Alvin Cailan Talks to Saveur, New York Times Hits Sunset Strip, and More A.M. Intel

Westwood’s ramen woes

Following the exit of Top N One Ramen Ex, which sounds like a bunch of words and letters randomly pulled from a hat, Westwood is in line for some more noodle thanks to Musashiya Udon. That’s according to Toddrickallen, who notes the new signage during a recent walkabout in the neighborhood.

Calling Alvin Cailan

Saveur does a classic 10 questions format with EggSlut/Ramen Champ’s Alvin Cailan, asking the affable chef about his favorite dishes, his save-in-case-of-a-fire possessions, and America’s most overrated foods.

Sunset Stripped

The New York Times takes a look at the Sunset Strip now that that House of Blues is finished. Ultimately the East Coast publication decides that the hard-rocking, big-drinking days may well be over, but gone only in favor of fresher development and more stable money. Oh, and lots of hotels.

Whether Permitting

Just one day after showing off his shiny new Chinatown kitchen, Pok Pok's Andy Ricker Instagrammed the approved inspection paperwork for his upcoming (and long-awaited) Thai restaurant. Now, he says, he just needs chefs, and pans, and ...

Passed. Legal to cook. Now we need some cooks. And some pots and pans. And everything else you need to open a restaurant. Plenty more hard work and time to do, but the light is at the end of the tunnel finally #pokpokla

A photo posted by Andy Ricker (@pawkhrua) on Aug 21, 2015 at 4:29pm PDT

Corporate branding goes bespoke

The Walker Inn is going after a key demographic (anyone who loves Wet Hot American Summer) with their latest cocktail menu, which riffs on the movie/show. Despite the throwback appeal, the prices for the various drinks (a pear brandy and pisco mix; some almond milk and cachaça) are anything but retro: cocktails are $18 - $20 apiece, or $65 for a three-cocktail ‘omakase’ experience.

On the cheaper side

Manhattan House in Manhattan Beach has launched weekday happy hour service, available from 5 p.m. to 6:30 p.m (closed Mondays). Cocktails are $2 off, on-tap beers a buck cheaper, and all wines are $2 off by the glass as well, which should pair well with chef Diana Stavaridis’ gastropub fare.

Mud Hen Fried Chicken

Highland's Mud Hen Tavern keeps innovating, this time turning Monday nights into a full-on fried chicken party, with options for two, four, or eight people. Prices vary, but sides include grit cakes, hand pies and more.