Jessica Koslow

In the 1940s, a mid-century modern neighborhood called the Mar Vista Tract was popping up near Palms and Beethoven boulevards. This very corner became the home of Beethoven Market, which operated for 75 years before shutting its doors.

Local residents would stock up on snacks, drinks and lottery tickets. One of the market’s customers was Jeremy Adler, a partner at Cobi’s restaurant in Santa Monica. Adler and his business entity 3rd Place LLC acquired Beethoven Market in 2023 and spent 2 1/2 years renovating the 1949 historic building.

“Your home is your first place. Your work is your second place, and your third place is your local hang,” said Isa Roske, Beethoven Market’s general manager. “That is the vision behind this restaurant, and Adler decided to keep the name in honor of the history of this place.” . . .

Read the entire article at Playa Vista Magazine.

Starting in January with the wildfires and continuing until present-day with the ongoing ICE raids, Los Angeles eateries have been at the receiving end of a one-two punch.

Like a superhero swooping out of the sky, Dine LA Restaurant Week launches this month to help foodies (re)discover what makes L.A.’s dining scene so special.

“Restaurants throughout the county have shown incredible resilience in recent years,” said Stacey Sun, executive director of Dine LA. . . .

Read the entire article at LA Downtown News.

There has been a rivalry in Los Angeles for more than a century over who invented the French dip sandwich: Philippe the Original or Cole’s French Dip, both 1908 eateries that are located roughly 1.4 miles apart.

Yet, only one will remain standing after Aug. 2, when Cole’s, which has been called the oldest continuously operating restaurant in Los Angeles, will close its doors, citing reasons including the pandemic, the recent writers’ and actors’ strikes, rising costs and bureaucracy.

The French dip sandwich is an LA icon. According to the experts, it “consists of either roast beef, roast pork, leg of lamb, turkey, pastrami or ham served on a lightly textured, freshly baked French roll which has been dipped in the natural gravy of the roasts.” . . .

Read the entire article at LA Downtown News.

It is the prettiest place on Pacific Avenue between Washington and Venice boulevards in Venice. It’s also the only business on the long and narrow beachside strand. What used to be Sal’s Deli & Market and a vegan pop-up called XMarket is now home to the third LA location of Alana’s Coffee Roasters and its cohabitator, The VB Grab & Go, which is the second spot for Chef D Brandon Walker’s The MV Grab & Go.

As its promotion points out, the new establishment carries on the legacy of these two beloved businesses: “Two Mar Vista Legends. New Turf. Same Fire.”

Open just over a month, the new space has already found its footing in the neighborhood. On a summer Tuesday morning around 10 a.m., colleagues were meeting, pals were chatting, and a handful of remote workers were staring at, and sometimes typing on, their computers and phones. Strollers were being pushed around, and commuters were popping in for their morning brew. . . .

Read the entire article at The Argonaut.

Some people say it’s old news, while others are just noticing. DTLA is experiencing a much-needed revitalization as Los Angeles prepares for the NBA All-Star 2026, FIFA World Cup 2026, Super Bowl LXI, and the 2028 Olympic and Paralympic Games—and the thousands of visitors who will be arriving in this city ready to taste all its culinary treasures.

Below is a list of eateries that are top-notch at prepping product, perfecting flavor, and plumping bellies.

Bottega Louie is more than a restaurant; it is a gourmet market, patisserie and café. Known for its open kitchen and lively atmosphere, the eatery is Yelp’s most reviewed restaurant. After browsing the pizza, pasta, salads, small plates, and entrees options on the menu, stroll over to the patisserie to salivate over mouth-watering fruit tarts and beautifully packaged macaron boxes. . . .

Read the entire article at LA Downtown News.

Tima Bell was born in New York City and raised part-time in Venice Beach. Growing up, the Venice locals referred to the last block of Washington Boulevard, which has always been a lively area peppered with restaurants and shops, as Washington Square. About two years ago, when the space on the block between Doobi’s Smoke Shop and Fat Sal’s Deli became vacant, Bell began hatching a plan to bring New York-style pizza to his beloved beach community. 

“You can’t get a good New York-style slice of pizza anywhere on the Westside, so that was part of the driver and also something we’re very passionate about,” said Bell’s partner, Alessandro Nicolaci of Playbook Advisors, about opening this new venture, Washington Square Pizza, at the beach. 

“We thought, what can we do that is family friendly and helps us build the community of Washington Boulevard, aka Washington Square, back up.” Nicolaci and Playbook Advisors will handle the operations of Washington Square Pizza, which will open to the public on June 26.  . . .

Read the entire article at The Argonaut.

Lady Gaga loves the book, and so does Jennifer Aniston and Chris Pine. Author Deborah Davis’ three rescue dogs, Bellissima (Bella), Bootsie and Daisy, really love the book. “The Art of Canine Cuisine” is a vet-approved cookbook for foodies and their furry friends. It is 100-plus pages of recipes, food and dog photography, stories of rescued dogs, and histories of dog breeds. Plus, a portion of the proceeds from sales are donated to dog rescue and support charities.

Davis dedicated the book to her dad, a world traveler with a passion for food and dogs. An early retiree in his 30s, her father led the family on global adventures across Europe and South America, where Davis was exposed to different cultures and their creative meals. Her entire family loved to cook, and during her formative years Davis grew to love and learn about cooking by watching them.

When Davis settled in the United States to launch her career in the entertainment industry — she now lives in Santa Monica — she began to foster dogs. Davis can count at least 20 rescue dogs for whom she has found homes, including her own home.  . . .

Read the entire article at The Argonaut.

After spending just one minute with Tony Palermo and Danny Ringwood, the owners of Tony P’s Dockside Grill on the marina waterfront, it is obvious that what the two best friends (since they were 18) will miss most about retiring is seeing each other each day.

Sunday, June 29 will be the last day Tony P’s will be open for business. After serving 300,000 mai tais and 350,000 orders of fish and chips (its No.1-selling menu item) over the last 28 years, the largest sports bar on the Westside is packing up its prized collection of 3,500 tap handles and calling it quits.

Palermo and Ringwood met each other in 1975 at their first restaurant job at Alfred’s in the Somerset Mall in Troy, Michigan. Ringwood’s father worked for the railroad business, and he was transferred from New York during Ringwood’s senior year in high school. Palermo was born and raised in Detroit. . . .

Read the entire article at The Argonaut.

As Ippudo’s second Los Angeles location opens in Culver City, Ippudo V — its first LA location in West Hollywood — is going vegan. The restaurant is the brand’s first fully vegan spot on the West Coast and the second in the world after its Brooklyn location.

Chief Operating Officer Takashige Miyaki prides himself on the fact that the ramen group from Japan could adapt to local cultures.

“Our mission to deliver smiles and heartfelt experiences through a bowl of ramen remains unchanged no matter the country or culture,” he said. “At the same time, executing that mission in different cultural contexts has reminded me of the challenges and importance of staying true to our brand while adapting locally.” . . .

Read the entire article at The Argonaut.

In Japan, “kaizen” is the practice of continuous improvement. 

Tomo Takahashi learned this principle while growing up in his family’s restaurant, and he brings it to guests at his new establishment, Saijo. 

Takahashi considers kaizen to be the foundation of hospitality.  

“One of the biggest lessons I have learned being in the restaurant business for 25 years is that it is important to constantly be improving,” Takahashi said. 

“Whether in food quality, service or branding, maintaining a high standard is what keeps customers coming back. This has been our core principle since the founding of our company. We always ask ourselves how we can bring more joy to our guests. Instead of settling for ‘this is good enough,’ we strive for ‘this is the best.’” . . .

Read the entire article at The Argonaut.