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Mama Lion Opens
Owner Robert Kim, whose 18 years in the food and beverage industry (The Beverly Hills Hotel, The Legendary Park Plaza Hotel, Eurochow) has brought him full circle when he took ownership of a property in his old stomping grounds of Koreatown that once held the original Mama Lion, a nightclub. With Chef/Partner Michael Hung, Mama Lion has a playfully decadent new Supper Club Menu. Aidan Demarest is behind Mama Lion’s Beverage Program and also has the role of General Manager. The menu includes snacks like Crispy Avocado Samosa with a smoked pimenton ranch dressing; The Isaan Style Sausage with Thai chili sauce; Smothered Tater Tots with braised short rib ragout and cheddar cheese; and Truffled White Bean Hummus. The Raw menu has Oysters; Hamachi Tartare with yellowtail, Asian pear, Korean chili, and roasted sesame vinaigrette; and Santa Barbara Uni Tostaditas with avocado, grapefruit salsa, and crème fraiche. Shared plates include Seared Foie Gras with rhubarb conserve, grilled brioche, and watercress; Plancha Seared Gulf Shrimp with anchovy butter, sourdough croutons, and herb salad; Pan Fried Jidori Chicken Schnitzel; Bucatini Pasta with asparagus, braised leeks, pork sausage, and a 63 Degree Egg; and the Plancha Mediterranean Bass with young carrots, English peas, and curried mussels jus. Cocktails created by Head Barman Todd Eames, feature the Alpine Lift made with Rogue Spruce Gin, aperol, zirbenze, and white vermouth; the Golden Tonic, made with Beefeater gin, carrot juice, lemon juice, house made turmeric, ginger syrups, and soda; the Harpoon made with vodka, St. George Raspberry Liqueur, cranberry liqueur, lime, and simple syrup; the Rusty Nail made with Johnny Walker Black, atholl brose and pecan bitters; the Blue Hawaiian uses a house rum blend, blue curacao, fresh pineapple, and cinnamon; and the Baby Mama features Hennessy VSOP, pomegranate liqueur, lemon, and champagne. 601 South Western Ave, Los Angeles, CA 90005; 213.377.5277

The Los Angeles Times Launches Citywide Food Festival
The Los Angeles Times have launched of Food Bowl, an annual month-long festival celebrating the city’s dynamic and influential food scene. The festival will bring together the best in local dining experiences while promoting social awareness about food waste and hunger. Food Bowl will include special programs with internationally renowned chefs during rare U.S. appearances, including Massimo Bottura, chef-owner of Osteria Francescana in Modena, Italy, and founder of Food for Soul; Fergus Henderson, chef and founder of St. John in London; Rosio Sánchez, chef-owner of Hija de Sánchez in Copenhagen; and Magnus Nilsson, chef at Fäviken in Sweden, with more to be announced. The Times Food staff: Pulitzer Prize-winning critic Jonathan Gold, editor Amy Scattergood, deputy editor Jenn Harris and Test Kitchen director Noelle Carter will curate and host events during the festival. The Night Market will be one of the highlights of the fest. This outdoor dining experience, held at Grand Park, was inspired by the global street food scene and will include 50 restaurants and food trucks, drinks and live entertainment each evening May 10-14.


Botanica Soft Opens
Botanica, restaurant, market, and magazine is owned and operated by chef-owners and partners, Emily Fiffer and Heather Sperling, whose founding philosophy is that healthful cooking can be delicious, colorful, creative, and accessible. The restaurant is serving dishes made of the highest quality California produce; natural, biodynamic and organic wines, craft beer and produce-driven cocktails; and Coffee Manufactory coffee and Leaves & Flowers teas. Botanica’s market is stocked with the same ingredients they use in their kitchen—farmers’ market produce, local dairy, and olive oil—as well as fresh bread and housemade items like Botanica’s cocao coconut granola, chile oil, smoked labne, cashew-date milk, and dukkah. BotanicaMag.com is the digital manifestation of the brick and mortar restaurant; it’s a place for home cooks to engage with Botanica’s recipes and content. Heather and Emily see Botanica as an opportunity to build and foster community, both inside the walls of the restaurant and out. 1620 Silver Lake Blvd., Los Angeles, CA 90026; 323.522.6106

The Independence Throws a Cocktail Party
In partnership with the LA Times FOOD BOWL, with a portion of proceeds going to Heal the Bay., the evening will feature delicious dishes with ingredients locally sourced from Santa Monica Farmer’s Market. Cocktail pairings by acclaimed Head Barman Vincenzo Marianella are included, as well. Highlights from The Independence’s cocktail party will in include: Spicy Bolognese with paccheri pasta, slow cooked pork and beef sauce, and grana cheese; Turkey Meatballs with pecorino, soft polenta, and tomato sauce; Smoked Whitefish Toast with shallots, apple, and fried capers; and Salmon Belly & Avocado Tartare with mandarin citronette, herb crème fraiche,and spiced chips. $75; Wednesday, 6-9 pm;


Celebrate Cinco de Mayo with Fleming’s $100 Margarita
Join Fleming’s for an exclusive Cinco de Mayo! For the first time, Fleming’s Prime Steakhouse & Wine Bar is offering a one-of-a-kind $100 Margarita in partnership with Tequila Herradura, an ultra-premium 100% percent agave tequila, and Baccarat, a world-renowned fine crystal manufacturer. The $100 Margarita is made with some of the world’s highest quality liquor, including Tequila Herradura Selección Suprema and Grand Marnier Centenaire. Served in Baccarat’s uniquely designed Diamant Highball, you are invited to take home the glass in an iconic red box, allowing you to continue the celebration well beyond your night at Fleming’s. This classy and elegant cocktail will be available at all Fleming’s locations. $100; Thursday-Saturday




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