Show 377, June 13, 2020: Matthew De Marte, General Manager, Connie & Ted’s, West Hollywood

Posted on June 14, 2020 by Adam Bell

Since partners Chef Michael Cimarusti, Donato Poto, and Craig Nickoloff opened Connie and Ted’s in West Hollywood in 2013 they have redefined the concept of a casual seafood dinner house serving premium seafood. Poised to reopen for dine-in Connie & Ted’s just celebrated their 7^th Anniversary.

“At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the Western Coast.”

During the ban on dine-in Connie & Ted’s has been serving guests with a full menu prepared To-Go & via delivery through TOCK.

Opening General Manager Matthew De Marte (a 3^rd generation restaurant professional) provides all the tasty details.

Show 253, December 23, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Posted on December 25, 2017 by Adam Bell

Now a joyful preview of Saturday’s festive show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning throughout The Holidays.

Greatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles. We’ll get the full briefing from Donato.

Our Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

We know restaurateur Russ Bendel from his successful wine country-themed establishments in Orange County, Vine in San Clemente and Ironwood in Laguna Hills. Now it’s a threesome with the launch of the handsome Olea, already making waves in Newport Beach. Russ Bendel explains what’s on the menu.

Lawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 62nd year of Lawry’s proud association with The Granddaddy of Them All.® Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book on the official history of Lawry’s Beef Bowl.

All of this and heaping helpings of extra deliciousness on this week’s show!

Show 253, December 23, 2017: Restaurateur Donato Poto, il Pesce Cucina and Best Girl

Posted on December 25, 2017 by Adam Bell

Greatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles.

Headed up by acclaimed L.A. restaurant Providence, Il Pesce Cucina is Eataly’s fish market-inspired restaurant. For more than a decade, the team led by Chef Michael Cimarusti and Donato Poto has worked to elevate the standards of modern American seafood restaurants. At Eataly, Providence highlights the delicious varieties of California’s wild fish in their menus. All of the fresh seafood is responsibly sourced, with a particular focus on wild-caught and raw options that promise to satisfy every taste.

For now tables (including patio seating with prime views of the Hollywood Hills and Century City) are available on a first-come, first-served basis; il Pesce Cucina does not accept reservations. If you’re going to be doing some shopping at Eataly a good tip is put your name in at il Pesce first.

“Providence, a restaurant with two Michelin stars, has defined a new standard of seafood cuisine in America. Led by Chef Michael Cimarusti and co-owner Donato Poto, this signature L.A. restaurant found its roots in the search for sustainable fish, wild caught and of the finest quality. Ingredients are treated with the greatest respect and technique, with the goal of bringing the freshest seafood flavors to your table. Eataly partners with Providence at Il Pesce Cucina because we believe in the same emphasis on ingredients and search for quality.”

We’ll get the full, mouthwatering briefing from Donato.

Show 253, December 23, 2017: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Continues…

Posted on December 25, 2017 by Adam Bell

Named after the first film screened at The Theatre (now the beautifully restored Ace Theater (built as the flagship for United Artists Theaters) adjacent to the Ace Hotel) in 1927, Best Girl is Downtown Los Angeles’ local haunt featuring rotating, seasonal fare and classic favorites. Best Girl is in partnership with the inimitable Chef Michael Cimarusti and business partner Donato Poto, renowned for championing sustainable seafood and elevating impeccable service in a casual atmosphere.

A multi-nominee for a James Beard Award, Cimarusti’s critically acclaimed restaurants Providence and Connie and Ted’s have earned him two Michelin Stars and international recognition as an industry giant. Cape Seafood and Provisions, his seafaring market, offers sustainable, wild caught fish, prime cuts and grab-and-go dishes. Chef Cimarusti’s menu for Best Girl represents his favorite meals made at home for family and friends — inviting and simple, every dish is expertly crafted, wholly delicious and available every day.

The busy Ace Theater generates a lot of pre-theater dinner business for Best Girl. Donato’s tip is that things are calmer for a leisurely dining experience at 8:00 p.m. and thereafter.

We’ll continue the full briefing from Donato.

December 23: Donato Poto, Russ Bendel, Lawry’s Beef Bowl

Posted on December 21, 2017 by Adam Bell

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Part Two
Segment Three: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Part Two
Segment Four: Co-Host Chef Andrew Gruel
Segment Five: Orange County Restaurateur, Russ Bendel, Olea Part One
Segment Six: Orange County Restaurateur, Russ Bendel, Olea Part Two
Segment Seven: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl Part One
Segment Eight: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl Part Two

Now a joyful preview of this Saturday’s festive show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning throughout The Holidays.

Greatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles. We’ll get the full briefing from Donato.

Lawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 61st year of Lawry’s proud association with The Granddaddy of Them All.® Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book on the official history of Lawry’s Beef Bowl.

All of this and heaping helpings of extra deliciousness on this week’s show!

Tables are available on a first-come, first-served basis; il Pesce Cucina does not accept reservations.

We’ll get the full, mouthwatering briefing from Donato.

Named after the first film screened at The Theatre (now the Ace Theater adjacent to the Ace Hotel) in 1927, Best Girl is Downtown Los Angeles’ local haunt featuring rotating, seasonal fare and classic favorites. Best Girl is in partnership with the inimitable Chef Michael Cimarusti and business partner Donato Poto, renowned for championing sustainable seafood and elevating impeccable service in a casual atmosphere.

We’ll continue the full briefing from Donato.

Our Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. It’s a challenging time for the restaurant business at all levels from fast casual to fine-dining.

Named for a genus of trees that flourish in warm and tropical regions, Olea gives Bendel’s award-winning Napa and Sonoma wine country concepts at Vine, in San Clemente, and Ironwood, in Laguna Hills, a European accent with extensive wine selections from Italy, France and Spain.

Chef-Partner Jared Cook has created a menu of modern California cuisine that perfectly complements the “global wine country” approach the Bendel team has taken at Olea.

“It’s great to return to the community where my business partners and I began our careers,” said Bendel, a graduate of The Collins College of Hospitality Management at Cal Poly Pomona who spent nine years at Fleming’s Prime Steakhouse & Wine Bar at Newport Center / Fashion Island before striking out on his own.

“Olea represents the continued progression we have created with our other two wine country-inspired cuisine restaurants,” Bendel said. The restaurant is Bendel’s largest, seating 130 guests, and like the other two locations is open for dinner nightly.

Cook has created new dishes exclusively for Olea, including blue crab baked oysters with champagne tarragon butter); terrine of duck liver, bacon and bourbon; wild-caught Pacific Blue Nose sea bass; herb-roasted prime beef cheek stroganoff with house-made rosemary pappardelle; Pacific Northwest filet mignon with black truffle and blue crab Béarnaise; and seasonal apple and pear cobbler with oatmeal crumble and cardamom ice cream.

Also on the menu at Olea are Vine / Ironwood crowd-pleasers such as Meyer lemon & honey duck wings and jumbo lump blue crab with roasted heirloom beets.

Olea’s interior is Tuscany wine country meets California Cuisine. An eclectic blend of timeless natural backgrounds includes antique French white oak floors, Black Mountain ledge-stone, black walnut millwork complemented with contemporary decorative lighting, and clean soft lines and a warm taupe color palette.

Dining areas are divided with sculptures instead of walls, made from natural tree branches on steel bases that lend privacy. The completely weatherproofed dining patio has a parkway setting with swagger light fixtures and citrus trees and herbs in large planters. Two olea (olive) trees flank the entrance of the restaurant.

A focal point of Olea, which totals 3,647 square feet, is a custom-made captain’s table in the wine room that can seat 10. The captain’s table is surrounded by working wine storage and wine displays, artwork and beautiful lighting fixtures.

Olea is located at The Walk, 2001 Westcliff Drive, Newport Beach, CA 92660, by Kéan Coffee. Reservations are accepted on OpenTable, or by calling 949-287-6807. There is self-parking in a newly-constructed 300-car parking structure adjacent to the restaurant.

Russ Bendel tempts us what’s on the menu.

Lawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 61st year of Lawry’s proud association with The Granddaddy of Them All.®

Tradition. College football is steeped in it, and there isn’t any tradition more enduring than “The Granddaddy of All Bowl Games,” the Rose Bowl. For 62 years, Lawry’s The Prime Rib in Beverly Hills has been a vital marketing partner in this tradition with its annual Beef Bowl (staged over 2 nights) serving as the proverbial rite of passage for champion gridiron gladiators in quest of Big Game glory.

This legendary private event (where only Tournament of Roses officials and sports media are granted access) has largely remained a mystery to the public while quietly generating a treasure trove of behind-the-scenes photo ops, stories, anecdotes, and quotes from college football’s most well-known players, coaches and sports commentators.

This year’s unusual Rose Bowl pitting the Oklahoma Sooners against the Georgia Bulldogs is the College Football Playoff Semifinal.

Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book on the official history of Lawry’s Beef Bowl, Road to the Rose Bowl: 50 Years of Lawry’s Beef Bowl.

Podcasts

Show 165, March 26, 2016: Ted Bassetti, General Manager, Cape Seafood and Provisions

Posted on March 28, 2016 by Adam Bell

When industry veterans and partners Chef Michael Cimarusti, Craig Nickoloff and Donato Poto collaborate on a food venture you expect nothing but the very best. This is the same team that created the uber-successful Connie & Ted’s in West Hollywood.

Newly launched from this prominent culinary group is Cape Seafood and Provisions, a sustainable seafood market, on N. Fairfax Avenue in Los Angeles.

Cape Seafood and Provisions aims to provide guests with sustainable wild-caught whole fish, and custom filets, in addition to a variety of prepared items including housemade stocks and sauces, and grab-and-go dishes such as chowder and lobster rolls. For those who prefer turf over surf, the shop will also carry natural and USDA Prime steaks and chops from West Coast Prime Meats (Brea, California), which also supplies product to Providence and Connie and Ted’s.

With Cape Seafood and Provisions, we look forward to sourcing the seafood people cook in their homes, and to further educate guests about what types of fish are safe to buy,” says Cimarusti. “If clients can’t find what they want in the shop, I will do my best to procure it within 48 hours,” he adds, provided it aligns with the shop’s sustainable prerequisites.

Cape Seafood and Provisions will offer the freshest seafood available from sustainable fisheries, sourced locally when possible. Daily selections may include sustainably caught whole, filleted, and portioned fish, East and West Coast oysters, live spot prawns, crabs, lobsters (when in season), clams and mussels, scallops, live uni (in season) and cleaned uni in trays, fresh and frozen shrimp and squid, and imported and domestic caviar.

The market will also sell a selection of “under-appreciated” species of fish, most notably California Groundfish such as Chuckleheads, Vermillion Snappers, Sheepshead, and Rock Cod, whose populations have recently been restored through fisheries management and Marine Protected Areas.

General Manager Ted Bassetti reels in all the fresh 411 for us.

Show 157, January 30, 2016: Matthew De Marte, General Manager, Connie and Ted’s, West Hollywood

Posted on February 1, 2016 by Adam Bell

Since partners Chef Michael Cimarusti, Donato Poto, and Craig Nickoloff opened Connie and Ted’s in West Hollywood in 2013 they have redefined the concept of a casual seafood dinner house serving premium seafood. The impressive guest counts this popular restaurant continues to do two and one-half years later are the envy of the industry

New at Connie and Ted’s from Executive Chef Sam Baxter is a Weekend New England-style Seafood Brunch with freshly baked in-house breakfast breads and pastries. It’s served Saturday and Sunday from 10:00 a.m. to 2:00 p.m.

Pastry Chef Melissa McFail creates all the breakfast baked goods in-house. Highlights are Biscuit & Butter, Grilled Pullman Bread and Cinnamon Roll with nutmeg, orange zest and cream cheese icing.

A brunch highlight is the Nor’Easter Breakfast Sandwich. It’s Nueske’s bacon, egg, clam strips, Hook’s cheddar, tartar sauce, housemade English muffin and served with home fried potatoes.

Opening General Manager Matthew De Marte (a 3^rd generation restaurant professional who hails from Chicago) provides all the tasty details.

Show 132, July 25, 2015: Matthew De Marte, General Manager, Connie and Ted’s

Posted on July 26, 2015 by Adam Bell

The casual, seafood centric Connie & Ted’s in West Hollywood has been a crowd-pleasing phenomenon since it opened its door two years ago.

Co-owner Chef Michael Cimarusti (Providence) is one of the most respected seafood chefs in the country. Partner Donato Poto (Providence) has a long reputation as one of L.A.’s consummate hosts. He speaks three languages.

Partner Craig Nickoloff is a veteran restaurateur best known for founding the hugely successful Claim Jumper restaurants (which he sold at their peak of popularity.) Craig knows how to feed a crowd and give them every reason to return.

Executive Chef Sam Baxter began his career with Chef Michael Cimarusti at Water Grill. Chef Baxter looks to demonstrate that the freshest seafood needs only a light touch and the simplest of preparations to make outstanding food.

At any given time the busy oyster bar showcases some 16 to 24 varieties of fresh oysters.

Connie & Ted’s opening General Manager, Matthew De Marte is our guest to share a few secrets of their incredible success. He’s a veteran of Providence.

Show 114, March 14, 2015: Craig Nickoloff, Founder of Claim Jumper

Posted on March 18, 2015 by Adam Bell

You never know who you may be talking to (or the future impact that casual conversation might have) as Craig Nickoloff (the Founder of Claim Jumper) found out on a breezy Fall Sunday afternoon in the late 90s at South Coast Plaza Village at the finish of a multi-day antiques’ show.

The person that Craig Nickoloff inadvertently befriended was the late Henry Segerstrom’s elderly (but spry) Mother. This ultimately led to the establishment of a Claim Jumper, their flagship (store Number 33,) at South Coast Plaza in 2003.

Nickoloff sold Claim Jumper in 2005. He didn’t stay “retired” for very long. Today he’s the Co-Founder and Co-Owner of the wildly successful Connie & Ted’s in West Hollywood along with partners Chef Michael Cimarusti and Donato Poto.) He’s also the Managing Partner of West Coast Prime Meats which supplies proteins to quality restaurants in California, Nevada, and Hawaii. He’s also associated with his son, Nick, in the growing Nick’s Restaurant Group (Nick’s and South of Nick’s.)

Show 107, January 24, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Posted on January 27, 2015 by Adam Bell

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, soon-to-be, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully overflowing show

Chef Rory Herrmann (the opening chef at Thomas Keller’s Bouchon Beverly Hills) is the corporate chef for the Sprout L.A. restaurant group. Along with Santa Anita Park they have inaugurated an exclusive Saturday Guest Chef Series in the Chandelier Room there. The next date is today, January 24^th, from 12 Noon to 5:00 p.m. Chef Herrmann (with a surprise guest) is live from Santa Anita with the mouth-watering details.

The OC Fair Celebrates their 125^th Anniversary this Summer from July 17^th to August 16^th. The theme is “OC Fair – One Big Party.” To get things going the Blackmarket Bakery in Costa Mesa (celebrating their 2^nd Anniversary) is hosting an OC Fair Pop-Up Party at their location at The Camp on Sunday, January 25^th from 11:00 a.m. to 1:00 p.m. They are providing free sweet treats for the first 125 guests.

Chef Gary Arabia, the caterer to the stars, has operated the food and beverage operation on The Lot (previously known as Warner Brothers Hollywood) in Hollywood for 15 years. It’s also the base for his busy catering and event production firm, Global Cuisine by Gary Arabia.

Late last year Arabia launched a new venture, GC Marketplace by Gary Arabia, on Cahuenga Blvd. W. near Universal Studios. It’s a dazzling culinary destination for eating-in or grab-and-go. There are artisan food stations where the customers can interact with knowledgeable pros. There is an impressive cheese case, a charcuterie counter, smoked meats display, a pizza oven, rotisserie meats, prepared salad station, an ample dessert counter, a coffee bar, a wine bar (with an in-house sommelier) and a visually striking retail wine wall. Virtually everything is made there from scratch. That includes the croissants, breakfast pastries breads, and all the desserts. Gary Arabia joins us with an appetizing overview of GC Marketplace.

Louie’s of Mar Vista is a gem of a discovery in the Mar Vista area of Los Angeles. It’s American Bar Food A.S.A.P. (as Southern as possible.) Chef John Atkinson is the owner along with his wife Laura Develle Atkinson (who is from New Orleans.) “Louie’s of Mar Vista is an enthusiastic celebration of Southern California food and lifestyle, living in the present with an eye on the past.” They also own North End Caffe in Manhattan Beach.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Gruel is giving one lucky person the opportunity to contribute their culinary genius to his restaurant menu with a dish named in their honor. In conjunction with the opening of Slapfish’s third Orange County location in Newport Beach on February 2^nd, guests are invited to submit their own recipes for a seafood dish to be featured on the new menu. Also Chef Andrew provides us some very helpful pointers on what to look for when buying farm-raised fish.

dineL.A.’s Winter Restaurant Week is underway and continuing until February 1, 2015. Fixed price lunch and dinner menus created by acclaimed L.A. chefs (at a great value) are available from over 300 participating restaurants. Diners can enjoy lunch menus for $15, $20, or $25 or plan a night out on the town with dinner options priced at $30, $40, or $50 per person. The restaurants are in this to “Wow.” dineL.A.’s Director, Stacey Sun joins us with all the details along with Donato Poto, co-owner of Connie & Ted’s (who is participating for the first time.)

All of this and lots more absolutely incredible deliciousness on Saturday’s show!