For those of you who love reading the blogs and e-zines about LA restaurants and food, here are a few more to add to your reading list. A number of SRC clients are making waves in LA (and pizza, and pasta, and sushi, and so on and so on!) and we're happy to share their successes with you:
OC's 21 Hottest Restaurants for Summer 2015:
Sushi Roku
32 Essential Los Angeles Pizzarias:
800 Degrees Pizzaria
Jon & Vinny's
Love & Salt
Thrillist recently listed a number of great restaurants in LA with patios to suit your outdoor dining peccadillos. Vespaio just happens to have a lovely one in downtown, so make a resy and sip your prosecco in style.
This August is the expected opening date for Red O's newest location, smack-dab on Ocean Avenue in Santa Monica. The team at Red O once again selected Shambra Restaurant Consulting to provide an update to the former 41 Ocean restaurant space. Once complete, this will be the third Red O location in the SRC portfolio.
Stay tuned for more information on the upcoming opening, and visit Eater LA to read more.
Mr. Shambra makes a pretty fantastic warm German potato salad, if you didn't know. It's warm, vinegary, and delicious (and his significant other loves it, even if the potato salad she grew up on was served cold). But it turns out, there's some science behind it that says dressing a potato salad when warm yields a better flavor.
The LA Times posted this great article along with a recipe to try out. Mr. Shambra's suggestion: don't wait for it to become cold in the fridge--eat it warm!
It's nice to be recognized! SRC would like to congratulate restaurants Jon & Vinny's, and Love & Salt, for their inclusion in Eater LA's most recent list of hot restaurants in Los Angeles.
SRC is happy to have provided design and purchasing services to these clients, and we're pleased for their continuing success! Bravo!
Still making headlines, Jon & Vinny's most recent write-ups come from Jonathan Gold and S. Irene Virbila. Mr. Gold's review will have your mouth watering:
". . . sugar-snap peas blackened on the grill; a salad of transparently thin sliced summer squash seasoned with lemon and toasted hazelnuts; and meltingly soft slabs of eggplant Parmesan . . . . angelic bruschetta smeared with ricotta and honey, or a Little Gem lettuce salad with wisps of shaved cheese, or creamy burrata with luscious white peach."
For the full write up in the LA Times, read here.
Meanwhile S. Irene Virbila provides her take on the wine list curated by Helen Johannesen, director of operations for several Shook and Dotolo restaurants. Read the article here.
