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Matthew Kenney’s Next Plant-Based Project Involves Pasta in Culver City

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Plus a new Burritos La Palma, and a couple of notable closures

A bowl of freshly-made pasta in a dark blue bowl.
Pasta from Sestina
Matthew Kenney Cuisine

Matthew Kenney, the internationally-known plant-based chef with restaurant locations across the globe, is opening a vegan pasta restaurant in Culver CIty soon. Sestina will open at 9725 Culver Boulevard in early November, taking over the former Wildcraft Italian restaurant in the heart of downtown there. Reps for the restaurant say that Sestina will have a glassed-in pasta bar area, a wood-fired oven, and lots of patio seating to meet the current moment. Sestina will also offer meal kits, takeaway items, and a marketplace.

And in other news:

  • Revolutionario is closing in South LA. The prominent North African restaurant has come to an “amicable agreement” with the building owner to vacate by the end of October, and will be relocating elsewhere when the time is right. Similarly, Dave’s Chillin’ and Grillin’, the longtime laid-back sandwich spot found first in Eagle Rock, and more recently in Highland Park, is closing. They too hope to reopen elsewhere down the line. “It’s gonna take more than an apocalypse to keep us from feeding our community,” ownership says on social media.
  • The Porta Via team has expanded, opening a new restaurant at 4799 Commons Way in Calabasas. Meanwhile, Jean-Georges is reopening in Beverly Hills with an eight-course all-outdoor tasting menu.
  • Ceviche Project has reopening in Silver Lake with lots of outdoor seating and the same array of lush plants and gold touches as before. Take a look below.
  • Burritos La Palma is now open in the East LA / Boyle Heights area, per Dylan J. Ho of photography duo Dylan + Jeni. The restaurant lands at 2811 E. Olympic Blvd.
  • People are tipping less during the ongoing pandemic, reports LA Magazine, who spoke with several workers at restaurants across the city.
  • Jordan Kahn is popping up at Auburn with Ephemera — a temporary concept taking over the patio — with a new menu featuring rotating guest chefs.

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