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Ryan Ballinger and Gabriel Byer The York
Even designated drivers have a good time at The York on York. Byer and Ballinger busted out with a gastropub where the beer, burgers, and downright good scene are of equal draw. Read More
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Originally published on July 17, 2007
Raise the Bar
The York Opens
Start spreading the news. It’s open today. You want to be a part of it. The new York on York.
Yep, the old Wild Hare in Highland Park got a rustic/industrial makeover and is serving dinner and drinks.Grab a booth or a spot on the burlap banquet and knock back a glass of red, white, or bubbly or down a beer from the import and craft American brew options, including many 22-ounce bottles.
Read the way-better food menu (courtesy of Caramelized Productions, a.k.a. The Food Dudes) on giant chalkboards hung from exposed brick walls. Dishes come and go, but for now chow down on chicken wings, gem lettuce salad, or the burger and snacky bits like fried chickpeas, almonds, or the cheese plate. (Fingers crossed you catch the peach cobbler — made with fruit from the tree out back.)
Don’t forget to bring a few singles for the jukebox.
Or else you might have to sing for your supper.
The York, 5018 York Boulevard, between Avenues 50 and 51, Highland Park (323-255-9675 or theyorkonyork.com). -
Shereen Arazm Terroni
Opening a hotspot in L.A. ain't easy. Try three in one year. Then call Arazm (though she probably won't pick up; her '07 hangs Parc, Central, and Terroni keep her one busy lady). Read More
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Originally published on November 12, 2007
My, My, My, My Terroni
Terroni Opens
You’ve had it your way: no onions; hold the cilantro; go light on the mayo; add avocado; dressing on the side; rare to wellish; and extra extras, please.
Now have it Terroni’s. The traditional Southern Italian spot — a standard in Toronto — opens its L.A. outpost today. Founder Cosimo Mammoliti teamed with wine expert Max Stefanelli and Shereen Arazm (Shag, Parc) to create the joint, which features walls of exposed brick lined with more than 200 handpicked bottles, butcher block tables, and vintage chandeliers.
Pull up an Eames chair and mange house specialties like Natalina Pizze with tomato, mozzarella, roasted red peppers, Calabrese salami, garlic, and olives; or Spaghetti al Limone with spinach, capers, parmigiano reggiano, lemon, and extra virgin olive oil.
And accept no substitutions.
These guys sure won’t.
Terroni, 7605 Beverly Boulevard, at North Curson Avenue, Mid-City West (323-954-0300). -
Bret Thompson Milk
Just about everyone screamed for ice cream this year. And Thompson's homemade frozen delight found in Milkies, French macaroon sandwiches, and decadent hand-dipped bars really inspired some noise. Read More
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Originally published on February 20, 2007
Shake That Thing
Milk Cafe and Ice Creamery
Reason No. 323 to dig California: year-round ice cream weather.
Reason No. 324: Milk, a newly opened cafe/bakery/ice creamery where old-fashioned faves get gourmet treatment (sans ’tude).
Rotating flavors like banana dulce de leche and coffee toffee crunch get scooped into cones, sundaes, shakes, sandwiches, hand-dipped bars, and Milkies (a.k.a. bon bons). On the lighter side, find sorbets made with freshly squeezed tangerines and blood oranges.
But that’s just the start. Hazelnut-chocolate madeleines and ooey-gooey double chocolate cookies cover the counter alongside spiced apple toffee loaves, chunky pecan shortbread bars, and highly original party cakes. (Creamsicle or blue velvet, anyone?)
For something savory, try the seasonal soups, salads, and pressed sandwiches. Our suggestion: the Medianoche, stuffed with pulled pork, ham, manchego, pickle, and garlic mayo.
And if the mercury happens to dip below 60, no need to skip out on the cream.
That’s what hot fudge is for.
Milk, 7290 Beverly Boulevard, at North Poinsettia Place, Mid-City West (323-939-6455).