Archive for November, 2012
We have a new handle on in L.A.!
As you may know Smog City loves beer and food pairing and for our tiny number of accounts- we have enjoyed having handles in a few of the most delicious restaurants in L.A. See Beer Belly, Gjelina, Fig and Baco Mercat! When we expand our brand, we hope to be in many more exceptional restaurants!
On Wednesday night Porter, our friend Noel and his wife, Anabella, and myself had the pleasure of enjoying Bestia’s soft opening. Downtown LA’s newest tour-de-culinary excellence. We ate and ate and ate and drank and drank and drank and everything (let me repeat, EVERYTHING) was to die for.
Which leads me to the reason for this post; our friend, Noel Brohner is consulting on the pizza for Bestia and he sent this email to all of his friends, family and industry peeps. I thought it did justice to Bestia so I’ve asked for permission to share it with our Smog City fans. Read on, make a reservation and enjoy this incredible new addition to L.A.’s foodie and craft beer scene! Did I mention they currently have Ladyface’s Derailleur on tap!?
…Anyone heard of Bestia yet? Probably not but here we come. I was just looking at our Yelp page and, though there are only three reviews so far, here’s my favorite line from one…
“I ate pigs face and I was not high on LSD…”
That may scare some of you off but, for those of you still reading, the food is spectacular. So even if you won’t be sampling the house made pasta with suckling pig ragout, I suggest you pay this place a visit ASAP before word gets out. The chef is Ori Menashe. If he is not a culinary genius then quite possibly he is the Israeli Rambo of downtown Italian scratch cookery. Any of you ever been to Angelini Osteria? If so, then you’ve probably already sampled his cooking. He was the chef there under owner Gino Angelini for years and has amassed a rambunctious following of chefs and foodies. We launched this place last night and are featuring Ori’s very special variety of house made salumi, fresh pastas and -of course- wood-fired sourdough pizzas…my specialty. I’m the opening/consulting pizza chef…or the “mad scientist” behind the dough as Ori likes to call me.
I’m on my way out the door right now to make a giant batch of it since we totally sold out last night but I just wanted to let you all know how excited I am about this project. Honestly, I have never worked with a chef as talented or as committed to his vision as Ori and it’s really an honor to be part of his opening team. For any of you who has been following the goings on at Test Kitchen, you may already know what I’m talking about. Anyway, rumor has it that I won’t be at the pizza oven as much as in recent projects because the chef wants me to concentrate on the pizza for the first few weeks until we get everything down…
We’ve taken on a few new accounts in the past week:
Public School- Culver City (not open yet)
The Hermosillo– Between Eagle Rock and Highland Park
The Crest– La Crescenta