For­mosa’s come­back

Los Angeles Times - - FOOD & DINING - By Jenn Har­ris jenn.har­ris@la­ Twit­ter: @Jen­n_Har­ris_

From the re­turn of a West Hol­ly­wood fa­vorite to a multi-course din­ner by a 16-year-old chef, here’s what’s hap­pen­ing in the L.A. food and drink world:

New friends, same place: John Wayne, Clark Gable, Elvis Pres­ley and Mar­i­lyn Mon­roe all hung out at the For­mosa Cafe in West Hol­ly­wood. The restau­rant, which fea­tures a red fa­cade and black-and­white striped awnings, opened on Santa Mon­ica Boule­vard, just west of La Brea Av­enue, in 1925 — and closed in De­cem­ber 2016. Now, 1933 Group own­ers Dim­itri Ko­marov, Bobby Green and Dmitry Liber­man, who are re­spon­si­ble for a num­ber of L.A. bars in­clud­ing Idle Hour in North Hol­ly­wood, have signed on to re­open the restau­rant. They’ll work with the cafe’s own­ers to re­fur­bish the space. Con­struc­tion will be­gin soon and you can ex­pect to see the same Chi­ne­sein­spired dishes on the menu when the cafe re­opens. 7156 Santa Mon­ica Boule­vard, West Hol­ly­wood. Fly­ing high: Chefs Jon Shook and Vinny Do­tolo of An­i­mal, Jon & Vinny’s, etc., are get­ting into the air­line busi­ness, sort of. The two are team­ing up with Delta Air Lines as new in-flight culi­nary part­ners. Be­gin­ning late this fall, Delta One cus­tomers on flights from LAX to JFK and DCA will be able to eat food in­spired by Shook and Do­tolo’s restau­rants. Here’s hop­ing the air­line finds a way to du­pli­cate the duo’s ox­tail gravy pou­tine from An­i­mal. www.ani mal­restau­rant .com.

Sweet 16: A 16-year-old chef is tak­ing over the Crepery Cafe in Pa­los Verdes on Satur­day for a pop-up prix fixe din­ner. Chef Holden Dahler­bruch is a sopho­more at Pa­los Verdes High Penin­sula High School. He started a boys cook­ing club when he was in the fifth grade, and now he stages at the Wal­lace restau­rant in Cul­ver City and on some food trucks; he also works with the Palo Verdes Uni­fied School District to re­vamp the school lunch pro­gram. Dahler­bruch’s pop-up on Satur­day will be his third pop-up restau­rant (he pre­vi­ously cooked two other din­ners at Stage & Ta­ble in Santa Mon­ica). The five-course din­ner is $55 per per­son and will in­clude a salad, en­tree, dessert and “a few more.” Reser­va­tions and tick­ets are avail­able on­line. 810 Sil­ver Spur Road, Rolling Hills Es­tates.

Down­town digs: Part­ners Beau Laugh­lin (who is part of the team be­hind Sawyer and Ket­tle Black) and Steve Ed­wards of Assem­bly Group, have just re­vamped a down­town lobby at the Wed­bush Cen­ter in down­town’s fi­nan­cial district. In the space, there is now a cock­tail lounge, cafe and restau­rant called Har­bor House. There are pas­tries from Suzanne Goin’s Larder Bak­ery Co., cof­fee from Stump­town, and on the menu: poached salmon salad and but­ter­milk fried chicken sand­wiches. Har­bor House is open daily from 8 a.m. to 10 p.m., and closed on week­ends. 1000 Wil­shire Blvd., Los Angeles, (323) 642-8393, www.har­bor house­

Back in ac­tion: Chef Nick Barainca has cooked in some of the most lauded kitchens in Los Angeles, in­clud­ing Josiah Citrin’s Mélisse. Now he’s op­er­at­ing his own pop-up din­ner se­ries out of the kitchen at the OP Cafe in Santa Mon­ica (the cafe still serves break­fast and lunch). The se­ries is called Gar­gan­tua and din­ners are served ev­ery Thurs­day through Satur­day. Some of the menu high­lights in­clude green gar­lic bread; sprouted grains and English peas; sweet potato and ke­fir cream; and BBQ pork and leeks. Din­ner is $47 per per­son. 3117 Ocean Park Blvd., Santa Mon­ica, (310) 452-5720, www.gar­gan­tua. la.

Still hun­gry?

Tart restau­rant has opened an out­door bar called the Lemon­ade Stand. Mae­stro in Old Pasadena is now serv­ing week­end brunch from 10:30 a.m. to 2 p.m. Through­out June, iPic the­aters, in­clud­ing the one in West­wood, will be serv­ing chef Roy Choi’s Veg­gie CheeseBurg, cre­ated as part of iPic restau­rant di­vi­sion chief op­er­at­ing of­fi­cer Sherry Yard’s monthly guest chef menu. Casa Vega in Sher­man Oaks has launched an ex­tended happy hour, with 20% off all cock­tails, beer, wine, te­quila and ap­pe­tiz­ers ev­ery Fri­day through Sun­day, from 1 to 7 p.m., through Sept. 4. Ar­royo Seco Week­end Fes­ti­val at­ten­dees can pre-or­der chef-cu­rated pic­nic bas­kets from Cross­roads Kitchen, République, Bar­rel & Ashes, Rose Cafe and Red­bird full of three­course meals for two for the fes­ti­val (the dead­line for or­ders is June 21).

Ken Hively Los Angeles Times

WEST HOL­LY­WOOD’S For­mosa Cafe, closed since De­cem­ber 2016, is set to be re­fur­bished with the help of 1933 Group.

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