hollywood.reporter.com
Cannabis Pairs With Elevated Dining at West Hollywood’s New Irie Restaurant
Nov. 14 2023
Discover Irie, a restaurant and lounge set in West Hollywood. Combining inspiration from the rich tapestry of the American South and a commitment to organic, locally sourced ingredients from California’s finest farmers. Bathed in natural light and surrounded by lush greenery, our beautifully ventilated space offers a unique dining experience. What sets us apart is the ability to complement your meal with premium cannabis products for those who choose to. But rest assured, Irie welcomes all diners, making it a place for everyone to enjoy exceptional flavors and cherish the welcoming atmosphere.
Hatchet Hall Awarded It’s First MICHELIN Star
Dec. 7 2022
❁ Hatchet Hall
12517 Washington Blvd., Los Angeles, 90066, USA
$$$ · American, Contemporary
MICHELIN Guide’s Point Of ViewThis cool Culver West spot is a delight, thanks to the talented team behind it and Chef Wes Whitsell's work in the kitchen.
This is open-flame cooking, rendered with a Southern twang and seasonal focus thanks to an abundance of local product. Rolls and biscuits should not be missed, while vegetable-based items, like collard greens with smoked turkey, speak of quality ingredients and delicious balance. Nuanced flavors and creativity unite in the likes of kampachi collar and pork belly. In short, there's no going wrong here.
12517 Washington Blvd., Los Angeles, 90066, USA
$$$ · American, Contemporary
MICHELIN Guide’s Point Of ViewThis cool Culver West spot is a delight, thanks to the talented team behind it and Chef Wes Whitsell's work in the kitchen.
This is open-flame cooking, rendered with a Southern twang and seasonal focus thanks to an abundance of local product. Rolls and biscuits should not be missed, while vegetable-based items, like collard greens with smoked turkey, speak of quality ingredients and delicious balance. Nuanced flavors and creativity unite in the likes of kampachi collar and pork belly. In short, there's no going wrong here.
A Tale of Two Loaded Baked Potato Pastas
Dec. 8 2022
It’s impossible not to notice specific trends while dining out at restaurants in Los Angeles. But a seemingly singular dish at two places across town?
From the rise of dry-aged fish to Tulumified dining rooms and the sameness of “cool” restaurant playlists, it’s impossible not to notice specific trends while dining out at restaurants in Los Angeles. It’s rare, though, that a seemingly singular dish appears on the menus at two unrelated — and thematically different — restaurants separated by 20-some-odd miles across a tangle of freeways and busy boulevards.
The humble baked potato and its glorious avalanche of toppings seem to have inspired a duo of dishes on opposite sides of town. At the Southern restaurant Hatchet Hall in Culver City, chef Wes Whitsell serves a “loaded baked potato gnocchi” in a luscious butter- and cheddar-fortified creme fraiche sauce topped with a smattering of crispy lardons and dehydrated potato skins. Meanwhile, at the Midwestern-inflected Agnes in Pasadena, chef Thomas Kalb treats his “loaded potato dumplings” to a whirl of sour cream, bacon bits, cheddar shards, and roasted broccoli florets. To unravel just how culinary coincidences can happen and the part food memories play in recipe development, Eater LA sat down with both chefs to explore the origins and influences behind these two loaded baked potato pastas.
The humble baked potato and its glorious avalanche of toppings seem to have inspired a duo of dishes on opposite sides of town. At the Southern restaurant Hatchet Hall in Culver City, chef Wes Whitsell serves a “loaded baked potato gnocchi” in a luscious butter- and cheddar-fortified creme fraiche sauce topped with a smattering of crispy lardons and dehydrated potato skins. Meanwhile, at the Midwestern-inflected Agnes in Pasadena, chef Thomas Kalb treats his “loaded potato dumplings” to a whirl of sour cream, bacon bits, cheddar shards, and roasted broccoli florets. To unravel just how culinary coincidences can happen and the part food memories play in recipe development, Eater LA sat down with both chefs to explore the origins and influences behind these two loaded baked potato pastas.
