What’s the Dish: Restaurant Openings


WHO: Chef Remi Lauvand (Gérard Pangaud, La Grenouille, Le Cirque, and Montrachet)

WHERE: 800 West 6th Street, Los Angeles CA 90017

HOURS: (Lunch) Mon-Fri 11a–3p | (Dinner) Daily 5p–11p | (Happy Hour) Mon-Fri 3p–7p | (Late Night) Mon-Sat 11p–2a & Sun 11pm-midnight

SAMPLE MENU ITEMS: Roasted Black Cod with Oxtail Ragu,Sweetbread with Wild Mushrooms, Roquette and Parmesan, Braised Rabbit Leg with Leeks Fondue, Roasted Tomatoes and Parsley Jus, Escargots with Potato Gnocchi, Uni with Braised Oxtail, Wild Boar Albondigas, Chinese Style Braised Pork Shoulder Flatbread with Shishito Peppers, Charcuterie: Chicken “Faux” Gras; Beef Tartare; Duck Rilletes; Pigs Trotter; Mini Rabbit Terrine and Apicius, Chef Lauvand’s own “home brewed” hard cider.

DETAILS: At Le Ka, Lauvand focuses on local and artisanal ingredients to create an elegant yet approachable menu of globally inspired fare. Alongside the traditional menu, Lauvaund’s specialty arises in the grand tradition of European charcuterie, offering delicacies that are an exciting addition to the urban Los Angeles restaurant scene. When he’s not in the kitchen, Lauvand enjoys brewing his infamous hard cider, named Apicius after Caesar’s Imperial Roman chef and sought after by friends and imbibers worldwide.

GIVE ME MORE: For more information, please visit http://lekarestaurant.com or call (213) 688-3000

WHAT: Muddy Leek

WHO: Whitney Flood and Julie Retzlaff (Bon Mélange Catering) & bar manager John Coltharp

WHERE: 8631 Washington Blvd. Culver City 90232

HOURS: (Lunch) Mon-Fri 11a-3p (Dinner) Wed-Sat 6p-10p (Happy Hour) Wed-Fri 4p-6p

SAMPLE MENU ITEMS: Porcini & Leek Tart, Spicy Chicken Jjigae Soup, Rabbit-Pistachio Ballontine, Paso Prime Flat Iron Steak, Juniper-Venison, Caramelized Apple-Cinnamon Tart.

DETAILS: Born from years of entertaining experience and a series of underground dinners, Muddy Leek is the pair’s first independent brick-n-mortar restaurant. As Chef and proprietor of Muddy Leek, Whitney Flood channels his love for seasonal and sustainable dining on a daily basis. Leaving behind a successful catering career in New York, Flood returned to the micro-seasonal ingredients of the West Coast, starting Bon Mélange Catering in 2006 with his wife Julie Retzlaff. Based in Los Angeles, the husband-wife duo extraordinaire combined their strengths and skills to create artisanal, market-inspired, farm-to-table fare for events ranging from weddings to underground pop-up dinners in LA’s well-established urban art scene. Muddy Leek follows the natural progression of the couple’s story. Making everything from scratch and in-house, Muddy Leek’s menu focuses on fine artisanal and locally sourced ingredients. Dishes are an eclectic array, balancing notes of international flair and home style comfort.

GIVE ME MORE: For more information, please call 310.838.2281

images and info courtesy of Bread & Butter PR


What’s the Dish: Updated Menus at Malo and Más Malo

IN A NUTSHELL: Noted Silver Lake and Downtown eateries Malo and Más Malo are offering a menu brimming with Chef Robert Luna’s “Chicano comfort food.” Featuring Luna’s unique brand of modern Mexican-American cooking influenced by the flavors of his childhood in East Los Angeles, the updated menu offers an array of à la carte plates intended to be mixed, paired, and shared.

NEW EATS: House made sauces, salsas, cocktail juices and dishes thatuse locally sourced meats and seasonal produce. New items include Oaxacan Sauce Mussels; Fatty Pork Steak; and Blasted ½ Baby Chicken. Vegan & Vegetarian options include Soyrizo, Spinach & Corn Chimichangas; Mock Ground Beef & Pickle Tacos; Vegan Menudo.

PRICE RANGE: Approx. $5 – $12 per plate

LOCATIONS: 4326 West Sunset Boulevard | 515 West 7th Street

HOURS: 10:00a-11:00p, Sunday-Thursday | 10:00a-2:00a Friday-Saturday

MORE INFO: http://www.malorestaurant.com/

information and images courtesy of Joe from Bread & Butter PR