Laurel Tavern, an American Gastropub, is new in Hermosa Beach. It’s a promising addition to the Hermosa Beach dining scene.
The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of 24 rotating craft beers on tap.
It’s a youthful vibe with moderate prices. You order at The Bar and a friendly server brings you your libations and food.
Weekend Brunch includes specialties like Lemon Ricotta Stuffed French Toast and Mohawk Smoked Bacon.
Dinner specialties are the Sausage Board with bratwurst, apple & smoked gouda sausage, andouille sausage and accompaniments, and Smoked Chicken Salad with mahon cheese, marcona almonds, piquillio peppers, mushrooms, chickpeas and pickled red onion.
Even the French Fries are standouts with seasoned, and garlic parmesan variations.
The ample bar program includes an international “Build Your OwnMule” option.
During the 1870s and ‘80s, the Devil’s Acre was a single, bar-filled block within San Francisco’s infamous Barbary Coast that boasted the wickedest, wildest saloons in America. A few blocks away, marble-floored drinking palaces poured the high art of the cocktail. From this, San Francisco’s electrifying nightlife was born and a few generations later, the city’s farm-to-glass cocktails have never tasted better.
McDonnell (part culinary anthropologist and part whimsical professor) masterfully weaves essays on prominent spirits, insights into San Francisco’s historic love affair with amaro, and recipes for his Bartender’s Secret Formulas together with 25 iconic cocktail recipes made famous by the City by the Bay. The recipes range from the legendary Pisco Punch and the ingenious Mai Tai, to the Gold Rush era Sazerac and the more modern Lemon Drop.
Put on the spot Duggan offers that The Martinez, a Bay Area original, is perhaps the most iconic libation associated with San Francisco. It’s gin based.
A really fun part of the book is Duggan McDonnell’s “Rules For Budding Barmen and Young Mixologists Everywhere.” This is actually the book’s last page.
Chef Andrew asks Duggan to share his five “must visit” bars and taverns in San Francisco. The ultimate pub crawl if you will…McDonnell’s recommendations are Buena Vista (Irish Coffee.) Smuggler’s Cove (rum,) WhiteChapel (gin,) Comstock Saloon(The Martinez,) and Cantina (Duggan McDonnell’s place dedicated to Artisanal Spirits and California Cocktails.)
Guest Host Celebrity Chef Eric Greenspan of Foundation HospitalityGroup and Producer Andy preview the show.
Besides being all over Food TV (he bested Iron Chef Bobby Flay on Food Network’s “Iron Chef America”) Chef Eric Greenspan has made a name for himself in the rarified world of fine-dining. For almost two years he was the executive chef of Joachim Splichal’s highly-acclaimed flagship restaurant, Patina. More recently he created The Foundry on Melrose Ave. In the Fall he returns to Melrose with the eagerly anticipated fine dining, Enclave.
Although Chef Eric Greenspan has created the more casual, Greenspan’s GrilledCheese and The Roof on Wilshire, his heart and true passion remains in fine dining. We’ll talk about the future of fine-dining in Los Angeles and get Chef Eric’s perspective. We’ll also preview Chef Eric’s new series for the National Geographic Channel debuting in November.
The first Canstruction Competition is coming to Long Beach on August 21st. The resulting collections of food benefit Food Finders food rescue / food bank. It’s going to be a wild 12 hours benefiting people in need!
The Halos have an ace relief pitcher in Jason Grilli newly arrived in a trade deal with The Pittsburgh Pirates. In Pittsburgh he’s known for The Closer, a 3-decker grilled cheese sandwich using 9 different premium cheeses. Jason is with us live from Rangers Ballpark in Arlington, Texas to talk about it.
The 2014 Los Angeles Food & Wine Festival (4th Annual) is once again upon us taking place in Downtown Los Angeles on August 21 -24. This is one of the biggest culinary festivals staged on the West Coast with culinary masters hosting power lunches, cocktail culture merging with some of the finest chefs for spirited dinners, and first –time events such as the “Ultimate Bites of L.A. Challenge” on Opening Night hosted by Graham Elliott and Fabio Viviani.
The 3rd Annual PigOut (benefiting Inspire Artistic Minds) is set for Sunday afternoon, August 24th at the California Scenario in Costa Mesa.
The main attraction will be a 250 pound Templeton Rye Duroc Pig of the Templeton Rye Heritage Pork Project.
The KTown Night Market and Block Party is coming to Angel Stadium on Friday and Saturday, August 22nd and 23rd. It’s 60 plus food trucks and vendors (including the Seoul Sausage Co.) and a large beer garden. Also there will be live music, games and rides. We’ll chat with the co-producer and one of the young founders of the participating Seoul Sausage Co.
Meet Mixologist Chris Amirault of Harlowe, a new bar that’s attracting a lot of attention in West Hollywood. Even his standard cocktails are very special. Chris also creates unusual draft and bottled cocktails.
All of this and lots more absolutely incredible deliciousness on Saturday’s show!
Besides being all over Food TV (he bested Iron Chef Bobby Flay on Food Network’s “Iron Chef America”) Chef Eric Greenspan has made a name for himself in the rarified world of fine-dining. For almost two years he was the executive chef of Joachim Splichal’s highly-acclaimed flagship restaurant Patina. More recently he created The Foundry on Melrose Ave. In the Fall he returns to Melrose with the eagerly anticipated fine dining, Enclave.
Although Chef Eric Greenspan has created the more casual, Greenspan’s GrilledCheese and The Roof on Wilshire, his heart and true passion remains in fine dining. We’ll talk about the future of fine-dining in Los Angeles and get Chef Eric’s perspective.
The first CANstruction Competition is coming to Long Beach on August 21st. The resulting collections of food benefit Food Finders food rescue / food bank. It’s going to be a wild 12 hours benefiting people in need!
Four teams comprised of five prominent local architectural and engineering firms will transform thousands of cans of food into larger than life artistic masterpieces. The structures may be built up to 10’ x 10’ x 10’ and will be comprised of edible canned goods totaling over 7,000 lbs.
The completed structures will be on display to the public from August 22nd through September 2nd.
CANstruction was founded in 1992 to help promote the design community and raise food donations for hunger relief efforts. CANstruction events have been held in over 140 cities worldwide donating over 15 million pounds of canned foods to alleviate the concern of hunger and malnutrition.
Grilli, and partners, are also the Pittsburgh franchisees for the rapidly growing Tom+Chee. This is a grilled cheese and tomato soup shop for the kid at heart. The restaurants mix classic comfort food with fresh ingredients, healthy alternatives, and a flare for the unexpected. In addition to the regular menu there are lots of daily specials.
Seoul Sausage Co., the Season 3 winners of Food Network’s “Great Food Truck Race,” are curating the all-star mobile culinary experience. The 20 food truck lineup includes fan favorites such as Coolhaus, Slangin Corea, and Fluff Ice.
We’ll chat with the co-producer Danny Park and Yong Kim, one of the young founders of the participating Seoul Sausage Co.
“We’re fanatical about our scratch kitchen and the foods and flavors we produce. Food fills our thoughts between meals. We spend our free time studying the nutritional value of our authentic recipes handed down from our ancient forefathers. We combine spices and herbs, hone our knife skills, dissect wines and spirits, and prepare ourselves for the next time you sit at our table.
For the last 15 years our customers’ word of mouth has been our best advertising.”
The Beverly Blvd. location has a full bar.
Ask about the unusual Lebanese noble libation, Arak.
The rich history of the classic Moscow Mule Cocktail.
The Moscow Mule is a classic cocktail created in the Golden Age of Hollywood at the fabled Cock ‘n Bull restaurant on The Sunset Strip. Every Hollywood star of the period frequented the place because nobody was bothered. They were known for good food, potent libations, and a festive atmosphere.
The Mule is vodka, ginger beer, and lime juice and served in a chilled copper mug. It’s particularly refreshing. The secret is to use a premium quality, spicy ginger beer.
An excellent contemporary version is proudly served locally at Broadway by Amar Santana in Laguna Beach. Bar Manager Gabriel Dion was with us to
profile their distinctive Moscow Mule.
It’s so popular with the regulars at Broadway that it’s not even listed on the cocktail menu. The restaurant is modest in size and on a busy night they will serve some 50 Moscow Mules in the proper, chilled copper mug.
The twist is that they concoct their own ginger beer on-site for the cocktail using fresh ginger. The from-scratch base is brewed in small batches, carbonated overnight, and then dispensed from a keg using a draft beer tap.
For Jet it’s the omakase (“trust the chef”) sushi experience at K-Zo in Culver City.
For Andy it’s the fresh, from scratch Moscow Mule as served at Broadway by Amar Santana in Laguna Beach. The classic libation (ginger beer, fresh lime juice, and vodka) is served from a carbonated keg at the bar dispensed by a beer tap handle. The ginger beer is house-brewed.
Jason’s newest project is Playground 2.0 located on the walking street side of Playground. On Thursday, Friday and Saturday nights Jason is offering IO (invitation only.)
You need to be invited by a Playground server to be able to dine at the 17-seat IO.
It’s an incredible, multi-course extravaganza of rare and unusual ingredients. Jason, and his chefs cook everything right in front of you as well as provide entertaining commentary.
His sommelier Rhett Butler pairs every bite with a special libation. These intriguing pairings include spirits, beer, sake and wine.
“Kevin Eats” is a well-known food blogger who Jet Tila respects for his honesty. He pays for every meal he writes about. Producer Andy dined at IO at Playground 2.0 on March 7th. “Kevin Eats” was also a guest that night.
His superb, course-by-course posting of the meal with photos is available here. By all means give it a read!