Jessica Koslow

Mon Ami, which opened in May on Ocean Avenue and features a menu inspired by countries by the Mediterranean Sea, launched a new happy hour menu on Jan. 9.

“As we get into the colder seasons, we wanted to phase out our brunch menu temporarily and give a boost to the earlier crowd that comes in,” explained Nas Negahban, owner/operator of Mon Ami and Pacific Coast Hospitality Group.

“We also wanted to test some new food and cocktail items that are getting some great feedback in the short time we have launched our happy hour menu. The PCH Burger and Mallorca Mule are the initial winners of the bunch thus far.” …

Read the full article at The Argonaut.

Coffee Commissary rolled out its full menu at its first full-service café on the westside in Del Rey.

“We have coffee bars in Palms and Santa Monica, but this is our first kitchen on the westside,” said Eric Peters,
president of Coffee Commissary.

“Whenever we choose a neighborhood, we always consider how we can contribute to that community by creating a safe space for residents to gather and network. Del Rey is a such a beautiful and rich multigenerational neighborhood that we felt would benefit from a space like that.” 

According to Peters, Coffee Commissary launched its first coffee bar on Fairfax in 2009. At the time, specialty coffee was emerging in Los Angeles. They were the first specialty coffee shop in West Hollywood, and “arguably the first multi-roaster concept in Los Angeles,” Peters said. …

Read the full article at The Argonaut.

Sugarfish is turning 15, and to celebrate its anniversary, all of its LA locations have rolled out the special 15 for 15 menu, available until Wednesday, Dec. 13.

Combining old favorites and new presentations, the menu consists of seven courses, including hand rolls, nigiri sushi and sashimi.

Sugarfish co-founder Jerry Greenberg met chef Kazunori Nozawa and his wife, Yumiko, at his Studio City restaurant, Sushi Nozawa, in 1995.

“I thought it was the best sushi I had had anywhere in the world,” Greenberg said.

He ate there so often that Greenberg and his wife became close friends with the Nozawas. Then, 10 years later, while on a trip to Italy, Kazunori invited Greenberg to open a sushi restaurant. Sugarfish was born with Tom Nozawa, Kazunori’s son; Lele Massimini; Cameron Broumand and Clement Mok. …

Read the full article at The Argonaut.

Every Saturday afternoon around 2 p.m., Olga King arrives at the Playa Vista Farmers Market with two empty boxes in the backseat of her car. 

She will leave the market with leftover fruits and vegetables donated from vendors to distribute to families in Inglewood, the community where she lives. 

She has been a volunteer for FoodCycle LA for four years. Each day she drives to pickup locations, such as Whole Foods, Bristol Farms or Trader Joe’s, to collect surplus food. On this bright, sunny Saturday before Thanksgiving, she arrives at the weekly Playa Vista Farmers Market as it ends. She pulls her car to the curb on Village Drive where the market dead-ends at Millennium Drive, gets out, and ties the strings of her FoodCycle LA apron around her waist. …

Read the full article at The Argonaut.

Boardwalk MdR houses retail spaces, outdoor plazas, a bank and marine office space. However, acres are dedicated to culinary spots — all of which are making their mark.

Dubbed “a getaway within the city,” Boardwalk MdR houses a series of eateries including Planta Cocina, UOVO, KazuNori, HiHo Cheeseburger and Alfred Coffee — all of which have marina views.

HiHo Cheeseburger serves 100% grass-fed Wagyu beef sourced from First Light Farms in New Zealand. The restaurant is one of the only places in Los Angeles that grounds its beef in-house, according to co-founder Matt Levin. …

Read the full article in The Argonaut.

Later this month, Santa Monica Brew Works will debut Next Day IPA.

Next Day IPA is brewed using raw, unkilned hop flowers rush delivered from the Yakima Valley in less than 24 hours. It will only be available from the Tasting Room on draft and in 16-ounce to-go four packs.

This comes on the heels of Santa Monica Brew Works’ gold medal at the 2023 Brewers Cup of California for its Dark Gold American-style dark lager. This is not the first time that the locally owned and operated craft brewery has won an award. …

Read the full article at The Argonaut.

Always on the lookout to innovate, the award-winning Tiato Kitchen + Garden just launched a Friday brunch.

“Post-pandemic, a lot of businesses haven’t required their employees to be back in the office full time,” said owner Catherine An, daughter of chef Helene An.

“Remote workers often take half days on Fridays, and that’s why we started brunch Fridays with live music. People who work from home might wake up later, so they’re having later lunches, so our Friday brunch/lunch works well.” . . .

Read full article at The Argonaut.

Jenny Engel wants to help people shine from the inside out with her business Hey, Sunshine Kitchen.

On Aug. 5, Engel and her sister, Heather Golden Ray, opened the plant-based eatery in the Culver Center between Pet Supplies Plus and Pampas Grill on Overland Avenue.

“When you say namaste, you are recognizing the spirit that is inside someone,” Engel said.

“We are recognizing that everyone has their own personal shine and individual gifts to give to the world and planet, and when you eat food that is lovingly prepared, we feel it will enhance your ability to shine and spread your gifts. Our whole purpose is to help you be your best.”

After more than 15 years of running Spork Foods, Los Angeles’ first vegan cooking school in West Hollywood and publishing two cookbooks, Engel and Golden Ray temporarily closed shop a few months ago to pursue a bigger dream: opening a restaurant. …

Read the full article at The Argonaut.

Nick the Greek, which opened its doors in Marina del Rey in the beginning of August, is the brainchild of not one but three cousins named Nick, including “Baby Nick,” Nick Tsigaris.

“It’s silly, but when all three cousins are at an opening, we love to watch people’s reactions when we introduce ourselves,” Tsigaris said.

“One at a time, we’ll say, ‘Hi, my name is Nick,’ and the reactions we get from people when they think we are messing with them will never get old.” …

Read the full article at The Argonaut.