First Andy Kadin brought his love for the dough to Angels through his very popular bakery, Bub and the grandmother. Then came the restaurant always full in Glassell Park. Now there is Bub and grandmother's pizza: Kadin's ode to the pizzas of the east coast of her childhood, made with her own seasonal touch, and is drawing lines by the block in Highland Park.
Bub and grandmother's pizza in Highland Park has a film format. In 2026, the dining room will open.
(Stephanie Breijo / Los Angeles Times)
There are garlic knots, chopped salads full of local products, wings, cannoli and meatballs in Marinara, but the star is the pizza. The guests can see the 18 -inch cakes that are made through a window to the kitchen, and order in a walk window in the old city pizza space.
“You could say that it is the New York style pizza, New Jersey, Connecticut, a tri-state area, because there are some elements of all those who mix there,” said New Jersey native.
Kadin took advantage of Jeff Whittaker (previously from Bar Monette, Hippo, Frankies 457 Spuntino) to direct their pizzeria cuisine, where they developed a resistant and spicy mother base base for the daily rotation of slices and entire cakes that include pork and meat, classical pepferoni and parm.
The opening is a complete circle moment for Kadin, who borrowed pizza ovens from the city the first time he needed to bake beyond his own kitchen approximately a decade ago. In order for the space to be yours, he destroyed and rebuilt the kitchen, installed the highest electric slate ovens and removed the film area for slices. Guests can walk to an order window, choose from the menu or the sliced boxes in the window, then collect their food from another window in the corner of the building.
The scarce tables of the sidewalk offers seats, but in the spring of 2026, Kadin plans to open the Bub dining room and the grandmother's pizza, which will sell a larger menu of red sauce classics, in addition to beer and wine. And, said Kadin, looks for a photomaton: one of the most emblematic aspects of the old pizza in the city, and one who knew that he had to offer in Bub and the grandmother's pizza.
Bub and grandmother's pizza is open from Monday to Thursday from 4 to 9 pm, and from Friday to Sunday from 11 am to 11 pm, hours will be launched in the coming weeks.
5101 York Blvd., Los Angeles, bubspizza.com
Kali changes brand
A rib fillet with roasted garlic and black garlic sauce in the new incarnation of Kali's Steakhouse.
(Stephanie Breijo / Los Angeles Times)
Gone were the tasting menu, and the white walls have gone with the blue decoration. In an attempt to resist a tumultuous moment in the industry, the Kali restaurant with Michelin stars recently turned from a good restoration and renamed as a loved concept for the owners Kevin Meehan and Drew Langley: a grill with little light, and also a bar of the Dodgers.
“Being a chef with Michelin stars is a great honor,” Meehan said, “but when Hollywood smells and there is a pandemic and nobody spends money, the first thing to do is the old Michelin restaurants.”
The new Kali California wedge salad with bacon, blue cheese, avocado and herbs.
(Stephanie Breijo / Los Angeles Times)
When it was time to renew the lease of their restaurant this year, and when they closed their restaurant focused on seafood Kōast, Meehan and Langley reinvented Kali as darker and more sincere, and the type of place they would like to eat several times a week. Made with red cabins but maintaining some of his touches of Soigné, Kali now serves Jumbo shrimp with a cocktail sauce that took eight variations to perfect; Martinis with classical and atypical garrison options; Wedge salads full of fresh herbs; fillets and large format meats; a range of sauces and sides; and rotates in dishes of the old school like rock gu poivre and a Milanese lemon chicken.
The bar is also new. The menu presents a new hamburger and a menu of Haute bar sandwiches, most prices of around $ 12, including Wagyu-Dag pigs inspired by Ohtani in a covered blanket with a mixture of homemade furikake. The Dodger games are projected on the walls in the bar area, which can be cordoned off from the dining room on the days of the game.
“I want to be the best Hollywood grill,” Meehan said, “and I want to be a Dodger dating for people who want to go to a restaurant and have a hamburger with an exceptional glass of wine.”
Kali is open from Monday to Friday from 6 to 10 pm, and on Saturdays and Sundays from 5 to 10 pm 5722 Melrose Ave., Los Angeles, (323) 871-4160, kalirestaurant.com
Pine sandwiches
The Italian Sandwich specialist at Florence, Pino's Sandwiches, landed in the United States with a Happy Restaurant with fresh Schiacciata and shaved meats on request.
(Stephanie Breijo / Los Angeles Times)
Now you can find a favorite Italian sandwiches store of Florence fans in which freshly baked Focaccia that is full of local products, imported ham, smoked cheese, truffle and more. Fan generations have gone to Salumeria Verdi since their debut in the 1960s, and the Deli tempted restaurant, which is now called pine sandwiches, is now open in the happy ones.
The owner Pino Palmiero took over the business in 1991, and his wife, Antonella, finally joined the operation. Now his daughter, Martina, helps supervise her marketing and online operations. The family restaurant began with nine or 10 sandwiches, but as the tastes changed over the decades, the menu expanded and the Palmieros added new varieties to serve vegetarians, gluten -free and those with other dietary restrictions. Some are full of Salami Toscano, others with Stracciatlla and roasted eggplant. The firm, the best, includes roasted meat, spicy sauce, smoked cheese, spinach and roasted vegetables.
Its Schiacciata, a variant of focaccia whose name means “pressing”, has been making extra virgin olive oil and a mass initiator brought from the Florence restaurant.
A member of the short staff of Delicatessen to order behind the counter in the pine sandwiches in the happy ones.
(Stephanie Breijo / Los Angeles Times)
“Customers are my job now,” Palmiero said. “I try 100% to give what they want … I think the secret of my business is that I make the sandwich with love. When people come to my store, I want them to get to a warm place.”
He has created an extension of that warm place with a yellow restaurant in the happy ones, an advanced position that said he was 20 years old.
After years of breath of American fans and work with students from Exchange American, Palmiero decided to make the leap and partnered with the investor and manager Kevork Nalbandian to launch the first location of the United States. The restaurant, which has a counter that dominates fresh bread batteries, meat cut and a delicatessen box full of spreds and ingredients, seats approximately 35.
“I like the city and I love the American people,” he said about expansion. “This is, for me, the close to the circle of my dream.”
Pine sandwiches are open every day from 10:30 am to 8 pm from 1761 N. Vermont Ave., Los Angeles, (323) 284-8208, Pinossandwichesla.com
Tacos Villa Corona Águila Rock
A burrito of nopales, steak and beans with Jamaica in the new location of Tacos Villa Corona.
(Stephanie Breijo / Los Angeles Times)
Last month, Tacos Villa Corona de Atwater Village expanded to another neighborhood of Northeast, bringing its unconditional tacos and some of the best breakfast burritos in Los Angeles to Eagle Rock.
Tacos Villa Corona in Eagle Rock.
(Stephanie Breijo / Los Angeles Times)
The deceased founder, Maria “Nena” Arechiga, opened her walk window in 1993 in tribute to her parents and specifically to her mother, whose homemade meals often involved fresh flour tortillas, eggs and potatoes. In 2012, the restaurant appeared prominently in an episode of the Anthony Bourdain “The Layover” program, and its tacos, burritos and quesadillas served under a small red awning continue to receive local and national attention.
Arechiga's son, Felix David Flores, and his wife, Lizette Reza, continue the legacy with the same menu in a new Eagle Rock stand, which also has a patio with seats. The customizable menu of nopales, beans, eggs, potatoes and grilled meats can be served in a handful of formats and combinations, including breakfast nachos.
Tacos Villa Corona is open every day from 6 am to 3 pm 4400 Eagle Rock Blvd., Los Angeles, (323) 274-4135, tacosvillacorona.net
