N. A MORSEL; A MOUTHFUL; THE BEGINNING OF A HEAVENLY MEAL
They're the chefs, bakers, and culinary magicians who most teased your taste buds.
The Anaya Brothers Pinches Tacos
Brothers Javier, Jorge, and Miguel Anaya, along with their father, chef Miguel Anaya, became the tacos of the town when they opened their fresh Mex spot, Pinches, in West Hollywood this year. Read more
Oh, Down in Mexico
Pinches Tacos
Wanna dance?
One, two, cha cha cha.
Oh, speaking of cha cha cha, the Anaya bros have opened Pinches Tacos on the edge of the Sunset Strip.
Using super-fresh, high-quality ingredients, they make everything from scratch — even the tortillas — under the watchful eye of their dad, Miguel Sr. (a long-time vet of The Ivy), according to recipes passed down through generations of family and friends from Guadalajara and Jalisco. Don’t miss the al pastor pork, carnitas, adobada, or the chicken mole made as it was 114 years ago. Muy delicioso.
Open from 11 a.m. until 4 in the morning, the spot is decked out inside with vintage Mexican posters and crafts and set up outside so you can eat on the patio and get six -packs delivered from the liquor store across the street.
Talk about good moves.
Pinches Tacos, 8200 Sunset Boulevard, at Havenhurst Drive, West Hollywood (323-650-0614 or pinchestacos.com).
Vinny Dotolo and Jon Shook Animal
Your stomach growls for Animal. Chefs Vinny Dotolo and Jon Shook really wouldn't have it any other way at their meat-eaters mecca on Fairfax. Read more
The Carnivore’s Dilemma
Animal Restaurant Opens
Hungry like the wolf?
Prowl over to Animal, the new spot from chefs Jon Shook and Vinny Dotolo (a.k.a. Carmelized Productions, b.k.a. the Food Dudes), opening tomorrow.
Follow your instincts; there’s no sign on the door. Naked bulbs, a wall-length wooden bench, and lots of elbow room at the copper bar make the stripped-down space ideal for indulging.
Seasonal, sustainable ingredients — and lots of pork — dictate the weekly changing menu: johnnycakes topped with foie gras and blueberry-plum syrup; fried soft-shell crab atop watercress and avocado dressed in pancetta vinaigrette; balsamic-glazed country pork ribs with warm bacon potato salad and a rich chocolate crunch bar sprinkled with — yes, siree — bacon bits for dessert.
Choose from 25 wines by the glass and affordable carafes and bottles handpicked by sommelier Erik Kelly. High-class hedonists throw down for the reserve list.
Oh, you beast!
Animal, 435 North Fairfax Avenue, between Oakwood and Rosewood Avenues, Fairfax Corridor (323-782-9225).
Travis Lett and Robert Schwan Gjelina
Chef Travis Lett, along with owner Robert Schwan, is bringing Venices together with market-driven Italian salads, pizzas, and plates to share at Gjelina's communal tables. Read more
Beat the Hush
Gjelina Restaurant Opens
The G in Gjelina is silent.
But now that the restaurant is open for dinner on Abbot Kinney, the spot is anything but quiet.
Snag a couch by the fire pit in the backyard or stay indoors under the high ceilings and recycled chandeliers and take a table for two, a booth in the pocket-size private room, or a seat at one of three farm-style, communal tables.
Then you’re ready for some pure, simple, downright rustic cooking. Aside from oysters and the charcuterie and cheese bar delights, the menu’s mainly farmers market driven, with fresh salads; wood-oven specialty pizzas; and plates of Niman Ranch pork belly, jidori chicken with escarole, and white prawns with chili.
Make some noise.
Gjelina, 1429 Abbot Kinney Boulevard, between Milwood and California Avenues, Venice (310-450-1429).
