The Doughroom, Proofed and Ready To Roll Tomorrow

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Almost a year and the half in the making, The Doughroom is ready for its desperately needed (or what was that kneaded?) debut in Palms. After two quick nights of friends and family previews, Kaveh Karimi's (Santa Monica Pizza Kitchen) rustic American restaurant will be serving its innovative set of pastas, pizzas, and entree small plates to this underserved Westside hood.

Co-chefs DJ Olsen (LOU, Black Cat) and Eddie Hah (8 oz. Burger Bar) have an eclectic culinary background, bringing a decidedly American feel to classic Italian and other Mediterranean dishes. Think spaghetti and meatballs, corned beef potato gnocchi hash with a fried egg, "clam chowder" pizza topped with house-smoked bacon lardons, clams-in-shell, and Yukon gold potatoes, and a peach shortcake for dessert. Nearly everything is prepared in-house, from the duck pastrami to the Italian sausage that tops pizzas and other plates.

Drinks gear heavily toward brews, with a well-curated lineup of craft beers (including many that will be very difficult to find anywhere else), and a tight list of small-production wines, some of which will be available on tap.

The interior resembles an old mob hangout, but cleaner, more approachable, with higher ceilings, plush leather banquettes, sturdy chairs, and custom wood tables and finishes. A roomy bar area with a large communal table makes for a great locals place to congregate over beers or glasses of vino. Dinner service officially starts Thursday, with happy hour running from 5 to 6:30pm daily. Lunch and weekend brunch will be added within the month, as will Monday service.
·All The Doughroom Coverage [~ELA~]