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Cape Seafood Comes Together on Fairfax, Howlin' Rays Starts Staffing, and More A.M. News

Plus Pasadena newcomers and the best pork tacos.

Cassell's, Koreatown
Cassell's, Koreatown
Wonho Frank Lee
Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the culture, people, and history that surrounds LA's dining landscape.

More Old Town Pasadena moves

There’s movement in the former Pita Jungle spot on Colorado Boulevard in Pasadena, as newcomer Fish on Tap seems to be heading in. Per this ABC license, the mystery concept — not, presumably, to be confused with TAPS Fish House — is applying for beer and wine.

Cassell’s branches out

Never content to just serve burgers, Cassell’s in Koreatown has of late been experimenting with a slew of new sandwich options. There’s this awesome-looking reuben, and just today FoodGPS announced a secret weeklong menu collaboration that includes a smoked carnitas sandwich.

Porky tacos in all their glory

First We Feast has a round-up of the porkiest L.A. tacos available, from straight carnitas at places like El Momo and Los Cinco Puntos, to the al pastor at places like Tacos Leo, Tamil, and Tacos Los Guichos.

Cape Seafood is almost ready

A year in the making, Michael Cimarusti’s Cape Seafood is starting to take shape in the former Lindy & Grundy space on Fairfax. Here’s an early peek at the cases being installed, with Cimarusti saying it won’t be long now before the sustainable seafood operation is ready to roll.

Howlin’ Rays hires up

Want to work for the best Nashville hot chicken spot in town? Apparently Johnny Ray Zone and company are hiring now, with a full-fledged job fair coming February 1. That means their new Chinatown space can’t be far away, right?

Bon Appetit blows up one of Gjelina’s line cooks

Here’s an interesting read on one Max Dornbush, a line cook at Gjelina who apparently moonlights as their seafood buyer. Why? Well he’s an avid and experienced sailor, and knows what’s what when it comes to sustainable, line-caught seafood. He shares some essential line cook tips to boot.