All stories about "Eat: Eater Inside"

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Yeah, sure, OK. It's been covered. But really, the only time you're going to see Sang Yoon's new Father's Office this empty is if you arrive right when the doors open. From day one---and we know---the place has been packed, there's almost always a line at the door, and with that patio, there's very little turn-and-burn. Without the hordes of beer (and burger) geeks, you can really see the details: The woodwork, the shiny cement floor with the word "beer" inlaid at the doorways, the leather chairs. The base for the bar? The same wood used for the top was used as a cement mold first, so all the grain matches. The picnic tables? All custom designed. You've heard it all before, but it bears repeating: 72 taps, 36 beers, plus boutiqe wines, cocktails made with select artisanal spirits, mixers on the side, no vodka; still no modifications on the menu, no ketchup, and the burger and fries in the little cart are as crave-worthy as ever, but so are the curry lemongrass mussels. Order at the bar, grab a number, commence eagle-eye stalking. Sit with a stranger if you must. We've been, Jonathan Gold's been, and it's been a blogger frenzy. Full coverage here.

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Montrose is becoming quite the little foodie village, what with places like Bashan, Ingredients and even Zeke's to some degree. Now we have Three Drunken Goats, named for the Spanish cheese Drunken Goat that's soaked in wine for two to three days, plus the three main guys---two owners and chef---who may also soak in wine from time to time. It was Goudas & Vines, a fairly large and newish wine store, but the owners wanted to do something with all that space, so they added some tables and a nice bar, changed the name. There's still a retail wine element, but now you can get an array of nibbles from chef Jason Machaud, who opened both Cobras & Matadors locations. Expect the same Spanish tapas inflections on this menu. Lots of Spanish wines to go with those, too, and prices aren’t astronomical. Fitting for the nabe, for sure.

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This here is South Pasadena's historic Gus's Barbecue anew. Now owned by the brothers Bicos, Chris and John who also own The Original Tops in Pasadena, the space was completely gutted, renovated, refreshed. The old red booths are gone, but there are now plasma TVs, black-and-white photos on the walls, a Southern barbecue-meets-California vibe. More importantly, the menu was also revamped and updated with lots of salads, burgers and barbecue that many say is actually edible now. If the Bicos can get permitting, expect parking lot barbecue weekend parties sometime soon. Early, early reports here, and further reading here and here.

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Here we have Vinoteque, Culver City's newest wine bar for small plates (blue cheese-stuffed dates, cucumber gazpacho, seared Halloumi cheese with roasted pepper and olive spread), cheeses, charcuterie, vino, beers, live blues and jazz music, a nice patio, just about everything a laid-back neighborhood joint should have. One partner is Adam Fleischman, a co-founder of the original BottleRock, so the wine list has a similar depth and breadth---sparklers and Champagne, reasonably priced pinto noirs, Italians, classics, "emerging varietals, a lot of glasses under $10. If you want to taste one of the bottles, they'll pop something open and price it by the glass accordingly. The "winelust" menu is too large to link, but we can bring you the food menu. Some previous coverage.

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Consider this a little preview Inside for Brix@1601 at the Hermosa Pavilion. Hermosa developer Gene Shook opens the 10,000-square-foot space, all leather, stone, brick, vaulted ceilings, on Monday, April 21. The crew is full of recognizable names: chef Michael McDonald, most recently exec chef of the Roosevelt Hotel; GM Francois Xavier Ghys, who's done time at L’Orangerie, Spago, and Le Bernandin and Aureole in NYC; sommelier Caitlin Stansbury, most recently at The Lodge (although we swear she served us our wine at Bastide early on); and pastry chef Renee Ward from Las Vegas. The menu sounds seasonal, West Coast sensibilities (Dungeness crab salad, braised oxtail sandwich, veal chop with cauliflower gratin) with more than 300 wines on the list. A standalone wine retail store, Brixwine, will also debut on Monday. Hey, look, some early Plywood.

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It's difficult to call this an "inside" since most of the Malibu Pier Club is outside. Just as the name states, this little number is at the foot of the Malibu Pier, just off the street, with perfect views of Surfrider Beach to the right, millionaires' homes to the left, nothing but horizon and waves directly out front. MPC comes to us from the same people who owns Beachcomber Cafe at Crystal Cove in Newport Beach and the Ruby's Diner chain. The place only seats 75 or so, mostly tables on the patio with a few stools in the narrow 40s-inspired bar. Original photos, tile murals, nice wookwork inside. Beachy snacks like caesar salad "fondue," grilled chicken sandwich with prosciutto, truffle chips, martinis, wines, beer on the menu. Soon there will be a "tiki room" for private parties, and in July, the Beachcomber Restaurant next door and Ruby's Shake Shack will open at the end of the pier. Note: parking in the adjacent lot is valet only, and costs $10 up front, but you'll be reimbursed $5 for two hours at any of the pier restaurants. Of course, you can always fight the surfers for a spot on the PCH. Early Plywood sightings here and here.

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Other than the fact that calling your cafe FOOD makes for difficult Googling, this stylish market/cafe/catering hub has made some waves with those who've found it. Located in the old Mertz Market in Rancho Park, FOOD is the brainchild of Judy Ornsetin, who was executive chef for two prominent catering companies, Somerset and Someone's in the Kitchen, business partner Nancy Arum, who worked for both Scharffen Berger Chocolate and Valrhona, and Ornstein's husband Jon Evans. FOOD sells gourmet foodstuffs like to-go salads, fresh soups, sandwiches (the grilled cheese, tomato and bacon sounds like a winner), comforting yet wholesome food, lots of vegetarian items. In the market, wines, baked goods, coffees. Picnic weather is starting---definitely one to add to the list.

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The restaurant circle of life continues: Here we have Pasadena's new La Grande Orange. We had an early look at the empty train depot last year when blueprints were on the counter and chalk outlines for the bar were drawn on the patio, and we can honestly say the finished product is a stunner, courtesy Kris Keith and Spacecraft Design. The building was moved to the park across the street for Gold Line and apartment construction and then moved back, the bones (ceiling beams, some original tile work, windows) were kept intact, and the lush colors, leather booths, dark wood furniture and light fixtures added to enhance the original space, not hide it. There's an enclosed bar off to the side which has perfect views of the Del Mar train stop right outside. The menu isn't ground-breaking but somewhat seasonal and sounds just about right for the 'Dena crowd they expect to attract (re: Rotary Club, families): everything from deviled eggs to roast chicken, salmon or prime rib to pan-roasted lobster taco platters. Another bar will be housed in an adjacent building to open later this year. More reading here and here.

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It was difficult to really see the space at the preview party, so now a nice clean look at Laurent Tourondel's BLT Steak. Le Dome's walls, dark corners and red carpeting have thankfully been replaced with walnut floors, comfortable banquettes, big booths, which means no place to hide. And with BLT's popularity in New York and the Strip's need for something a bit more sophisticated than, say, Saddle Ranch, the scene could be an interesting one to watch unfold. LA needs another steakhouse like it needs another car on the road, but considering the location, the patio and those freakin' popovers, BLT has its place. The porterhouse for two might have something to do with it, too, or the French accent here and there, the seasonality (full menu here). Once Tourondel and the corporate chefs head off to open another BLT something somewhere, chef Noah Rosen (Minibar, Wilshire) will be left to his own devices. Managing partner Brad Johnson, not unknown to the Strip (he was a partner in the Roxbury in the 80s), will keep an eye on things. Previous coverage, and more on Tourondel here.

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Something about Happi Songs just wasn't working for Steven Arroyo, so he closed, did some minor decor changes, and went in a more American bistro direction with Goat. The new restaurant was to be called Wyeth, but literally overnight, Arroyo decided on Goat as a name. It's less contrived than Happi Songs, for sure, and probably more what the neighborhood needs, and considering how well Cobras & Matadors still does, and hitting the mark with newer concepts like 750ml and Sgt. Recruiter, it probably fits his repertoire better. The menu is right price point for the small, eclectic, Rita Flora-adjacent space. There are some goat references (cheese, confit) and all we can say is those dishes better work, because you can't serve something named after the restaurant and have it suck. And really, everyone needs to lay off the "bleating" puns.

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This little gem is Foxtail, SBE's new supper club (supper portion open for now, the upstairs club will open March 15). Sam Nazarian, Brent Bolthouse and Co. were going for a swanky Art Deco-meets-70s London nightclub vibe as interpreted by design firm Franklin Studios: Lots of textures, mirrors, stained glass, sparkle. The overall ambience is dark and intimate, a good setting for Ryan Magarian's cocktails and bistro fare from chef Antonia Lofaso, who we'll see on Top Chef: Chicago soon. Dining here won't get you access to the club upstairs, so don't bother milking that salad and glass of Champagne in hopes of hobnobbing. Since it's right next to Dan Tana's, the almost adjacent valet stands could be a more interesting scene anyway. More from the preview, and a look at the menu here.

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Here we have The Hall at Palihouse Holloway, another new French brasserie (because we just can't get enough) in a fancy extended-stay-hotel-slash-condo property. Owner Avi Brosh says he was inspired by Balthazar and Pastis in New York, two places that most LA restaurateurs frequent whenever they hit Manhattan. The Hall might just become the antidote to the why-can't-we-get-a-table Comme Ca; maybe a little quieter, a little more hidden (at least for now) but with a similar French menu that seems to be hitting all the right notes. Chef Stephanie O'Mary worked at Olives and Fiamma in New York, and was most recently chef de cuisine at Dakota at the Hotel Roosevelt. The intimate dining room opens to a sizable enclosed courtyard, which we expect will see quite a lot of action this spring and summer. Inside, a lobby lounge for cocktails. And although the outside gate looks locked, it's not: The Hall is for hotel guests as well as the public.

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