Show 564, February 10, 2024: Pine & Crane in Downtown Los Angeles – A Profile

PINE & CRANE DTLA is a casual Taiwanese restaurant located artfully designed by Preen in the South Park neighborhood of downtown Los Angeles. This location follows up their original, far more compact restaurant in Silver Lake “and aims, as ever, to bring their guests delicious Taiwanese fare in a comfortable, modern setting. They are passionate about what they do, and take pride in preparing their food using simple, fresh ingredients.” 

“In addition to familiar favorites from the Silver Lake location, DTLA features dishes specific to DTLA, still offering a variety of small plates, traditional cold appetizers, dumplings, noodles, and rice dishes. Along with an extensive tea menu, Pine & Crane also features beer, wine, unusual whiskies and specialty cocktails.”

Standout dishes are the Dan Dan Noodles with sesame-peanut sauce, cucumber and cilantro ; Beef Roll with 5-spice beef, hoisin, cucumber and cilantro; and Taiwanese Popcorn Chicken.

They are currently open every day, with all day service running from 8:00 a.m. to 10:00 p.m. Breakfast Hours are 8 a.m. to 11:00 a.m. and Lunch & Dinner Hours are 11:00 a.m. to 10:00 p.m.

Producer Andy Harris provides the salivating overview of Pine & Crane DTLA based on his recent dining experiences there. They really know hospitality and the staff is well-trained and helpful.

Show 525, May 13, 2023: Executive Chef and Partner Chris Feldmeier, Bar Moruno, Silver Lake

Chris Feldmeier of Bar Moruno

Owner Executive Chef Chris Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get the tempting specifics directly from Chef Chris.

“The Sunday Roast is a set menu of a main protein and two sides (sometimes three) for $75 that very generously feeds two and can definitely satisfy two adults and a child. Sunday May 14th is Rotisserie Pastrami Short Rib with Rye Flatbread, Sauerkraut, Pickles and Macaroni Salad.”

Chef Chris’ Saturday Brunch menu (available from 11:00 a.m. to 2:30 p.m.) is inspired by menu items from Bar Moruno’s signature woodfired oven. Consider a wood-oven baked Hoe Cake which is presented in its own little cast iron skillet and Shakshouka made with organic eggs, roasted tomato, onion and piquillo peppers.

Included on the new Brunch menu are colorful libations. How about Chef Chris’ Bull Shot with vodka, sherry and beef bone broth? Also there is a “Nitro Negroni which fulfills one of the eight cups of coffee a serious caffeine person might have on a typical Saturday.”

Show 525, May 13, 2023: Executive Chef and Pizzaiolo Daniele Uditi, Pizzana Part One

Daniele Uditi of Pizzana

Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the network of Pizzana restaurants. Chef Uditi joins us with pizza peel in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu‘s “Best in Dough” competition series.”

“An artisan who learned his craft growing up in Naples, Italy, Daniele incorporates his training from some of the best pizzerias in Campania with his Family Bakery’s traditional bread recipes. Since his arrival in Los Angeles in Los Angeles in 2010, his signature “slow dough” neo-neapolitan pizzas have garnered a passionate international following of pizza lovers and celebrities.”

Daniele gives credit to the late food journalist Jonathan Gold (Los Angeles Times) for establishing Pizzana on the local pizza landscape shortly after the opening in Brentwood in 2017. Gold glowingly compared Pizzana’s Margherita to the very best in the world.

The standout desserts including a memorable moist chocolate cake with rich dark chocolate frosting and vanilla bean ice cream are the creations of Co-Founder Candace Nelson.

Chef Daniele and team have expanded Pizzana from Brentwood with locations now in West Hollywood, Sherman Oaks, Dallas and the most recent opening in Silver Lake. Marina del Rey is on the horizon.

Show 525, May 13, 2023: Executive Chef and Pizzaiolo Daniele Uditi, Pizzana Part Two

Daniele Uditi of Pizzana

Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the network of Pizzana restaurants. Chef Uditi continues with us with a pizza peel in hand and a Cacio e Pepe pizza at the ready. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu‘s “Best in Dough” competition series.”

“An artisan who learned his craft growing up in Naples, Italy, Daniele incorporates his training from some of the best pizzerias in Campania with his Family Bakery’s traditional bread recipes. Since his arrival in Los Angeles in Los Angeles in 2010, his signature “slow dough” neo-neapolitan pizzas have garnered a passionate international following of pizza lovers and celebrities.”

The standout desserts including a memorable moist chocolate cake with rich dark chocolate frosting and vanilla bean ice cream are the creations of Co-Founder Candace Nelson.

Chef Daniele and team have expanded Pizzana from Brentwood with locations now in West Hollywood, Sherman Oaks, Dallas and the most recent opening in Silver Lake. Marina del Rey is on the horizon.

Show 81, July 26, 2014: Host Jet Tila and Producer & Co-Host Andy Harris preview the show

Jet Tila and Producer Andy preview the show.

After 15 successful years in Las Vegas at The Grand Canal Shoppes at The Venetian, Wolfgang Puck’s Postrio was due for a culinary facelift and some new energy. Enter new Executive Chef Mark Andlebradt (An-dell-Brat) who has created a new market-driven menu more in the style of the original Postrio in San Francisco.

LUCKYRICE Fest comes to Hollywood for their third annual event in Los Angeles. It’s night market-style Asian cuisine and cocktails. Founder Danielle Chang joins us.

Back in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides a range of products for commercial clients in over 30 states.

What fruits and vegetables are coming into season right now and tasting delicious? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

You know executive chef and revered pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

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

Show 81, July 26, 2014: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake

Zach PollackYou know executive chef and pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

“While Sotto’s early vision was mostly Southern Italian, Pollack expands his reach here. “It’s not as regionally specific, but more loosely inspired by the different regions of Italy,” says Pollack. “It’s really my interpretation of these dishes, so it makes sense for Los Angeles, a city that doesn’t take itself too seriously.” You’ll find small and large plates, seasonal salads and handmade pastas, sometimes using grains from Pasadena’s Grist & Toll flour mill.” (Credit to Lesley Balla of Zagat).

Show 81, July 26, 2014: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake continues…

Zach PollackZach was actually looking for a restaurant space in Silver Lake or Los Feliz before the deal came together for Sotto. He feels it’s an underserved area. He loves the idea that many of his employees walk to work.

One of Zach’s small plates that’s getting a lot of attention is his version of Pigs in a Blanket. It’s a braised mortadella sandwich. The “bread” is spelt pastry. The cheese is stracchino.

July 26: Mark Andlebradt. LuckyRice, Patty’s Pizza, Melissa’s Produce, Zach Pollack

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two

Jet Tila and Producer Andy preview the show.

After 15 successful years in Las Vegas at The Grand Canal Shoppes at The Venetian, Wolfgang Puck’s Postrio was due for a culinary facelift and some new energy. Enter new Executive Chef Mark Andlebradt (An-dell-Brat) who has created a new market-driven menu more in the style of the original Postrio in San Francisco.

LUCKYRICE Fest comes to Hollywood for their third annual event in Los Angeles. It’s night market-style Asian cuisine and cocktails. Founder Danielle Chang joins us.

Back in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides a range of products for commercial clients in over 30 states.

What fruits and vegetables are coming into season right now and tasting delicious ? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

You know executive chef and revered pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

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

Mark Andlebradt“After 15 successful years of serving Las Vegas, Wolfgang Puck’s Postrio is proud to announce a new, refined concept and market-driven menu led by newly appointed Executive Chef Mark Andlebradt. (An-dell-Brat) Postrio has dropped the “Bar & Grill” moniker and now focuses on seasonal, new American cuisine with global influences that can be enjoyed on the “indoor” patio overlooking the Carnivale atmosphere of St. Mark’s Square or in the intimate main dining room. Award-winning Chef Wolfgang Puck and Executive Chef Andelbradt’s diverse menu features wood-oven baked pizzas, handmade pastas, enticing entrees, outstanding steaks and fish from the mesquite grill, and much more.

This is a big space with 20,000 square feet. Banquets are an important component of their business.

Recent special: 32 ounce braised veal shank. Designed to be shared but many guests ordered it for one!

Weekend brunch is served from 11:00 a.m. to 3:00 p.m. on Saturday and Sunday. A guest favorite is the Cinnamon Pecan Roll with maple glaze.

Chef Andelbradt has held high positions through various prestigious kitchens including Brasserie T and Tru on Chicago with Rick Tramonto and Gale Gand; Daniel in New York with Daniel Boulud; Morimoto in both Philadelphia and New York with “Iron Chef” Masaharu Moritoto; and Tao in Las Vegas.

Postrio Las Vegas is located inside The Grand Canal Shoppes at The Venetian Las Vegas.

Luckyrice Night Market“Hosted by Sang Yoon (Father’s Office, Lukshon, and Bravo’s “Top Chef Masters”), the third annual, LUCKYRICE Fest is moving to Hollywood and taking over Create Nightclub for an evening of innovative and traditional Asian-styled dishes paired with cocktails from L.A.’s brightest star chefs and mixologists. Ticket proceeds benefit CAAM, Center for Asian American Media. This unusual smorgasbord of Asian culinary treats features our picks (LUCKYRICE’s) from L.A.’s hot Asian culinary culture – Eat, Drink and Get LUCKY.”

Sang Yoon’s Lukshon is preparing Sichuan Dumplings with Kurobuta pork, spicy Ma’La vinaigrette, sesame, and peanuts.

Founder Danielle Chang is our guest.

LUCKYRICE Founder Danielle Chang is an award-winning media entrepreneur. Prior to launching LUCKYRICE in 2010, she was CEO of Vivienne Tam, a fashion company. Danielle has also worked for Goldman Sachs, The New York Times, and as a Professor of Contemporary Art History. Born in Taiwan, Danielle created LUCKYRICE to share her life-long affinity for Asian cuisine and lifestyle.

Our own Chef Jet Tila is preparing a five spice pork belly taco.

Pizza is a $30 billion dollar industry in the United States…

Patty Phillips of Pattys PizzaBack in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides products for commercial clients in over 30 states.

Patty’s Pizza products have won industry awards for exceptional flavor and dependability. In addition, Patty’s “Take & Bake” pizza concept and innovative dough formulations have earned Patty’s critical acclaim from the toughest California restaurant critics.

Patty’s Pizza has worked rigorously to create a par (partially) baked frozen pizza formulation that does not require the heart of industrial level ovens, yet is still able to be frozen, topped, and used in a wide variety of applications. Ultimately, this has led to the development of a new line of pizza products designed to meet the diverse needs of Patty’s ever-growing client list.

The first prominent executive chef to endorse Patty’s Pizza was Roger Pigozzi (now at UCLA) who was then executive chef at The Biltmore Hotel in Downtown Los Angeles.

Robert Schueller of Melissa's World Variety ProduceWhat fruits and vegetables are coming into season right now and tasting delicious? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

New Mexico Hatch Chiles season starts first week of August.  First local roastings will be Aug. 2- Sept. 20th approx.

The following items are now coming into season and tasting great!:

Melissa’s Muscato (red, green, black), champagne grapes, Witch Finger, Niabells, Cotton Candy and Thomcords Grapes…

Other mention-able worthy fruits:  Figs (brown Turkey, Black Mission, Tiger), Masumoto Peaches, Lychees, Organic Plum Bites, and how about those cute Watermelon Cucumbers, too.

Getting into the peak of the Heirloom Tomatoes, or general tomato season too…

Zach PollackYou know executive chef and pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

“While Sotto’s early vision was mostly Southern Italian, Pollack expands his reach here. “It’s not as regionally specific, but more loosely inspired by the different regions of Italy,” says Pollack. “It’s really my interpretation of these dishes, so it makes sense for Los Angeles, a city that doesn’t take itself too seriously.” You’ll find small and large plates, seasonal salads and handmade pastas, sometimes using grains from Pasadena’s Grist & Toll flour mill.” (Credit to Lesley Balla of Zagat)

Sotto is part of Dine LA for Dinner. $35 prix fixe menu.

Concludes Sunday, July 27th.

Second Course is choice of: Lamb spezzatino (lemon, egg semolina,) Rigatoni (chicken liver ragu, maitake,) or Margarita pizza.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two