Skip to main content

NEWS: More New Restaurants in my Neighborhood

Charcoal: We see almost all of our movies at the Arclight. There's no waiting in line, there are assigned seats that are cushy and all of them have a pretty good view, and there's a bar at the theater. What more can you want? So, I'm always on the lookout for new restaurants in the area. You can only eat at Fabiolus and the Hungry Cat so many times. Magnolia ... is just okay, and is trendy and pricy. Bowery is good but not great.

In August or early September, Adolfo Suaya and Michael Sutton, of Gaucho Grill, will open Charcoal in the Arclight complex. It's going to be a mesquite grill serving American comfort food, like baby back ribs, steak and seafood. There will be a bar serving cocktails as well.

Sounds like another uber-Hollywood type place ... I might have to wait for the next Hungry Cat to come around.

Eat Well: A new branch of Eat Well is now open on Beverly Blvd. in the old Cafe Tartine space. I think it will do well there, since we can't seem to get enough breakfast places around here. Eat Well serves good old fashioned coffee shop breakfast standards. I want to try this out for my next brunching adventure. Perhaps as early as tomorrow!


Comments

Popular posts from this blog

NEWS: Angeleno Magazine's Chef's Night Out

Brad A. Johnson of Angeleno magazine, and The Tasting Panel 's Anthony Dias Blue are co-hosting the annual Chef's Night Out and Restaurant Awards to honor local chefs and resterauteurs and to celebrate the release of Angeleno 's food issue. The dinner benefits the Children's Institute, an organization that works with children and families affected by violence, abuse, and trauma. Tickets are $150 for the event (food from the featured chefs with wine and spirits pairings), and $250 for VIP tickets which includes access to a special reception and the awards ceremony. The event will be held at the Fairmont Miramar Hotel and Bungalows this Sunday, July 26. The chefs at the event include: David Myers from Sona, Comme Ça and Pizza Ortica Lee Hefter and Thomas Boyce from Spago Lee Hefter and Ari Rosenson from Cut Susan Feniger from Street Anthony Zappola from Craft Brian Moyers from BLT Steak Ray Garcia from FIG Restaurant Santa Monica Warren Schwartz from Westside Tavern Evan

RECIPE: Serious Eats' Foolproof Pan Pizza

It was love at first sight ... the second I saw J. Kenji Lopez-Alt's Foolproof Pan Pizza recipe ,I was twitterpated. I was definitely going to try to make this and see if it was really proof against this fool. Overall, I think I'm a pretty good cook, but when it comes to trying out new recipes, usually if there's a way I can totally mess it up, I will. Even if I get the actual process right, chances are I'll do something like try to check if the bottom's cooked while the pie is still in the pan and dump the pie all over the kitchen. :( (True story). Well, happy to say Mr. L-A has done it again. You could do worse than compile all his recipes and just use them as your cookbook. He takes a thorough and scientific approach to cooking but also has a way of translating it all for the casual home cook. The recipe was seriously easy - there is a lot of waiting time but very little active effort to expend. It's pretty much just mix the dough, let it rise, mak

ABOUT THIS BLOG

I've been evaluating my blog and have realized that, while I have lots of nifty posts, I don't really have a good overall explanation of what exactly this blog is all about, and what one can expect to find here. So I'm creating this post and will link to it in the sidebar for anyone who's interested. I am not a professional chef. I have not been cooking for years. I am not an expert who is going to make beautiful and amazing and complicated dishes to "wow" you. I am, in fact, quite the opposite. I am a total beginner. I've always lived in places with miniscule kitchens and concerned myself with schoolwork and studying and working and not paid the least bit of attention to what I was eating every day. And that's what this blog is all about. It's about me learning where my food comes from, how to make it properly, and how to enjoy it to the utmost. It's no fun to learn by myself, so I started the blog to keep track of what I learn, kind of like a