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LOS ANGELES

BRUNCH IS THE NEW BLACK

April 2014

Beat The Heat With Ice Cream Treats

PLUS:

New Recipe You’ll Love!

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Today’s Specials New Restaurant Alert. . . . . . . . . . . . . . . . . . . . . . . . .4 Brunch is the New Black. . . . . . . . . . . . . . . . . . . . . . . . 8 Try It At Home Recipe. . . . . . . . . . . . . . . . . . . . . 13 Beat the Heat: Ice Cream Recommendations. . . .14 Is Organic Really Better?. . . . . . . . . . . . . . . . . . . . . .16 Sweepstakes Entry & Rules. . . . . . . . . . . . . . . . . . . . . .18 Resaurant of the Month. . . . . . . . . . . . . . . . . . . . . . .19

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A New Restaurant For Animal's Jo

By Besha Rhodell

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on Shook and Vinny Dotolo

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J

on Shook and Vinny Dotolo are expanding again, building what is starting to look very much like a restaurant empire. The owners of Animal and Son of a Gun only just opened Trois Mec with Ludo Lefebvre, and now there’s a fourth and possibly even fifth project in the works.

A couple of days ago, Dotolo announced via Instagram that they would be taking over the Damiano Mr. Pizza space across the street from Animal.

“This is the location of our future project. Looking forward to bringing more delicious food to fairfax #newproject #fairfax #la” he wrote.

This morning by phone, Dotolo confirmed that he and Shook have owned the building where Damiano is located for more than two years. After a somewhat difficult relationship with the tenant, they decided not to renew the lease and to take over the building themselves.

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“It’s an opportunity for me and Jon to put something in that place that we can pass down to our children,” Dotolo said. “We want to have fun, we want to contribute to the block. We want to make the city better.”

The space is actually zoned to be two separate businesses, and Dotolo says they plan to restore it to two entities.

They may do two projects of their own or they may lease one side of the building to someone else and do only one project. “We still have to get in there and walk the space,” he said, “because we own it and it’s in pretty bad shape. We need to totally rebuild it.” He says they’re looking at at least six to eight months before anything opens.

What might they open in the space? “We really have no idea. We’ve kicked around a lot of things. We’ve talked about a lot of ideas, from a sandwich shop to barbecue to Italian to ramen,” Dotolo said. “There are lots of things

we love and we’re interested in. We just have to get in there and crunch the numbers.”

And what about that rumored fried chicken restaurant?

“We’re still kicking that ball around,” Dotolo said. “But I can tell you that in this space it probably won’t be fried chicken.”

A “meat lover’s dream”, this Fairfax New American from celeb chefs Vinny Dotolo and Jon Shook is an “exploration of everything carnivore” where the “superbly prepared” snout-to-tail plates are bound to entice you “out of your comfort zone”.

“It’s an opportunity for me and Jon to put something in that place that we can pass down to our children”

Jon and Vinny’s successful restaurant, Animal.

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BRUNCH IS THE

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BLACK

The next time you are enjoying a delightful brunch, be sure to clink your glass to the meal’s inventor, Guy Beringer, and his inspiration: the hangover.

The English writer first proposed the idea for the mixed meal in his 1895 essay “Brunch: A Plea.” In it, Beringer defended those nursing their Sunday morning hangovers.

Instead of rousing folks from bed and confronting them with a heavy spread of meat pies, Beringer proposed a midmorning compromise: a

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hybrid meal that could lead with tea pastries and segue into meatier dishes. That way, brunchers wouldn’t be forced to stuff rich fare down their gullets. Instead, they could slowly shake off their headaches and calm their gurgling stomachs. If someone needed to chase the meal with a hairof-the-dog cocktail, nobody would judge.

Best of all, Beringer believed that friends could share their debauched tales of the previous evening. “Brunch is cheerful, sociable and inciting.

It is talk-compelling,” Beringer wrote. “It makes you satisfied

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into meatier dishes. That way, brunchers wouldn’t be forced to stuff rich fare down their gullets. Instead, they could slowly shake off their headaches and calm their gurgling stomachs. If someone needed to chase the meal with a hairof-the-dog cocktail, nobody would judge.

Best of all, Beringer believed that friends could share their debauched tales of the previous evening. “Brunch is cheerful, sociable and inciting.

It is talk-compelling,” Beringer wrote. “It makes you satisfied with yourself and your fellow beings.”

If everybody’s working for the weekend, then brunch is our reward. Unlike grab-and-go breakfast, the best brunches are drawn-out, indulgent meals in good company that inspire you to shake off those covers and then linger over another round of Bloody Marys.

TOP BRUNCH SPOTS YOU HAVE TO TRY NOW

But for all of his pleading, Americans weren’t quick to swipe the idea. The delicious British invention took 30 years to catch on in the States, but we’ve been enjoying Bloody Marys with our pancakes ever since. Thanks, hard-drinking Englishmen!

Hollywood: Hollywood

Corner 1156 N Highland $12 AYCD Brunch

Downtown: Los Ange-

les Brewery Co 750 S Broadway $10 Endless Mimosas

Los Feliz: Rockwell Table and Stage 1714 N Vermont Patio Eating and Perform

Brentwood: Farmshop 225 26th Best. French. Toast

SANTA MONICA:

Huckleberry 1014 Wilshire Blvd Green Eggs & Ham. Thanks Dr. Suess.

West hollywood:

Salt’s Cure 7494 Santa Monica Blvd All brunch. All Californian.

it right back in 1895 when he set forth “Brunch: A Plea” in a Hunter’s Weekly article suggesting a late-morning meal instead of the traditional, post-church dinner. “Brunch is cheerful, sociable and inciting,” he wrote. “It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

America’s best brunch spots

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deliver that kind of pick-meup first and foremost through their food, whether it’s reinterpreting classics, highlighting regional flavors, or simply churning out the most delectable comfort dishes around.

But atmosphere counts, too, as does the approval of locals. In San Francisco, that can mean satisfying cravings for fresh goat cheese on toast with lavender oil, while a New Orleans spot specializes in Cajun-inspired fare like hearty sweet potato and duck hash with a cornbread waffle.

Other brunch restaurants even rethink the Pop-Tart.

“I think it’s fun to be creative with dishes other than what’s offered on our dinner menu,” says Kim Leali, a sous chef at Chicago’s Publican, which is decorated with corpulent hog portraits (its message seems clear: pig out).

Try It At Home EGG FRITATA Ingredients: 6 large eggs ~ 2 Tb whipping cream ~ 1/2 tsp salt ~ 1/4 tsp freshly gound pepper ~ 1 Tb olive oil ~ 1 Tb butter ~ 12 oz asparagus ~ 1 tomato ~ 3 oz Fontina Directions:

1. Preheat the broiler.

2. Whisk the eggs, cream, salt,

and pepper into a medium bowl to blend.

3. Heat the oil and butter in a 9� nonstick ovenproof skillet over medium heat. Add the asparagus and saute for 2 minutes.

4. Pour the egg mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat.

5. Place the skillet under the broiler and broil for about 5 minutes.

6. Let the frittata stand 2 minutes. Using a rubber spatula, loosen it from the skillet and slide onto plate. Enjoy!

Total Time: 27 min Prep: 15 min Cook: 12 min Yieds 6 servings

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ORGANIC ORGANIC ORGANIC ORGANIC What pediatricians might advise about organic food.

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The American Academy of Pediatrics wades into the organic food confusion with a paper out Monday to try to guide doctors in their discussions with families about what to eat.

It turns out, no surprise, to be an on-the-one-hand this, on-the-other-hand that discussion, with the first point of advice to pediatricians being to encourage patients and their families to eat a diet rich in fruits and vegetables, as well as whole grains and low- or non-fat dairy products. The paper in the journal Pediatrics, a composite of studies on organically and conventionally produced food, suggests that doctors review the academy’s report with families to cover nutritional, health, environmental and cost implications of their choices.

Drs. Joel Forman and Janet Silverstein, along with the academy’s nutrition committee and Council on Environmental Health, set out the arguments, noting that the organic foods market has grown from $3.5 billion in 1996 to $28.6 billion in 2010, according to the Organic Trade Assn.

Organic diets, the authors say, expose consumers to fewer pesticides, and organic farming has been shown to have less impact on the environment than conventional operations.

But, they say, there is no evidence of “meaningful nutritious benefits” from an organic diet, and there are no good studies showing disease protections from one.

The paper notes that some studies have shown that families with children are more likely to buy organic fruits and vegetables than other consumers – so the advice of pediatricians could be particularly important.

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LOS ANGELES

Cheers to dining beautifully.

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