Jodi Jackson's Hollywood

There have been many incarnations of eating establishments at this location, but The Flats is one of those very creative restaurants that will stand the test of time and make you come back for more.

I met one of the owners Lisa Long last November when a fellow publicist asked me to go in and do a smaller taste of the food, at that time they were still looking for investors, but I could tell back then that they really had something. On the evening of my most recent tasting it got so crowded that you could just feel the electricity the air, and that everyone was about to embark on something new and different. All of the diners were having a marvelous time and the place was just buzzing.

The interior is very simple and modern, with Edison boxed hanging light fixtures, and exciting mural art, one by renowned street artist Pulse. There is lots of natural wood, with industrial metal chairs. A great mural of the 4th street Bridge hangs on one wall, the bridge was in downtown Los Angeles and no longer exits. The overall feel will enhance your very exciting dining experience.

The concept is to make Flatbreads the new pizza, but who would ever want pizza again after tasting the crispy delicious flat square crust. With so many innovative flat breads to choose from you have a plethora of new tastes, and that is what farm meets urban is all about.

Here’s What I tried:

Cocktails:

Martini, a traditional Martini in a coupe glass.

Abres Los Ojos, with tequila, orgeat, orange bitters, groundworks cold brew coffee, and chocolate covered espresso beans. Not for the faint of heart, this is a very robust cocktail, full of eye opening coffee flavor, I am on the fence about ordering it again.

Good Bye, Norma Jean, with rose, strawberry, vodka, lemon, pineapple, in a rosé slushee. This cocktail is so delightful, they make it for 2, and served it in a cooper pineapple, a liquid feast for your eyes.

A Walk Down Sutton Street, with elyx vodka, gin, lillet Blanc, dehydrated lemon, toasted thyme. This is a very medicinal cocktail; I would want to drink if I have a cold, because it will clear out your sinuses in a minute.

Saint Brewers Punch, with Bacardi 8 Rum, champagne, Peychaud’s bitters, cucumber, mint, pineapple and crushed ice. With some cocktails you just know if this is your kind of cocktail and Saint Brewers Punch is mine. You feel like you are on a sandy beach under an umbrella with the ocean lapping at your feet. This drink will take you to another place.

Their beverage director Pete is really something, sweet, personable and knowledgeable, he will tell you all you ever want to know about the inspiration of each notable drink.

Charcuterie:

Pho-Cured Bresaola, Candied & Torched Finocciona, Sauerkraut -Cured Ham. All of their meats are curred in house, served with baguettes and donuts chips, and their accompaniments are otherworldly, especially the mustard ice cream, these meats should be eaten every day and celebrated!

Small Plates:

Caramelized Baguette, with emulsified marrow, cola salt. There is something about this bread that you just can’t put your finger on, its sweet but savory and just so delightful.

Octopus, squid ink-braised, chimichurri, green grape, apple, and lemon basil. The presentation is astounding, it’s a big white plate with the squid ink splattered all over the plate but done in a very artsy way. One you get past the art piece you will love the delicious succulent octopus.

Warm Baby Carrots, with caramelized onion, apple cheese, verbena, mint, and macadamia. Its really a carrot sculpture, but with a very delicious mixture of carrots and seasonings.

Korean Fried Duck Leg, with kimchi buttermilk dressing, shiso, currants, tapioca “cracklins”. It is a salad, but the best salad I have probably ever eaten, one of my favorite dishes tonight.

Old School Flats:

Meatball, with marinara, burrata, pickled red onion, and marigold. I just loved the overall flavor especially the way the pickled red onion gives this flat bread a whole new experience.

New School Flats:

Boardwalk with ricotta, shrimp, octopus, Parmesean, boardwalk mayo, chips. You have got to love the tasty shrimp and octopus on this fantastic rendition of a pizza.

Southern-Fried Chicken, with pink lemonade mozzarella, watermelon powder, house Tabasco. A big chunk of fried chicken is the highlight of this perfect flatbread.

Sweets:

Buttermilk Doughnuts, with tres leches, rose, and toasted peanut. They give you 2 donuts both perfectly cooked, with the perfect accompaniments.

“Tiramusu”, with steamed vanilla and coffee sponge, cocoa dust, whipped espresso, mascarpone ice cream. It is deconstructed; the ice cream is the best part.

Wines:

Brander, Sauvignon Gris, 2015, this is the wine to drink with the octopus, with all of its fruit forward characteristics.

Bianchi, Chardonnay, 2015, I just loved this with the Boardwalk flatbread, a nice touch with the seafood in this flatbread.

Bianchi, California sparkling, of course this went great with both desserts.

Consentino, Cab Franc, 2014, a well rounded wine, I would try this with the meatball flat bread.

Bianchi, Syranot, 2012, any of the cured meats would be a taste treat for you with this gorgeous wine.

Chef Kyle Schutte is the same Chef from Wood and Vine, I had the extreme pleasure of trying his very innovative cuisine there as well.

About Chef Kyle Schutte:

At the age of 26, Kyle accepted the Executive Chef position at a new restaurant in recognition and notoriety in the city’s up-and-coming food scene. In July of 2010 Kyle brought his controversial cuisine to the sleepy beach town of, at Vū restaurant. At this forward-thinking small plates restaurant Kyle was named one of the city’s top young chefs to watch in 2011 (Angeleno Magazine), was honored with one of LA’s top five pork dishes (Grubstreet) and Vū was named one of LA’s top 10 hotel restaurants (Huffington Post). In the summer of 2012, Kyle took his talents to Hollywood with the unique challenge of breathing modern life into what was a tired 1960’s diner. There, his innovative take on the classic American diner landed 54Twenty on The Run Down LA’s best new restaurant list for 2012 as well as one of Hollywood’s best restaurants by Discover Hollywood. Kyle was recruited in 2014 by Levity Entertainment Group & Advantage Restaurant Partners to not only right the ship, but also continue his tradition of bringing modern sophistication to unexpected concepts at Roadhouse LA. Located at the historic Hollywood Improv, Kyle and his culinary team bypassed the question “What should BBQ be?” and instead explored “What can BBQ be?” With his Mordernist Global BBQ, Chef Kyle brought the world’s oldest culinary tradition into the 21st century with cutting edge techniques, locally sourced ingredients, global flavors and artistic plating. Over the course of Chef Kyle Schutte’s career, he has gained a reputation for refined, contemporary, locally driven, innovative food that leads the way in culinary trends and plays with diner’s expectations. Kyle’s unique culinary point of view that great food should be fun yet sophisticated, innovative yet familiar and humane yet accessible has allowed his out of the box flavor combinations and artistic plating style to be far more approachable than many of his contemporaries.

In May 2015 Wood & Vine in Hollywood appointed Kyle to the position of Culinary Director where he curates the menu and oversees all kitchen operations. Now under his direction, The Flats: is a modern dining experience, focusing on artisanal flat bread pizzas accompanied by shareable starters, untraditional house-cured meats and a world-class cocktail program. The Flats brings local as well as exotic ingredients, out-of-the- box flavor combinations and artistic plating via an unapologetically accessible culinary medium sure to make it a destination for the pickiest foodies and casual diners alike.

The Flats cuisine is innovative, fun, sophisticated, exciting, and inspired. Don’t wait until you’re in the area, make it a special night to go on a culinary adventure and taste all of the bounty that The Flats has to offer.

The Flats
8400 Wilshire Blvd.
Beverly Hills, CA 90211
theflatsrestaurant.com
* Note some content was taken off of their website.

[Show as slideshow]

Concern Foundation hosted their 43rd Annual Block Party. This year the theme was “Kingdom of Concern: An Evening of Feasting, Revelry and Dance. The food and entertainment event had 4,000 guests with a goal to exceed last year’s $2 million raised to fund research in attendance and focused on immunology based methods to treat cancer.

It was a hot and balmy afternoon into evening in Los Angeles, but just perfect once the sun went down. A night under the stars, there was plenty of things to keep you occupied. Food, libation, entertainment and plenty of Renaissance costumed revelry, just enough fantasticness to make for a very memorable evening.

About the Charity:

CONCERN is an appropriate acronym (CONquer canCER Now) for one of Los Angeles’s best-known and most beloved charities. Since its inception in 1968, CONCERN Foundation, which is dedicated to raising and granting funds to support cancer research worldwide, has broken local ground in many ways: pioneering support of cancer research (specifically in funding young scientists); using the force of celebrity to raise funds; encouraging restaurants and then caterers to share center stage with celebrities to raise money; and pioneering the “block party” fundraiser concept, using the cachet of glamorous Rodeo Drive as a setting. This non-profit organization’s fundraising milestones also chronicle a rich era in the entertainment-oriented social history of Los Angeles.

In the organization’s first two years, the original 15 couples raised $18,000 among just their friends. By 1973, CONCERN Foundation had involved A-list celebrities in its fundraising events. Jack Benny hosted An Evening at the Music Center with Andy Williams, Sonny & Cher and Liza Minnelli. The next year Frank Sinatra joined Williams, Arte Johnson and Jack Lemmon to entertain 900 guests at the first unofficial block party held in the gardens of the Al Hart estate in Bel Air, with lunch served by Chasen’s, the landmark restaurant and L.A. institution that became the event’s food purveyor.

In 1975 the event was moved to Rodeo Drive in Beverly Hills on the Sunday afternoon of Memorial Day weekend to accommodate the clamor for tickets. That first year the entertainers were Liza Minnelli, Shecky Green, Lily Tomlin, and Roger Miller and a “real” block party had begun. In 1977, the Concern Foundation added a premiere screening (New York New York, at the Wilshire Theater) to the entertainment faire. Thanks to Pierre Cossette, a longtime friend and sponsor of CONCERN, the roster of Block Party performers and auctioneers through the years reads like a Who’s Who of entertainment: Anthony Newley, Steve Allen, Harry James (he played in front of The Daisy, the legendary discotheque), the Lennon Sisters, Connie Stevens, Rich Little, Dick Shawn, Norm Cosby, Minnie Riperton, Glen Campbell, the Manhattan Transfer, radio talk-show host Michael Jackson (as celebrity auctioneer), John Raitt, Les Brown and his Band of Renown, Henry Mancini, Eric Estrada, Leiber & Stoller, Hal Linden, Natalie Cole, Monty Hall and more.

In 1979, other restaurants and caterers began to garner fame from the event. Milton Williams, then L.A. caterer to-the-stars, persuaded Moveable Feast, Josephine, Mr. Chow, Rócoco and The Saloon to join the festivities. Caterers and restaurants that subsequently joined included Randy Fuhrman’s Creative Catering, Parties Plus, Miss Grace Lemon Cake Co, Kate Mantilini, Scott McKay of Chasen’s Chili, Chin Chin, Michael’s, 72 Market Street, West Beach Café, Scandia, Max au Triangle (Joachim Splichal’s first local restaurant) and Trumps. Many of the original Rodeo Dr. participants remain as signature restaurants at the block party including The Grill on the Alley, Lawry’s The Prime Rib, Pink’s Famous Hot Dogs and Factor’s Famous Delicatessen.

In 1996, the Block Party moved to Paramount Studios when even the full length of Rodeo Drive could not accommodate the crowd (plus, event expenses could be lowered, something of critical importance to CONCERN). The event was also changed to an evening event and was now being held on the second Saturday of July. After 9/11, when private events were barred from movie studios, the event moved to the Petersen Automotive Museum for three years until the studio opened again for outside events.

On Saturday July 8, 2017, Concern Foundation for cancer research produce and present the 43rd Annual Block Party, Kingdom of Concern an evening of feasting, revelry and dance on the back lot of Paramount Pictures Studios in Hollywood. The event will be led by event chair Lexy Carroll and a team of volunteers and designed once again by John Ferdenzi of Town and Country Event Rentals. The event is expected to the attended by 4,000 guests with a goal to exceed last year’s $2 million dollars raised for cancer research.

The back lot streets were filled with over 75 food and beverage vendors under the direction of Nancy Eisenstadt, Megan Mulcahy and Whitney Carroll including notable classics such as Vibrato Grill Jazz, Ocean Prime, The Grill on the Alley, Fogo de Chao, Lawry’s The Prime Rib, Urban Oven, The Palm and Pink’s Famous Hot Dogs just to name a few. Entertainment will include performances on multiple stages by the Tom Nolan Band, D’ City Sound featuring DJ Dwayne. The evening Master of Ceremonies will be KNX1070 News radio’s Frank Mottek. A/V Masters donated all of the audio and visual components that truly enhance the event and the entire presentation throughout the evening.

The highlight of the evening was the silent and live auction under the direction of this year’s auction chairs Lynne Fox, Wendi Nogradi, Courtney Teller & Madeline Rose. Live and silent auction items and packages include one-of-a-kind opportunities, concert and event tickets, restaurants, staycations, golf packages and so many other wonderful items donated by our friends throughout the community. Last year the silent and live auctions raised over $97,000!

Concern presented the Spirit of Concern Humanitarians Awards to Kelly Stone Singer & Bruce Singer and Eden Alpert. The night featured dancing, interactive entertainment and activities including casino-style games, Brian Kramer Digital photography studio, Island Ink airbrush tattoos and salon and spa services. For the 13th year Concern will help celebrate The Best of LA 2017® on Los Angeles magazine’s street which will feature lounges, photo booths, food stations, DJ dancing, Peerless Coffee and California wineries.

Starting from a simple idea back in the early 70’s and watching it become a reality with thousands of moving parts is the one thing that sets Concern’s signature Block Party apart from most other organizations in this city. It takes a tremendous team comprised of three generations of volunteers all working together each year and this year’s Block Party is on course to be one of our most successful fundraising events yet.

The Block Party is the organization’s largest fundraiser and this year’s theme is “Kingdom of Concern; An Evening of Feasting, Revelry and Dance.” The food and entertainment focused event is expected to attract 4,000 guests with a goal to exceed last year’s $2 million raised to fund research focused on immunology based methods to treat cancer.

Each year, the Block Party honors individuals who are making significant impacts in our community. This year’s Spirit of Concern Humanitarians Award recipients are KELLY STONE, BRUCE SINGER and EDEN ALPERT.

Kelly Stone was born in Pennsylvania but moved to LA in the early 80’s to continue her work as a nurse. Six years later she ends up having 5 trauma surgeries and was in and out of wheel chairs for 4 years. After her downfall, she realized the most important thing to have in life is hope. She started getting involved in the homeless community and later in 1993 with the help of her sister and Sharon Stone; they founded a nonprofit organization called Plant Hope. Planet Hope provides job fairs, housing, summer camps for homeless, disabled and abused families.

Bruce Singer was born in Bronx New York and attended Long Island University and Harvard University for International Law and Foreign Service. After getting his law degree from Whitter College of Law he served as a law clerk for Criminal/Superior Courts in LA. He had many successful businesses but he really got not helping the less fortunate when he met Kelly. Together they have accomplished bigger projects to benefit the sick and homeless.

Eden Alpert has been a part of the Concern foundation since the beginning. Her and her daughter have actively participated in many fundraising events for the cause. She believes that being involved in this cause will make a big difference in the community.

“Concern Foundation is proud to honor these exceptional people for their passion, commitment to philanthropy and involvement in the community,” says Derek Alpert, president of Concern Foundation. “They truly exemplify what Concern Foundation represents to the cancer community, locally and around the world. We recognize the most inspiring people in our community at our Block Party and we provide funding to only the best cancer research scientists that are making a difference in conquering cancer.”

Here are all of the vendors:

Feasting, Libations and Grogs:

Feastings:

1212 Santa Monica, Akasha, AR Cucina, Bar Hayama, Button Mash, Café del Rey, California Sushi Academy, Casablanca Restaurant & Catering Service, Clausen Oysters, LLC of Coos Bay, OR Cornucopia Caterers presents Chef Dennis, Timashpolsky, El Floridita Cuban Supper Club, Factor’s Famous Deli, Farm Fresh To You, Fogo de Chao, Giacomino Drago Group of Restaurants, Hoola Nutrition, Kabuki Japanese Restaurant, Lawry’s The Prime Rib, Maria’s Italian Kitchen, Miracle Noodle, Morton’s Beverly Hills, Ocean Prime Beverly Hills, Prufrock Pizzeria, Samba Brazilian Steakhouse, Savore Cuisine, Someone’s in the Kitchen, Souk Shawarma, STK Los Angeles, Stonefire Grill, Tavern, The Flats, The Grill on the Alley, The Hideout, The Independence, The Urban Oven, Trejo’s Tacos, Upper Crust Pizzeria, and Vibrato Grill & Jazz.

Libations and Grogs:

Adam Carolla’s Mangria, Asahi Beer U.S.A., buzzbox premium cocktails, Coca Cola Products, Copa d’Oro, Diablo Pops, Don Q, Duvel, Fireman’s Brew, J. Malcolm Riddle, ‘Your Personal Wine Consultant’, Mama’s Boy Infusions, Pasquini Espresso Co., Peerles Coffee & Tea, Reed’s Ginger Brews, Suja, The Love Song Bar, Tito’s Handmade Vodka, Viticoltori Ca’ Di Frara Oltrepo Pavese, and Weaver’s Coffee & Tea.

Sweets and Treats:

Audrey’s Cookies, Bertha Mae’s Brownie Co., BUZZBAR Alcohol Infused Frozen Treats for Adults, Choctál Single-Origin Ice Cream, Dandy Don’s Home Made Ice Cream, DeLuscious Cookies & Milk, Gluten Free Goddess, Just Jan’s, La Provence Patisserie & Cafe, Mychal’s Howl at the Moon Café, Rita’s Italian Ice of Santa Clarita Valley, SuperCool Creamery, and The Fry Girl.

Spa Services Coordinated by Karyn Laitis.

I just love this great party; Concern and company pulls out all of the stops. There is so much delicious food and drinks, and it’s truly a night of merriment. I just can’t wait until next year!!

2017 Annual Concern Block Party
Paramount Studios Back Lot
5555 Melrose Ave.
Los Angeles, CA 90038
https://www.concernfoundation.org/block-party.htm

• Note – Some content was taken off of their website.

[Show as slideshow]

Now here a great concept, delicious flavorful Korean type food done in a Chipotle concept. The location is right next door to Chipotle where ShopHouse opened for a minute, but don’t let that stop you, these are not the same owners, or for that matter the same food. No this is fantastic Asian inspired, health minded fare. Its counter building food where you pick your ingredients and make your own bowl.

The thing’s that Shophouse lacked Bibibop has capitalized on in a really big way, but once again different owners similar model. I always felt that ShopHouse was just missing something with not serving up the right flavors and really bad sauces. Some of the sauces at Bibibop are Japanese, some are Korean, but all are exactly what the doctor ordered.

A healthy meal inspired by the popular Korean dish “Bibimbop”, literally means mixed rice.

Here’s what I had:

You can choose from:

White rice, purple rice, noodles, or salad.

Hot toppings:

Potatoes, bean sprouts, and beans.

Protein:

Marinated Chicken, Spicy, Chicken, Steak, and Organic tofu.

Cold Toppings:

Lettuce, corn, sesame kale, daikon, cucumber, carrot, red cabbage, cheese, and eggs.

Sauces:

Yum, yum, Teriyaki, Korean red, cucumber wasabi, sesame, and ginger.

So the plan is that Bibibop Asian Grill will take over the leases of 15 closed ShopHouse Asian Kitchen locations, the conversions started in early April and have all 15 locations by early summer. The locations are in Washington D.C., Chicago and Los Angeles, there are a few more Los Angeles locations opening very shortly. They were already very established in Ohio with many locations. Soon 3 more locations in the greater Los Angeles area will open: Hollywood, Brentwood, and Santa Monica.

All of the food is just super fresh and wonderful, I am very excited about this very unique concept and know that Bibibop will become part of the foodies staple here in Los Angeles.

Bibibop
8424 Beverly Blvd.
Los Angeles, CA. 90048

http://bibibop.com

[Show as slideshow]

Culver City Centennial Westside Food & Wine Festival presented by Wescom. July 2, 2017 4:00 PM – 8:00 PM, at the Courtyard by Marriott LA Westside Hotel, 6333 Bristol Pkwy, Culver City, CA, 90230.

On a beautiful sunny day in Los Angeles, I was able to taste and enjoy some prime restaurants and great cocktails. What more could you ask for.

Here are some of the vendors from the event:
Enjoy 20+ Great Food and Wine/Drink Vendors. Event is Indoor & Outside on the adjacent patio and back parking lot. Culver City/Celebrity Chefs including Kimmy Tang (Owner of many past restaurants including 9021PHO). Free chair massages by fantastic massage therapist Jason Chase for VIP ticket holders. Gold Sponsor Wescom Credit Union, Silver Sponsors Culver City Toyota & Honda- Bringing some of their model cars. Local restaurants participating include Hanjip, Pitfire Pizza, Mayura Indian, LA Gastronomy, Public School, Wildcraft, Panini Cafe, Fresh Brothers Pizza, Luciano Italiano Cuccina, Marriott Hotel, Cava, Naked Juice, Harmless Coconut Water, Le Pain Quotidien, Ococoa Chocolates and more coming. Ambiance Music by DJ Gabe of Culver City and Live Guitar by Kevin G as well as other entertainment including Fantastic Paul-professional strolling magic from America’s Got Talent and a fortune telling psychic.

Its worth trying out next year, perhaps they will even have more food vendors since this was it’s first ever year. I would go and check it out!

Culver City Centennial Westside Food & Wine Festival

http://culvercity100.org/events/culver-city-centennial-westside-food-wine-festival/

[Show as slideshow]

Downtown Los Angeles has so many new fantastic restaurants; it has really turned into its own microcosm. What Miro has to offer is a big city feel with incredible attention to detail, and delicious cuisine.

Miro is off of Wilshire and Figueroa Street. It’s sleek and minimalistic design is destined to immerse you in an unforgettable delightful dining experience. The restaurant uses an array of top-notch, high-quality fresh ingredients that will get your taste buds going. Everything is house made; their charcuterie, their perfectly fresh cooked pasta and the exquisite ingredients they use for Mediterranean dishes and tapas. Miro delivers an outstanding food variety that will certainly please every palate alongside their fine selection of whiskeys and wines.

Kevin Willis my very generous host, gave me a nice overview of the restaurant, having had his 1 year anniversary party a little while back, and my assistant attending and writing about it, I was all excited to taste this innovative cuisine.

When you walk in your are shocked, this is a stand alone building in this bustling downtown area, they have managed to make you feel like your in a very urban environment, but with a nice modern feel. The interior is very contemporary and stylish; it has lot of very high-end nuances that make for a sexy environment. The gorgeous bar and the overhead light fixtures add a touch of elegance. The Whiskey bar is hidden and secretive, it almost has a speak-easy vibe. The whole place is very sophisticated, a welcome space for all of the other boring establishments in the neighborhood.

Here’s what I tried:

Cocktails:

Elder Fashion – Flymouth gin, elderflower, and orange bitters. This cocktail is only for a Gin drinker, you really have to enjoy the taste of Gin, but it is very refreshing.

Come On…Chai Me – Titos, chai orgeat, lemon, and orange curacao. This is a very invigorating drink, you could have many of these because it is tropical and you can’t taste the alcohol.

Grey Goose Martini, a real winner, simple and direct.

Small Plates:

Wood-Grilled Peach – burrata, local honey, prosciutto, and saba. When you add the creamy burrata with the slice of prosciutto and a piece of basil, you’re getting the best Italian salad on the planet. The peaches are luscious and savory at the same time. The texture, the sweetness and the grilling combination of flavors make for an excellent salad, perfect, gorgeous presentation. The basil adds a splash of an Italian bitter herb that you’re familiar with.

Wild Local Crudo – Meyer lemon, pickled chili, mint, and Calabrian chili oil; it is spicy and tangy. The herbs on top are mint. The red pepper gives a little bit of kick. The salmon is raw but perfectly cooked from the acid in the lemon.

Eggplant Pahi – spiced eggplant, herb yogurt, and house-made flat bread. All vegetarian, the bread is grilled and handmade. The labneh adds just the perfect texture and makes it creamy and savory at the same time, simply wonderful.

Pastas:

Rigatoni- wild mushrooms, truffle butter, and Parmesan. They use wild mix mushrooms, which change every season. The butter and the Parmesan cheese make a wonderful creamy texture that just melts into your mouth. This pasta is otherworldly.

Squid Ink Corzetti- lobster, tarragon, cherry tomato, and saffron. The dough used for this pasta is from Genova. The lobster is soft and tender and was a perfect combination.

Pizzas:

Italian Sausage- mozzarella, tomato, arugula and lemon; this pizza reminded me of my time in Italy. It has just the right amount of sausage. They use pure imported Italian flour. The tomato sauce was cooked to perfection, not watery and thick enough to perfectly blend with the arugula and lemon. This is is a top-notch savory pizza.

Large Plates:

Lamb Kofta Tagine – green harissa, cage free egg, pine nut, raisin, and grilled bread. This is Kevin’s personal favorite dish. The lamb is overwhelming with all its spicy flavors. It’s so earthy, and smoky yet spicy. It leaves your palate with an aroma of cloves and curry. The flavor is a mix of Indian, Middle Eastern, and Iranian seasonings. They used preserved lemons on top, spicy harissa and a spice mix.

Desserts:

Devil’s Whiskey Mousse Cake, Choco- whiskey ganache, anglaise, cocoa nib-almond tuile, it is so delectable and good; you just want to bathe yourself in this luscious desert.

Mascarpone Cheese Cake, Caramel, marshmallow, Nutella Chantilly, Chono-nut streusel. The caramel will knock your socks off an all of the other components make for one delightful dessert.

Deep Fried Bread Pudding, with peach compote, peach cobbler ice cream, stone fruit salsa. A very different take on a popular dessert item, my favorite part was the peach cobbler ice cream.

Salted Caramel, this ice cream is so fantastic, you got to try it.

Teas:

Green (Sancho), sensible and healthy, this tea was a great way to end my meal.

Wines:

Emmolo, Sauvignon, Blanc, 2014, Napa Valley. This wine has some tropical fruit notes and went great with the burrata; it adds a nice luscious mouth feel that worked great with the peaches.

Farm, Chardonnay, 2013, Napa Valley, CA. You have to try this wine with the creamy saffron in the lobster pasta dish, oh my goodness, just spectacular.

Argyle, Pinot Noir 2013, Willamette Oregon. This wine worked great with the Eggplant Pahi, it has just the right amount of spice to add some nice texture to this dish.

Niner, Red Blend 2014, Paso Robles. This wine was just the perfect match to the Lamb Kofta Tagine. There are some many complicated flavors going on with this dish, but the wine just rounded out all of the rough edges.

Feudi Di San Gregorio Primitivo 2013, Puglia, Italy. I would try this wine with the Pizzas Italian Sausage, it lends itself to being jammy but helped out the meaty goodness in this great pizza.

Gabriel Rubens is the pasta chef and was a delight to talk to. Gabriel is Brazilian and he told us his fascinating stories in the cooking field. Gabriel went on a three-month trip to Italy where he worked for Chef Lorenzo Polegri in Orvietto, a city in the province of Terni. In Italy, he attended the Art Institute alongside other 25 students and he also worked at a restaurant called Restaurant Zeppelin. During his time in Italy, he juggled between internships, worked in agriturismo (farm-stay) while working at Zeppelin. After honing his skills in Italy, he went back to Brazil for two years where he worked at Dom restaurant in Sao Paulo, then moved to Rio and worked at Gero, the owner Rogerio Fasano, owns a hotel chain.

An interesting fact is he learned all the main techniques of pasta in Brazil. He spent the next years making pasta and he says he learned how to make pasta by sight. He messed up a lot of dough’s. How did he fix them? “If the dough is too dry just throw it away. If it’s wet, add a little more flour. If it’s dry, a great technique is to use a spray bottle to control the moisture.”

In addition to this, he explained the differences between a ravioli and tortellini.
The ravioli has more crust than the tortellini. The word ravioli originally comes from the Latin word “Raviola”, which means to wrap. The ravioli is encased in two sheets of pasta whereas the tortellini is folded in one and is wrapped and pressed.

Gabriel is going to start teaching at the “Organic Kids L.A” in North Hollywood where they make lunch kids for school and they also offer cooking camps during the summer. The kids are between the ages of 6-10 years old. During school year, they take cooking classes around LA. He says its very nice cause this year, and it’s exciting to see how girls are getting into cooking.

This was one great experience; there is just so much that goes into this great establishment and all of its various dining capabilities. Their passion for really great food shows in every dish, you will not be disappointed. Take an excursion to Downtown Los Angeles; I took the subway, which added to my adventure, you would be very glad you did.

Miro
888 Wilshire Blvd.
Los Angeles, CA. 90017
213-988-8880
www.mirorestaurant.com
Written by Jodi Jackson and Mariana Manuela

[Show as slideshow]

I am so excited to attend this event, it promises to be one to remember. Culver City Centennial Westside Food & Wine Festival presented by Wescom. July 2 2017 @ 4:00 PM – July 2 2017 @ 8:00 PM. Courtyard by Marriott LA Westside Hotel, 6333 Bristol Pkwy, Culver City, CA, 90230.

Here are some thing you need to know about this great event:

Enjoy 20+ Great Food and Wine/Drink Vendors. Event is Indoor & Outside on the adjacent patio and back parking lot. Culver City/Celebrity Chefs including Kimmy Tang (Owner of many past restaurants including 9021PHO). Free chair massages by fantastic massage therapist Jason Chase for VIP ticket holders. Gold Sponsor Wescom Credit Union, Silver Sponsors Culver City Toyota & Honda- Bringing some of their model cars. Local restaurants participating include Hanjip, Pitfire Pizza, Mayura Indian, LA Gastronomy, Public School, Wildcraft, Panini Cafe, Fresh Brothers Pizza, Luciano Italiano Cuccina, Marriott Hotel, Cava, Naked Juice, Harmless Coconut Water, Le Pain Quotidien, Ococoa Chocolates and more coming. Ambiance Music by DJ Gabe of Culver City and Live Guitar by Kevin G as well as other entertainment including Fantastic Paul-professional strolling magic from America’s Got Talent and a fortune telling psychic.

All of my followers, friends, clients; come meet me there, it will be a blast!!

https://www.eventbrite.com/e/culver-city-centennial-foodwine-festival-presented-by-wescom-tickets-34288770636http://culvercity100.org/events/culver-city-centennial-westside-food-wine-festival/

A brand new venue highlighted my enjoyable afternoon in Downtown Los Angeles, DTLA. The event was held on Market Row, a pretty outdoor lane partially shaded by revitalizing 90-year-old warehouses. Market Row is fun, eclectic and also houses the fun event Smorgasburg, which I will also touch on at the end of my article.

The LAWineFest is in its 12th successful year. This popular event blazed a trail in L.A to bring wine and people together in an inviting and accessible way. It is now a local institution, known to reliably deliver an event that balances fun, exploration and education.

The LAWineFest brings wines and brews from around the world, in a fun, relaxed environment. The Fest also serves up boutiques to browse, artisan merchandise to buy and more!

The new event location, headed to be the next big destination in Downtown LA, is a beautiful blend of artsy and urban and offers plenty of parking. When you add award-winning wines, artisan beers and ciders, shopping, and tasty food curated by Smorgasburg LA, you’ve got an excellent way to enjoy a weekend in Los Angeles.

LA’s “Signature Celebration of all Things Wine” attracts thousands of attendees annually. The guests savor and discover flavors from around the world, whether is a buttery chardonnay, a fruity Zinfandel, or an ice-cold innovative craft beer, this event is great for wine aficionados who want to experience small-batch pours from boutique wineries.

LAWineFest also donates a portion of the event proceeds to Sunshine Kids. This non-profit organization is dedicated to providing activities, trips and events to young people diagnosed with cancer. Some of the event sponsors include: ROW DTLA, Los Angeles Magazine, La Brea Bakery, Icelandic Glacial, Tasting Panel Magazine, Somm Journal Magazine, Tossware, and Pasquini Coffee.

The admission to LAWineFest includes a commemorative glass, beverage sampling, bottled water, coffee and bread.

Wineries: 3 Badge Beverage (Leese-Fitch Wines), A Stone’s Throw Winery, Allied Importers (Dalton Winery), Ascension Cellars*, Blendtique Custom Crafted Wines, Bonterra Organic Vineyards, Bekseju USA, Inc (Kooksoondang), Blackjack Ranch Vineyards & Winery (Sat. only) , Cantara Cellars, Cloak & Dagger Wines, Cowboy Canyon Winery, Cuatro Dias Wines , Dunning Vineyards , Giracci Vineyards & Farms, Graffiti Wine, Herzog Wine Cellars (Sun. only), Holman Cellars, J. Wilkes Winery , Josh Cellars & Eppa Sangria , King Frosch Wine , Competition, Lucky Dogg Winery, McPherson Cellars, Nelle & Cordant Winery, Nomadica, Oak Ridge Winery , Old Word Vines ,PB Importers (Takler Wine Estate & Twikel Wine Estate, Hungary) ,Peachy Canyon Winery, Paso Robles, Powell Mountain Cellars, PRP Wine International, Quigley Fine Wines (Italian, French & Spanish),Rebel Coast Winery ,San Antonio Winery, Sanger Family of Wines, Sleeping Indian Vineyard, Slyd Wines, SummerWood Winery, Sunstone Vineyards & Winery , Sycamore Ranch Vineyard & Winery, Temecula Valley Winegrowers Assoc.., Turiya Wines , The Wine Caterers ,Vinemark Cellars, Wedell Cellars, and Wilson Creek Winery & Vineyards Yarden Wines (Yarden, Gilgal, Hermon, Galil labels, Israel).

Lifestyle Exhibitors: Bazaar Boutique, Bella Candles, Blue Collection LA, Body Butter Lady, Downtown Dental, Eisner Health, Equinox Fitness, Fancifull Fine Foods and Gift Baskets , Farm Fresh To You, Flask & Field, Gourmet Blends, Glitz N’ Glamour “Trendy Clothing & Accessories”, Jewelree Bar, King Barrel, Laguna Salt Company, Los Angeles Times, Meredith Strauss, Pacific Standard Time: LA/LA, Pasquini Espresso Co., Picnic Pack , Senegence/Lipsense, Boutique, Southern, The Needed Bead, UberEATS, Vagabond Cheese Company , Vineyard Elite Perfect Wine Opener, Waerator (Pro-Comp Products, and Wine Tasting Club Card.

Food Exhibitors: Curated by Smorgasburg LA, Crispy Cuban, Batterfish, Mad Pambazos, Pico House,Beers & Ciders: Beer, Baja, Ballast Point Brewing Co., Coronado Brewing Co., High Water Brewing, Iron Triangle Brewing, Lagunitas Brewing Company, Lincoln Beer Company, Peroni, Reel Brewery, San Fernando Brewing Company, and Saint Archer Brewing Company.

Smorgasburg Los Angeles:

This event was held at the same location but behind LAWineFest. Many people told me about it and I got there 45 minutes before they closed, however I managed to try out a few things:

Workaholic handcrafted Koren Mandu Kimchi Dumpling; really delicious, big plump dumplings with an amazing kincho smoky flavor.

Stoked California BBQ Brisket Taco; really complex with nice layers of ingredients and sauces.

Paratha Tacos Goa pork taco; unique pork taco with Indian bread as well as the tortilla. Kohn & Sahk Lao Style jerky, all flavors are scrumptious.

This was a very nice event with lots of stimulation in both wine and food. I would recommend this event to any wine lovers as well as folks that just want to experience a local adventure!

LA Wine Fest
Row DTLA.
777 S. Alameda St, LA 90021
http://www.lawinefest.com
*Note some content was taken off of their website.

[Show as slideshow]

I tried their sister restaurant in Studio City back in September of 2016. The thing that I loved about that establishment is how community-based their business is. The Silver Lake location seems to be more integrated in the neighborhood than the other location.

From the moment you walk in, you can feel all of the local flavors and be wrapped up in the comfort of knowing you will be taken care of like a member of the Hyperion Public’s extended family.

There are many fun components to this very lively space. They have an outdoor patio that is separate from a smoking patio. On the inside, you have the main dining room and then there’s the exciting lounge, fully equipped with 10 flat screen TV’s for sports and world events.

Here’s what I tried:

Cocktails:

Greygoose Martini; a very traditional Martini with the perfect blending of all parts vodka, vermouth and olive juice.

Astrotime, with Tito’s vodka, muddled strawberries, basil with balsamic vinegar, and lemon juice. This is a very unique type of cocktail, with its bold balsamic and basil flavors.

Flaming Grey hound; a bit spicy with fresh grapefruit, it will quench your thirst.

Jalapeno Scratch Margarita, Casamiga Blanco, Jalapeno tinctures, fresh lime juice, and agave syrup. You got to love the kick of this stunning drink.

Build – A – Buck Ginger Beer; fresh lime juice with vodka, a nice refreshing cocktail.

Beginnings:

Spiced nuts, this is a great bar snack, as well as a nice way to enjoy my cocktails and the beginning of my meal.

Marinated Olives, lots of different olives make for a great starter.

Avocado Fries, with Panko crusted, and lime-cilantro aioli. It is just so remarkable that the avocado is deep-fried but still maintains its texture, just a lovely dish.

Oh My Goodness Dip, Gluten free vegan option, and vegetarian option. The potato chips are spectacular and the dip is very creamy and delicious.

Salads:

Kale Caesar, with shrimp, massaged kale, croutons, radishes, chives, red chiles, shaved Parmesan, and scratch Caesar dressing. The kale is super fresh and crispy, with the nice plump shrimp.
The dressing is tangy and adds a nice balance between the kale and the other ingredients.

Caprese Salad, with stack of tomatoes, burrata, basil, and balsamic dressing. The presentation is outstanding, and the sweet balsamic dressing makes for one great salad.

Comfort Bites:

Spicy Blueberry Wings, with carrots and celery and ranch dressing. The spicy sweetness of this sauce is otherworldly, I just loved it.

Burgers:

The Cali, House-made turkey patty with Muenster cheese, caramelized onion, avocado mash, arugula, tomato and buttermilk ranch. This burger is for the more health-conscious, someone who doesn’t want to eat meat. The avocado is creamy, buttery and adds a lot to this wonderful burger.

Mac n Cheese:

Truffle, with truffled mushrooms, smoked Gouda, and Panko Crust. This is comfort food at its best.

Entrées:

Sea Bass En Papillote Marinated Sea Bass roasted in parchment, served with quinoa, green beans, fire roasted cherry tomatoes, macadamia nuts, and caper berries. I love the macadamia nuts and the quinoa adds a great texture, all in all a great dish.

Sides:

Sweet Potato Fries, with nice thin strips, cooked to perfection.

Sauteed Cabbage with sweet and sour onion jam. This is a very Polish, Russian dish that I grew up with. It’s savory yet sour, and simply delicious.

Desserts:

Donut French toast; a great dessert order, it would be fantastic as a breakfast item as well.

Salted Caramel Pie; this pie is in my wheelhouse. I love the salt and caramel nuances.

Tea:

The Vert Gunpowder Green Tea – Dammann Freres, a great palate cleanser with a nice healing effect.

Wines:

Butterfield Station, Sauvignon Blanc, fruity, light, peach. I liked this wine with the Sea Bass; it is just enough acidity and lends itself to securing all of the rich buttery flavors in the fish.

Canon, Chardonnay; nice light wine which went great with the Kale Caesar salad along with the shrimp.

Tenuta Polvaro, Pinot Grigio, 2014 Veneto, Italy. There are hints of citrus, wild flowers, green apple, and pear. Not too tangy which is great, not what are typical Pinot Grigio characteristics? This wine went well with the truffle mac and cheese; it was a perfect addition to the creamy flavors.

Casarena Reserve, Malbec, 2014, Mendoza Argentina. There are hints of dark plum, soft tobacco, violets, and sweet spice. This wine went great with the chicken wings and the lovely blueberry sauce.

Broadside, Cabernet Sauvignon, 2014, Paso Robles, CA. Blackcurrant, black cherry, vanilla, cola, fig, and leather. This was a wonderful pair with the turkey burger.

Donati Family Vineyards, Claret Red Bland, Central Coast, CA. Aromas of ripe strawberries and cocoa with notes of cherry cola, spicy. I liked this wine with the firm tomatoes in the Caprese salad.

Their music is 70’s soul, which adds to the overall cool atmosphere. In addition to this, there are large wicker hanging basket lamps, with café chairs and tables. It’s a great place to let your hair down and hang around.

Chef and owner Padriac Aubrey, along with the three other owners, are making all your fun pub dreams come true. Padriac had a catering company that specialized in Mac and Cheese. The other chef and owner, Nakitta Khaleel, says it is a challenge to cook in their very small kitchen. He worked as a bar back then and after that he joined forces as a chef and owner three years ago. He knows what it takes to make this kind of restaurant successful. He attended John Marshall High School in the neighborhood of Los Feliz. Growing up in LA and knowing the scene, he is a real Angeleno.

General Manager Veronica, is moonlighting as an actress and has worked at Hyperion for the last five years. Originally from Australia, she was a server but was asked to run the restaurant, which is something she really enjoys, being the captain of this very fun ship. Manager Matt Herter just moved here from Boston and loves his new job. He says he just fits in. He was looking for a job, so he pounded the pavement, when he walked in he said “I love this place.” He was hired that day.

Hyperion Public Studio City opened its doors on January 25th 2016, and the Silver Lake location has been opened for five years. Customers are locals, super friendly and well-behaved. They have Karaoke on Thursdays and trivia every week with the regulars. They have bottomless mimosas every day of the week; with 4 different types of mimosas, it has become very popular.

Hyperion Public provides friendly service offering local farm-to-table, seasonal contemporary American comfort cuisine with light and healthy options, paired with craft and local beers, quality wines, specialties and classic cocktails. Hyperion Public is a friendly neighborhood pub chain that caters to everyone in the immediate and surrounding communities, hence the word “Public” in their name. Their customers are locals, hipsters, older clientele, as well as sports fans. Their motto “By the People, For the People” is indicative of their community pub concept.

Hyperion Public
2538 Hyperion Ave.
Silver Lake, CA 90027
323-761-6440
https://www.hyperionpublic.com/
*Note some content was taken from their website.
Guest Photographer: Lanning Gold

[Show as slideshow]

12►

There are many types of this restaurant popping up all over the major cities. It’s the Chipotle model but with a different type of food: Mediterranean. But not just any type of shawarma, falafel, kabob restaurant, this one is probably the best you will ever taste. That is because everything is made from scratch and fresh every day. They don’t buy anything pre-made, they have no freezers or microwaves and they cater to many types of food restrictions. From vegan to gluten free, everything here is just the best of the best, and you can leave very satisfied.

Owner Ronit Machlouf and her business partner Zahi Ofengart, saw a need for Mediterranean food in this area and beyond. Ronit is from Israel, so she knows what it takes to make homemade pita bread and hummus. And let me tell you, this is the best humus I have ever tasted!. She says their process takes a very long time, because they do everything in the traditional right way with no shortcuts.

When I asked her about the choices on her menu, she said that Zahi is the foodie guy, and that he knows what people like and how to mix key ingredients to make their customers very happy. Ronit is the numbers gal; she has a degree in accounting and is a certified fraud examiner. She leaves the creative side to Zahi. Whoever does what really doesn’t matter as it’s more about the successful outcome of what they have created as a unit. From what I can see, the model of this type of restaurant is different from those that came out before. They use great fresh locally sourced foods that make up an ethnic wonderland of infinite possibilities. Also all of their paper products are recycled and compostable. There are already plans for opening three more locations in the near future, one opening will take place on July 8th, in DTLA, Downtown Los Angeles, and is at the busy hub of Spring and 8th.

With lunch lines already formed down the street, many of their customers are from Cedar Sinai Hospital. Their pitas are made fresh daily, and on a normal lunch day, they use more than 200. Ronit described me how long it takes to make both: the pita bread and the humus, and I can honestly say that it’s worth every minute. With the humus, you don’t have any bitter garbanzo bean after tasting it. It’s just creamy and fantastic, with very subtle hints of garlic and beans.

This is not Ronit Machlouf’s first restaurant. She also owns Mr. Sandwich on Olympic which features a similar menu, with a few more typical style deli meats. Coming from some of my Israeli friends, they say that this too is an amazing restaurant.

Soom Soom is a unique, fast-casual restaurant that offers delicious Gluten-Free Mediterranean street food. The food is made fresh each day, without preservatives or additives.

Here’s what I tried:

Shawarma Beef and Chicken. The seasonings on both were simply delightful, with real Mediterranean spices and not too salty. All entrées may be topped with any of the following: Hummus, Mediterranean Salad, White Cabbage, Marinated Onions, Skhug (Yemenite Salsa), Cucumber Salad, Tehini, Roasted Cauliflower.

Falafel Pita Plate; they make their falafel to order, so you know its super fresh and tasty and well as gluten-free.

Chicken Schnitzel, with Pita, Couscous; a wonderful crispy treat that will for sure make you want to come back for more.

Beef Kebob; these little meaty wonders just pop in your mouth, they are delicious. Their meat products are Halal, hormone free, and their ground beef is Kosher.

Mediterranean Meatballs Plate; this is made from Zahi’s Mother-in-laws recipe. They have a very earthy tone and they sit in a wonderful sauce.

Drinks:

Fresh Squeezed Orange Juice; made fresh every morning, delicious.

Fresh Squeezed Carrot Juice; made fresh every morning, jam-packed with sweet carrot flavors.

Salted Caramel Soom Shake with Tahini; non- dairy, so wonderful, you would never know that there is no dairy in it.

Ronit’s husband, is a general contractor but she acts as the contractor for her restaurant endeavors. Soom Soom has a modern-day farm type of vibe, with its herb plants and olive trees, Designer Eiphrat Dimor created quite a nice family friendly space.

Aaron Brill, their general manager, is very knowledgeable, especially about this new model of counter ordering. Having worked previously at Chipotle, he uses his prior experience and knows exactly how to make Soom Soom a huge success.

Think Lawrence of Arabia meets Casablanca. Soom Soom loves all Mediterranean things and keeps it classic with the originals: Falafel, Shawarma, and Hummus. Their food is made with fresh ingredients, nothing is pre-made, no preservatives or additives. In their case, you can tell the food is super fresh just by looking at it and your appetite will be reinforced.

Soom Soom opened in November 2016 in Los Angeles; the owners Ronit and Zahi blended their love of healthy, organic food with their Mediterranean roots and flare.

If you want delicious, fresh Mediterranean food that won’t empty your piggy bank, try Soom Soom. I was very glad I did. Soom Soom means sesame seeds X 2.

Soom Soom
8744 W 3rd St
Los Angeles, CA 90048
310-888-8804
http://soomsoomfresh.com/

[Show as slideshow]

I met John Sungkamee at Taste of The world in Hollywood a few weeks back. Emporium Thai’s food was the best food out of 15 or so restaurants. John was so sweet and asked me to come in and do a proper tasting. His confidence in his restaurant and his good nature made me very curious. I was pleasantly surprised at how much attention to flavor and detail his luscious cuisine is. John greets everyone that comes in and walks around to every table to see how his customers are enjoying their meal. John was a software engineer and quit his job 4 years ago to help his family with the restaurant. At the far side of the restaurant sits a photo of a very sweet woman. His mother Supis was a fixture for many years at Emporium Thai, but sadly she passed away last December and was 88 ½, John has her photo there to remind him of her love every day. Supis instilled in her family a passion for authentic Thai cooking. In 1990 Supis won a green card lottery which allowed their family to become US immigrants and eventually US citizens, the rest is history.

John has 11 siblings and one of his sister’s Jazz is the owner of Jitlada, I did a review a few years back. So for me this was an all in the family type of review. However Emporiums menu is completely different from hers. Jitlada has been in business since 2006 and Emporium has been in business for 17 years. With all of their fame I felt that Emporium’s food was equally delicious and when you’re on the West side you really need to try their scrumptious cuisine.

Emporium Thai has recently been redesigned by Peter Gurski, a two-time Emmy winning interior designer. The interior is soothing with a great water feature in the middle of the dining room and background jazz rounds out the cool vibe.

Here’s what I tried:

Wine:

Chardonnay, Eden Valley, CA. Harmonious and complex, like a creamy burrata mouth feel with crisp apple acidity and touch of oak. This wine went great with the seafood curry.

Beer

Sapporo, a beer is always a great pair with this spicy food.

Appetizers:

Thai Chicken Dumpling, the dumpling is nice golden brown, crispy, all that you would expect and love from a dumpling.

Crying Tiger Beef, beef in an iceberg lettuce bowl. This beef has a great flavor and is super tender.

Salads:

Coco Mango Salad with Shrimp or Tofu – shredded raw mango mixed with dried coconut, fresh chili, limejuice. The sweet and tangy flavor combinations make for one delicious salad.

Soup:

Tom Kha, with chicken in a rich coconut milk and lemon grass soup, with shrimp.

Noodles:

Pad See Ew Westwood with shrimp, and flat noodles with fried egg. I have tried this dish before but never like this, with its rich deep flavors, the best ever.

Rice:

Thai Fried Rice, lots of great vegetable and nice flavor make this rice one to order.

Entrée:

Beef, beefsteak stir fried with fresh garlic, Thai basils and light soy sauce, and mixed vegetables. The meat is marinated with a great tender texture, one of my favorites of my experience.

Fish and Seafood Lovers:

Mixed Seafood Southern Curry, the presentation is just amazing, and the curry sweetness with all of the great fresh seafood, another great dish.

Desert:

Mango with sticky rice, the rice was heart shaped and the mango is super sweet.

Premium Cocktails:

Margarita Martini: Made with TY Ku Soju instead of Vodka, very smooth and refreshing.

Thai Basil Mojito, also made with TY Ku Soju, lovely light refreshing cocktail.

Executive Chef, Gina Sungkamee, John’s sister, is passionate about cooking. She studied for four years at Bangkok’s most prestigious culinary school. She specializes in the cuisines of all regions of Thailand, particularly the cuisine of Southern Thailand, where their family grew up.

Emporium Thai’s many awards include: L.A City Guide: Most Favorite Thai Restaurant 2015 – Los Angeles Travel Magazine , L.A’s Best Thai Restaurant outside of Thai Town – Thrillist, Westwood’s Unmissable Restaurant-The Hip Side of LA 2015 – The Culture Trip (theculturetrip.com) ,THE BEST THAI RESTAURanT IN TOWN 2015 by AskAConcierge@AskAConciergeLA with Sarah Dandashy – One of The Leading Concierge in the World , People Love Us on Yelp Award 2015, U.S.A First Thai restaurant to partner with uberEATS, delivers via uber_LA – uberEATS, Emporium Thai Cuisine has been voted one of the 100 best Thai Restaurants in the US.

Emporium Thai Cuisine uses only the finest ingredients bought locally, they purchase their vegetables from the nearby farmer markets and we shop for fresh seafood, meats and produce daily. They offer a variety of gluten-free and peanut-free items as well as vegetarian and vegan options, also delivery, pick-up and extensive catering service. They have a good happy hour Mon-Sat. 3pm-6pm, with some great prices on food and drink.

Their mission is simple “To create such a memorably wonderful Thai dining experience that you’ll want to return to Emporium Thai often, and rave about us to your friends”. Simply, Khob-Kun-Krub – “Thank You” in Thai.

Emporium Thai
1275 Westwood Blvd.
Los Angeles, CA 90024
http://www.ethaicuisine.com/
facebook.com/EmporiumThai
#EmporiumThai
* Note some content was taken off of their website.

[Show as slideshow]