The new Water Grill opens with an entirely new decor and layout: with polished oak floors, a marble-countered oyster & seafood bar, two new lobster tanks, a wide-open bar area, and the entire space has been notched-up to a ultra modern feel with a sleeker look however, the convenient address and menu favorites that you enjoyed in the past, have not changed.

Culinary Tidbits . . . N/Naka, Omakase, West Los Angeles
After the head sushi chef and owner Niki Nakayama sold her sushi bar Azami, (near Melrose and LaBrea) to Koreans, they incidentally, have ruined the place with dreadful, sweet tasting sushi, to cover up the poor quality of the fish, and are now closed.
She then was found working at her sister’s seafood store, Inaka Seafood Gourmet in Arcadia, and now she has finally opened N/Naka in West Los Angeles, a nine table restaurant specializing in seasonal Omakase.  Her parents are in the fishing business, which guarantees fresh fish. 3455 South Overland Avenue, between Palms Boulevard and Lawler Street, Culver City, 310-836-6252,  n-naka.com, Tuesday to Saturday, 6-9pm.

321 N. Robertson Blvd. Beverly Hills
Tel.310-271-0576
Chef: Giselle Wellman

Developed by Armen Petrossian and team in the company’s lab, with the powder formed from 100% Transmontanus caviar and intended to be used as one might use spice, shaved truffles, or salt; to be sprinkled on dishes like eggs, smoked salmon, and pasta to imbue them with caviar flavor.

Caviar in paper-form and a powder-form, sold at the restaurant under the names Petrossian Caviar Powder and Petrossian Papierusse and used in the cooking at Petrossian, Beverly Hills as well as available in the shop for home use.

1025 Abbot Kinney Blvd., Venice, CA 90291
Tel. 310 396 5353

Chef Eddy Shin had seven years of on-the-job training at the Patina Group and was most recently the executive chef at Chapter 8 Steakhouse and Lounge, where he prepared a menu of handcrafted new American cooking, and prior to that made his mark as executive chef at Nick & Stef’s Steakhouse in Downtown Los Angeles. Shin is a self-taught chef specializing in global cuisine and his aim is to combine fresh seasonal ingredients in a harmonious way to please the senses.

image/logo © maison giraud

It seems Maison Giraud, Alain Giraud’s new venture in Pacific Palisades on Swarthmore Avenue, is currently going through a soft opening and will officially launch to the public soon, possibly on Monday. It is reported that the croissants are as good as they were at Anisette. Maison Giraud needs a few weeks or more to come into its own stride, as is the case with any new restaurant.

Pressed Juicery

Brentwood
26th St & San Vicente
310.477.7171 ext. 120
address: 13050 San Vicente Blvd, #120
Los Angeles, CA 90049
(corner of 26th street and San Vicente – in the courtyard)
Opening Hours: Mon-Fri 7:30am – 8pm / Sat-Sun 8:30am – 8pm

Malibu
3939 Cross Creek Rd.
Malibu, CA 90265
Opening Hours: Mon-Thurs 9am to 7pm / Fri-Sun 9am – 9pm

Order online or by phone 310.477.7171

It’s not a revolutionary concept, but it seems that with every step we’ve taken towards making the world more connected, we have some how lost sight of the basics. At PRESSED, we want you to have it all. Our organic juices are pressed daily, and personalized to your lifestyle, providing you with the option to hop online and order individual bottles or a cleanse, straight to your doorstep as often as you’d like. Life gets complicated, but at the end of the day all of your goals are possible if you have a fine-tuned vehicle to help you accomplish them. So, let us do the work, while you enjoy the ride.

Pressed Juicery’s signature cleanses are designed to help you detox in a simple, streamlined manner that won’t get in the way of your everyday life. We know you’re busy – so let us do the work.  You can choose from a 3 or 5 day cleanse to suit your lifestyle. Cleanses consist of 6 fresh juices that are delivered to your doorstep each morning and will sustain you throughout the day in place of meals.

Read More: Pressed Juicery

A thick slice of foie gras and a quarter inch of truffles! $100

Minimum 25 persons at the restaurant and minimum of 50 persons for delivery at home and they will throw in the French fries! You have to call a manager at your location of choice and set up a private party in advance.

There has been so much talk, both pro and con, going on about the upcoming (July 2012) foie gras ban in California.  Farm Sanctuary (basically a well funded Animal Rights lobby) was the instigator of the Chicago ban on foie gras (later repealed) and is also behind the California ban signed into law by former Gov. Arnold Schwarzenegger, and was instrumental in the Wolfgang Puck (Spago) ban on foie gras a few years ago and the veggie burger addition to Burger King’s offerings among others.

California Chefs Consider Foie Gras Ban Challange  Article

Michelin restaurant takes foie gras off menu after vandalism attack  Article

Fighting for Foie Gras at Animal

John Rivera Sedlar spent his formative years in Santa Fe, New Mexico. He worked as an apprentice to legendary French chef Jean Bertranou of L’Ermitage in Los Angeles, mastering classic techniques while evolving his own approach to food. While cooking at his first restaurant, Saint Estephe, in the South Bay area of Southern California, Sedlar began to combine the traditional food of his childhood with the classic French techniques he had learned, developing what he termed “Modern Southwest Cuisine.” Saint Estephe gained a reputation as one of the best restaurants in Southern California. He now owns Rivera and Playa restaurants in Los Angeles.

Dia De Los Muertos

Chef John Rivera Sedlar’s New Restaurant – Playa

Perks from Urban Daddy at Rivera