Clifton’s gets a new hire
In anticipation of the upcoming official, final, for-real-this-time opening of Clifton’s, the team has staffed up with new sous chef Robbie Star. He’s the man who for a while was the corporate chef behind Belcampo, so expect lots of whole-animal butchery and charcuterie to come at Clifton’s. Chef Jason Fullilove of course still helms the ship.
The secrets that Apple Pan won't tell you
Those intrepid folks at First We Feast managed to get a rundown of all the off-menu stuff available at Apple Pan, from cheese fries to root beer floats. It's not In-N-Out level, but there's some nice alternatives to the iconic hickory burger on the list.
Here comes Hanjip
The upcoming Stephane Bombet/Chris Oh project slated for downtown Culver City is in the thick of construction, per this Instagram post. No word on official arrival, but things are certainly moving.
Josef Centeno talks fine dining and Downtown
In a piece for Munchies, Orsa & Winston/Bar Ama/Ledlow/Baco Mercat chef Centeno talks about his inspirations for staying Downtown, and how his fine dining background still plays into everything he creates.
The greatest f***ing sushi in the world, according to Gwyneth Paltrow
CN Traveler profiles Goop's Gwyneth Paltrow, and she immediately says Sushi Park in West Hollywood, which was on our recent essential map, is the greatest f***ing sushi in the world. Hm, quite an endorsement. She also says she goes to Gjelina, Marvin, Katsuya, and Brentwood Country Mart's Reddi Chick, of all places.
Cava coming to L.A. in an even bigger way
Remember when DC fanspot Cava Grill got $16 million and planned to use lots of it for an LA invasion? Well, they just pulled in $45 million more of Series B funding, so you can basically expect a Cava Grill on every corner in Los Angeles now. The Westfield Topanga location is already well underway.
David Féau brings all the truffles to Beverly Hills this weekend
On Saturday, former Royce chef Féau (now helming the world of Wally’s in Beverly Hills) is planning an absolute truffle blow-out from 10 a.m. to 1 p.m. They’ll be sampling through loads of truffle dishes available from the Wally’s store side, and pouring wine tasters for a buck each. Féau will also be doing some dishes from the restaurant side as well, including soft-scrambled truffle eggs, and foie gras with truffle torchon. Holy mackerel.
All signs point to...
Check out this longstanding sign at Tatsu Ramen: