:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58549643/fatamorgana_yelp.0.jpg)
Here’s the story
Late last summer, a Roman gelato shop with eight outlets called Fatamorgana managed to slide into Studio City, seemingly out of nowhere. Fans quickly found the spot and it has since become one of the Valley’s most trusted places for cooling off on a hot day, but how exactly did this Italian company with a great reputation halfway around the world manage to open in the suburbs of Los Angeles?
Food & Wine doesn’t have all the answers, but they do probe into the background of owners Katyna Mercenari and Alessandro Jacchia, discussing the couple’s use of very non-Italian ingredients (Mexican zapote, anyone?), and how a fortuitous golf outing crafted the franchise agreement now in place.
Halal chicken and rice
Revolutionario is doing a weekend special of Iraqi-style halal chicken and rice. Look for a basmati-stuffed bird and sides for between $7 and $14.
New flavors
Check out this quick video from Sweetfin on one of their new bowl options, featuring Hawaiian kanpachi.
Black truffle life
It’s black truffle season at The Bazaar, with the La Cienega restaurant launching a monthlong celebration of the luxury ingredient. Expect outrageous creations like a black truffle and foie gras sandwich.
New faces in South Pasadena
Chef Kevin Malone is in at Crossings in South Pasadena. The five-year-old restaurant hired Malone away from a gig at pop-up Gargantua, and he’ll now lead the charge for the upscale suburban sit-down restaurant.
Hollingsworth x Sumo Dog
It’s collaboration time at Sumo Dog once again, this time with Otium’s Timothy Hollingsworth. The unagi (that’s eel) dog comes with shishito peppers, onions, and more, and is available for the next couple of weeks.
How Hayato’s bento works
Downtown Japanese restaurant Hayato is gearing up for a spring arrival by doing a limited run of bento boxes for those who preorder. But as it turns out, the real story is in the details.
