Show 485, July 30, 2022: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part One

Lincoln Carson of Mes Amis

Mes Amis, a new generation French-inspired brasserie from celebrated chef Lincoln Carson (Coast Range and Vaquero Bar, Solvang) and Ten Five Hospitality is now open at Thompson Hotel – A Hyatt Hotel in Hollywood’s Vinyl District, an emerging culinary destination. The restaurant draws inspiration from the golden era of Hollywood and is evocative of the neighborhood spirit of bustling cafes, bistros, and brasseries from Paris to Lyon. Decidedly approachable in its ethos, Carson and Ten Five created Mes Amis out of a desire to offer guests an effortlessly chic yet relaxed neighborhood atmosphere, where close friends and family can gather to enjoy great cooking, cocktails, and wine for any occasion or no occasion at all.” Executive Chef Lincoln Carson takes a break from the kitchen and is our guest.

“Rooted in French style and technique and brought to life through local ingredients and purveyors from around the world, Carson’s broad menu is an invitation for any occasion. Carson’s contemporary take on classic brasserie fare encourages guests to convene for a casual weeknight bite, while large format entrees inspire group gatherings. Pristine offerings from an expansive raw bar include East and West Coast Oysters and Maine Scallop Crudo, with plates such as Chicory Salad with fourme d’ambert, citrus, walnut, and Steak Tartare with “everything lavash” showcasing California interpretations of traditional French dishes.”

“Entrees include Steak Frites, French Onion Burger with raclette and caramelized onions, Smoked Liberty Duck, and Niman Ranch Country Pork Chop with crispy brussels sprouts. Large format presentations such as 45-Day Dry Aged Prime Ribeye with potato-onion rolls and Whole Roasted Pasture Chicken further nod to everyday French favorites. Carson’s pastry expertise is revealed in whimsical renditions of classic French desserts including Chocolate Soufflé with chartreuse verte; Pavlova with rose geranium and Harry’s Berries strawberries; and Gateaux St. Honoré with pecan mousseline, puff pastry and caramel.”

“Designed to complement Carson’s menu, the beverage program features a comprehensive wine list of predominantly French and Californian producers, along with thoughtfully selected wines by the glass. Cocktail offerings named in honor of Mes Amis’ photography collection of Old Hollywood scenes and icons include the Safari Party with London dry gin, Lillet Blanc, Gran Classico Bitter, bubbles, lemon and thyme, as well as Happy Birthday No. 35 with rye whiskey, Dubonnet Rouge, herbs de Provence and bitters. An extensive range of classic and eclectic champagne offerings lends further levity to the Mes Amis experience with nightly selections presented tableside on a roving champagne cart.”

“Mes Amis is open for dinner service with plans to debut brunch in the months ahead. Being open 7 nights is also in the future plans. The restaurant is open Tuesdays through Saturdays from 6:00 p.m. to 10:00 p.m. with reservations available 7 days in advance on Resy.”

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Show 485, July 30, 2022: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part Two

Lincoln Carson of Mes Amis

Mes Amis, a new generation French-inspired brasserie from celebrated chef Lincoln Carson (Coast Range and Vaquero Bar, Solvang) and Ten Five Hospitality is now open at Thompson Hotel – A Hyatt Hotel in Hollywood’s Vinyl District, an emerging culinary destination. The restaurant draws inspiration from the golden era of Hollywood and is evocative of the neighborhood spirit of bustling cafes, bistros, and brasseries from Paris to Lyon. Decidedly approachable in its ethos, Carson and Ten Five created Mes Amis out of a desire to offer guests an effortlessly chic yet relaxed neighborhood atmosphere, where close friends and family can gather to enjoy great cooking, cocktails, and wine for any occasion or no occasion at all.” Executive Chef Lincoln Carson continues as our guest.

“Rooted in French style and technique and brought to life through local ingredients and purveyors from around the world, Carson’s broad menu is an invitation for any occasion. Carson’s contemporary take on classic brasserie fare encourages guests to convene for a casual weeknight bite, while large format entrees inspire group gatherings. Pristine offerings from an expansive raw bar include East and West Coast Oysters and Maine Scallop Crudo, with plates such as Chicory Salad with fourme d’ambert, citrus, walnut, and Steak Tartare with “everything lavash” showcasing California interpretations of traditional French dishes.”

“Entrees include Steak Frites, French Onion Burger with raclette and caramelized onions, Smoked Liberty Duck, and Niman Ranch Country Pork Chop with crispy brussels sprouts. Large format presentations such as 45-Day Dry Aged Prime Ribeye with potato-onion rolls and Whole Roasted Pasture Chicken further nod to everyday French favorites. Carson’s pastry expertise is revealed in whimsical renditions of classic French desserts including Chocolate Soufflé with chartreuse verte; Pavlova with rose geranium and Harry’s Berries strawberries; and Gateaux St. Honoré with pecan mousseline, puff pastry and caramel.”

“Mes Amis is open for dinner service with plans to debut brunch in the months ahead. The eventual goal of 7 nights for dinner is also in the plans. The restaurant is open Tuesdays through Saturdays from 6:00 p.m. to 10:00 p.m. with reservations available 7 days in advance on Resy.”

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Show 478, June 11, 2022: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part One

Caroline Styne of Lucques Restaurant Group

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Styne (representing Hollywood Bowl Food + Wine) joins us with corkscrew in hand.

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Show 478, June 11, 2022: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part Two

Caroline Styne of Lucques Restaurant Group

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Styne (representing Hollywood Bowl Food + Wine) continues with us with a bottle of California Pinot Noir at the ready.

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Show 476, May 28, 2022: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part One

Kevin Meehan of Kali Restaurant

Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont Village. Created by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy.”

“At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.”

Ingredients are proudly sourced from local California farms resulting in the menu being 90 per cent organic and sustainable. In addition to the regular menu (Whole Roasted Carpenter’s Ranch Squab) Chef Kevin offers a choice of two, 8-course Tasting Menus with optional wine pairings. Kali’s design includes an open-air patio.

“For Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Chef Kevin developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.”

Chef Kevin Meehan is our guest.

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Show 476, May 28, 2022: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part Two

Kevin Meehan of Kali Restaurant

Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont Village. Created by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy.”

“At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.”

Ingredients are proudly sourced from local California farms resulting in the menu being 90 per cent organic and sustainable. In addition to the regular menu (Whole Roasted Carpenter’s Ranch Squab) Chef Kevin offers a choice of two, 8-course Tasting Menus with optional wine pairings. Kali’s design includes an open-air patio.

“For Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Chef Kevin developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.”

Chef Kevin Meehan continues as our guest.

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Show 471, April 23, 2022: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen Part One

Chef Wes Avila

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019.

In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant boasts a tranquil outdoor atrium patio and you order at the window for Breakfast and Lunch. Dinner (Friday and Saturday only) is full-service with an expanded menu. Reservations are strongly encouraged. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.”

This month Eater LA honored Angry Egret Dinette as one of their “38 Essential Restaurants” along with select highly regarded, fine-dining establishments.

KA’TEEN, Chef Wes’ latest and most ambitious restaurant, is an adventure to the lush jungles of the Yucatan Peninsula, nestled in the bustling heart of Hollywood at the Tommie Hotel. This new restaurant and Mezcal bar serves up discovery within every dish. The name KA’TEEN means “afresh” in Mayan, perfectly describing Chef Avila’s vibrant interpretation of the region’s rich and diverse culinary traditions. Immersed in 5,000 square feet of tropical garden space, guests can expand their palettes and broaden their horizons through creative tequila cocktails, bold Latin-American plates, and DJ sets that recall the rhythm of the rainforests.” For the moment it’s Dinner service only.

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Show 471, April 23, 2022: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen Part Two

Chef Wes Avila

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019.

In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant boasts a tranquil outdoor atrium patio and you order at the window for Breakfast and Lunch. Dinner (Friday and Saturday only) is full-service with an expanded menu. Reservations are strongly encouraged. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.”

This month Eater LA honored Angry Egret Dinette as one of their “38 Essential Restaurants” along with select highly regarded, fine-dining establishments.

KA’TEEN, Chef Wes’ latest and most ambitious restaurant, is an adventure to the lush jungles of the Yucatan Peninsula, nestled in the bustling heart of Hollywood at the Tommie Hotel. This new restaurant and Mezcal bar serves up discovery within every dish. The name KA’TEEN means “afresh” in Mayan, perfectly describing Chef Avila’s vibrant interpretation of the region’s rich and diverse culinary traditions. Immersed in 5,000 square feet of tropical garden space, guests can expand their palettes and broaden their horizons through creative tequila cocktails, bold Latin-American plates, and DJ sets that recall the rhythm of the rainforests.” For the moment it’s Dinner service only.

Chef Wes Avila continues as our guest.

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Show 461, February 12, 2022: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part One

Dan Daley of Ten Five Hospitality

“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line.”

“Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.”

Among their host of distinctive new projects in Hollywood is the Tommie Hotel. “The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and bar, Desert 5 Spot and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen.” Chef Wes will eventually be creating the limited menu for the rooftop Desert 5 Spot.

“Ka’Teen is an artful take on ancient Yucatan culinary tradition, made with the freshest ingredients hand-picked from local purveyors and farmers.” Think Quesadilla with Summer Squash, Queso Oaxaca and Tomato Blis and Lamb Neck Barbacoa.

Ten Five also has ambitious Hollywood dining projects with high profile chefs Evan Funke (Mother Wolf) and Lincoln Carson (Mes Amis)

Managing partner Dan Daley with a Gypsy Fever cocktail (“Illegal mescal, passion fruit, guava, lime , agave bitters and fire water”) in hand, is with us sharing the details of Ten Five Hospitality’s evolving Hollywood plans.

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Show 461, February 12, 2022: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part Two

Dan Daley of Ten Five Hospitality

“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line.”

“Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.”

Among their host of distinctive new projects in Hollywood is the Tommie Hotel. “The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and bar, Desert 5 Spot and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen.” Chef Wes will eventually be creating the limited menu for the rooftop Desert 5 Spot.

“Ka’Teen is an artful take on ancient Yucatan culinary tradition, made with the freshest ingredients hand-picked from local purveyors and farmers.” Think Quesadilla with Summer Squash, Queso Oaxaca and Tomato Blis and Lamb Neck Barbacoa.

Ten Five also has ambitious Hollywood dining projects with high profile chefs Evan Funke (Mother Wolf) and Lincoln Carson (Mes Amis)

Managing partner Dan Daley continues with us providing the further details of Ten Five Hospitality’s evolving Hollywood plans.

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