Imari, the highly anticipated restaurant from restaurateur Philip Camino and Michelin-starred sushi maestro David Schlosser, will offer traditional Japanese cuisine (washoku) in Brentwood for dinner on Sunday, July 11. Before the official opening, Imari offers a selection of three bento sashimi boxes, available in limited quantities from 5 p.m. to 8:30 p.m. on Wednesdays and Thursdays and from 5 p.m. to 9 p.m. on Fridays and Saturdays to be picked up at the restaurant or for delivery via Knock, with Postmates, DoorDash, Grubhub and Uber Eats to follow from Monday.
Also leading Imari’s culinary program is expert chef in Japanese cuisine Derek Wilcox, formerly of Shoji, the famous sushi and kaiseki restaurant in New York City. The sashimi bento boxes feature fresh seasonal seafood imported from Japan as well as local Southern California selections like Santa Barbara uni. Pickles for boxes are made in-house in small batches like lotus root, shiitake, and traditional pickled radish takuan. Pickled baby ginger is presented in delicate bite-sized cubes alongside steamed rice rolls topped with river seaweed and sesame to combine with the sashimi at will. Japanese salt is used, as well as water from a special water system installed by the restaurant, which recreates the pH and salinity of Japanese water. Tip: Save the sweet uni for your last bite.
And in even more news from west of the 405, Chef Suzanne Goin and Caroline styneThe beautifully redesigned Brentwood AOC opened this week with three indoor dining areas – the main bar room with velvet banquettes and benches, a long rustic communal table and a charcoal wood back bar with mirrored details. A second dining room runs along the building’s Darlington Avenue, which once housed the Tavern. There is also a private dining room for meetings of up to 40 people. Hamilton Lyons, former Tavern Chef de Cuisine, leads the AOC Culinary Team with Shannon Swindle overseeing desserts as Executive Pastry Chef.
The team behind Madera and Café Solar prepare to open Mokuzai on Saturday, June 24, a pop-up sushi concept in a private, lantern-lit Hollywood park. The outdoor dining experience is hidden behind a pair of wooden doors near the intersection of Hollywood and Cahuenga. Sushi master chef Te Dong’s dishes will combine savory ingredients like chimichurri, umami-rich truffle, fresh wasabi, sashimi and seasonal local produce.
Starting June 18 Father’s Day weekend, Brooklyn Ave. Pizza Co. in Boyle Heights will be adding a new breakfast pizza to the menu. Chef Jorge Sandoval’s pie is a combination of chorizo, mozzarella and sour cream, all topped with a soft baked egg and finely grated jalapenos.
Still on the Father’s Day front, Pink Taco offers an extravagant brunch on Saturdays and Sundays from 10 a.m. to 3 p.m. The pink churro pancakes are a stack of five topped with berries, maple syrup, and cinnamon sugar. There are fried egg tacos with black beans, pickled habanero onions, cotija cheese, avocado salsa, cilantro in corn tortillas and a breakfast burrito with scrambled eggs, black beans, jack cheese, pork chorizo, breakfast potatoes, bacon, Mexican cream and lawyer. The breakfast hash is a combination of barbacoa, breakfast potatoes, pickled jalapeño, two over-easy eggs, Mexican cream, cotija cheese, and avocado. Or try the Mexican pudding French toast topped with berries and whipped cream.
Maple Block Meat Co. Offers Craftsman Toolbbeef full of all things with dad in mind – a Maple block cap, a stainless steel snipple tumbler, a house bag–smoked almonds and their Everything Rub. Everything is packaged in a Craftsman toolbox for $ 59. Father’s Day meal packages are also available, including their 3-bone Big Beef Short Ribs (about. 3 lbs) or bring Dad on Father’s Day for Father’s Day Brunch with lots of meat, beer, and Bloody Mary specials. All packages including gDrilling toolbBeef can be ordered online or by calling (310) 313-Meat.