Every week involves a seemingly continuous stream of food, drinks and people. Of course not every taste or conversation is post-able, but the range of experiences is usually pretty amazing. Discover highlights from November 7 – 13, 2011, some of which will help to fuel full posts.
November 7, 2011 – Single Origin Director of Coffee Nik Krankl was crushing on his custom Mazzer grinder during our interview/photo shoot.
November 8, 2011 – At the Mendocino Farms West Hollywood opening party, co-owner Mario del Pero provided some insight about their new “Not So Fried” chicken sandwich, saying it came out of a visit to Oakland’s Bakesale Betty. Unlike the NorCal version, which is actually fried, Mendo’s breast is roasted, sliced and topped with fried “krispies.”
November 10, 2011 – Ombra chef-owner Michael Young is an Italian craft been aficionado and imported Mastri Birrai Umbri, a stout from Italy brewed with Umbrian lentils. He plans to offer beers from Emilia-Romagna which were never available in the U.S.
November 10, 2011 – Bartender Lindsay Nader dedicated her 25th R&D bar menu at Harvard & Stone to celebrity endorsement, including It Works Every Time Punch, which combined Sailor Jerry’s spiced rum, pineapple, fresh orange, agave and Colt .45, a tribute to Billy Dee Williams.
November 11, 2011 – Fundamental LA continued to step up their sandwich game in Westwood by baking brioche in-house and grilling fillings to order.
November 12, 2011 – Savory chef-owner Paul Shoemaker has a very accepting policy in Malibu, complete with a painting welcoming All Sizes, All Colors, All Ages, All Cultures, All Sexes, All Beliefs, All Religions, All Types and All People. His produce, on the other hand, had better be local.
November 13, 2011 – Terra Cotta warriors stood sentinel outside the front door of Rosemead’s Shaanxi Gourmet, which features the cuisine of China’s Shaanxi province, and more specifically, the city of Xian. Biang Biang Noodle was a DIY dish involving house-made noodles, scrambled egg, pork belly, vegetables, firm tofu cubes, tomato sauce and more.
November 13, 2011 – Yang San Bak furnishes a massive Korean barbecue spread daily from 3 p.m. – 2 a.m.
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