Plus tri-tip and wine, and Kato’s big tasting menu night
A new name
The Line Hotel’s food and beverage transformation is underway, with award-winning chef Josiah Citrin of Melisse stepping in to take things over. While his upstairs restaurant does not yet have an official opening date, it does now apparently have a name: Openaire. The moniker makes sense given the breezy second-floor space near the pool, but as for what menu Citrin will work out, that remains to be seen.
The wait is over
Milk Bar officially opens to Los Angeles tomorrow at 11 a.m., and to celebrate the team is doing lots of fun stuff, including $1 soft serve. Expect lines, smiles, crack pie, cookies, and one very happy Christina Tosi.
Search is on
A new website called Sarap Life aims to track down every Filipino grocery store, food truck, and restaurant in several major cities across the country, including Los Angeles. Filter through to find the good stuff.
Well-known butcher Alex Jermasek is grilling some meat at Tabula Rasa Bar at the end of the month, but it’s not brisket or ribs. Instead the focus is on Santa Maria style, with tri-tip, smokey chicken, and lots of vegetables as the star.
Discover Los Angeles has a round up of the best non-beef burgers around Los Angeles, from the lamb burger at Badmaash to the duck at Beer Belly.
The Skirball Center is continuing a fall of women-focused programming, with female chefs and restaurateurs from around the city joining in. That includes Here’s Looking at You’s Lien Ta as well as Nyesha Arrington from Native and others. The next event is October 10.
Kato, Triniti, NoMad and Akasa are all teaming up for good. The trio of restaurants and one non-profit are throwing a big dinner party at Kato on September 30, while talking about food justice and sustainability. Expect a 12-course tasting menu for $135.
Ice cream dreams
And in more ice cream news, Van Leeuwen is also doing $1 ice cream scoops on Saturday from 1 p.m. to 4 p.m. at their new shop in Silver Lake, inside the short-lived Butters strip mall space.
Source: LA Eater