Bites such as mango habanero wings, baskets of crispy cauliflower, fish and chips, coconut shrimp, carnitas tacos and Fat & Flour-made pies are also available. Beverage directors Danilo Kim (the Alibi Room, Nueva) and Marcus Ragas (The Chestnut Club, Caboco) are overseeing drinks such as banana old-fashioneds, frozen guava daiquiris, a paloma-inspired highball, four-person scorpion bowls, a mai tai made with rye and mushroom rum, and rum, mezcal and tequila flights, in addition to tiki classics. (the Brig, the Alibi Room) sits next to the Little Friend and sprawls across a patio and an indoor setting with a large mahogany bar, with combined seating for roughly 200 guests. The new collaboration between bar impresario Jared Meisler (Roger Room, Bar Lubitsch, the Friend, the Little Friend) and husband-and-wife co-owners David and Patti Reiss of Reiss Co. Gin Rummy serves frozen concoctions, nonalcoholic options, large-format drinks, wing baskets and tacos. Plus, a new cocktail bar pays homage to the Sunset Strip, vegan ramen hits the Valley, Kevin Hart’s fast food chain opens its flagship, and more.Ī tropical, tiki-leaning cocktail bar has taken over the former home of Venice restaurant Nueva. ![]() A fresh-bean dish, inspired by one served during his Konbi pop-up, utilizes beans, lemongrass, brown butter and Meyer lemon with a chicken sausage that’s been emulsified with chicken skin instead of pork fat.įood What’s ‘super authentic food’ in L.A.? Chef David Kuo’s mega-bodega Fatty Mart looks for the answer The “tomato bread, anchovy miso” is house-made rustic bread hydrated by salted tomatoes, forming light pink slabs of airy bread with sieved, herbaceous garlic butter as well as fermented garlic that was packed in barley miso, topped with anchovy and Parmesan. The “zucchini, tonnato” course - inspired by a classic veal tonnato - replaces beef with thinly sliced summer squash that chills overnight, blanched and pickled, and is dressed in a tonnato sauce made with fresh swordfish belly, all topped with bottarga, pine nuts and lemon zest. The menu consists of only five or six items and is meant to be ordered in its entirety and shared. If you were in Europe, you would stumble into it, have an incredible meal and never remember what it’s called and try to figure it out for the rest of your life. The ethos of those is cooking beautiful products that are local and to cook with care and attention, not being super fancy. “We call it a micro bistro not just because of the size,” Thompson said, “but because the food is influenced by the types of cooking in either mom-and-pop or chef-driven, small restaurants in Europe. I’m very hard on myself in everything that I do and I just want to make sure that everyone is having a fantastic time.” I’ve cooked in the city for, like, 15 years now and I’ve made a lot of friends and there’ve been some people that have followed my career. ![]() ![]() ![]() “Andy and I talk a lot about not wanting to let anyone down. “It’s exciting, it’s overwhelming,” Thompson said of a return to a kitchen of his own. Late last year, he began focusing once again on his own restaurant’s future. The rising-star chef left Michael’s in Santa Monica in 2018 to stage in Europe, and when he returned with plans to open his own restaurant, he began his own pop-up series before working at Konbi into late 2022 and hosting his own pop-ups there. Baby Bistro, his new project with wine vet Andy Schwartz, is a nod to what’s in store when the duo open a full restaurant in Echo Park under a different, to-be-announced name. One of L.A.’s most seasonally minded chefs, Miles Thompson, recently debuted an indefinite pop-up at the base of Hotel Normandie in Koreatown with a rotating menu, a new business partner and a glimpse of what’s next.
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