![]() This cult-favorite Sichuan restaurant from New York City quietly opened in the San Gabriel Valley, more specifically at Pearl Plaza in Rowland Heights. AVABLU Szechuan Mountain House, Rowland Heights The restaurant itself is a space that holds a special place for the Makhani siblings, whose parents built it in 1982 and later married there in 1990. The Mediterranean-leaning menu is equally sweeping, pulling inspiration from Italy and Spain with dishes like whipped eggplant with toasted baguette, charred octopus, shrimp scampi, and sweet-corn agnolotti. The brainchild of siblings Brandon, Chloe, and Tyler Makhani, Casaléna has five separate dining areas, both indoor and outdoor, each with their own aesthetic. This 8,000 square-foot space is Woodland Hills’s splashiest opening in some time. Sake options abound, as do natural wines, sake-based cocktails, and Japanese beer on tap. ![]() There’s ramen, too, made with a plant-based broth and offered with a choice of choice of miso, spicy miso, curry miso, and various meats. The focus at the group’s latest spot is on skewered grilled vegetables, with standards like cucumber salad, karaage chicken, seared salmon sushi, and more. Rakkan Ramen continues its SoCal expansion with Rakkan Miso Izakaya, which opened next to Downtown’s popular Bottega Louie on June 12. Levain Bakery Rakkan Miso Izakaya, Downtown The airy bakery, accented in Levain’s signature blue, also serves pastries and locally roasted Canyon Coffee. Other crisp-on-the-outside, melty-on-the-inside options include a vegan gluten-free chocolate chip walnut cookie, as well as Levain’s seasonal Rocky Road cookie, packed with semisweet chocolate chips, almonds and marshmallows. At their first LA outpost in Larchmont Village, Levain is serving six signature cookie flavors, including its most popular, a chocolate chip walnut. Matthew Kang Levain Bakery, Larchmont Villageįolks lined up for blocks on the opening day of New York City’s beloved Levain Bakery, waiting for their chance to try one of the bakery’s gigantic cookies. There’s New York-style pizza by the slice, whole 18-inch pies on offer, and grab-and-go salumi and cheese boxes, all served in an airy space outfitted with Bianco’s signature antique aesthetic. There, he’s slinging focaccia sandwiches with fillings like burrata and mortadella, as well as roast beef with green garlic aioli on house-made baguette. Pizza maestro Chris Bianco has brought his celebrated Phoenix-based sandwich-and-slice shop, Pane Bianco, to the Row, in the same space where he opened a restaurant with Tartine several years back and just steps from his always-bustling Pizzeria Bianco. ![]() For more under-the-radar restaurant openings, check out this companion list. Consider this monthly rundown a go-to guide for the newest and boldest debuts across the Southland. Los Angeles is no stranger to splashy restaurant openings situated in iconic buildings and helmed by big-name chefs. ![]()
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