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hoopLA Newsfeed

02/27/2017

Monday:

Yamashiro’s new Late Night Happy Hour
Yamashiro in Hollywood is getting into the late night happy hour game, offering reduced-price $7 drinks and bites. Monday-Thursday, 9 pm through closing; 1999 N. Sycamore Ave, Hollywood, CA 90068; 323.466.5125

Nerano‘s Happy Hour
Cocktails are dropped down to $8 at this classic Italian restaurant, which also offers deals on dishes like salmon crudo. Grab the same discounts for “Hideaway Hour” from 9:30 pm till close. Daily, 4:30-7 pm; 9960 South Santa Monica Blvd, Beverly Hills, CA 90212; 310.405.0155

The Mint’s Jam Night
Though The Mint’s now known more as a rock club, the long time standing venue got its start as a jazz room. It’s bringing that vibe back every other Monday, which always features a rotating crew of LA’s hottest players. $5; Every other Monday; 6010 West Pico Blvd, Los Angeles, CA 90035; 323.954.9400

Tuesday:

Bone Kettle Opens
This newest concept from Executive Chef Erwin Tjahyadi of Komodo, opens in Pasadena, CA today. Serving nourishing and richly-flavored bone broth and culturally inspired small plates, Bone Kettle draws on the flavors and ethnic diversity of Los Angeles street food, with heavy Southeast Asian influences. As an Indonesian immigrant, leaving his home country during political unrest in 1995, Chef Tjahyadi recently traveled to Indonesia. He couldn’t shake the smells and taste of the bone broths and by opening Bone Kettle in Los Angeles, it bridged his heritage and the Los Angeles community. Serving lunch and dinner, the restaurant’s menu is divided into small plates, entrées, and desserts. All entrées are served in the form of the restaurant’s signature Beef Bone Broth, made by boiling beef tendon, feet, knuckles and marrow in filtered water with onions, garlic, ginger and a specific to Bone Kettle mix of dried spices, for 36 hours. With a “create your own” model, entrées include a choice of meat consisting of Ox Tail, Fatty Brisket, Beef Tendon and Meatballs, Beef Ribs, Jidori Chicken Breast with Roasted Thigh Mousseline or A9 Wagyu Filet Mignon, served with a choice of Paleo Rice, Flat Rice Noodles, Egg Noodles or Steamed White Rice. All broth protein options (aside from the Filet Mignon, which is served raw and cooked by the broth soup) are sous vide and pressure-cooked. Additionally, you can purchase Milky Bone Broth by the cup: a take home 8 oz., 12 oz. or 16 oz. serving. The small plates showcase traditional Asian appetizers such as Prime Filet Tartare with Garlic Onion Krupuk raw prime beef filet and Southeast Asian herbs served with fried onion and garlic chips; Spiced Fried Oxtail Tips braised for two hours before being deep fried and tossed with fresh lime juice and salt; and Garlic Roasted Canoed-Cut Bone Marrow with Roti Prata and Thai Basil a Southeast Asian bread (Roti Prata) served with Padang curry. For Desserts, the menu features Warm Cassava Cake with Avocado Ice Cream, Halo Halo shaved ice served with red bean and jelly as well as a variety of seasonal, homemade ice creams. 67 N. Raymond Ave, Pasadena, CA; 626.795.5702

Fat Tuesday with Caña Rum Bar
Tomorrow is Fat Tuesday, and to celebrate Caña Rum Bar is planning a party. The party will include beads, masks, and lots of rum, plus $5 daiquiris, hurricanes, and more. Tuesday, 9 pm; 714 West Olympic Boulevard, Los Angeles, CA

Wednesday:

The Stand Opens
The Southern California fast casual staple, opens its sixth location in Pasadena. The Pasadena location takes over the former TLT space and joins locations in Northrdige, Irvine, Encino, Centry City and Woodland Hills. The Stand’s menu features a selection of custom, made-to-order American classics, executed by Culinary Director Jason Wishengrad. Menu highlights include the Spicy Beef Short Rib with green chili aioli, arugula, Swiss cheese, garlic mushrooms, parmesan, red onion, and ciabatta; French Onion Soup Burger with double parmesan crusted bun, gruyere cheese, red wine braised onions and crispy onion strings served with a side of Onion Soup Au Jus; and the El Capitan, a beef burger with braised short rib, pickled peppers and onions, fresh guacamole, and chimichurri. Updated classic burgers include The Stand Burger with grilled onions, lettuce, tomato, pickles and Stand Burger Sauce, and the Apple Slaw Turkey, a turkey burger with apple slaw, butternut squash, cheddar cheese, lettuce, and BBQ sauce. Offering a large selection of “Standwiches” and Entrée Salads, The Stand includes Southwest Chicken with cheddar cheese, bacon, guacamole, corn salsa, tortilla strips, and sweet chili aioli; Seared Ahi Tuna Salad with sesame slaw, fresh pickled jalapeño, crispy onion strings, orange sesame dressing, and ciabatta; and the Sesame Kale Salad with kale, heirloom tomatoes, roasted tomatoes, chickpeas, sunflower seeds, bacon, feta cheese, and lemon sesame vinaigrette. Stand Dogs and Sausages can be custom made or selected from the menu offerings, including The “O” Dog with a grilled dog, corn salsa, cilantro lime aioli, Sriracha, and crispy onion strings served on a poppy seed bun, and their Three Pigs Sausage with Bratwurst and Porchetta topped with bacon, tomato jam, Swiss cheese, chimichurri, green apple and red onion slaw. Also offered are sides including porchetta fries, stand chili, Asian slaw, Brussels sprouts, sweet potato fries, and mac n’ cheese. All dogs and burgers have the option to be topped with more than 20 house-made condiments and loaded toppings including stand chili, bacon tomato jam, sweet pickle relish, chimichurri slaw, and fried egg. Desserts include a brownie sundae, custard cookie sandwich, and their seasonal stand custard cobbler with frozen Wisconsin vanilla custard.  Beverages consist of a selection of wines and six draft beers on tap, including the their signature Stand Blonde Ale and several rotating craft beers served exclusively at The Stand locations. Wednesday; 36 South El Molino Ave, Pasadena, CA; 626.714.7117

Shore Hotel Offers Free Room Upgrade for Middle Seat Flyers
Tired and jet lagged guests who show proof of a middle seat on any arriving flight into Los Angeles International Airport (LAX) will receive a one room category upgrade* complimentary when checking into Shore Hotel. Shore Hotel General Manager Gerry Peck states that Shore Hotel’s Middle Seat Offer is all about ensuring guests have the best experience possible when they arrive in Los Angeles. Room categories consist of pool view, garden view, city view, partial ocean view, ocean view, and ocean view premier. Suite categories include king suite and junior suite. You must have a pre-existing booking with Shore Hotel and have been booked on a middle seat in coach class. Room category upgrades are valued at $90 and are subject to availability. Wednesday through March 26th; 1515 Ocean Ave, Santa Monica, CA 90405; 310.458.1515

AR Cucina’s Potato Dinner
Carb load at AR Cucina with their all-potato dinner from guest chef Raghavan Iyer. There will be a bunch of courses including rice paper-wrapped potato rolls and Irish lamb stew with Weiser Family Farms red potatoes. $55 (Includes a copy of Iyer’s cookbook); Wednesday; 9531 Culver Blvd, Culver City, CA 90232; 310.558.8800

Dope & Dank Pop Up
Brew lovers and those who are need of a new cut, stop by this barbershop craft-beer popup. They will have pours from Mumford Brewing and Noble Ale Works, as well as food from Roy Choi’s LocoL, cuts from some of LA’s best barbers, and music by DJ Trauma. $15, $20/door; Wednesday, 4-8 pm; Debonair Barber & Shave Parlor, 7364 Melrose Ave, Los Angeles, CA 90046

Thursday:

Michael’s On Naples’ Gin & Jazz
The restaurant located on Naples Island in Long Beach, is transitioning from winter to spring with the return of live music. Gin & Jazz features $8 Martin Miller Gin cocktails and some toe-tapping to the strains of a live three-piece jazz band. Thursday; 5620 E. 2nd St, Long Beach, CA; 562.439.7080

The Pork Culinary Fight Club
The Culinary Fight Club with Pork is more than just bacon, they are in search of what the local culinary talented are creating in their kitchens. The perfect Bite in 60 Minutes. Can it be done? $30-$40; Thursday, 6-9 pm

Spice Affair’s Biryani’s Thursdays
Spice Affair in Beverly Hills launches a new weekly move called Biryani Thursdays. The restaurant will have eight different versions of the rice dish, varying in their heat level. Thursdays; 50 N La Cienega Blvd #120, Beverly Hills, CA 90211; 310.400.6800

By Whitney

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