It was a thankfully mild Sunday in Chinatown, and Grand Central Plaza was filled with red tents under which chefs, cooks, brewers, bartenders and vendors doled out Sriracha-themed exclusives to enthusiasts of the celebrated, local Rooster sauce. Whether the food and drink were evocative of or complementary to the red jalapeno chili sauce, there was no shortage of flavor to be found on that block between Broadway and Hill.
Let me take this first post in almost one month to deliver some pertinent upcoming event news. It’s now summer and thus, event season, here in sunny Southern California. Now that I’ve somewhat psychologically recovered from a huge picture-data dump from spilling a homemade cocktail all over my non-backed-up laptop, I’m finally ready to move into this crazy part of the year.
So here’s a rebirth of sorts; it’s an intentional start to the summer by tallying up the essential food events continuing into the fall (L.A. Loves Alex’s Lemonade is in September). One focuses on cocktails. One focuses on tacos. One focuses on ribs. Three are on the same day; thus, yes – I do wish that these were spread out, more. But practically all of them feature world-class chefs. So without further adieu, here’s where you need to be this summer:
When it comes to the new food and beverage choices that accompany the gentrification of Downtown Los Angeles, there’s a constant balancing act that goes on between lunch-friendly business spots and places with offerings hip enough to entertain night life. (What kind of nightlife? A whole other question.) But the 3-weeks-old Towne might just be the spot to fulfill both those needs, thanks to their manageable menu and stellar food by chefs Eric Hara & Ryan Morrison as well as outstanding cocktail menu by Jason Bran.
Located in South Park’s upscale Watermarke Tower (you’ll be dining beneath a many Dodgers’ quarters, to be sure), Towne offers an enticing menu with something for everyone. Looking for original yet un-fussy bites? A delicious Clover Club? Or maybe just the $18 per person pork shank that is braised for 10 hours before being deep fried, enabling a super tasty, tender-yet-crispy feast of texturized, steaming and rich meat.
Towne is just the place to wean Los Angeles off its addiction to run-of-the-mill gastropubs – and with it being this early in the game, it seems they’re doing it with plenty of ease. Favorites included their unique rendition of Lobster “Mac” ‘n Cheese, with house-made pasta casings filled with mushrooms and Fontina cheese and whole chunks of lobster topping the array. Other favorites utilize their wood burning oven, which give much of Towne’s dishes a distinctive flavor – such as the delicious Grilled Octopus with tomato puree and apricots but also artichokes and squid ink to match its savory profile. The Lobster Smokey “Pig” in a Blanket also benefits, and the result is an anything-in-a-blanket you’ve never had before.