returning, wondering what happened to the surprise, Diego decided to turn his attentions upwards towards the ceiling - another eye soar.

Should he tear it down?

Well, let’s just say the new table tops are now made from what used to be the old ceiling. Most remarkable the old ceiling used to hide the 100-year-old wood paneled piece of history several feet higher, that now gives his location its lofty open-air feeling.

A projector is coming for you sports fans and for you Burger lovers....

Oh my GAWD.

DTLA DO YOU LIKE TO TRAVEL?

Lets visit Japan with a Kurobuta Pork Belly patty featuring a mushroom medley, miso sauce and lotus root chips. Fly over to Italy on a Rosemary Chicken Patty with Fontina cheese, leaning towards garlic aioli with white balsamic/ lemon reduction and arugula.

Don’t miss the boat to Greece with a leg of lamb patty, jumping with lettuce and tomatoes, garlic aioli, grape leaf pesto and goat cheese Tzatziki.

Board the train to Korea riding on the rails of Angus Beef, red leaf lettuce, SPAM, sautéed kimchi and grilled green onions.

Planning a vacation in France? Take your Angus Beef Patty with Roquefort Blue cheese, garlic aioli, country ham, pear/cognac spread and a fried egg.

Why leave North America when you can have the Canadian Maple Leaf Farmed Venison with double cheddar and Canadian bacon.

Viva La Mexico with the Mexican, an all Angus Beef patty, blanketed in guacamole, roasted tomatoes and fresh cilantro. Plus you can substitute any meat with Buffalo.

There’s also an Indian veggie burger made of quinoa and mushroom - but if you really want a burger vacation of a life time go down under and try the Kangaroo Burger...464 is only a hop, skip and a jump away...

TOUCH DOWNS

SLAM DUNKS & HOME RUNS

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The Love of the Game

hy are we so attracted to sports?

Chet Forte and the team at Wide World of Sports phrased it best, “The Thrill of Victory & the Agony of Defeat.”

As a society we are emotionally connected to our favorite team or athlete.

We live vicariously through them. You can’t tell me women don’t dream about making the winning goal like Brandi Chastain or putting someone in an arm bar like Rhonda Rousey.

The fan displays unconditional love and passion for their favorite team or athlete. It’s the one thing that can bridge any divide. But its biggest attraction is being able to watch someone who displays a WILL TO WIN. We all have that WILL, but the athlete displays it on the grandest stage, thus encouraging us to forge ahead and challenge our own fears. That WILL TO WIN is what’s known as INTESTINAL FORTITUDE. Intestinal fortitude is a noun simply described as “courage and perseverance”. Like when Jordan scored 38 points of game 5 of the finals leading his Bulls to a win later collapsing on the bench, with a flu that would’ve kept most of us home from work. Or when Kirk Gibson trailing 4-3 in the bottom of the ninth hit a two run homerun off future hall of famer, Dennis Eckersley to win the game, one that ultimately led the Dodgers to capturing the World Series.

I remember being in the building when the late Diego Corrales’ eyes, almost swollen shut, went down twice in the 10th round against Jose Luis Castillo; the referee looking intensely for a reason to stop the fight. Then just like a scene out of a great Hollywood script, Diego hit Castillo with a beautiful right hand and stopped him, as the crowd rose to their feet screaming at the top of their lungs with excitement.

I’m sure that over the last 20 years there has been several children named Kobe and it’s not because of the beef.

Grown men dress in costume as if it were Halloween attending NFL games and soccer fans get so involved in the outcome of the game that violence in the stands isn’t uncommon.

When all of America rooted for heavyweight champion Joe Louis to defeat the German Max Schmeling in a time of segregation, sports simply put, allowed the world to put all their differences aside and come together if just for a few hours.

These are just some of the reasons why we have the LOVE OF THE GAME and just some of the types of conversations that give total strangers something to talk about. I often find these conversations while enjoying a cigar at 2nd Street Cigar Lounge.

Hopefully you will read this, stop by and add to the discussion.

GUERO’S COCINA MEXICANA

Downtown comes alive at night.

Up close or from a distance our skyscrapers mystical electric currents are as extravagant and as tranquil as the starry night sky.

Like a million tiny microwaves stacked on top of each other, all set to different timers, all bent on reheating your left overs, all at once...no wait...that part about the microwaves and the leftovers...That’s NOT Downtown at night.

Downtown at night is what we Downtown locals like to call

The Happiest Hours...