A new Entertainment Pizzería Multihyphenate Issa Rae and its commercial partners will debut this weekend, bringing pizza inspired by funk to its popular cafeteria. During the day, the center space will continue as Cheintop Coffee + Kitchen. At night, as of May 3, it turns to the center of the dough, a pizzeria that specializes in a kind of California-re-re-re-re-re-re-re-re-re-re-re-light style, the leopard of the cortex stained with a wood brick oven.
“The day is really for dripping, and the night is for the dough,” said co -owner Ajay relap.
Relan and commercial partner Yonnie did Hilltop through their hospitality group, GVO, and quickly associated with the “insecure” actor and producer, whose mission of creating inclusive spaces aligned with their own. In later years, the trio launched another four locations on the hills, the center of the center of the roof lost and an elegant restaurant, bar and Jazz Club called Somerville.
“We could not think of a better partner and ambassador of our mission,” said Rean, who added that RAE is “very involved” in the operations and planning of the restaurant menu.
In the center of the dough, the menu requires almonds from northern California, which is used on the wood grill, for dishes such as chicken, Branzino and steak, as well as in the pizza oven. Chef Geter Atienza (previously broken Spanish, Bouchon Bistro, El Fig) brush his bark with garlic oil and spray it with Parmesan and cover the pizzas with Pepperoni, local honey and chiles Fresno; Fondue market cauliflower and truffled farmers; Bacon, manila clams and caramelized onions; And more. There are pastes, black meatballs, salads and crispy squid.
Funk can be found in the taste of the restaurant, and in the air and on the walls.
The dough of the center serves firewood pizzas along with pastes, grilled fillets and more.
(Jakob N. Layman / Downtown Dough)
“All GVO places have a very vibrant healing of music, but Funk is a genre that we had always enjoyed,” Reman said. “It was always the funniest, and [we’re] Marry our love for the pizza with the free era and forward of the 70s and the accompanying music. “
The works of art, the color schemes and, of course, the playlist will be inspired by Funk. Wait listen to James Brown, Bootsy Collins, The Womacks, Sly and Family Stone and other classics, as well as newer acts inspired by those bands. Steen Bojsen Moller (also from Lost and Somerville) supervises the full bar, which focuses on Spritzes, some of which are named after Funk musicians, their albums and the movements that began.
This particular hill, which debuted in 2023, intended to serve as an emerging window, but due to its popularity it became permanent. The 6,000 square feet location accommodates almost 200, including a private dining room of 22 seats. At night, the trio previously used the open kitchen and the wide space for restoration and events, but knew that they eventually wanted to open a complete restaurant.
RAE, Hagos and Relan hope to serve the center of the center with a series of experiences: day coffee in Hilltop, Pizza and Spritzes at night in Downtown Dough, a night glass and a taco on the nearby roof of Lost, and more projects for RAE and GVO are already in process.
Downtown Dough is launched on May 3 and will open from Wednesday to Sunday from 6 to 11 pm 718 S. Hill St., Los Angeles, Instagram.com/downtowndouchco
Four -way carrots (roasted, puree, pickled and crunchy) in Bumon Wine Bar + Restaurant in Long Beach.
(Stephanie Breijo / Los Angeles Times)
Buvons Wine Bar + Restaurant
One of the best wine stores in Long Beach recently expanded next to a restaurant and a wine bar. Last year, Alicia Kemper He closed his coffee, MangotteHe was co -owner and sat next to his popular natural wine shop, Buvones. Now, it is reinventing the manget space as a restaurant and a wine bar only for the night that works together with the bottles store.
Carbonara Roneño Ahumado in Buvons Wine Bar + Restaurant.
(Stephanie Breijo / Los Angeles Times)
The Bumvons Wine Bar + restaurant offers a more extensive menu of food than the one found in manget and the buvones (which offers springs and snacks per glass). It is based on the weekly reward of the farmers market and plays with the long wine offers from the bottles store. Both food and wine menus revolve every month. Guests can find Carbonara Coneño Ahumado with Dashi and an egg confit; Pato confit with leek chutney; or homemade terrine. Sometimes the kitchen will be directed by a guest chef; May presents a Côme Richard menu, who visits Paris.
The dishes such as the puddle and cheese tables can still be found in the bottles store along with the wines next to the cup, but the most prepared dishes can only be found in the new wine bar and the restaurant. The new wine bar and the restaurant also has more areas of seats than those available in Mangette, and organizes classes and events such as a monthly pasta workshop.
Buvons' Wine Bar is open from Wednesday to Sunday from 5 to 11 pm, while the adjacent bottles store is now from Wednesday to Sunday from noon to 7 pm 1145 and 1147 Loma Ave., Long Beach, (562) 342-6557, Buvonswine.com
Jaime Taqueria
A “Top Chef” contestant with a variety of Italian restaurants is brancing with its first taquería.
Uchecos, or sweet corn tamales in the style of Michoacán, in Jaime Taqueria in the second.
(Stephanie Breijo / Los Angeles Times)
Through his hospitality group, Memento Mori, chef Jackson Kalb Opera Ospi in Venice and Brentwood, Jemma in Hollywood, Jame Enoteca and John Thomas Bar in the second and the Jemma Pizzeria temporarily closed in Palisades. He released Jaime Taqueria, his newest restaurant and first incursion into tacos, to bring a new home flavor.
“This should not be inspired by any region,” Kalb said, and told the times in the area and wanted to open a canteen for the neighborhood. The executive chef Marco Arreguin (Puesto, MXO) took advantage of to lead the kitchen, and together they are serving large format plates, such as the pork rod inspired by the pastor under the pineapple glaze; entrants such as the guacamole covered with chives and chili of crispy black garlic; sides like brown butter skies; and stacked tacos with beef cheek quesabirria, Filet Mignon, Citrico-Anhip Chicken and governor of Mojo shrimp. Lave it with margaritas, outdated Mezzcal, tequila flights, models and more.
Jaime Taqueria is open from Sunday to Thursday from 11 am to 9 pm, and Friday and Saturday from 11 am to 10 pm, with a brunch scheduled for the future. 450 Main St., the second, (310) 648-8231, jaimetaqueria.com
Jaime Taqueria's Citrus-Chiote Chicken Taco (Front) and Filet Mignon Taco.
(Stephanie Breijo / Los Angeles Times)
Voodoo donates
One of the most famous donut chains in the country has just launched an advanced pink position in the corner of Melrose and La Brea. Voodoo Donuts, which also operates a smaller location in Universal Citywalk from Studio City, can now be found by throwing its Arce characteristics with headdresses along with classics, a variety of vegan and special seasonal options such as Cherry Cola. The new Voodoo Donut of Fairfax-Neighborhood is open almost 24 hours a day and has a larger menu than the store in Citywalk. It also offers merchandising such as shirts, crew necks, pink cups and coffee bags. A beach location is also being prepared just below the famous Venecia sign. Melrose Avenue's Voodoo Donut is open every day from 6 am to 3 am
7101 Melrose Ave., Los Angeles, (213) 782-7666, Vudodoughnuth.com
