Eater La really went wild today with not one, but TWO posts on Superba and Jason Neroni. :)
Paul Hibler and Jason Neroni of Superba Snack Bar
When Paul Hibler (Pitfire Pizza) teamed up with chef Jason Neroni (Osteria La Buca), together the duo decided they wanted to open a neighborhood-friendly restaurant. The entire concept and name were practically conceived on the fly, and Superba Snack Bar is the result of those early interactions. Now, after about a year of serving Venice’s Rose Avenue enclave, the pair have their sights set on transforming the area’s perception of quality food and drink. Hibler and Neroni sit down with Eater to talk about Superba’s first year and what’s going to develop in the coming months at Superba Food & Bread.
How did you guys meet? Jason: At the Paramount backlot. I was doing an event there, The Taste, and I was serving elote corn with jalapeño butter. Paul eventually came by Osteria La Buca, where I was chef at the time, and we hit it off. READ MORE
I can’t hide it - I love Superba. I love Jason Neroni. I love his pasta. I even love Rose Ave. Soon, there will be even more Superba to love!!!
After chatting with Paul Hibler and chef Jason Neroni earlier and learning more about their forthcoming Superba Food & Bread, Eater decided to hit up the restaurant’s proposed locale, a former auto body shop on Lincoln Boulevard in Venice. A very cool and creative site for a restaurant. Cal Asia has signed up to managing the building’s construction/renovation, and Design, Bitches, who colored Superba Snack Bar (and won an AIA award for their vision) is onboard here again for design. On their website they have a bunch of renderings which depict Superba Food & Bread as a promising social hub with an exposed ceiling and open layout. It looks like they’ll retain some of the auto shop’s original bones, while updating the space with an overall industrial vintage aesthetic. The goal is to open by the end of this year. READ MORE
Uh….this seems like a no-brainer to me!
The Larder’s Daily Wine Happy Hour
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Enjoy 30% off all wines from our wine list curated by award winning sommelier Caroline Styne
I must shoot a video like this at a Supper Club event!!! So cool.
Be Ready at Nobu Malibu, Part 1: The Food
On July 10, at LA’s Nobu Malibu, Eater and Canon invited 100 readers to an exclusive, private dinner where psychedelic funk band The Stepkids ambushed them with a surprise performance. It was epic. In this series, we take a behind-the-scenes look at the food, music and everything in between.
Gregorio Stephenson knows his seafood (and a quite a few other things too). As executive chef at the beachside Nobu Malibu, he often plucks his ingredients directly from the waters that surround the stunning space. Here now, we head into the kitchen with the chef as he prepares the epic meal for the Canon Be Ready event. Watch him sear and sauce the surf and the turf, set to the tunes of The Stepkids. Stay tuned for Part II of the Be Ready video series. READ MORE
Last night’s FIRST Los Angeles Diner en Blanc was a HIT! Yay! I wasn’t there but it looked like a GREAT time was had by all!
How so very true is that…my favorite nights are a glass of wine, good friends and grilling. Check out the Tasting Kitchen’s tips for an August of epic grilling.
What To Eat Now: August Grilling Edition
Rosé may be everyone’s Official Drink of Summer, but when we’re searing and smoking big, meaty things, our thoughts turn to bolder sparkling reds. Inky-dark, complex and fizzy—what’s not to like? Try one of our favorite Lambruscos:
Lambrusco Venturini-Baldini (pictured) & Lambrusco Amabile, Cantina di Sorbara
I’m sure Eater is making fun of us and it’s probably worth making fun of us BUT I actually drank this fancy 90H20 water at a dinner early this year. It was fancy. It was water.
LA Restaurant Has 45-Page Water Menu, Water Sommelier
Ray’s & Stark Bar, the Patina Group’s restaurant and bar located at the Los Angeles County Museum of Art, will be adding a 20-item Water Menu to its beverage list next week. Eater LA reports that Ray’s & Stark GM and water sommelier Martin Riese created the list which includes waters from ten different countries including Spain, France, Germany, and Canada. The bottles range in size from .75 - 1 liter, and are priced from $8 - $16. The most expensive bottle is Riese’s own California-made water 9OH2O. Eater LA had previously reported that 9OH2O retails for $14 per bottle because it’s made “in limited editions of 10,000 individually numbered glass bottles.” READ MORE
One last shot from atop the #PacificWheel (ferris wheel). (at Santa Monica Pier)
The kids wanted to watch the sunset from the end of the #santamonica pier for their last night of summer vacation. Tomorrow they are first graders! #nottooshabby (at Pacific Wheel)
Why does anyone live anywhere else? #santamonica #theweather (at Santa Monica Pier)
Some of these look like so much fun to stop and eat while shopping!!
Best In-Store Restaurants
Oh my…these look soooo good!!!
Chocolate-Peanut Butter Moon Pies
Best Dessert: Rebekah Turshen models her moon pies on the classic Southern cookies, but also on Goo-Goo Clusters, a peanut candy. She spreads crispy sugar cookies with chocolate and peanut butter, then sandwiches them around a marshmallow filling.
This is a GREAT list of desserts in Los Angeles that are A-MA-ZING. Go eat ALL OF THEM!!
Tasting Table’s Desserts of Summer
L.A. pastry chefs have upped their game, and it’s certainly paying off: We’ve highlighted six sweet endings that have swept us off our feet this summer.
Mint-Chip Ice Cream Pie: Roxana Jullapat peruses cookbooks your grandmother probably owned for classic dessert inspiration, and her interpretations at Cooks County never cease to amaze. Her swoon-inducing mint-chip ice cream pie ($10), served with cocoa-dusted pecans and a generous drizzle of chocolate syrup, will transport you back to childhood birthday parties.
Butterscotch Coconut Tart: At Downtown’s smoking-hot Bestia, chef Ori Menashe’s fresh pasta gets the most attention, but it’s the ephemeral Italian desserts of his wife, pastry chef Genevieve Gergis, that send diners home with a grin. Try the flaky-crusted butterscotch-coconut tart ($9), served with a quenelle of cool coconut sorbet and slices of stone fruit.
Monkey Bread: While the gooey, caramel-laden cake known as monkey bread ($8) might evoke breakfast nostalgia for Southern transplants, it’s a new treat for Abbot Kinney. At Salt Air, pastry/sous chef Megan Haney serves the decadently soft, pull-apart sticky bun with pralines and rum-marinated raisins over a pool of crème anglaise.
Vietnamese Coffee Snow: Pastry chef Ramon Perez’s most refreshing Asian-inspired desserts at Hinoki & the Bird are his feather-light bowls of shaved ice. Our current favorite is the intensely aromatic Vietnamese coffee flavor ($9), tinged with the lightest hint of sugar and cream. Perez finishes the dessert with cubes of his own fermented coconut jelly—called nata de coco—made with dried, shaved coconut.
Blondie with Salted Caramel Ice Cream: The menu at Connie and Ted’s might seem casual, but with seafood guru Michael Cimarusti at the helm, the fried clams and lobster rolls that land on the plate are anything but. The same goes for pastry chef David Rodriguez’s desserts: You’ve had a blondie ($9) before, but not like this. We still dream of the fork-tender brownie crowned with a melting scoop of salted caramel ice cream.
Strawberry Macaron Sandwich: How do you make an ice cream sandwich ($9) even better? Upgrade with house-baked vanilla-bean macarons, like Spanish pastry chef Cesar Bermundez Cifuentes is doing at Sawtelle’s Flores. Like many of the dishes at the restaurant, the rich and creamy confection, filled with homemade strawberry ice cream, is best eaten with your hands.
I swear summer isn’t over and I’m going to keep the grilling going far into the fall!
Welcome to the Post-Marinade Era of Grilling
Forget about marinades, at least on the grill.
That may sound like backyard apostasy, since common knowledge holds that grilling and marinating go together like … well, fill in your favorite eternal twosome here. You can’t open a cookbook or look at a restaurant menu without seeing them paired.
It may be due at least partly to the fact that a “tequila marinated grilled flank steak” sounds more enticing that just a plain old steak. But there’s also a well-rehearsed rationale for the partnership.
Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals.
I don’t write about wine much mostly because it’s challenging for me to express things about wine. I’m more the I-like-it-or-I-don’t-like-it type. But I thought this post from Snooth was interesting about weather around the world and how it affects grapes and wine production.
Hail has been the big story in France this year, just last weekI reported on the devastating impact of storms that tore throughout the Cotes de Beaune and since then there have been significant and damaging hailstorms in both Bordeaux and Champagne, and let us not forget the damage done in the Loire Valley in June.
While the power of the storm caused damage in Bordeaux’s Left Bank, hail did not fail until the storm passed over the Giround estuary with three communes on the Left bank, Arveyres, Vayres, and Génissac suffering the greatest impact from the storms, which continued to move to the southeast before petering out in the St. Emilion region where hail damage was said to be apparent but not as significant as damage from winds and heavy rains. READ MORE
Hey guys! Just in case you’re noticing all the food related posts I’ve started, I have another tumblr called Eat+Drink (below) that you can follow. I’d love to have you follow me there too! :)Eat+Drink now has an Exclusive Offer/Newsletter sign-up button! It’s in the top right hand corner of the site. Just click HERE, add your email and we will selectively send you “no-one-else-can-get-these” type of exclusive offers from Los Angeles restaurants and ultimately from food, wine, spirits and entertaining creators and service providers. Spread the sign-up button around as the more people we have signed up, the bigger, better and more exclusive our offers will become!! Soon you will saunter into a restaurant, whisper “Eat+Drink” to the host and be summarily escorted to your own private table that no one else even knew existed….eat on!
OMG…completely hysterical. What in the world is going on with chefs with their hands/arms in fish?!?!?!?
Are Chefs With Dead Fish the New Chefs With Dead Pigs?
On the cover of this month’s issue of UK-based Observer Food Monthly, Brazilian chef Alex Atala (of D.O.M. in Sao Paulo, ranked #6 in the world) can be seen with his hands inside a fish. In the cover story, writer Allan Jenkins spends six days with Atala on the Amazon river, where they eat indigenous foods and discuss the state of Brazilian cuisine. The story also includes a photo of Atala with a dead fish draped over his shoulders. It seems like Atala and Observer Food Monthly aren’t the only ones who think chefs with dead fish make for strong cover art.
The cover of NYC chef Paul Liebrandt’s upcoming book To the Bone shows the chef with an arm inside a fish. Clarkson Potter editor-at-large Francis Lam notes over Twitter that arms in fish is “the look of the season.” In the grand history of chefs posing with food, this new fish pose — Eater is calling this the “Fish Glove“ — seems inspired by previous trends of chefs wearing food. Past iterations include the “I’m Wearing Food” pose and the “Hold-A-Pig” pose. Which chefs will be photographed with their hands inside fishes next? Only time will tell whether the Fish Glove is the new Hold-A-Pig.
Gawker posted the new Mumford & Sons video which I know has nothing to do with eating or drinking but is so damn funny, I had to post. I mean, every music video needs Jason Sudekis, Jason Bateman, Will Forte and Ed Helms. “Hopeless Wanderer” is the latest single off their second studio album Babel. Happy Monday!