Skip to main content

NEWS: Restaurant Openings, Special Events, and More

Wow, lots of stuff in my inbox lately, check it out:

RESTAURANTS:
  • Granville Cafe has a location in the Americana at Brand now, in addition to its original Burbank location. It looks as if they're planning to conquer the world, or at least SoCal and cover it with casual gourmet cafes.
  • Local is new breakfast and lunch place in Silverlake from Jason Michaud, formerly of Cobras and Matadors. It's fresh, seasonal, farmer's market menu take on the local diner. They're looking to expand to dinner soon. Local is located at 2943 W. Sunset Blvd. You can see pictures and a review at Hobson's Choice.
  • Take a Bao is new in the Westfield mall in Century City. It serves eight flavors of the steamed Asian dumplings for a good to-go lunch. They also serve rice bowls, noodles, and salads.

EVENTS:
  • K&L Hollywood Champagne Tent Event: Saturday, October 18 from 25 p.m K&L is will set up a tent wherein they will pour champagnes from the most sought after (vintage Cristal and Dom Perignon) to the up-and-comers (French artisanal producers). There will be some special guest Champagne producers there to talk to about their products and food from Michel Richard's Citrus at the Social. Tickets are $90 in advance, $125 at the door.
  • Phillipe the Original turns 100: On October 6th, Phillippe the Original will celebrate it's 100th birthday with live music, speeches, and 10 cent sandwiches and five cent coffee. Guests include Huell Howser and um ... Harpo the clown.
And ... that's it. Sorry I'm not more amusing, I'm trying to head off a cold and I'm a little woozy. Hopefully back soon with more interesting blogs to blog!

Comments

Anonymous said…
Couloir is far from ordinary dining. It's a total dining experience like no other in Jackson Hole. A friendly greeting and an exciting eight minute gondola ride start the experience.
Breathtaking views entertain diners as they quietly ascend nearly 3000 vertical feet to
Couloir, located at 9095 feet, high in the Tetons. Warm hospitality, a beautiful atmosphere, magnificent scenery, fine western cuisine, and superb service await the Couloir diner.
=================
kimrennin
messsage marketing
Anyanka said…
huh? Is that spam?

Popular posts from this blog

LA.FOODBLOGGING: Groundworks Coffee

Our local foodblogging establishment, la.foodblogging , has seen fit to allow me to contribute. From now on most of my Los Angeles centered posts will be done there, and linked to from here, in order to avoid duplication. My first post is on my morningtime friend, Groundwork Coffee (as promised to Jeremy and my sweet Auntie). You can read it here: I'll Have the Works . Tags: LA.FOODBLOGGING

RESTAURANT: Ristorante Belvedere, Monterosso al Mare, Italy

We started off our second-to-last day in the Cinque Terre by taking the train to Vernazza for breakfast: There was supposed to be a market that day, but since the weather was threatening, there were only a few meager stalls, mostly selling non-food items. We had our breakfast and walked around the village a bit. Vernazza used to have a river flowing all the way through it, but now the river has been shunted underground at a certain point. If you walk to the top of town you can see it, along with some ducks and geese that hang out there to get fed by whoever comes along. J. and I then went to sit and have an espresso and wait for the train to Corniglia, the only town we hadn't yet visited. Corniglia is home to the local nude beach (which we skipped) and is the highest of the towns, elevation-wise. We had to walk up a buttload of steps to get there. Look at me go: That's actually me going down (a lot faster than I came up), but I did come up them as well. There is a bus that ta...

INFO: How to Dry Tomatoes

It's the end of summer and tomatoes are everywhere. Lovely round red tomatoes and multi-colored lumpy misshapen heirloom tomatoes and cute little cherry and grape tomatoes and oblong, flavorful roma tomatoes. And along with the tomatoes, tomato recipes abound. Capreses and salads and sauces and sandwiches--it seems impossible sometimes to find a dish that DOESN'T have tomatoes in some form. So what's a girl to do when tomatoes are everywhere and ... she hates tomatoes? Why, dry the tomatoes of course! Dried tomatoes are so very different than fresh tomatoes. So different as to be a different fruit altogether. And I like dried tomatoes. Dried tomatoes are sweeter and that green flavor I don't like so much seems to get baked right out, replaced by a rich warmth that is much tastier to my palate. Also the chewy, meaty texture is more pleasing to me than the weird firm-yet-squishy texture of even a tomato grown with all the tender loving care of its farmer. Generally I purc...