Atlanta Diner

• 1/2 cup pine nuts
• 3 cloves garlic
• 1 or 2 bunches of fresh basil
• 1/2 cup olive oil

METHOD:
Chop the nuts and basil superfine and mince the garlic. Crush these three together in a cup and add the oil until you get a thick paste. Yeah.

This here is the best of Eater LA's flickr pool. It's free to join. No Flickr account? Email us your best shot.

• 8 oz / 225 g red lentils
• 1 large onion, chopped
• 2 cloves garlic, minced
• Mushrooms, chopped or slivered
• Margarine
• Thyme, coriander, oregano, basil, pepper
• 1 T tomato paste
• 1 cube vegetable stock
• 1/2 cup bread crumbs

METHOD:
Heat the oven to 375F/190C. Grease a bread pan with the margarine.

Put the lentils and stock cube in a pan, add some water and boil it all. Skim off the froth. Cover and simmer for twenty minutes. Drain the water.

Melt some margarine and saute the onions, garlic and mushrooms until soft. Add the lentils, then add the spices to taste and the tomato paste. Add half of the bread crumbs and mix it all up.

Put it in the bread pan and sprinkle the rest of the bread crumbs on top. Bake for thirty minutes and eat it hot or cold.

NOTES:
I tried this once and it was sooo good. Moon doesn't eat lentils either, but I bet she'd at least try this.

ORANGE— After taking over the former Bruery Provisions, the Haven Gastropub owners are previewing Provisions Market, which will feature great cheeses, charcuterie, fresh breads, deli sandwiches and more. They'll also be serving beer from a new rotating tap list. There's also a full coffee bar by Portola Coffee. The first look starts on May 21, 6-8 p.m. [Eaterwire]

DOWNTOWN— The Starry Kitchen crew never stops thinking of new creative ways to dish their delectable Pan-Asian cuisine. This time it's on a park bench at Angel's Knoll in Downtown, where Thi and Nyugen Tran are selling lunches out of a hot box. Last week it was containers of Malaysian chicken curry, garlic noodles, Vietnamese minced beef, and of course, those infamous crispy tofu balls. They'll be continuing every Wednesday as long as they can. [Eaterwire]

HOLLYWOOD— More news from this is not a popup (that's really a popup). The culinary incubator is hosting Robbie Richter of Roadhouse LA, who's doing a tasting of modern barbecue from May 23 to 26, from 6:30-10:30 p.m. nightly. [Eaterwire]

SANTA MONICA— The Viceroy is putting together a Memorial Day BBQ, with smoked meats, burgers, hot dogs, and more from 12-5 p.m. And because this is SaMo, there's also cold-pressed juices available on site. To counter that, there's frozen cocktail popsicles. [Eaterwire]

For the Korean BBQ-curious, there's a helpful list of the best barbecue restaurants in L.A. There's expected heavy-hitters like Soowon Galbi, Park's BBQ and Genwa, but also some lesser-known spots like Gui Il Bun Ji, which is a good place for the all-you-can-eat crowd. [Discover LA]

This here is Sin City Wrap, a weekly recap of notable Las Vegas goings on.

CAESAR'S— There's a super-exclusive six-seat table at Guy Savoy's restaurant inside Caesar's Palace. Guests get a view of the kitchen and a tasting of 13 courses, starting at $348 without the champagne pairings of Krug. From there, the pairings start with Krug Grande Cuveé and then with Krug Rosé for the ultimate in decadence.

MANDALAY BAY— Chef Akira Back, of Yellowtail inside the Bellagio, is now the executive chef of Kumi, now called Kumi by Akira Back, inside Mandalay Bay. Expect a 10,000 s.f. restaurant that fits 300 that will serve Back's modern Japanese cuisine with a Korean-American twist.

AROUND TOWN— News hits that Chicago chef and Masterchef judge Graham Elliot is looking for spaces around L.A. and Vegas.

SPRING MOUNTAIN— Jet Tila returns to Vegas (he formerly was chef of Wazuzu at Encore) with a casual shaved ice concept called Kuma Snow Cream, which promises to be something between shaved ice and ice cream. He's calling it the next Pinkberry.

·All Sin City Wrap [~ELA~]

The sun is shining and it is finally feeling like Spring. So shed some layers, join Eater Dating, and take your new partner on one of these Eater-approved dates.

How about we...

...sit on the patio at Sirena.

...get some swordfish tacos from A-Frame.

...drink some Oreo milkshakes at Dessert.

...get a little messy at Chi-Lin with their BBQ Orange Glazed Baby Back Ribs.

...create our own pizza at 800 Degrees Neapolitan Pizza.

Join Eater Dating Today. >>

·Eater Dating [~E~]

Chef Brandon Boudet is doing his annual Annual Crawfish Boil this Saturday and next Saturday, May 25, from 12-4 p.m. He'll be boiling 300 lbs of live Louisiana crawfish, along with other New Orleans specialties like Po' Boys, Crawfish boiled artichokes with remoulade, oysters, Old New Orleans spiced rum, and more. [Eaterwire]

While in town last week to promote his show “Road Trip with G. Garvin,”  the celeb chef and Atlanta native visited several area spots on a quest to find the best Southern food.

Chef Garvin also sat down in The Atlanta Journal-Constitution studio to discuss restaurants,  his favorite food cities, cooking and life.

Garvin gave shout outs to Kyma and Tomo Japanese Restaurant, which both made our Atlanta 50 Spring Dining Guide.

“Road Trip” airs Sundays at 9 p.m. on Cooking Channel.

– Jamila Robinson/ Video by Ryon Horne (AJC)

Looks like school will be in session again, this time in Conejo Valley with Public School 805, the third outlet from the budding gastropub chain that's opened already in Downtown and Culver City. The 126-seat restaurant will be opening June 17 at The Promenade at Westlake, serving its expansive list craft beers on 24 taps (and more in bottles) along with a seasonal menu by chef Phil Kastel with things like Jidori brick chicken, Irish stout short rib, a lamb burger and Tuscan chop salad.

Designed by Kelly Architects, the interior will reflect wood & steel accents, polished chrome furniture, and light fixtures that conjure up memories of being in the classroom again. Hours will be lunch and dinner until midnight, seven days a week. [Eaterwire]
·All Public School Coverage [~ELA~]

The rumor was that Petty Cash Taqueria was supposed to open today after a week of trials, but the update now is that it'll be at least a few more days before the kitchen is ready. The project headed by Bill Chait, cheffed by Walter Manzke and Guillermo "Oso" Campos, cocktailed by Julian Cox, and overall curated by food writer Bill Esparza, is still putting the finishing touches on an ambitious project that promises to be one of the best Mexican restaurants to ever open in L.A.

It starts with Walter Manzke, whose curiosity connected him with Bill Esparza, who then took him to try Tacos Kokopelli, where Guillermo Oso Campos has been making some of the most inventive tacos in Tijuana, after working for some years in high-end restaurants in Mexico and a Michelin-starred restaurant in Europe.

The approach taken by Campos is based on Tijuana's street food culture, but expounds upon it by using traditional ingredients in an innovative way, with meats mostly prepared on a mesquite grill. Seeing the potential, Manzke and Esparza brought on Campos and together with Chait, conceived a new, refined taqueria that would take over the defunct Playa spot.

Outside Petty Cash Taqueria, pre-completion
Esparza's started by bringing in senoras from places like East L.A. and Huntington Park, getting them to prepare their masterful handmade tortillas that will be better than any other Mexican restaurant on this side of town. These cooks are also collaborating with Manzke in the kitchen, working the line and ensuring everything is in line with traditional flavors along the way. There's going to be a ceviche bar inspired by Manzke's tastes of Mariscos Ruben in Tijuana, where kanpachi ceviche and even pork ceviche will be served in stone molcajetes. Eventually they're planning a legitimate al pastor program employing taqueros from around town who know their way around a trompo.

Next came the tequila program. Though most places around town are doing expanded tequila and mezcal lists, the list at Petty Cash will introduce things that few bars around town can tout. First off there will be artisanal mezcals: bacanora from Sonora that are made with wild agave. Also, Sotol, which is a small-production distillate made with a plant similar to agave, called Desert Spoon. And then there's raicilla, a never-before-seen spirit from the state of Jalisco. These direct-from-producer spirits will be first introduced to the U.S. at Petty Cash Taqueria.

At the moment the taqueria is still doing rounds of preview dinners, though the space is still in development and won't be ready for a full debut until some time later next week.

·All Petty Cash Taqueria Coverage [~ELA~]

Liquid Kitty, the Westside cocktail bar/lounge, is celebrating its 17th year with a grand party, including free martinis from 11 p.m. to mignight on June 6. There will be live bands like The Damn Well Please Organ Trio and other special guests. The bar is also touting its new cocktail menu with things like the Old Timer, an old-fashioned made with rye and The Senor Amor, a martini made with a trio of Lillet, St. Germain and Absinthe.

The sadly vacated Black Cat Bakery in Mid-Wilshire isn't staying that way for long. A tipster writes in that Four Cafe, the popular Eagle Rock eatery, is taking over the space in the coming months. This makes sense since the fully built-out former Mani's/Black Cat location fills in a huge need for area - an affordable, neighborhood spot that serves all day. Four Cafe serves "fairly priced salads, soups, and more," all using fresh, local produce, according to Eat:LA, which should be a huge boon for the area.
·All Four Cafe Coverage [~ELA~]

Looks like Paiche won't be the only duck on the row in Marina Del Rey. Tender Greens just across the street is opening this Sunday, with its mix of salads and inexpensive plates. In addition, the rumor in the comments turned out to be true: Tender Greens is also opening an outlet in Westwood at the former Acapulco spot just down Glendon some time in 2014. It'll be the first outlet with full liquor.

Seven Hens, the battered-and-fried, schnitzel-style chicken concept in North Decatur Plaza, has a new craft beer-pairing program created in a collaboration between owner Michael Gurevich and Atlanta-based beer blogger, Dennis Malcolm Byron, AKA Ale Sharpton.

Find Georgia beers from Red Hare, Terrapin and Wild Heaven, paired with international schnitzel flavors of “The Italian,” “The Chinese” and “The American.”

Have you tried any of the Hens beer and chicken pairings, yet? What did you think?

2140 North Decatur Road, Decatur, 404-633-3000, www.7hens.com

— Bob Townsend, for the AJC Food and More blog.

Last night James Republic soft opened at the Courtyard Marriott in Downtown Long Beach. The new farm-to-table restaurant from chef Dean James Max (Woodside, Brasserie Savoy) plans to serve all day, with breakfast items like poached eggs with creamy organic farro, lunch things like parma ham sandwiches with burrata and pentrils, along with dinner courses like grilled Pacific tuna with white miso and roasted black cod with mushrooms and padron oats.

The shipyard-inspired space has a large communal table in addition to bar seating and tabletops all around, both indoor and out on the patio. The craft beer menu has a heavy local focus, with brews like Figueroa Mountain's Hoppy Poppy IPA and Wheat Wacker from Black Diamond. There are about a two dozen wines by the glass, mostly California-centric, as well as cocktails like the El Diablo, which is topped with house-made ginger beer.

Currently soft open with breakfast (7-10:30 a.m.) and dinner hours (5-10 p.m), with expanded lunch to come. [Eaterwire]
·All Long Beach Coverage [~ELA~]

Looks like Stella Rossa in Santa Monica is going to be changing its name to Stella Barra, its new Hollywood sister outlet, in order streamline the concept and branding. Everything else about Stella Barra Santa Monica will remain the same, the menu and all. Maybe it's so that the restaurant's not competing with the popular wine brand, Stella Rosa. [Eaterwire]

Here's the first look into Atwater Village's new watering hole, Village Tavern, produced by Maurice Rodriguez, an Atwater resident for almost thirty years. According to Rodriguez, he wanted to make a bar and restaurant that's good for the neighborhood, and also a little bit different than the only other options on the block for beer and liquor: Club Tee Gee and Link N' Hops. Village Tavern is his response to the need for more night life: a well-constructed bar menu by the guys behind Stop, Guac, & Roll as well as a full cocktail program and a respectable lineup of craft beers.

The inside has a modest, if unoriginal look that's prevalent these days, but still familiar and relaxed. The unpretentious nature of the place will be a sure hit with those living walking distance or a short shot away in Silver Lake or Glendale. Local artists have painted murals on both the entrance and the back corridor, giving the place an artsy vibe. There's TVs for sports viewing and more (should be a great spot on Sundays when the farmer's market hits nearby and when football season starts). Bar bites include tortas, tacos with fresh handmade tortillas, boneless chicken wings, and chips & dip.

The rotating craft beer list is mostly local, with brews by Angel City, Golden Road, Eagle Rock Brewery, and more, while specialty craft bottles will be available. At the moment a cocktail list hasn't been assembled while six wines will be available by the glass, along with sangrias, champagnes, and ciders. Opening date is still undetermined as the final inspections haven't been passed, but looking at the construction, it looks like Rodriguez's bar will be ready to go within two weeks or so. Initial hours will be 11:30 a.m. to 12 a.m. Sunday through Thursday and until 2 a.m. on Friday and Saturday.
·All Village Tavern Coverage [~ELA~]

After a brutal review by The Daily Trojan, A Hamburger Today's Damon Gambuto takes a look at Built Custom Burgers by The Counter (he comments on that long name). Gambuto finds the burger to be pretty good overall, liking the patty and the bun, though the fries don't stay tasty for very long. [AHT]

Bludso's Bar & Que
·Tsujita ANNEX Now Doing Miso Ramen [Midtown Lunch]
·Four Fancy Pants Happy Hours [CoC]
·Most Iconic Cocktails in Film and Literature [FwF]
·What's the Difference Between Shrimp and Prawns? [Food Republic]
·Drinks for When You're Not Drinking [Esquire]
·Bugs for Dinner [LAT]
·Pitfire Introducing Craft Beer with Pizza [FoodGPS]
·What Liquor Brands do Dr. J, CeeLo Green & Clooney Rep? [AdAge]
·Morihiro Onodera: The Chef Throws Pots [SI]
·How Tech Journalism is like Food Journalism [Medium]

In addition to being the unofficial kick-off to the beginning of summer, next weekend’s Memorial Day holiday marks the beginning of another very important time of year – Barbecue Season.

For many, myself included, Memorial Day acts as the opening bell for months of early Saturdays filled with slow roasting meat and hickory smoke, and smokers and Big Green Eggs across the city will get their official dust-off of 2013. Of course, at my house, The Egg is a year-round fixture, but this is the beginning of the high-season.

Me? I’m trying to justify to my wife that I need a special “big smoker” since she won’t let me build a permanent in-ground brick pit in the back yard. Because sometimes, especially if we are entertaining a large enough group, even a BGE won’t cut it. I mean, how else am I supposed to smoke another whole hog next weekend if she thinks the cinder-block pit I used last time was too much of an eye-sore? On a regular ole’ smoker?

Please…. I think I need one that I can …

• 1 cup pignoli nuts
• 1 T psyllium powder
• 2 T maple syrup
• 1/4 cup water
• 1 t vanilla extract

METHOD:
Blend into a cream and use as a topping for any numbers of desserts.

NOTES:
From 'Dining in the Raw' by Rita Romano.

Did you know it’s really, really easy to make a frozen coffee drink at home?

You know, like the one you pay big bucks for every morning.

Something sweet and caffeine-y, to simultaneously comfort and invigorate you while you sit in traffic on the way to work.

Did you know you can make the very freshest strawberry sorbet at home?

Frozen yogurt?

A ridiculous number of ice cream flavors, including this Mocha Madness?

Mango gelato, even?

All you need is a good recipe, some simple ingredients, and a freezer.

“Oh, right,” you’re probably thinking. “Here comes the sales pitch for an ice cream maker.”

Well, you’re partially right. You can make all of these treats (except the gelato) without one of those cute little ice cream makers. I’ve done it; it works.

But if you’re a fan of frozen treats – someone who doesn’t hesitate to order a Moose Tracks ice cream cone in December – then yeah, I confess: this IS a sales pitch for an electric ice cream maker.

But it’s a pitch based in honesty; I’m one of the world’s most savvy shoppers (read: biggest cheapskates), and even I’ve broken down and acquired an ice cream maker.

After years of cranking the heavy cast aluminum dasher of an enormous old White Mountain wooden freezer – an experience offering ice-pick puncture wounds, messy rock salt, and dribbles of freezing water over my feet and down my arms – I made the switch.

I’ve moved into the 21st century.

Cool!

My Cuisinart is an older model; it’s white, instead of teal. But whatever the color, this ice cream maker represents, to ice cream aficionados, the best $59.95 you’ll spend this summer.

How easy is it to whip up a quart of fresh mango sorbet? Or Frozen Thai Iced Coffee?

Just watch me.

First step – and this is ALWAYS the first step – make sure the freezer bowl of your ice cream maker is in your freezer. For best results, it really needs to freeze for 24 hours.

I have a fridge with a commodious bottom freezer, so I keep my ice cream maker’s freezer bowl in it full-time.

In fact, I’ve just purchased an extra freezer bowl, so I’ll always be able to make something frozen at the drop of a hat (or a rise in the outdoor temperature).

Whisk together the following, in a bowl or lidded storage container:

2 cups (16 ounces) strong hot coffee
1 teaspoon espresso powder, optional; for added kick
1 can (14 ounces) sweetened condensed milk
1 cup heavy or whipping cream*
1 teaspon vanilla extract

*Substitute milk, if desired, for a lower-fat, less-rich drink.

Place the mixture in the refrigerator to chill. It has to be completely cold before you freeze it; an overnight stay in the fridge is good.

This formula – the coffee/condensed milk combo – is a very typical recipe for iced coffee in Southeast Asia, particularly Vietnam and Thailand.

If you ever want to make a simple iced coffee that’s noticeably richer than simply coffee stirred together with milk, just use the first three ingredients in the list above, chilling until cold.

Next day, or whenever you’re ready to make frozen iced coffee, pour the coffee mixture into the freezer bowl of your ice cream maker.

Turn it on. Come back in about 10 minutes; the mixture will be slushy. Freeze for an additional 5 minutes if you like it thicker.

I like it thicker, and this looks just about right – thick enough to be qualify as frozen, yet still thin enough to slurp through a straw.

Spoon into glasses; add a dollop of whipped cream and sprinkle of cocoa or cinnamon, if desired.

I desire.

This recipe serves 2 to 4, depending on appetites. It’s definitely a rich drink; I split it between two of my coffee-loving taste-testers here at King Arthur, Aime and Ben.

Both admitted being unable to resist drinking their whole serving at one sitting – but also offered that probably saving some for later would have been wise!

Love my KAF glass, but a travel mug works well, too.

Store any leftovers in the freezer.

This will be the drink’s consistency after half a day or so. Enjoy it as coffee ice cream, or let it thaw at room temperature for 20 minutes or so, stirring occasionally, to return it to drinkable status.

Read, make, and review (please) our recipe for Frozen Thai Iced Coffee.

Print just the recipe.

Check out all the ways you can use the ice cream maker you’re now dying to purchase: Cool! Easy Homemade Ice Cream.

And if, after my sales pitch, your response is still “No way am I buying an ice cream maker” – take a look at the following recipe blogs, offering step-by-step directions for frozen treats made both with, and without an ice cream maker:

Strawberry sorbet
Mocha Madness ice cream
Peach sorbet; kiwi-pear-apple sorbet

SANTA MONICA— So that new Palihouse is set to debut on June 1. It appears as though Palihouse WeHo chef Jonathan Peters will serve as the Santa Monica property's kitchen honcho as well. [EaterWire]

SILVER LAKE— Chef Eric Park's Black Hogg on W. Sunset Boulevard is gearing up to launch brunch in June, probably around the middle of the month. Also, the previously walk-in only restaurant is now accepting reservations here. [EaterWire]

BEL-AIR— Although management over at Hotel Bel-Air was thinking about changing the price on that $190 David Chang + Wolfgang Puck + Roy Choi dinner, they've decided to leave the prix fixe as previously determined. And a wine pairing is $80 extra. [EaterWire]

GLENDALE— Matt Wallace (Harvard & Stone) is taking over cocktail duties from Nick Vitulli over at The Famous. To celebrate Wallace is organizing a new summer menu with a soda fountain theme (apparently the building which houses The Famous used to be a department store back in the day). A launch party is planned for June 3. Meanwhile, Vitulli is working on some new projects that are still on the DL. [EaterWire]

AROUND TOWN— In an interview with Eater National, chef Suzanne Goin talks about growing AOC into its new Mid-City home, expanding The Larder to LAX, and opening a whole sale bakery with staff baker Nathan Dakdouk. [EN]

Throughout the year, restaurants rush to open for business to capture the best of spring and summer business. On the horizon are a slew of notable openings, from Michael Cimarusti's Connie & Ted's to Hakkasan in Beverly Hills. Here now a list of the most important openings of the spring and summer months.

18) Beverly Hills: Hakkasan
Major Players: Alan Yau, Armando Conway
The Situation: The Michelin-starred restaurant is bringing its dark, sexy, high-end Asian cuisine and club-scene to the heart of Beverly Hills, right inside the MGM Building, similar to its arrangement at the MGM Grand in Vegas. At the moment, the anticipated opening date is some time this summer. They're already staffing up the front-of-house while the bar program is currently being assembled by Armando Conway (La Descarga).
Projected Opening: Late Summer
[All Hakkasan Coverage]

17) Downtown: Orsa & Winston
Major Players: Josef Centano
The Situation: Not many details have emerged from this latest venture by chef Josef Centeno, who seems to be on a tear of late after opening Baco Mercat and Bar Ama in recent years. The chef snatched up the former Rocket Pizza Lounge and quickly covered the front with news of a new restaurant that's purported to be an "Italian small plates concept."
Projected Opening: Late Summer
[All Orsa & Winston Coverage]

16) Culver City: Bucato
Major Players: Evan Funke
The Situation: After a many-month delay it finally looks like the finishes are about to go into Evan Funke's Helms Bakery restaurant. The highly anticipated Italian eatery has been serving things like porchetta and burgers from a truck, though it looks like things will be shaping up toward a July opening if things keep on track. At the moment the patio and interior is under work. Expect house-made pastas, a wood-burning oven, and a selection of boutique wines.
Projected Opening: Early Summer
[All Bucato Coverage]

15) Downtown: Horse Thief BBQ
Major Players: Russell Malixi
The Situation: This fledgling crew is taking on the former Local Express/Chimu space that hosts an ordering window and overlooks a cute patio area just adjacent to Grand Central Market with authentic Texas-style barbecue. The smokers intend to be very large, with items like brisket, ribs, turkey and chicken legs coming from its belly. Surely to be a boon for the Downtown lunch crowd.
Projected Opening: Mid-Summer
[All Horse Thief BBQ Coverage]

14) Manhattan Beach: Little Sister
Major Players: Jed Sanford, Tin Vuong and Anthony Agriam
The Situation: Coming off the heels of Fishing with Dynamite's recent opening, this new project from the WildCraft Sourdough Pizza chef touts Southeast Asian cuisine that meld the flavors of Europe (thanks to colonialization). The 50-seat project is tentatively called Little Sister though a final name hasn't been decided. Agriam will be designing the space to look like a Singaporean shophouse.
Projected Opening: Early Summer
[All Little Sister Coverage]

13) Koreatown: The Line Hotel
Major Players: Roy Choi, Sydell Group
The Situation: Roy Choi is returning to his hometown of Koreatown, in the heart of the Wilshire District. The Sydell Group (NoMad) is turning the iconic mid-century property into a boutique hotel, with Choi handling all of the food and beverage services. No details yet on the concept or approach, but expect Choi's typical creative style with Asian flavors.The Houston Brothers are also opening a cocktail bar and lounge inside.
Projected Opening: Late Summer
[All The Line Hotel Coverage]

12) Palms: The Doughroom
Major Players: Kaveh Karimi, D.J. Olsen, Eddie Hah
The Situation: After taking over neighborhood favorite Kristina's last year, Karimi is planning to turn it into a New American/Mediterranean casual concept that sports a craft beer lineup and boutique wines. Hah (8 oz. Burger) and Olsen (Lou) are planning to incorporate Italian flavors throughout the menu, with pastas and pizzas as the strong suit, along with composed small and larger plates.
Projected Opening: Late Spring
[All The Doughroom Coverage]

11) Venice/Marina Del Rey: Old Lightning
Major Players: Steve Livigni and Pablo Moix
The Situation: Cocktail impresarios Livigni and Moix are putting together a classic cocktail bar on the edge of Venice and Marina Del Rey behind Chef Antonia Lofaso's Italian restaurant, bringing simple, infusion-less drinks that feature vintage bottles found in estate sales and neglected liquor stores around the country. Think things like daquiris using Bacardi from the mid 1950's instead of the more mass-produced stuff available today.
Projected Opening: Early Summer
[All Old Lightning Coverage]

10) Pasadena: Copa Vida
Major Players: Steve Chang, Frank La, Sam Hong
The Situation: Steve Chang is producing this massive new coffee bar in Old Town Pasadena along with La and Hong, who previously put together Cafe Dulce Pop-Up. They're planning to do a multi-roaster system along with a top-notch tea program. In addition, they're thinking of having a menu of snacks and sandwiches to go along with night-time life shows to make use of the former jazz venue Red White & Bluezz that used to reside here.
Projected Opening: Late July
All Copa Vida Coverage]

9) Larchmont: G&B Coffee
Major Players: Kyle Glanville and Charles Babinski
The Situation: The coffee guys behind local favorite G&B are expanding quickly, with not only this much-needed specialty coffee bar in Larchmont in a former Baskin-Robbins, but also a new bar in Grand Central Market in Downtown. They'll be bringing their state-of-the-art espresso and coffee program, in addition to tea service and milkshakes. Like their original spot inside SQIRL, this will no doubt be a great hit for the neighborhood.
Projected Opening: Early Summer
[All G&B Coffee Coverage]

8) Melrose: Roadhouse LA
Major Players: Adam Fleishman and Robbie Richter
The Situation: Though originally just a rumor, it looks like the barbecue concept by former Hill Country and Fatty Cue chef Richter opening inside Melrose' Improv is true. There's going to be some fusion involved with the menu, with things like smoked lamb neck, jerk chicken and Punjabi poutine on the menu. The 100-seat restaurant will also offer its dishes to those enjoying the comedy shows at Improv.
Projected Opening: Late Summer
[All Roadhouse LA Coverage]

7) Hollywood: Rao's
Major Players: The Pelligrino Family
The Situation: The iconic old-school Italian mob-haunt from New York has a confirmed location in Hollywood, after its initial expansion into Vegas' Caesar's Palace resort a few years back. The LA restaurant will boat 95 seats (as opposed to 10 seats at the original) and the same spaghetti and red sauce menu, along with both indoor and outdoor seating.
Projected Opening: Mid Summer
[All Rao's Coverage]

6) Culver City: Enjoeat
Major Players: Antonio Pellini
The Situation: The chef behind Eatalian Cafe in Gardena is opening this large pizzeria in Culver City, which will be divided into a more formal Italian dining experience and more casual gelato-shop and bakery concept. Right now construction crews are putting together the interior bits, with finishes going in right after that. Depending on the elaborateness of the inside, it might be a few more months before opening.
Projected Opening: Late Summer
[All Enjoeat Coverage]

5) West Hollywood: Blue C Sushi
Major Players: Jeffrey Lunak
The Situation: This Seattle-based chain of sushi restaurants is opening right next to Stella Barra and Roadside Eats, the new offering by the Rush Street and City Tavern folks. The conveyor belt sushi, also called kaiten sushi, will incorporate everything from sushi to tuna tacos to teriyaki chicken, sure to be a hit with the Arclight and Cinerama Dome crowd.
Projected Opening:First week of August
[All Blue C Sushi Coverage]

4) Downtown: Sushi Zo
Major Players: Keizo Seki
The Situation: This high-end sushi place has garnered plenty of accolades over the years at its humble Palms-adjacent strip mall home, though this new Downtown location right in the middle of the Old Bank District should be a game-changer for the area. Located on the corner the Medallion project, the nearly 1,600 square foot space will be a great place to enjoy some of the best omakase tasting menus in the city.
Projected Opening: Late Summer
[All Sushi Zo Coverage]

3) Grove: Village Tavern
Major Players: Maurice Rodriguez
The Situation: This long-time Atwater resident is opening much needed new watering hole after garnering a difficult-to-obtain full 47 liquor license for the area. They'll be serving a full cocktail list, craft beers, as well as tacos and other bites from Stop, Guac, and Roll, a barbecue and Mexican taco fusionist. Think burgers, tacos, fries, tortas, wings, and more.
Projected Opening: Late May
[All Village Tavern Coverage]

2) Beverly Blvd: Petty Cash Taqueria
Major Players: Bill Chait, Walter Manzke, Guillermo Campos Moreno, Julian Cox, Bill Esparza
The Situation: This new taqueria at the former Playa space has been heavily under wraps while restaurateur Bill Chait manages the change in concept. Previews have been going on all week for those on the mailing list. Walter Manzke is overseeing the kitchen, along with the lauded Tacos Kokopelli (Baja) chef Guillermo Campos Moreno. Julian Cox is behind the cocktail program and food writer Bill Esparza is helping out with the selection of tequilas, mezcals and sotols.
Projected Opening: Mid-May
[All Petty Cash Taqueria Coverage]

1) West Hollywood: Connie & Ted's
Major Players: Michael Cimarusti, Craig Nickoloff,
The Situation: Probably the most anticipated new restaurant opening in L.A. this high-design modern seashack in West Hollywood will be helmed by Providence chef de cuisine Sam Baxter. Bartender Laura Lindsay is doing drinks while the menu will feature 16 types of oysters, oysters Rockefeller, clam steamers, lobster rolls and more. Management has already started hiring staff for a debut later this month.
Projected Opening: Late May/Early June
[All Connie & Ted's Coverage]


·All Eater Tracking [~ELA~]