Executive chef Louis Capiz, formerly of A Crystal Cove, is heading up a menu of some of the hospitality group’s most popular items, including the Fancy Pizza with Wagyu hanger steak, curry, roasted pineapple, Calabrese aioli and Fresno chiles, and the Dirty Pasta with ground duck and ricotta salata. A PCH, located within Long Beach’s 2nd & PCH mixed-use complex, is the latest project by River Jetty Restaurant Group from restaurateur Jordan Otterbein and film director Joseph “McG” Nichol, which operates A Crystal Cover in Newport Cove and CdM in Corona del Mar, among others. with A PCH, a modern-American restaurant with bay views, house-made pastas, Wagyu-topped pizza, caviar service on fresh-corn blinis, oysters and more spread across 5,400 square feet. Tuesday to Saturday, with plans to later expand to daily service.Īn Orange County restaurant group has expanded to L.A. Charcoal on Sunset is open from 5:30 to 10:30 p.m. Cocktails, similarly, evoke the theme, with options such as bourbon with bitters and smoke an activated-charcoal margarita and vodka with watermelon, cucumber, Saint Germain and rosé. The menu is nearly identical to the original Charcoal’s, which opened in 2015 and, along with its theme of backyard grilling, offers what Jonathan Gold called “the smell of sizzling meat, the rush of side dishes and the warm feeling of contentment.” Citrin - who earlier this week retained Michelin stars at his restaurants Mélisse and Citrin - is serving many of his coal-fired Venice dishes that have since become signatures: a thick wedge of cabbage “baked in the embers,” served with yogurt and sumac a small pile of smokey, sweet lamb ribs charred chicken wings a range of steak cuts, half Jidori chicken and half a Liberty duck fresh pastas and vegetables such as ricotta- and black-pepper-honey coal-roasted carrots. Charcoal is Citrin’s steakhouse-leaning ode to the backyard barbecue, and now he and chef de cuisine Jordan Olivo are cooking up coal-kissed vegetables and meats in a sprawling 230-seat indoor-outdoor space. Sushi Sonagi is open Friday to Sunday with the possibility for Thursday night service in the months to come.įood At Colette, Los Angeles’ next generation of Cantonese cuisine takes shapeĬhef Peter Lai, recruited from Embassy Kitchen, blends notions of tradition, modernism and personal creativity in an up-and-down menu that expands the reach of Cantonese cuisine in L.A.Ĭhef Josiah Citrin just expanded his live-fire concept Charcoal to the Sunset Strip. “It’s very fulfilling to kind of come full circle.” “For us it felt like it was a perfect move not only for our personal lives, but also to come back home and highlight this area,” Son said. Operating a restaurant with his wife, he says, has helped him to understand his own parents’ relationship in a new light.Įarlier this year he signed the lease on the space in the same city in which he grew up, and where his parents first immigrated to. Son is at the forefront and behind the counter here, but Sushi Sonagi is still a family project: His parents occasionally help prep, his sister is a server, his wife runs the front-of-house operations. He credits Kura, which ran for 18 years, as the project he’s still most proud to have been a part of but feels that that was his father’s restaurant. Since his family closed Kura in 2019, Son searched “aggressively” for a way to open a new sushi venture, and in a space he would want to call home for a long time. Reservations are rolling, unlocked at midnight 30 days in advance of the date, and fill up almost instantly. He serves a maximum of nine guests per seating, of which there are two every night of service: 5:30 and 7:45 p.m. It’s a lot more satisfying to come back to the cutting board and the knife, just going back to the roots of it all.”Īt Sonagi the menu shifts weekly but might include corn-and-shiitake chawanmushi with uni, scattered with chive blossom a single-bite tart filled with sake-poached ankimo baby white shrimp nigiri, hand-formed in a shiso leaf to impart its oils and tamago tinged with scallop and shrimp in the batter for a savory edge, and topped with bruleed miso butter. “Katsu Sando has become such a big thing and although we’re so proud of what we’ve created and the people that we’re working with, I feel like my relationship with the sando company or brand became more of a restaurateur. “Doing sushi again feels extremely fulfilling and I feel very much more at peace,” said Son, who has trained in sushi for most of his adult life. The intimate new restaurant from the Katsu Sando co-owner is a new chapter in Son’s career, and one he has desperately sought to embark on since his family’s closure of their long-running West Hollywood restaurant, Kura Sushi. With highly limited seatings, a Korean-influenced omakase and the return of second-generation sushi chef Daniel Son, Gardena’s new Sushi Sonagi fills up quickly.
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