Fat Sal’s, reborn
The Hollywood location of Fat Sal’s is set to transform overnight into McDowell’s, the fictitious restaurant from the 1988 film Coming to America. The plan is to actually transform the exterior and interior to more closely resemble the place, while also adding a few key menu items.
Diners will be able to add dishes like The Big Mick, and Zamunda Fries, as nods to the film. The Halloween-ish pop-up is only happening on a limited basis, though, landing Monday, October 30 and Tuesday, October 31 from 11 a.m. to 3 p.m. Not that this is the first time such a pop-up has ever taken place; back in 2015 Chicago’s Weiner’s Circle hosted a similar event.
A lovely tribute
Jonathan Gold penned some worthwhile words on chef Tui from Jitlada, who died several days ago. Gold helped make Tui’s name practically a household one, while Tui and sister Jazz did their best to trade in regional Thai specialities (and never turning down the heat on dishes that called for a lot of spice).
Kabobs and wine
Logmeh is doing a smallish pop-up at Tabula Rasa Bar this weekend, selling kabobs on the front patio for those in the know. Pull up, order your koobideh, then head in for a glass of wine while you wait.
LA Weekly tracks the staying power of some of the best greasy spoon diners in the Santa Clarita Valley. There are a handful of enduring ones (including Saugus Cafe) that still do things the way they’ve been doe for generations.
Scott Rao’s LA life
Longtime journeyman coffee lead Scott Rao is coming to Downtown LA, and he’s bringing some friends. Rao’s notion (one he’s reportedly had for a good decade or so) is to open a cooperative roasting space for multiple people to use at a time, and now he says it’s really happening somewhere in DTLA.
James Beard at Herringbone
Herringbone in Santa Monica is doing a James Beard tribute dinner tonight. Tickets cost $125 for the affair, with chef Brian Malarkey on site running the five-course night.
Trudy’s x Animal
Burt Bakman is popping up at Animal alongside Jon & Vinny. The underground barbecue maestro is doing the meat, while Animal’s team handles the sides and the space. Speaking of space, seats are limited so best to call soon.