In typical LA fashion, this week's Plywood Report is all over the map, from Downtown to Pasadena to Los Feliz. But that's why you come here. Got a tip for us? Put the needle on the record and dance.
1) Pasadena: Taking over the old Siena Ristorante space comes Quadrupel Brasserie, a self-proclaimed cross between a French bistro and Belgian beer pub. The focus is on bistro fare though the hefty beer list features four seasonal selections on tap and about 100 Belgian and American beers in bottle. The smallish menu offers typical bistro bites, catch all the action at Quadrupel's soft opening this coming Friday, pending fire inspection. [EaterWire]
2) Pasadena: Another Union St. newcomer, Dish Bistro & Bar is slated to open in old Brenart Cafe space sometime in February. More to come. [EaterWire]
3) Downtown: Tucked away in a hidden corner of a strip mall on (shocker) 1st and Hope St, a stone's throw from Disney Hall and a short walk from the Mark Taper Forum, comes First & Hope. Billed as a Downtown Supper Club, this new wine bar, restaurant, and lounge was hoping to open this fall, but actually has a few more months to go on construction, permits, and menu development.
Looking at the bare bones of the structure, one can make out deep banquettes, a curvaceous bar, a self-serve wine bar area, and back room ready for anything from private parties to lounge-y luncheons. Chef Shelly Cooper was brought all the way from Memphis to cook up some Southern-style supper club food with a market-to-table influence. For patrons eager to sample the wares, each week the First & Hope team visits a different downtown farmers market to let people try out new menu items (visit their website and send an email to find out which market they will be at next). "It's a great way to get feedback from the neighborhood," says GM Steve Springer. And, a novel way for a restaurant to make their introduction. [EaterWire]
4) Los Feliz: First WeHo got a butcher (or rather, is getting a butcher), now the east side can stock up on fresh meat as well from McCall's Meat and Fish, set to open Mid-January with construction well under way on Hillhurst. Chef-owners Nathan McCall and Karen Yoo plan to sell the finest in local, organic meats, house-made seasonal sausages, and local poultry. NICE! In addition to featuring a "Dry-Aged Program," where they will dry-age their own prime, grass-fed cuts of porterhouse and tenderloin, the market will also sell a line of retail products hand picked by the two chefs (sounds like...Cube?). And just because Nathan McCall and Karen Yoo both graduated from Le Cordon Bleu in Pasadena and earned their stripes at little places like Sona, Campanile, and most recently Daniel in NYC, don't think this will be your average meat market (not that you did, but...).
Nathan is testing local, organic chickens this week, in turn roasting and frying them to find quality and consistency that he can then relay to his customers. He was inspired by the meat markets of New York, and their shared passion for cooking. But what brought the duo back to their native LA? "We've just gotten married, and wanted to open our own place," says Nathan. After doing the requisite market research and finance applications, they realized that now is not the best time to be opening a restaurant, however their desire for quality ingredients, along with recognizing a fresh meat void in their own neighborhood (they live a block away from their new market), led them to plot out this concept nonetheless. Stay tuned! [EaterWire]