When Palihotel first opened a little over a year ago, there wasn’t a food anything in the place. There was a little cafe that wasn’t fully functional and who only served the very minimum of food and drink service. They were really pushing work culture there, trying to build a community for people to come, do work, and hang out. They were trying to figure out a restaurant something to go in where the cafe was and–after a few months–in came Hart & The Hunter, a little (very little) American small plates place from Kris Tominaga and Brian Dunsmoor. The place has been really buzzed up so, of course, a visit was in order.
We rarely get to “break” foodie news but today we get to do that: out in West Covina, there’s a new sushi concept that let’s you get creative with rolls. Applying a bit of a Chipotle logic and allowing you to “make your own” roll, here come’s M.Y.O. Sushi. The concept comes from Chef Michael Rome Noe who sent us a note a few weeks back and then followed up to relay information about the concept. They’ve just opened their doors today for their soft opening and we have word from Rome on where the concept came from and what you can expect.
It started as an infatuation. Or really, a crush.
Paris has long been in the eye of Angelenos. The home of fashion, glamour, and a culinary influence sans pareil, the city remains the cultural standard by which so many others are judged. To many, it is the antithesis of Los Angeles. The old city of love, scarred from wars and revolutions, photogenic before any touch ups.
But, like springtime birds, Paris has had a crush on us as well. Like true lovers, the warts of smog, traffic, and yogajunkie / surfers meant nothing to the beautiful diversity and cultural fusion of Los Angeles. Taqueros haunted by Hollywood-ites, food trucks chased down by high-heeled publicists, and the joy of a fresh avocado.
Romance from afar meant a meeting. So we provided the location, they brought the party. The date was Le Fooding.
The cruise, or resort, collections from the world’s largest fashion houses will be showing soon, so it’s time to gather up armfuls of glossy European magazines and pour over opulence for life aboard a Portofino bound vessel. You’ll need lots of floaty white linens and probably a small peaked cap with braid, no doubt.
One can dream.
There’s something very simple about concrete. It can be an elegant and refined medium but we usually don’t think of anything in our tableware as concrete (or stone) except for the Latin borrowed mortar and pestle you purchased specifically to make guacamole. That appears to be the extent of concrete’s involvement in the culinary world. Rich Kasten of Kasten Design in Pasadena does not agree with this at all: he has a few ideas for getting concrete onto the table by way of very refined bowls. He actually makes bowls using this material and sells them through Bungalow Street, his online store. They’re very classic pieces and feel like they were pulled from another period of culinary tradition, where stone bowls were all that were available.