Atlanta Diner

PASADENA— Word on the street is that Paul Hibler and David Sanfield's popular Pitfire Pizza is set to replace Sizzler on S Arroyo Pkwy in the spring of 2014. However, Sizzler is set to shutter by the end of July. [EaterWire]

MARINA DEL REY— A new Le Pain Quotidien is opening tomorrow at Villa Marina Marketplace on Maxella next to the forthcoming Yardhouse. [EaterWire]

MID-CITY— Just a heads up that on Memorial Day Bludso's Bar & Que, which is usually closed on Mondays, will open but only for take-out orders from 11 a.m. until sold out. Pre-ordering is recommended. [EaterWire]

LAS VEGAS — Reality star Coco Austin is not happy about the super "super menu 4 VIP ballers" at Hakkasan, which boasts bottles up to $500,000. "U won't believe me when u see these prices 4 drinks.Thats why I had 2 take a pic," she tweeted, and indeed, you can find said "pic" over at Eater Vegas. [-EV-]

SANTA MONICA— Stephano's Pizza in the food court at Santa Monica Place is being replaced by a Sbarro. [Toddrickallen]

Stalwart neighborhood drinkery The Belmont has a sharp new style thanks to a change in management and current partners Ray Garcia (The Little Bear, Blue Dog Tavern) and Dylan Leong (Sunset Trocadero). The overhauled bar sports an updated clean and modern aesthetic thanks to new tables/chairs, lighting, a DJ booth, and a reworked bar by designer Derek Kistner of Ink & Wood. Out on the patio a new awning is up, in addition to banquettes and patio furniture.

As mentioned, in terms of food, chef Shad Davis (The Counter, Federal Bar), original Belmont chef from 10 years ago, is back to consult on a new share plate menu in place of larger format dishes. There's also the requisite craft cocktail list and a draft system with rotating crafts beers.
·New Face and Food for The Belmont [~ELA~]

This weekend is Memorial Day. Are you entertaining friends or family? If so, a little advance planning will save dollars and make your weekend less stressful.

Here are some tips:

• Grocery stores will feature picnic foods this week. If your family grills or picnics frequently, you may be able to stock up and save.
• If you are barbequing, consider having everyone bring their own main dish and a side dish to share. Assign appetizers, fruit sides, vegetable sides, and desserts. Then you can supply the beverages, grill, tableware, etc.
• If you aren’t grilling, consider using the more inexpensive beef or pork roasts to make a batch of shredded meat to put on buns or serve with rice. Another idea would be Any Day Chicken Salad.
• If you are making the sides for the party, don’t go overboard with choices. The greater the variety, the greater the expense, more time spent in preparing, and usually more leftovers. I plan one starchy side like potato salad/baked beans/macaroni salad, a fruit or vegetable salad/tray, plus a simple dessert like bars or cookies. If you are having shredded meat as I mentioned before, think about a big bowl of rice (very cheap and super easy to make, especially if you cook it in the oven or a rice steamer). Here are some ideas from our recipe collection. These are all very simple to make so your kids can help you (kids tend to enjoy eating food they help make).

Creamy Cauliflower Salad

Pasta Salad

Fruit Salad

Fruit-Kabobs-Yogurt-Dip

Crunchy Cabbage Salad

Waldorf Summer Salad

As for the beverages make ice tea, lemonade or a drink mix and have water and lemon slices on hand.

Keep it simple and enjoy your guests.

Age your own cocktails at Hotel Casa del Mar. The property is selling five liter American New White Oak barrels (holds about 40 cocktails) branded with one's name and filled with Negroni, Brooklyn, Old Fashioned, or Americano for $500 a pop. There's also the option to work with an in-house bartender to create another ageable drink. The barrels are stored inside the hotel's bar. [ELA]

Welcome to Carson House, a new restaurant, living room, bar, and den offering up an American pub menu by chef Johnny Messina (Conga Room, Brix @ 1601), opening May 28 and 5 p.m. Partners Steve Fowler and Scott Paletz of events and nightclub marketing company Platinum Events are behind this redo of the short lived Delfini Citta' on Wilshire. They're going for a relaxed atmosphere, serving plates like Kobe corn pups, a French onion burger, and a bunch of pizzas, alongside a list of cocktails like The Rodeo (vodka, St. Germain, cucumber garnished with a fresh rose petal) and The Crescent (prosecco, fresh orange juice, strawberry puree, mint) devised by Patrick Brady (Jekyll & Hyde NYC, The Crescent Hotel).

The restaurant's 20 beers on tap and 40 beers by bottle (sours included!) were determined by beer director Kevin Olson. Dinner hours of operation run Sunday to Wednesday from 5 to 10 p.m. and Thursday to Saturday from 5 p.m. to midnight. Bar hours run Sunday to Wednesday from 5 to 11 p.m. and Thursday to Saturday from 5 p.m. to 2 a.m.
·All Carson House Coverage [~ELA~]

This morning at 9 a.m. the Hotel Bel-Air started to accept reservations for that power chef David Chang, Roy Choi, Wolfgang Puck dinner taking place on June 18 at the hefty tag of $190 a head. Sadly, for those that missed out, all seats are now taken. However, the property is making sure that all guests fill out a reservation form to secure a seat and those who fail to turn in the form will lose their reservations. So, if you want to be wait listed for the evening, just call 310-909-1644 and there's still a chance to get in. [EaterWire]

On the season finale of Saturday Night Live, city correspondent and tweaked-out club kid Stefon got a big send-off. Nightclub characters referenced by Stefon throughout the years showed up, and this clip has everyone: human parking cones, Gizblow (the coked-up Gremlin), the evil celebrity chef Wario Batali, and more. [-E-]

Ladies and gentlemen, an announcement: This June in Los Angeles, Eater will host our annual Young Guns Awards, and, for the first time ever, you're invited.

An all-star preview tasting event, Eater Young Guns Eve will feature food and drink from actual Eater Young Guns, the most promising up-and-comers in the restaurant, nightlife and hospitality business. The list is so hot and so current that we can't actually tell you yet who's on it. But you can catch up on the selection process right here. And we promise it will be a very special group.

The affair will take place at LACMA on Sunday, June 23, from 6-9 p.m. Tickets are $95 and include mind-blowing dishes from approximately 10 assembled chefs, a 3-hour open bar, and a special performance by Yellow Red Sparks. Bombay Sapphire East, Agave in the Raw and Kettle Chips will all be on hand to make sure you have a glorious experience. The chance to taste history is rare. Get there.

Long Beach's second La Creperie location has waved the white flag. After a long delayed renovation to transition from a Hooters to the crepe specialist, the cafe has gone dark over night. Yesterday La Creperie announced via Facebook that its Pine Avenue location would shutter, and now signage is up announcing new tenant, La Shish Medterranean Kabob House. [EaterWire] — MB

The Oinkster and chef Andre Guerrero's third annual burger week is back June 3 with a slew of new fast food chain burger interpretations. In the past Guerrero has served up versions of In-N-Out, White Castle, and Jack in the Box burgers, and this year he's kicking things off with Wendy's Baconator aka the Oinkonator, and ending on June 9 with a re-imained McDonald's McRib or the McRibster. Remember, each burger is available for just one day and on Thursday the Grill 'Em All team will take over The Oinkster's kitchen to serve their retired Weedeater Burger. Here's the lineup:

1) Monday: Wendy's Baconator aka Oinkonator
Two 3oz Square Beef Patties, American Cheese, 6 strips of Bacon, Ketchup, Mayo on a Kaiser Bun.

2) Tuesday: Bob's Big Boy aka Nino Grande
Two 3oz Beef Patties, American Cheese, Big Boy Relish, Mayo, Shredded Lettuce on a Triple Bun.

3) Wednesday: BURGERLORD of The Rings
5oz Beef Patty, Homemade Onion Rings, Sriracha Cream Cheese, Pineapple Ring & Teriyaki Sauce on a Bagel Bun.

4) Thursday: Grill 'Em All Weedeater:
Half Pound Burg, Jalapeño Bacon, Cheddar, Funyuns, Garlic Aioli & Seared Pulled Pork (in Mosh Pit BBQ Sauce)

5) Friday: Lumpia Burger aka Thrilla From Manila:
5oz Pork Patty with Shrimp & Mushrooms in a Lumpia Wrapper, Green Papaya Relish. Pork Belly & Sweet Thai Sauce on a Pan de Sal Bun.

6) Saturday: Bell Beefer aka Doritos Bell Beefer
Taco seasoned, Dorito crusted, 5oz Beef Patty with shredded Cheddar, Lettuce, Pico de Gallo, Ranch Dressing & Tapatio on a Burger Bun.

7) Sunday: McDonald's McRib aka McRibster
Baby Back Ribs with BBQ Sauce, Pickles and Onions on a French Roll

The Fine Print:
Due to the increased volume during the week we've had to make some temporary rules to help make the week run as smoothly as possible:
-No substitutions or modifications
-We will stop the line 30mins before we close each night (Sun-Thurs: 9:30PM Fri & Sat 10:30PM)
-People can line up as early as they'd like (Doors open at 11AM every day)
-No saving tables
-No Phone or online Orders 6/3 - 6/9
-1 button per burger

Last year 180 attended all seven days and ate all seven burgers and this year those who attempt the same feat will be crowned with a Burgerlords t-shirt. Also, team Oinkster is organizing a social media scavenger hunt via Twitter and Instagram starting May 28. Three winners will nab front of the line passes plus one.
All The Oinkster Coverage [~ELA~]

Employees at Cafe Bombay, 1622 Woodcliff Drive, Atlanta, were careless about washing their hands and keeping the sink clean, and that cost the Indian restaurant a passing health score.

A DeKalb County health inspector noted separate incidents of employees talking on a cell phone, adjusting clothing and preparing tandoori chicken, and none of them washed their hands before putting on clean gloves.

In addition, the hand sink wasn’t being kept clean and maintained, the inspector said. Raw meat pieces were on the faucet handles. The restaurant scored a 65/U.

A manager at Cafe Bombay said a lot of points were taken off for minor details, but other than that there were no major problems during the routine inspection.

Points were also deducted because some food items were stored uncovered and subject to contamination. Sliced tomatoes and tandoori chicken were uncovered in a cooler, and meatballs, a dessert and samosa were all uncovered in the freezer.

Other prepared foods were not …

DJ Olsen, opening chef at The Black Cat, decamped from the Silver Lake eatery about two months ago and has since been replaced by Chris Gerwig, who was promoted from head chef of The Village Idiot to executive chef of both restaurants. As of this month, Gerwig has changed up The Black Cat's French-influenced pub menu in favor of a more traditional American Tavern bill of fare (dinner, brunch). There's also a new whole animal butchery program now in place. [EaterWire]

Grand Central Market, Downtown. [Photo: KayOne73/Eater LA Flickr Pool]
·Is The Varnish the Best Bar in the World? Spirited Bar Awards Finalists Announced [LAW]
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·Why Marrying a Celebrity Chef Is a Recipe for Disaster [Express]
·Baby Eels Slipping Down a Treat With Diners [Daily Mail]
·What's it Like to Run a Restaurant With Your Family? [Observer]
·DVDs Smell Like Domino's Pizza For New Marketing Campaign [HuffPo]
·McDonald's Worker Sees Her Own Stolen Car Pull Up To Drive-Thru [DM]
·'Arrested Development' banana stand may not make it to Newport [Daily Dish]

Chef Benjamin Castro, credit: Pavel Kuznetsov of VK Photography

I recently reviewed The Mill Kitchen & Bar in Roswell. During the course of the review process, I learned that chef Marc Taft, who opened the restaurant, no longer has any affiliation with it. Owner Scott McCray said they were “holding over” a chef de cuisine of Taft’s until a new chef was found.

A new chef has been found. Benjamin Castro stepped into the position last week. This Athens native and CIA-trained chef has worked with Hector Santiago at Pura Vida and Doug Turbush at Bluepointe. He’s also spent time at Bistro VG and comes most recently from the very newly opened NOCA. Castro explained he “didn’t see eye to eye” with the owner at NOCA.

Castro says he immediately identified the consistency issues at The Mill and is working to get the kitchen refocused and to correct “bad habits.” He will spend the next few weeks retraining the staff and formalizing systems to ensure consistency.

Once he’s inserted some …

Cheesecake and fresh summer fruit is an amazing combination. The rich creamy custard is a perfect foil for the sweet, tangy, juicy fruits. But cheesecake has a bit of a reputation…

People, myself included, tend to think of cheesecake as a formal dessert. One that requires you to be dressed up and on your best behavior. I wonder why that is?

Does it have to do with the expense involved? Did it just become habit only to make cheesecake for special occasions? Even the casual cousin version of cheesecake in muffin cups tends only to be served at summer parties, not for a weeknight dinner dessert. How about a slice of cheesecake at the beach? UNheard of!

Well, thanks to our Pinterest pages, and our friends out there who love to share recipes, I came across the idea of baking cheesecake batter in heat-proof canning jars, individual servings that could be lidded up and taken anywhere. I was sold even before I started shopping for groceries.

I’m sure this method will be an old favorite for some of you, but I’m hoping that others like me will be thrilled with the new discovery.

I’m sure, too, that the photo above is just making you hanker for a good bite of cheesecake, so let’s not delay any further – let’s make Cheesecake in a Jar.

There’s a huge difference in temperature, not to mention texture, between cream cheese straight from the fridge and cream cheese that’s been at room temperature for an hour.

If there’s one thing you can do to ensure a smooth batter for your cheesecake, it’s taking the time to let the cream cheese warm up.

Prepare your favorite cheesecake batter according to the recipe directions. I used our Brooklyn-style cheesecake filling for its richness and perfect texture. Don’t worry about tracking it down, I’ve reprinted it in the recipe.

In a small bowl, mix 1 cup graham cracker crumbs with 1 tablespoon sugar. Place 2 tablespoons sweetened crumbs in each of seven 1-pint Mason jars. Press down lightly.

One of the beautiful things about this method is that you never have to turn on the oven. Even the crust bakes in the slow cooker.  If you like a richer crust you can add melted butter to the crumb mixture, but I happen to like the crumbs a little looser and crisp.

Place the jars in a  7- to 8-quart slow cooker. Can you see the messy jar I filled up in the back? Do try to be a little neater than I was.

Fill each jar 3/4 full with your cheesecake filling. I found pouring the filling from a pitcher with a spout to be a great help.

Cheesecakes bake best in a warm water bath, called a bain marie. With the temperature control of the slow cooker, the water stays at a constant temperature and the moist air keeps the cakes from forming a crust on top.

To fill the cooker with water, loosely place a lid on each jar to prevent water from splashing in. Pour warm water in until the level reaches at least halfway up the sides of the jars.

Remove the lids from the jars, cover the slow cooker, and set the cooker to high for 1 to 2 hours.

I know this seems like a very wide range of time for cooking, but slow cookers vary, cheesecake batters vary, so it’s better to have a big window.

To test the cakes for doneness, insert a knife about 1/2″ in from the outer edge. The blade should come out moist, but clean. The centers of the cakes should no longer be wiggly or jiggly.

Turn off the slow cooker and allow the cheesecakes to cool down for about 20 minutes before transferring them to a rack.

Allow the cheesecakes to rest at room temperature for an hour before sealing with lids and rings. Chill the jars in the fridge for several hours(or up to overnight) before serving. Store tightly covered in the fridge for up to a week.

I’ve never been a big fan of freezing cheesecakes, but I’m pretty sure these would survive well in the freezer for at least a month.

Pass the berries, cherries, hot fudge sauce, and whipped cream for a topping party. Each person can create his or her own favorite combination, then dig in with a long-handled spoon. Forget iced tea, this is the true reason to break out Aunt Elaine’s set of silver spoons.

Tell us about your summer picnic experiences and your cheesecake triumphs in the comments below. It truly does mean the world to me and my fellow bakers when you share your joy of baking, food and, of course, eating!

Please make, rate, and review our recipe for Cheesecake in a Jar.

Print just the recipe.

Plan the perfect picnic with these other great recipes:  Deviled Eggs; Turkey, Avocado, Strawberry Sandwiches; Pickled Red Onions.

• 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~]