It's going to be a delicious season. Check out the rest of our Spring Preview here.
Brooklyn is coming to the City of Angels, as is Nashville-style hot chicken. Here's where to dig in this spring.
Shibumi: After several delays, David Schlosser hopes to open his upscale kappo and kaiseki restaurant this spring. Jacob Kear, a Noma vet, will be the chef de cuisine serving a less-formal-than-usual kaiseki. Expect lots of things to be fermented in-house and keep an eye out for a bar made from a 400-year-old cypress tree. The team is sharing sneak peeks on Instagram.
Smorgasburg: Brooklyn's favorite food fair is opening an L.A. branch this June. Each Sunday, it will take over a five-acre space at DTLA's Alameda Produce Market. Vendor applications are still open, but if the original is any indication, expect anything and everything from okonomiyaki to 'cue, serious sandwich action and sweets.
Photo: Courtesy of Howlin' Ray's
Howlin' Ray's: This team of Nashville hot chicken evangelists is getting ready to unleash spicy chicken on the City of Angels at its first brick-and-mortar location. Fans are already familiar with the chicken from the team's food truck, but the truck's days are done. So head to Chinatown for the burn. The opening was originally slated for March 16, but things have been delayed a bit, so look for an opening soon.
Here's Looking at You: Jonathan Whitener, the former chef de cuisine of Animal, is teaming up with fellow Animal alum Lien Ta for this Koreatown restaurant. The progressive SoCal menu—as they call it—will draw on Japanese, Vietnamese and Middle Eastern influences on American and Mexican food, with dishes like whole blue prawns that are battered, fried and served in a pool of "Sauce Diabla," crispy shallots, avocado and sawtooth.
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