This week brings exciting culinary highlights and restaurant updates from around Los Angeles. I’m Laurie Ochoa, general manager of L.A. Times Food, sharing this week’s Tasting Notes.
One standout dish I recently enjoyed is the callos at Montia, a Michelin-starred restaurant in the outskirts of Madrid. Chef Daniel Ochoa creatively reimagines the traditional Spanish tripe dish. His version boasts a meatball made of tripe and blood sausage, bathed in a rich paprika and rosemary sauce. It’s paired with another course of stewed tripe that brings the rustic flavors of Spain to life.
Ochoa’s dedication to local ingredients is evident. His restaurant has a garden where fresh produce thrives, and the morel mushrooms featured in the dishes are likely harvested from nearby forests. Ochoa’s approach reminds diners of the deep connection between food and its natural surroundings—a philosophy echoed by many chefs today who focus on sustainability in their menus.
The intimate atmosphere at Montia fosters a sense of community, much like what you’d find in local eateries back home. As travel becomes a luxury many forgo during economic uncertainty, these experiences enrich our understanding of the world and ourselves.
In L.A., we’re mourning the loss of iconic eateries. Genghis Cohen, a beloved New York-style Chinese restaurant, is relocating after failing to negotiate a new lease, while Le Petit Four, a West Hollywood institution, recently shut its doors for good due to rising costs. Olivier Morgenthaler, the former owner of Le Petit Four, emphasized the impact of COVID-19 on local businesses, with many facing increased expenses and decreased foot traffic.
To support struggling establishments, the West Hollywood Chamber of Commerce has launched initiatives offering free parking and discounts at numerous restaurants. However, the lingering uncertainty of economic conditions remains a critical concern among restaurant owners and patrons alike.
On a brighter note, baseball season is here, and with it comes the famous Dodger Dog. Different restaurants are putting their spins on this classic. For instance, Tommy Brockert from La Sorted’s has created a Dodger Dog-inspired pizza, adding excitement to the stadium experience. Soon, Jenn Harris will rank the best new foods at Dodger Stadium, including a wild $40 hot dog that’s sure to turn heads.
On the awards front, several outstanding chefs from L.A. are competing for James Beard awards, highlighting the city’s vibrant culinary scene. Notable nominees include Jon Yao from Kato and the duo behind Gusto Bread. These recognitions are vital for shining a light on the hard work and creativity in the restaurant industry.
In conclusion, while the culinary landscape faces challenges and changes, the passion of chefs and restaurant owners continues to shine through. Dining experiences and memorable moments are what we cherish, even amidst uncertainty.
Check out this related article: Why Canadians Are Willing to Pay More for Local Food: The High Cost of Food Patriotism
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