One of Brooklyn’s Coolest Wine Bars Is Opening on a Downtown LA Rooftop

Sauced LA will be carrying on the menuless practice and will have 25 to 30 bottles open each evening. Parisian chef Quentin Peron, who transferred to LA to get Sauced underway, will offer “Parisian wine bistro-style food,” states del Rio, like charcuterie, cheese, and fresh oysters. Along with the Brooklyn original, Sauced has other areas in Manhattan and a soon-to-open outpost in Nashville.

Brooklyn a glass of wine bar Sauced is making its West Shore debut on September 12, 2024, on the 7,000-square-foot roof of the former Ace Resort, which is currently called STILE Midtown Los Angeles by Kasa. The initial Williamsburg location, a 40-seat bar spruced up with a disco sphere, famously does not have a wine listing and motivates clients to talk with bartenders and taste a couple of puts prior to picking a glass. “By not having [a menu] it allows us to chat with our customers and find out what they have an interest in attempting,” claims proprietor Damian del Rio. “We attempt to create a wine experience that is much less pompous.”

Downtown’s Caldo Verde is commemorating the launch of the recipe book The Memory of Preference by Oakland cook Tu David Phu on Thursday, September 12, as part of the dining establishment’s cookbook supper collection. The $95 per person menu attracts from the cook’s journey, which covers from the Bay Area to Phú Quốc island, including tuna summertime rolls, green mango and dried out squid salad, and stir-fried clams. Appointments are readily available on OpenTable.

Gab Chabrán of LAist names a trio of thrilling seafood spots in the San Gabriel Valley per an Angeleno regreting the closure of McCormick & Schmick in Pasadena. His list of picks consists of Yama Fish and shellfish Market and Newport Fish And Shellfish in San Gabriel, and Temple City’s the Dive Oyster Bar.

Pizza pop-up Caro Mio is slinging California-style pies every Saturday night in September at Maury’s in Silver Lake starting at 5:30 p.m. Behind the stoves is Jackson Baugh, an East Hollywood native, whose principal dough is made with 25 percent whole grain and fermented for two days. Baugh’s so pleased with his dough that he sells little bathtubs of dipping sauce since “we really don’t believe anybody should leave their crust behind,” he says.

The San Gabriel Valley’s latest Vietnamese vegan dining establishment is providing bordering stalwarts Veggie Life and Thien Tam a run for their simulated meats. Buddha Vegetarian Dining Establishment in South El Monte (not to be confused with Delighted Buddha Cooking Area in Temple City) has been wowing early diners with its pitch-perfect noodle soups given that opening up in August. Swing in for meatless renditions of bún mắm, bún riêu, and Central Vietnamese dumplings.

Brooklyn white wine bar Sauced is making its West Coastline launching on September 12, 2024, on the 7,000-square-foot roof of the former Ace Hotel, which is now called STILE Downtown Los Angeles by Kasa. The original Williamsburg location, a 40-seat bar outdoor decked out with a nightclub round, famously does not have a white wine listing and encourages clients to talk with bartenders and taste a couple of puts before clearing up on a glass. “We try to create a wine experience that is less pretentious.”

Parisian chef Quentin Peron, that moved to LA to obtain Sauced underway, will certainly offer “Parisian red wine bistro-style food,” claims del Rio, like charcuterie, cheese, and fresh oysters.

Highland Park’s Town Pizza introduced in an Instagram post that it will be slinging its last pies on September 7 after a decade of operating on York Boulevard. Owners Joram Young, Scott Lunceford, and Sean Kelly opened the New York-style pizza parlor in June 2014 offering out-of-the-box choices and conventional slices topped with mole, drew pork, corn, and queso fresco.