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The Six Lands New Chef Plus Venice Expansion Plans

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As of June 17 The Six sous chef Daniel Somoza has superseded executive chef David Gussin. Somoza previously worked at Wilshire restaurant but has been on board with The Six since its inception back in December. The seasonal American menu concept will mostly remain the same and so far two specials have appeared: marinated skirt steak with arugula and Idaho trout with almond pesto, wax beans, and sungold tomatoes. A new summer menu should also launch in the next few weeks. Partner Jake King explains, "We want to remain under the $25 threshold and want to establish ourselves as an approachable place with quality food but at prices that are affordable. That's the single most important thing that we will stay true too." Another focus for the future, thin crust pizzas. "We have a new wood burning oven, it's a 2400 pounder and it has taken a few months to work it properly because of the unique flame and dome that generate extremely high temperature heat so you'll notice a difference and we're adding our seasonal favorites like squash and heirloom tomatoes that make our pizzas outstanding." Finally, plans for expansion on the horizon. Right now King and co-owner Will Karges are negotiating a lease for a space in a hip boutique Venice hotel that's getting permits to operate as a restaurant.
·Opening Alert: The Six [~ELA~]

10668 W Pico Blvd., Los Angeles, CA, 90064

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