Articles on new and innovative food and beverage items trending across the independent restaurant landscape
Plus a carrot cocktail, sea urchin tostada, and a cold Malaysian okra dish
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Los Angeles is reeling from fires that have devastated the city, but many restaurants are still up and running and doing their best to provide sustenance and succor to their communities.
In LA’s Historic Filipino Town, the recently opened Rasarumah is offering chef Johnny Lee’s interpretation of Malaysian food, including dishes from Malaysia’s Peranakan culture, which developed as Chinese men who immigrated to the Malay peninsula as laborers married local women. The wives tried to make the food of their husbands’ homeland, but inevitably their own foodways were brought to bear, hence a unique cuisine that includes dishes like a cold okra and eggplant dish now available at Rasarumah.
Rokusho, an izakaya in Hollywood, just launched a new menu that highlights night-market food, or executive chef Carlos Couts’ interpretation of it, such as an uni tostada.
Farther south in Costa Mesa, Calif., a drink at the new Bar Verde was inspired by a carrot eau de vie that co-owner Anthony Laborin came across.
In Northern California, The Peach opened in Oakland, Calif., last month, and executive chef Juan Stevenson is drawing on his Indonesian heritage for his own variation on shrimp & grits.
Elsewhere in the country, chef and restaurateur Jeff Chanchaleune is about to open Bar Sen, a Lao noodle shop in Oklahoma City, Okla., where a signature item will be an aromatic chicken soup.
Contact Bret Thorn at [email protected]
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