DOWNTOWN WEEKLY THE SPIRIT OF DOWNTOWN LOS ANGELES
WWW.DTLAWEEKLY.COM VOL 15. NO. 3 FEB 25 - MAR 3
DTLA 100 days of burgers
HOTBOX
BURGERS GRAND OPENinG IN EXPO/USC
LEt's be blunt: a look at DTLA through an elevated lens gary leonard: take my picture OUT OF HIBERNATION WITH LITTLE BEAR
DTLA's TOp BLACK OWNED BUSINESSES
SHARE SECRETS OF success
2 THE SPICY MUSTARD OF DOWNTOWN WEEKLY
VOL 15 NO 3 - FEBRUARY 25TH - MARCH 3RD / DTLAWEEKLY.COM
ON THE COVER
PHOTOGRAPHY: Keri Freeman MODELS: Gee, Bren & Mike of Hotbox Burgers
HOTBOX BURGERS LOCATION:
EXPO/USC - DOWNTOWN LOS ANGELES
celebrating black history month.....3 hotbox burgers OPENS IN EXPO/USC.....5 100 days of burgers: DTLA BURGER SMASH uP ...6 out of hibernation with little bear............8 The Legend of Judge casey...9 let’s be blunt: DTLA THROUGH AN ELEVATED LENS.....13 gary leonard: Take my picture 14 ADVERTISE - 888-732-DTLA (3852) OR EDITOR@DTLA-WEEKLY.COM
EDITOR@DTLAWEEKLY.COM
<<
THE DILL PICKLES
DTLA WEEKLY
editor and chief KERI FREEMAN
CONTRIBUTING WRITERS
KELLIE ALDRICH CAROLYN PLATZMAN AMANDA NICHOLSON LUCY KARILO melody kia
photography ERIC EPPERSON GARY LEONARD
VIDEO Production
@kerieatsdtla design and layout @kerieatsdtla
social media
@kerieatsdtla
DTLA WEEKLY
Special thanks to... THE MAYOR OF LOS ANGELES & THE CITY OF LA ARTS DISTRICT CHINATOWN CIVIC DISTRICT BUNKER HILL EXPO/USC HISTORIC CORE LITTLE TOKYO FASHION DISTRICT FINANCIAL DISTRICT SKID ROW SOUTH PARK WAREHOUSE DISTRICT THEGRAWN ARTWALK NEWS HWH LUXURY LIVING SANDAST ART STUDIO HOTBOX BURGERS LITTLE BEAR rappahannock oyster bar mignon wine bar FIREBURGERS CILANTRO LIME Robeks dtla EMIAN BURGERS JUDGE CASEYS & Loftway
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BLK DTLA: Secrets of Success
VOL 15 NO 3 - FEBRUARY 25TH - MARCH 3RD / DTLAWEEKLY.COM 3
CELEBRATING BLACK HISTORY MONTH
DTLA's ToP
BLACK OWNED BUSINESSES SHARE SECRETS OF SUCCESS "I met a lovely young African American dancer and she told me she did not go to the audition because no one on the brochure looks like her and I said that's because you didn't Walk through the door, we all must walk through the door." -Robyn Gardenhire Artistic Director & Founder City Ballet of Los Angeles
“Beyond back history month, keep the #blacklivesmatter movement alive everyday because lasting change won’t happen without actively deconstructing our beliefs about race. If you’re afraid to use your voice, give up your seat at the table”, -Kinya Claiborne, Style & Society
"if your dreams seem odd to oth ers - you may just be ahead of your tim e. i just realized , wow, i spent the entire last decade of my life working for this exact moment. or you may just be odd. -keri freeman, publisher dt we ekly
"If people consider you a disrupter because you do things your own way and you don’t work within the system that’s probably a good thing. It’s called being an artist and staying authentic. " -Justin Bua - Famed Artist
"Motivation, never hater nation, only collaborations & congratulations!" -Nubia Stevens - Owner, Numaade Cafe
"What drives me during this time is discipline and the knowledge that things will get better. When that will happen is still known but maintaining habits to put myself and those around me in better positions for when things open up more keeps me going." - Stay Eatin’ Bruh - Influencer
"Never, ever, ever, EVER give up on your dream. Believe in yourself. Believe that you are enough, because you are. Positive mindset only. Bet on yourself and don't be afraid to fail, it's ok! Work hard, be good to people, and you'll be surprised how far it'll get you." -Devin REED - Sommwlier, HOST OF WINE & CULTURE LA
"There comes a time in everyone's life when one must trust what they know to be true over what others tell them is the truth, especially when those amount to two different truths" -general jeff, activist
"Sometimes you have to do it scared, you'll thank yourself later. And remember to never be afraid to ask for what you want." -Vanessa Punche - owner, LA Grind Coffee & Tea Bar
" I can remember being homeless sleeping on the streets of Skid Row and n eventually going to prison in 92 and upo the for my release becoming an advocate . 30 less fortunate and victims of violence go me seen years later. My journey has se. from the crack house to the White Hou past my of I believed in myself regardless and the critic's and naysayers. That's one of the keys to success for the next generation of Black leaders " - Najee ali - activist
"Mean what you say and say what you mean. What you put out in life is what you get back. " Fhedesh - Musician & Dark Lord of the Underworld.
"My secret of success is underpromising and overproducting " -Itika oldwine, old vine floral
"Not all Queens live in a castle...some live on the street. Regardless of one’s financial situation you can never lose your station. " -Shirley Raines - Beauty2theStreetz
"Nurture yourself and your passions as you would your business, your children , or someone you love. Your mind, body and spirit will thank you for it.” -Naima Woodson, Creator, Beachbum Wisdom
"When you put your best foot forward, the universe will provide the rest. " -Aja - Owner & Operations Manager (abeautifullife) Jamaican Restaurant
"Meditation and Self-Care is paramount in being successful in my opinion. You can burn yourself out and make mistakes if you don't take care of yourself, how will you be able to motivate your team and drive your business. A good life-work balance is what we live by." -Kwini Reed - Owner, Poppy & Rose
"Remember that any pursuit in life requires hard work and dedication. You might as well choose something you love and bring it to fruition. As your business grows you will grow as well". -Melody Kia - Blackroutes.org
"Work everyday towards a go al and opportunities will presen t themselves" "Dont get Discouraged, everyday is a new day" -boketto cold brew
Downtown Appetite: 100 Days of Burgers by Keri Freeman
VOL 15 NO 3 - FEBRUARY 25TH - MARCH 3RD / DTLAWEEKLY.COM 5
square one: our warmest welcome
HOTBOX BURGERS OPENS IN EXPO/USC
It's Official - Expo/USC can't get enough of HotBox Burgers It seems the steady flow of satisfied customers never stops at HotBox Burgers, located just one block west of Banc Of California Stadium on MLK and Vermont. With all the rave reviews and grand accolades, we were surprised to find HotBox Burger was humbly operating out of a tiny unhitched trailer parked on a busy street under the shadow of the old Coliseum.
So just what made HotBox Burgers taste so good? The answer would fall somewhere between the secret recipe and a glorious blessing. Each day, Gee, Bren, Mike work together packed tight inside a tiny traveling kitchen space serving burger varieties of turkey, beef and impossible plant-based meats, mostly around $6.
Wow! No, wowow! HotBox burgers are made to order with the simplest of ingredients; a spiced right protein, with the typical lettuce, tomato, mayo, ketchup, and cheese.
Another expressed how consistent the flavor of his favorite had fortified his faith in believing he'd always get the same quality and taste. While still another customer boasted about how they had tried every single item on the menu and that each was equally delicious. And the blessings didn't end with the customer's newfound burger enlightenment, oh no. HotBox crew were firm believers who walked by faith and spread good cheer to all who supported them.
Unsuspecting, we ordered a turkey burger and a double meat classic without cheese. What we got were burgers loaded with flavor no less than incredible and almost damn near impossible to put down. Bite after delicious bite, we noticed all conversation had stopped except for the occasional compliment that managed to escape between bites and short sips of our vanilla and Oreo cookie milkshakes.
We found each of us we're feeling equally blessed. One customer, a "chick" on a motorcycle, told DT Weekly she had traveled from the Marina for her HotBox Chili cheese topped favorite.
Extras include eggs, pastrami, avocado, chili and a list of others that make each burger taste even better if that's even humanly possible. The fact remains, we really couldn't believe what we were experiencing, so we turned to conversations with the customers that surrounded us to hear their testimonies and gain affirmation.
DTLA is known for the nightlife, bars, restaurants and just being a great place to hang out any time of day. Still, it's an added plus to discover new tastes brought to us by good people and always a good feeling to watch our small businesses who devote their lives to others grow because of their immense sacrifices and efforts. So with this, we congratulate HOTBOX and welcome the Grand Opening of their first brick in mortar on March 1st. HotBox Burgers is located at 1030 W Martin Luther King Jr. Blvd suite #108, Los Angeles, CA 90037. @hotboxburgers
DTLA Appetite: Mignon Wine Bar: By Melody Kia & Cilantro Lime by Keri Freeman VOL 15 NO 3 - FEB 25TH - MARCH 3RD / DTLAWEEKLY.COM
MIGNON WINE BAR:
Still Winning
When was the last time you had a really good burger?
For the Win Burger lives up to its name.
It is a trendy world out there, so it is quite refreshing to come across simplicity, especially when that simplicity has the flavor power to blow your mind.
Unlike many of these overly ambitious burgers that come with layers of distractors that ultimately leave you with a big disappointing mess.
Chef Santos has been living and working in DTLA for 14 years. He opened Mignon on 6th Street in 2010 and has been charming locals ever since. Mignon is best known for an eclectic menu of cheese and charcuterie, sandwiches, and oysters to pair with beautiful bottles from their diverse wine collection.
For the Win is an honest burger that pairs well with red, white, and Rose.
It seems that for DTLA, this should not be hard to come by, but believe us when we tell you that your first bite into Chef Santos Uy's For The Win Burger is going to make you rethink everything you know about this classic American staple.
It’s Burger Time at Cilantro Lime! No matter what’s going on in DTLA rest assured, Cilantro Lime's creators are loyal to the community, open and ready to serve their delicious Mexican plates to the masses with a smile.
During the pandemic, Mignon added an outdoor popup featuring the "FOR THE WIN" burger, a staple of Chef Santos' other restaurant, Papilles Bistro, located in Hollywood.
New developments have seen Leo Matias bringing in his younger brother Alex to join the team, adding to Cilantro Lime’s family-style atmosphere, which also allows community members to help add to their secret menu, regularly promoted on their social media. For this print issue, Cilantro Lime created a whole new burger. DT Weekly went behind the scenes to document its creation which started in the hands of Matias as a seasoned ground beef “snowball” being mixed in with chorizo and placed to cook on the grill.
Soon sliced fresh jalapeños, sweet onion and red bell peppers were added, followed Celebrated on almost every local news by a small mountain of shredded cheddar outlet and foodie blog channel since cheese. After a short while, Leo lifted the opening just a few short years ago, patty and placed it inside a soft toasted Cilantro Lime located in the International bun and presented it to the world. Food Court may have been put on a brief hiatus due to the pandemic. However, they The DTLA Burger is juicy and packs a are still open for take-out and delivery. spicy kick that's sure to fill you up. Plus, Cilantro Lime's outdoor dining Whallah, it is our pleasure to introduce to set up has reopened just north of Olympic you - the DTLA Burger. 934 S. Los Angeles and Los Angeles Streets in the Fashion Street, LA, CA 90014. @cilantrolimedtla District of sunny Los Angeles.
This burger is simple, but it's the real deal, made up of two perfectly seasoned grass-fed patties intensified with grilled onions and topped pickles and duel slices of American cheese.
Mignon Wine Bar is open WednesdaySunday (6-10 on Wednesdays, Thursdays, and Sundays. 6-11 on Friday and Saturdays). 128 E. 6th Street, LA, CA 90013. @mignonwine
DTLA Appetite: Rappahannock: By Keri Freeman
VOL 15 NO 3 - FEBRUARY 25TH - MARCH 3RD / DTLAWEEKLY.COM
rappahannock: SECRET of the rapp burger
On average, Americans consume around three burgers a week. That's the equivalent of approximately 13 billion hamburgers a year, enough to circle the Earth 32 times. That's probably why the Rapp Burger is such a popular menu item that it can easily compete with the numerous orders of sweet, salty and briny varieties of oysters from the Rappahannock River upon which Rappahannock Oyster Bar aka RappBarDTLA are known. The Rapp Burger has also been named "LAs Best" by LA Magazine and written about in countless other mainstream media rags. But what makes this burger so enjoyable just may surprise you. We caught up with RappBarDTLA's executive Chef Wilson Santos to "ketchup" on old times and learned the secrets behind the Rapp Burger's colossal success. This time at RappBarDTLA, instead of patiently waiting to dine with numerous others on their magnificent outdoor plateaus, we were led behind the scenes to the kitchens.
It was there Chef Wilson Santos begin showing us around the grill and and revealed to us how the Rapp Burger was made. It's the meat. That's what we first thought. And it could have been. Chef Wilson Santos explained the cows were only fed grass and carrots. That was interesting. When he added the caramelized onions, we could already taste the two flavors coming together nicely in our imaginations. Then the Chef added cheese, and we watched the thick slices melt so kindly in the slowest of motions. We thought, "Wow! That's got to be the secret".
"So, you want to know the secret?", he asked. We nodded our heads quickly, unsure what else a burger of this caliber could acquire to make it look and taste any better than the possibility it was already presenting. Then with a quick turn, Chef Wilson Santos reached back towards the grill where a silver container sat waiting. After lifting the container's lid, the Chef revealed his creamy white Smoked Mayo. It was this mayo that was used to make the signature sauce; Two parts ketchup, two parts Smoked Mayo, all parts delicious.
When the burger was ready, Chef Wilson Santos airlifted it to the side of the kitchen When the bun's lid was placed oh so delicately on top of the twin patties that held the condiments with his shiny covered in caramelized onions and melted spatula onto a small plate. cheddar, Chef Wilson Santos presented our team with one of DTLAs most soughtAs the aroma hit us, all we could after taste. The secret of the Rapp Burger, think of was taking our first bite. in all its magnificent glory. 777 S. Alameda Street #154, LA, CA 90021. @rappbardtla
8 DTLA Appetite: Little Bear by Keri Freeman & Amanda Nicholson
VOL 15 NO 3 - FEBRUARY 25TH - MARCH 3RD / DTLAWEEKLY.COM
Out of Hibernation with Little Bear From the creators who brought us The Surly Goat, The Blind Donkey, and The Naughty Pig, comes The Little Bear, a longtime local favorite located amid DTLA's vast industrial Arts District. Situated inside the 1924 Toy Factory Building on the corner of Industriel and Mateo, Little Bear is a Belgian-inspired Beer Cafe that transforms its historic location. Once used as a civilian bomb shelter during World War II). Little Bear is bringing DTLA out of hibernation for all to enjoy. Chef Andre Chin runs the kitchen cooking with Belgian flavors that extend across a menu of rare beers, fresh cocktails, and Netherlander comfort food. As official ambassadors for Orval beer and home to the only Duvel on draft in Southern California, it's safe to say Little Bear Bar is the authority on Belgian brews for DTLA.
FIRE BURGERS: THESe BURGER are LIT Watch out In-N-Out! Here comes Fire Burgers, one great smash burger ready to set the world a blaze. Some may say the Fire Burger is similar to In-N-Out or a McDonald's quarter pounder with cheese in style but not after getting a taste of this signature spicy burger made with its very own habanero-based Fire Sauce that offers a nice kick. The signature style was forged out of creators Anthony Ontiveros & Megan Heatherly's love for spicy foods after they noticed smash burger popularity did not offer a spicy option and knew they had something unique to offer. They were right. The Fire Burger is made with an 80/20 beef blend that produces that textured sear synonymous with smash burgers, keeping in line with what people expect from a smash burger while giving it a west coast feel.
Aside from Martin's potato rolls that soak up the flavor and mute the crunch of the crispy patties and the Heinz ketchup/mustard, all of their ingredients are made from scratch. The flavors of their sauces elevate the smash burger experience and offer something familiar yet unique. Here's the process: The process FireBox takes 2.5oz patties and forms them into a hockey puck-like shape. Then they cook the patties at a high temperature on a flat top grill (preferably 500 degrees and above), and smash the patties until they are thin and crispy. The whole process takes no more than 4 minutes and offers a quick and delicious burger. The only issue is, Fire Burgers is entirely new, only serving LA through various popups operating every other Saturday over the last two months. So they may be hard to find unless you follow them on IG and mark your calendars for their next pop-up. @FireburgersLA
DTLA Appetite: Advetorial: Judge Casey’s Ketchup by Keri Freeman
<<< Little Bear Cherishing DOWNTOWN's GREATEST GIFT Since 2012, Little Bear has cherished the diversity and beauty of Downtown's greatest gift, a community of creative, industrious, no-BS, hardworking/ play-harder people with great energy to be around. When on the hunt for the tastiest Burgers in existence, set your traps for The Classic Little Bear Burger, a hot juicy mess for all to sink their paws into. It's made with two 4oz beef patties pressed thinly, melted cheese, lettuce, tomato, caramelized onion, and Andalouse sauce (a Belgian specialty) on a toasted bun. This burger is simple, delicious, and satisfying and there's also a vegan version available with a vegan Andalouse sauce. Come for the burgers, Mitraillette and Brussel's sprouts and stay for the star dessert, the stroopwafel s'more: Two Belgian stroopwafels (translation: syrup waffles) layered with sweet toasted marshmallows, melted chocolate, and toasted almonds. Behind the thin red doors that mark Little Bear's entrance is the embodiment DTLAs "Artist in Residence" or "AIR" movement of the 80s, which allowed residential use of formerly industrial buildings once left abandoned by the post-industrial era. Little Bear is one great big neighborhood "Cheers" to the artists that once surrounded the area and a great place to enjoy a great burger alongside foamy glass mugs of imported Belgian craft beers filled to the brim. Proost!
JUDGE CASEY'S ketchup coming soon TO DTLA
“The best known and most popular Irishman on the Pacific Coast” – Oakland Tribune 1909
potatoes, hotdogs and hamburger lover to a life long sentence of extreme culinary pleasure.
In 1873, Jeremiah Casey emigrated from Ireland to the California Bay area, worked hard and became a respected judge on the Californian frontier.
Right now, you can find Judge online or in retail stores in the Bay Area, but this year, Judge Casey's will be coming to stores in DTLA and soon, Judge Casey's will offer two new flavors Our Curry Twist and Feisty Habanero!! But wait, there’s more.
Over the years, passed down from generation to generation, Jeremiah's accomplishments elevated him to family legend. His great nephew, Peadar and best friend Stephen have now replicated the Judge’s journey to California and are keeping his spirit alive with his traditional Irish ketchup! In 2010, the company, named in honor of Judge Jeremiah Casey, hit the bustling town of Port Costa, California and became the rage with simple ingredients like exquisite tomatoes and finely chopped onions, spiked with zesty vinegar, sweetened with select raisins. Unlike mainstream ketchups, the Judge is thick, chunky and really packed with flavor. Now that we’ve established Judge Casey’s isn’t your usual ketchup we’re going to go out on a limb to state it’s highly likely the Judge is going to sentence the usual French fries, sweet
For cocktails at home, Judge Casey's will have a new Bloody Mary recipe in time for our annual St. Patrick's fluthering. This year, DTLA will be mixing Judge Casey’s gourmet ketchup, other classic ingredients and Mad March Hare Poitin, one of the very best Irish Poitins available. Irish Poitín is a spirit that predates anything you’ve ever likely to have tasted, including whiskey and it’s origins of Irish Poitín are shrouded in mystery. Yes, the case is closed when it comes to Judge Casey's Ketchup and the verdict is in. So, if you ever see a judge and he's looking at you with one eye-brow lifted like Judge Casey on the bottle, you better have a darn good alibi for topping your burgers with an thing less savory than Judege Casey's Irish Ketchup. @judgecaseys
10 Let’s Be Blunt: By Amanda Nicholson
VOL 15 NO 3 - FEBRUARY 25TH - MARCH 3RD / DTLAWEEKLY.COM
LeT's BE BLUNT
DTLA THROUGH AN ELEVATED LENS
It goes without saying that 2020 was a life-changing year. For those who found themselves smack dab in the middle of Downtown LA when the world as we knew it closed its doors, luckily, the “green residents” of DTLA knew just how to enjoy themselves with little to do. Have you ever taken a walking tour through the Historic Core with a strong SATIVA as your tour guide? It’s a neighborhood designed for city slickers who stroll around without depending on transportation. The streets are riddled with history, friendly, neighbors, local eateries and dog walkers eager to take on a good elevated conversation. Yeah, when the COVID Blues hits we hit back just as hard with just a few tokes from strains found at our reliable dispensaries including a strain called Haze. With Haze, it’s amazing to explore the history of DTLA with its rows of historic buildings all within an arm’s reach. Once known as the “Wall Street of the West”, The Historic Core is where it all began for DTLA. Spring and Main streets was the heartbeat of LA in the late 19th century and the majority of the historic buildings are still left standing today. These buildings come adorned with intricate details, lavash lobbies, huge arching windows, brass fixtures and vintage glass and mirrors, and each one tells its own tale.
Without the feelings of paranoia that accompany some strong strains, with Haze, one can walk past 7th and Main a hundred times and join the new found tourists hungry to experience the infamous Hotel Cecil. Originally cultivated from Mexican, Colombian, and Thai cannabis lineage, Haze is a distinctive Sativadominant strain. Since the 1960s, Haze has been cultivated into other amazing strains such as Purple Haze and Amnesia Haze just to name a few. For many, it produces the infamous Sativa “head high” that can lead to increased mental and physical activity. Studies have shown, in moderation, these effects can be used for energy and focus. Just how the Historic Core developed into a metropolis and expanded, Haze cultivation paved the way for hundreds of hybrids behind it. Haze has risen above the “reefer madness” or hysteria associated with overconsumption to become a global favorite. From stress to chronic pain, Haze may uplift and energize many who enjoy it, sometimes giving a childlike euphoria that turns DTLA a living breathing museum hidden within a nostalgic dream.
Let's Be Blunt: Suggest a brand or strain review! Contact editor@dtlaweekly.com
ADVERTISE WITH US! CALL 888-732-DTLA (3852) editor@dtlaweekly.com
VOL 15 NO 3 - FEBRUARY 25TH - MARCH 3RD / DTLAWEEKLY.COM 11
100 days of burgers
ENGINE CO 28
Do you...WAGYU ?
GET TWISTED WITH EMIAN burgers Kevin Guzman, creator of Emian Burgers, enjoys making all kinds of burgers but finds it’s easy for others to relate to what he calls his signature smash burger with a twist!
Guzman states he wouldn’t mind taking his catering/outdoor event popup and turning it into a gourmet mobile kitchen when life gets back to normal.
Twisted indeed, Guzman’s burger begins with Kevin grinding their own meat and making their own pickles. Emian makes their own sauce. With exception to the veggies and locally sourced brioche buns, "We hear most people enjoy ouR everything that product because it taste fresh. goes into an You can taste the freshness of EMIAN burger is it. We hear that all the time. We made totally from love how we do things. Even if scratch. it's harder work, we appreciate
When it comes to being the driving forces behind Emian Burgers, Guzman understands his burger is new to when customers can taste our the game and is Nothing can hold dedication." okay with learning as EMIAN Burger he goes. Any advice back! After just and constructive one year, although they hoped to be criticism is welcome. In the business sharing their burgers full time in the to serve the best smash burger streets of Los Angeles and Orange imaginable, he’s eager to make new County by now, the pandemic has friends, learn and welcome all of LA to played a role in slowing the progress, get twisted with an Emian Burger. but Guzman knows “slow and steady @emianburgers wins the race”.
Sound the alarm! Financial District's Engine Co 28's outdoor setup is back in operation, offering live music, specialty cocktails and their new signature Australian Double Wagyu Burger. Engine Co No 28 rests in an old Los Angeles Fire Department Station shell built in 1912. Although downtown cannot enjoy the vintage fixtures and rustic atmosphere of the interiors which add to the splendor, we can surely partake in Engine Co 28's fresh new lunch and dinner menu. Wagyu is loved worldwide for its marbling characteristics and naturally enhanced flavor, tenderness, and juiciness. Many agree it's the finest steak-eating experience known to man. The Australian double wagyu burger at Engine Co 28 is served with American cheese, two strips of bacon, red onions, lettuce, tomato and house spread on an English muffin. Engine Co 28s Wagyu Burger is so experimental and innovative it just may make eating burgers for breakfast the next best thing. @enginecono28
