Food & Drink
Once firmly into the main courses, Kim and the crew feature a steamed sea perch with scarlet prawn, dry-aged dairy cow with roasted sesame, creamy perilla noodles topped with shaved winter truffles, and charcoal-grilled lobster tail with doenjang sauce and raspberry powder.
Sperling partnered with Lucia Flors and Carlos Leiva, co-founders of stylish high-end conservas company Siesta, serving the full array of tinned fish including white tuna, Cantabrian anchovies, mackerel, squid, clams, and sardines accompanied with lemon, regañas crackers, and mojo verde.
Executive chef Nanor Harboyan, a veteran of Destroyer and large-scale operations at Disney World, oversees all the prepared foods and savory items, while head baker Jacob Fraijo manages breads and pastries.
All its locations feature churro-making displayed front and center, which allows guests waiting in line to peer through large windows to watch workers fry, cut, and dust the fritters with sugar to order.
Restaurateurs Marissa and Matt Hermer opened a new hotspot on October 8 called Chez Mia inside the former Ago space near the corner of Melrose Avenue and La Cienega Boulevard in West Hollywood.
Barman Devin Espinosa, a frequent collaborator with the Houston brothers, has shaped a thoughtful cocktail menu including the likes of the Yes Lawd!, which mixes pomegranate vodka, Grand Marnier, and lime, or the Suede, shaken with Ilegal mezcal, amaro nonino, and Rosso vermouth.
Now tucked inside a space cordoned off like the Jerusalem Temple’s Holy-of-Holies, Mélisse has a Hi-Fi stereo system that plays classic rock records while the tables are arranged so that every diner has a prime view into the intimate kitchen.
Mr. T Cafe is in partnership with one of the world’s most accomplished French pastry chefs, Francois Daubinet, whose resume includes Paris’s Hôtel de Crillon, three-Michelin-starred Plaza Athénee, two-Michelin-starred Le Taillevent, and famed patisserie Fauchon.
That strategy might’ve proved too ambitious, as the company announced the closure of five Los Angeles-area stores, including Culver City, Silver Lake, Koreatown, Bunker Hill, and Westfield Topanga in Canoga Park, reports Nation’s Restaurant News.
Baik worked for years in New York City in lauded fine dining institutions like Eleven Madison Park and Chef’s Table at Brooklyn Fare and apprenticed under Nozomu Abe of Sushi Noz before moving back to Los Angeles to help at Kobawoo.
For entrees, the Ruby Murray chicken curry, smoked lamb shoulder with scratch-made flatbread, and chile-topped stracciatella pulled in-house with togarashi all feel like they’d be perfectly appropriate on a hip London menu.
The Eater LA heatmap has existed for nearly two decades to answer the age-old question: “What’s new and notable in Los Angeles?” Though the local dining scene has endured tremendous challenges over the past few years, the city’s spirit of breaking ground and exploring new cuisines continues with every month of openings.