Jessica Koslow

Hot Stone Bibimbap

This summer at all three Los Angeles locations of the Korean restaurant Bibigo, Korean pop megastar Psy, also known as the King of YouTube — or his actual name Park Jae-sang — is everywhere. On the front windows, the servers’ T-shirts and even on the menu. Millions of people dance like him, and now everybody can eat like him too, as Bibigo is offering a special menu of Psy’s choosing. Already a big fan of Bibigo in Seoul, whenever Psy is in L.A., he visits the Bibigo on posh Beverly Drive in Beverly Hills.

Until July 31, customers who order his favorite dishes receive a scratch card with the chance to win prizes like a Bibigo voucher, bag or Psy mask (!!), and can enter to win a trip to Seoul. The winner will be announced August 19, 2013.

Psy’s massive hit “Gangnam Style” has over a billion YouTube views. He released his follow-up single, “Gentleman,” in April, and it quickly earned a Guinness World Record for the most-viewed video online in 24 hours. In the latter video, Psy meets his female match and they head to a restaurant and begin playing with their food. Apparently, these are some of Psy’s favorite dishes from Bibigo, which also has locations in the UK, Japan, China, Indonesia and Singapore.

Being exactly like Psy means eating at the Beverly Hills location, although there are two others in L.A. — in Century City and Westwood — serving a Psy-inspired menu. …

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Pulled Pork Sliders and Quinta de Saes

It’s rare that a small wine bar has an onsite sommelier. It’s even rarer that a restaurant has a female sommelier. Vintage Enoteca has both in Danielle Francois who, along with Jennifer Moore, owns the Hollywood wine bar.

Their philosophy is simple: Wines should be accessible, affordable and, most important, people should like what they drink. The two ex-New York City advertising execs gravitate toward boutique productions and family-owned estates, which produce indigenous varietals, in Europe, California and the Pacific Northwest.

“I pick out cool, off the beaten path wines that you don’t find everywhere,” says Francois. One of her specialties is food and wine pairings. Throughout the year, she plans themed pairings, but she’s also available on the spot for customers who are adventurous — or unsure — and looking for suggestions. This weekend, June 14-16, she’s put together an All-American Snack Food Mashup and Wine Tasting with sophisticated twists on classic snack foods like Cracker Jacks, pork rinds and Oreos. Turn the page for five of Francois’ food and wine pairings.

Wine: Kir-Yianni “Petra,” Macedonia, Greece, 2011 (white)
Suggested Foods: light salads, salty cheeses, Mediterranean diet
Says Francois, “I’m a fan of white wines that aren’t that fruity. I find that they’re a little more food versatile when there’re not big, lip-smacky fruit flavors bowling over the rest of the flavors in the wine. This is a Greek wine with indigenous varietals from Macedonia. It’s not too fruity with an undercurrent of citrus and peach and apricot, but it’s got a nice crisp, snappy salinity on the finish. It’s food versatile. In our warm farro salad, it brings out the snappiness of the flavor of the English peas. And feta is indigenous to Greece. I am a fan of what grows together, goes together.”

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courtesy of Miami.com

While chef Govind Armstrong is busy this Memorial Day in the kitchen of his 2 1/2-month-old restaurant Willie Jane on Abbot Kinney in Venice, scores of Angelenos will be firing up the grill. To get ready for the second-biggest BBQ holiday of the year — July 4 is the biggest — Armstrong, who also runs the restaurant Post & Beam in Baldwin Hills, offers his advice on how to grill the perfect burger, whip up a tasty marinade and clean those dirty grates. June 1 is the grand opening of Willie Jane’s 4,000-square-foot garden, and on Saturdays Armstrong plans to serve a selection of grilled items on the patio. Turn the page…

Squid Ink: What would you barbecue on Memorial Day, if you had the day off?

Govind Armstrong: Whole sirloin cap. It’s relatively inexpensive and easy to get at most butcher shops. It’s slightly leaner. The flavor is unparalleled when it comes to many of the other common cuts; it’s one of those perfect meats to grill. I don’t grill at too high of a heat — my grilling is closer to a hybrid of grilling and smoking. It’s not a race.

My favorite thing to grill is probably soft shell crabs, because they’re so delicious. Little bit of salt, pepper, oil — that’s it. Toss in a little bit of garlic. Then, when they come off, a squeeze of roasted or crushed lemon and more olive oil.

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Ray’s and Stark Bar/Photo by Jessica Koslow

Cooking octopus can be tricky. But when done right, it’s tender, delicious and loaded with health benefits (low-calorie, lean, vitamin-rich). Japanese and Mediterranean diets are swimming, as it were, with octopus options — as is this town, where many restaurants have the dish on their menus. According to a sampling of chefs, the Spanish and Portuguese seafood are generally favored, and most cooks have a specific size they prefer — from one to seven pounds — for reasons ranging from tenderness to plate presentation. Some eateries serve octopus up with spices from Peru, while others experiment with the flavors of North Africa. Turn the page for 10 of our favorite octopus dishes around town.

Read full article at LA Weekly