Little Dom’s Seafood Kicks Off Seafood Season with Insatiable Selections

Little Dom’s Seafood Kicks Off Seafood Season with Insatiable Selections

With Ash Wednesday behind us, seafood season is upon us and living on the West Coast comes with its perks. Where you take advantage of those perks matters, though.

Just in time, the beloved and iconic Little Dom’s Seafood  the seaside sister restaurant of LA’s Little Dom’s by Executive Chef and Co-Owner Brandon Boudet – wants everyone to know that their offerings are some of the most delectable around. The best part is that they aren’t just limited to seafood. For anyone with an allergy or who just isn’t feeling fishy, Little Dom’s Seafood offers a classic Pizza Margherita, Meatball Burger, Rice Balls, Fried Oyster Mushroom Po’Boy, and veggie-centric and vegan plates and salads, and much more!

Offering some of the freshest, locally sourced seafood dishes in Southern California (some even just 24 hours after they’ve been caught!), Little Dom’s Seafood is the ideal location for weeknight dinners, date nights, lunches, or weekend celebrations.

In addition to serving over 200-dozen oysters a week, a few of Little Dom’s Seafood’s best-selling seafood dishes include:

  • Albacore Pastrami with chive butter & Arugula on Housemade Stecca
  • Wood Oven Roasted Littleneck Clams with Toasted Sourdough & Garlic Oregano Butter
  • Santa Barbara Live Uni

Pay them a visit for your dietary needs and restrictions, for those special occasions, or just because! It’s always a good time at Little Dom’s, who have shown consistency and dedication over the years.

Little Dom’s Seafood is located at:
686 Linden Ave
Carpinteria, CA 93013

Learn more about Little Dom’s Seafood at their website.

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Open Now @ The Brews Hall: Umami Warrior

Open Now @ The Brews Hall: Umami Warrior

Looking to spruce up the weekend activities and adventures as we head into Spring? As always in Southern California, there’s always something happening, something new, and more than can be achieved in a single weekend.

The latest opening comes in the form of dining, as Torrance’s multi-concept brewery and food experience, The Brews Hall, has launched a brand new concept: Umami Warrior. As of today, Friday, March 1, The Brews Hall’s fourth food concept under their roof features a hybrid of fan-favorite Japanese and Chinese dishes.

Setting The Brews Hall apart from other breweries in Southern California is its accessibility to enjoy a bowl of Tonkatsu Pork Ramen or made-to-order Orange Chicken alongside a craft beer from The Brews Hall’s extensive list of house-made brews. The Brews Hall is the ideal place to satisfy any craving that pops up throughout the week or weekend. Please see Umami’s Warrior’s menu outlined below:

  • Orange Chicken – Crispy chicken, orange glaze sauce, fresh orange slices and scallions
  • Kung Pao Chicken – Crispy chicken, water chestnuts, red bell peppers, Japanese chiles, roasted peanuts, celery and scallions
  • Mongolian Beef & Broccoli – Savory sliced sirloin beef, broccoli, fresh garlic, scallions
  • Miso Grilled Salmon with Bok Choy – Miso marinated salmon, grilled bok choy, sticky white rice
  • Ramen -Tonkotsu broth, slow roasted pork chashu, black garlic oil, nori, marinated soft boiled egg, pickled red onions, toasted sesame seeds, and scallions

The Brews Hall is located at:
21770 Del Amo Circle EastTorrance, CA 90503

Visit their website to learn more.

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Fogo de Chão: Porterhouse Cut Returns to Full Churrasco Experience

Fogo de Chão: Porterhouse Cut Returns to Full Churrasco Experience

Fogo de Chão, the internationally-renowned restaurant from Brazil, invites guests to savor the exquisite Porterhouse cut as it makes a triumphant return to the Full Churrasco Experience for a limited time, starting today at all U.S. locations – including Puerto Rico. That’s right, good things don’t last forever!

Fogo de Chão continues to turn up the heat with their offerings. The Porterhouse, an indulgent cut that includes both a New York Strip and Filet that is cooked bone-in, and served sliced tableside, delivering a juicy and rich flavor with every bite. Seared over an open flame and meticulously seasoned with rock salt, the Porterhouse augments the diversity, opulence, and personalization of Fogo’s quintessential menu feature, the Full Churrasco Experience.

Courtesy: Fogo de Chaõ

Barry McGowan, Chief Executive Officer at Fogo, remarked, “As we continue to innovate and elevate the dining experience at Fogo de Chão, we are thrilled to introduce the premium Porterhouse cut as an indulgent addition to the Full Churrasco Experience. At Fogo, we are constantly innovating our menu to provide our guests with the most flavorful and nutritious options, all at an accessible price point.”

The Culinary Art of Churrasco unfolds as guests commence with a visit to the seasonal Market Table adorned with an array of fresh salads, plant-based proteins, charcuterie, and so much more. The heart of the Churrasco Experience, featuring fire-roasted proteins, remains a highlight during lunch, dinner, and weekend brunch, presenting beloved selections such as Bone-In Ribeye, Lamb Chops, the celebrated Picanha—the prime section of the top sirloin—and now the premium Porterhouse.

Guests seeking to elevate their dining experience are presented with an array of options across all times of the day, including weekday lunches starting at just $18. With weekend brunch affairs, indulgent à la carte choices like the Dry-Aged Tomahawk and Wagyu New York Strip, chilled seafood selections, artisanal cocktails available during All-Day Happy Hour, and an assortment of award-winning South American wines Fogo de Chão makes for the best elevated experience, even when on a budget.

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Fogo de Chão Woodland Hills Announces New Menu

Fogo de Chão Woodland Hills Announces New Menu

For many, a new year means New Year’s resolutions and a renewed interest in health and wellness. Add budgeting to the mix and it’s a whole new slate, but the perfect opportunity to take advantage of the latest from Fogo de Chão, Woodland Hills.

Courtesy: Fogo de Chão

If you’re looking to customize your dining experience to fit a new health-centric lifestyle, Fogo de Chão invites you to discover its Select Cuts menu offering in Woodland Hills – at just $37! It’s the perfect match, especially heading into Valentine’s Day and Carnival season, which Fogo is known for celebrating with their own special offerings.

The Select Cuts menu provides guests with their choice of a preferred, fire-roasted protein carved tableside including prized favorites like Picanha, Fraldinha, and Bisteca de Porco (Double Chop Pork Chop), paired with the nutrient-dense Market Table featuring seasonal salads, fresh vegetables, charcuterie and more, and Brazilian side dishes. 

Make reservations soon to take advantage of this opportunity, and also to beat everyone else as Fogo de Chão Woodland Hills gets filled up quickly!

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Ruth’s Chris Steakhouse Relocates Woodland Hills Establishment

Ruth’s Chris Steakhouse Relocates Woodland Hills Establishment

Ruth’s Chris Steak House, famous for its unmatched dining experience and steaks served on 500-degree sizzling plates, announced the relocation of its beloved Woodland Hills restaurant to 5919 Canoga Avenue, which is now open for business.

The new Woodland Hills Ruth’s Chris restaurant brings an exquisite dining experience to the Los Angeles area with its 10,139 square-foot location that features one main dining room, one casual dining room, a luxurious bar and bar dining area, a patio with ample seating, as well as a board room and two private dining rooms that can be reserved for any special occasion. The space is thoughtfully designed to provide a comfortably elegant, warm, and welcoming dining experience for every guest. As part of the pre-opening celebration for the relocated restaurant, Ruth’s Chris hosted a special VIP dinner with community leaders, business owners and Ruth’s Chris executives where 100% of the proceeds from the evening were donated to Los Angeles Regional Food Bank.

Credit: Ruth’s Chris

“We’ve had the pleasure of serving the Los Angeles community for more than ten years, and are fortunate to continue offering our one-of-a-kind experience to guests in the area with the relocation of our Woodland Hills restaurant,” said Brad Wood, General Manager of Ruth’s Chris Steak House Woodland Hills. “We look forward to welcoming new guests, as well as those who are already familiar with and passionate about our brand.”

Brad joined Ruth’s Chris Steak House in 2001, at the San Francisco location. He was quickly recognized as a valuable Team Member, joined the Woodland Hills team as part of the opening management team and was then promoted to General Manager in 2004. He worked outside of Ruth’s Chris for a short period, but quickly realized he wanted to call the organization “home,” taking a position as General Manager of the Beverly Hills location.

Credit: Ruth’s Chris

Executive Chef Mike Marquez also joined the Ruth’s Chris Steak House team 13 years ago in Pasadena, CA as a broil cook. Since then, the team quickly recognized Mike’s talent, along with the value he brought to the organization, and he was promoted to Sous Chef. After years of dedication to the Ruth’s Chris brand, he became Executive Chef of the Beverly Hills location and was later transferred to the Woodland Hills, CA location where he has been the Executive Chef for the last 8 years.

The new location also opens with two new seasonal two new seasonal menu offerings – the Filet & Cabernet Pairing available for at the bar for $38, which includes a 6 oz. Filet topped with three large shrimp alongside a refreshing glass of DAOU Cabernet Sauvignon and a Fireside Old-Fashioned Cocktail handcrafted with Elijah Craig small batch bourbon, Demerara syrup, Amaro Averna, Angostura and chocolate bitters for $17. Ruth’s Chris Woodland Hills unbeatable Happy Hour includes mouthwatering food and full-size appetizers, hand-crafted cocktails and wine starting at only $9 from 4:00p.m. – 6:00p.m. every Sunday through Friday. Reservations are not accepted for the bar, nor required. Seating is on a first come, first served basis.

Credit: Ruth’s Chris

Ruth’s Chris is known for featuring the finest steaks, the best service, and an unmatched level of hospitality that has persevered since the first restaurant opened in New Orleans in 1965. The company’s perfected broiling method and seasoning techniques ensure each cut of USDA Prime beef arrives cooked to perfection and sizzling on a 500-degree plate. Representing the highest-quality beef, these cuts are well marbled and hand-selected for thickness and tenderness. Ruth’s Chris guests can also enjoy fresh seafood, scratch-made side dishes and desserts, craft cocktails and choice wines.

For more information, hours of operation or to make a reservation, please visit https://ruthschris.com/woodland-hills/ or call (818) 227-9505.

About Ruth’s Chris Steak HouseRuth’s Chris Steak House was founded by Ruth Fertel 58 years ago in New Orleans, Louisiana. Ruth had a recipe for everything – from how to prepare her signature sizzling steaks to how to treat her guests. This timeless formula is a testament to how one neighborhood eatery has become the largest collection of upscale steak houses in the world, with more than 150 restaurant locations around the globe. Ruth’s Chris remains true to its heritage, helping guests make their best memories on 500-degree sizzling plates.

For more information, visit RuthsChris.com, or find us on Facebook and Instagram.

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New Fogo De Chão Location Opens In Brea

New Fogo De Chão Location Opens In Brea

Fogo de Chão, the internationally-renowned restaurant from Brazil that allows guests to make culinary discoveries at every turn, opened its newest restaurant in Brea on Monday, December 4th. Located directly across from the Brea Mall at 311 S. State College Blvd, this new location marks the third Fogo de Chão restaurant in Orange County and the 10th location in Southern California. As part of their introduction to the Brea community, Fogo will donate a portion of its first week of sales to Pathways of Hopea local charity dedicated to alleviating homelessness, poverty, and food insecurity in the area.

Designed in partnership with global design agency Innovation & Design in Architecturethe new restaurant features an expansive dining room centered around an open churrasco grill. Here, guests can dine while watching gaucho chefs demonstrate the Culinary Art of Churrasco as they butcher, prepare, and grill different cuts of protein over an open flame. The Brea restaurant also showcases an outdoor dining patio, soaring wine cases, a marble seasonal Market Table, dry-aged meat lockers for in-house aging, a lively indoor Bar Fogo area ideal for all-day happy hour, and private dining spaces available for guests to reserve for any occasion.

At Fogo, our commitment to crafting memorable dining experiences for guests encompasses more than just our restaurants; it includes supporting our neighbors in the communities we serve. We’re honored to collaborate with Pathways of Hope, an organization making a big impact in the Brea community and beyond,” said Barry McGowan, Chief Executive Officer of Fogo de Chão. “Brea is an exceptional community for us to introduce our experiential dining concept to both new and returning guests, and we’re excited to continue our continued growth in the greater Los Angeles area.

Leading the Brea team is General Manager Mari Chacon, who began her journey with Fogo four years ago as a Bartender in Pittsburgh, PA. During her tenure, Mari has ascended through various leadership roles, including Customer Service Representative and Assistant Manager. Mari and her team look forward to becoming part of the Brea community and providing over 100 local jobs for talented individuals committed to delivering an exceptional experience to all guests.

Fire-roasted meats, the core of Fogo’s experience, include guest favorites such as Bone-In Ribeye, Lamb Chops, and the house specialty, Picanha the prime part of the top sirloin. Fogo Brea offers a range of menu selections and prices to fit guests’ needs for lunch and dinner, including:

Full Churrasco Experience – The signature prix-fixe menu selection that includes all premium and classic cuts, plus the fresh and seasonal Market Table & Feijoada Bar and authentic Brazilian side dishes.
Indulgent Cuts – Guests can enhance their experience with a 20 oz. Wagyu New York Strip that is carved tableside on a Himalayan salt block to complement the cut’s intense marbling and buttery texture. A decadent, dry-aged 32 oz. Long Bone Tomahawk Ribeye or 24 oz. Wagyu Ribeye is also available to order for the table.

In addition to these options, the menu also includes the following:

Select Cuts starting at $38 – For a lighter meal, dinner guests can opt for continuous service of one fire-roasted cut in addition to the Market Table and Brazilian side dishes.
Weekday Lunch – Includes the seasonal Market Table & Feijoada Bar, plus family-style service of Brazilian side dishes for $18 per person. Guests may choose to add a single cut of fire-roasted meat or have the Full Churrasco Experience.
Weekend Brazilian Brunch – Includes the Full Churrasco Experience combined with Brazilian-inspired brunch items like Braised Beef Rib Hash and made-to-order waffle and omelet stations.
All-Day Happy Hour – Guests can enjoy $10 Brazilian-inspired cocktails, $8 glasses of South American wines, and $5 Beer all-day every day, in the dining room, patio and bar.Additionally, all bottles of South American wines under $130 are half priced all day every day.
Bar Fogo – The Brea bar offers an elevated experience with a warm, timeless design and dedicated bar staff designed to allow guests to linger while enjoying smaller, shareable plates like a Picanha Burger or Lobster & Shrimp Tacos.
Inclusive Menu Options — Guests can discover options for all dietary tribes from vegan to pescatarian and more. These nutrient-dense dishes include entrée alternatives to the Churrasco experience like Chilean Sea Bass, Seared Tofu & Black Bean Pasta and Cauliflower Steak, or indulgent appetizer options like jumbo shrimp cocktail and Seafood Tower.
Fogo To-Go & Catering — Bring the Fogo experience home with individual churrasco entrees, à la carte offerings, full-service catered events with on-site grilling and ready-to-eat or ready-to-grill options.
Group and Private Dining — Whether celebrating a special birthday or hosting a corporate meeting, the Brea location has a dedicated sales manager and offers customizable menus, beautiful private and semi-private dining spaces, and complimentary A/V equipment.
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Sea Level At The Shade Hotel Redondo Beach: A Fresh Take on California Coastal Cuisine

Sea Level At The Shade Hotel Redondo Beach: A Fresh Take on California Coastal Cuisine

Cowriter: Anthony C. Stafford

Sea Level at The Shade Hotel Redondo Beach has been a go-to destination for Californian coastal cuisine with a modern twist since its inception in 2016. This year, the restaurant has undergone a culinary transformation with the introduction of a refreshed menu for harmonious flavors and revamped land and sea offerings.

To complement this gastronomic journey, Sea Level has welcomed Martin Herrera as the new General Manager. An acclaimed sommelier, named South Bay’s 2023 sommelier of the year, Herrera is overseeing the transformation of Sea Level’s wine and beverage programs, ensuring they stand out as top choices in the Los Angeles and South Bay areas. With a refreshed menu and an expert in charge, Sea Level continues to offer an exceptional dining experience that celebrates the bountiful offerings of Southern California.

Drawing inspiration from Southern California’s abundant fresh seafood and locally sourced produce, the refreshed menu is a feast for the senses. Diners can indulge in delectable dishes, like:

  • Australian Swordfish served with blistered heirloom tomato and Nardello peppers, forbidden rice, mint and lemon oil;
  • Ora King Salmon paired with charred yellow peaches from Regier Family Farms, lemon yogurt, Israeli couscous, cucumber, red onion, basil and tomatillo jus;
  • Sun Golds & Burrata featuring sun gold tomatoes from Munak Farms, toasted sourdough bread, confit leek, white balsamic vinegar, picked pearl onion and melon cucumber from Coleman Farms and wild rock arugula from Colman Farms;
  • and Charred Brentwood Corn made with grilled corn from Dwelley Farms, harissa butter, coriander, citrus, radish and puffed wild rice.

These culinary creations showcase the finest flavors of the region while maintaining a modern and intimate dining experience right on the waterfront, solidifying Sea Level’s position as a premier dining destination in the South Bay. The best part? There are even more options to choose from!

Dinner & Cake by The Ocean

During our recent visit, we had the opportunity to try out a few of the new menu items, plus some of the popular classics that Sea Level is known for. On this particularly windy evening, manager Edwin and waiter Daniel took care of us. Greeted with smiles and their warm personalities, both were knowledgable and had plenty to recommend, while also delivering the most perfect pairings. Our dining experience included a personal in-table fire pit to combat the chill of the sea breeze, and a perfect view of the sunset.

First up, Daniel brought out a dozen oysters and a few cocktails: Milo’s Quittin’ Time (Junipero gin, cucumber, mint, fresh lime, agave), a Blood Orange Margarita (Mico Blanco, Blood Orange Puree, Lime, Agave, Tajin Salt Rim), and a show stealing Golden Hour (Woodford Reserve, Apple Cider, Acai, Cinnamon, Simple). Flavorful, sweet, and refreshing, these drinks set the mood for what we were preparing to experience while complementing the various meats and veggies on their way.

Appetizers and entrees followed soon after the cocktails, with the new Sun Golds & Burrata, addicting Spicy Tuna on Crispy Rice (ginger wasabi aioli, avocado, jalapeño, sweet soy reduction), and Roasted Tri-Colored Carrots (topped with honey & yogurt), then Ora King Salmon and 40 Day Dry Aged New York Strip (featuring Green Garlic Cauliflower Purée, Demi Glaze, Hen of the Woods, and Pickled Horseradish).

The Sun Golds & Barrata are reminiscent of mozzarella, tomato, and basil salad, yet elevated into a unique and seemingly lighter dish that suits Sea Level’s appeal. A popular plate, it really feels like it’s not enough to order just one Spicy Tuna on Crispy Rice. This dish is everything one can love about freshly sliced and glazed fish, plus the addictiveness that is anything crunchy. These textures and flavors challenge you to eat just one, but not even four pieces are enough.

Sweet, salty, and creamy, the Roasted Carrots were not only beautiful to look at, but also eat! Bathed in an unexpected combination of honey and yogurt, we found the carrots be an excellent and seemingly simple dish that may need to be copied at home! With a flavor profile so flexible, they could go with anything the chef threw our way.

Arugula and sour dough, change the game when paired with confit leek and white balsamic vinegar. Their Ora King Salmon danced atop the fun texture of light and delicate couscous, while the green garlic flower purée created a soft blanket of flavor beneath the New York Strip for what we dubbed Sea Level’s King & Queen entrees for their incredible land and sea offerings.

To finish things off, we sipped cappuccinos alongside the Caramelized Peach Cake, with vanilla bean ice cream, and bourbon Caramel. It can’t be explained how much everyone should experience this creation, as this cake deserves the full-sized, 9-inch diameter treatment. Imagine the two southern favorites, peach cobbler and pineapple upside down cake, had a baby and you’d probably be left with this stunning creation. A hot cake accompanied by a cold scoop of ice cream is blissful, and this one in particular should always finish out your Sea Level outing.

There’s no better time to visit Sea Level at The Shade Hotel Redondo Beach. With the arrival of fall, the new menu celebrates the rich flavors of the season, using locally sourced, hearty fruits and vegetables, and aromatic spices to create dishes that capture the essence of land and sea. All of this, while enjoying the restaurant’s stunning waterfront views, promises a culinary adventure that beautifully complements the season and makes it an unforgettable autumn dining experience.

 

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Fogo de Chão Opens in Huntington Beach

Fogo de Chão Opens in Huntington Beach

Discover Culinary Bliss in Surf City

Fogo de Chão, the globally-celebrated luxury Brazilian restaurant, is now ready to welcome epicurean connoisseurs of Huntington Beach. Located on the vibrant Beach Boulevard (7901 Edinger Ave.), and nestled within the bustling Bella Terra shopping haven, this culinary sensation opened on Monday, September 25. Marking its triumphant entry into Surf City, this culinary haven is the second in Orange County, complementing its sibling at the Irvine Spectrum Center.

Fogo de Chão’s culinary influence extends far and wide, with other LA-area locations in Pasadena, Los Angeles, Beverly Hills, Woodland Hills, and El Segundo. As if that’s not enough, the brand is riding high on its fourth consecutive year of impressive 15% annual growth, with Southern California expansion plans in the pipeline.

A Gesture of Goodwill: Fogo de Chão Gives Back to Huntington Beach

In a heartwarming gesture of community integration, Fogo de Chão is dedicating a portion of its first week’s sales to Robyne’s Nest, a noble organization that empowers underprivileged students to complete their high school journey successfully. And that’s not all! Additionally, the brand has teamed up with Eduardo Escobar, the Los Angeles Angels’ stellar third baseman and Fogo enthusiast, to host a community meal event on September 28th. Over 1,000 individuals in need will be treated to a wholesome and hearty meal. Escobar will grace the occasion with his presence, standing side by side with the local Fogo team as they welcome him to his new Orange County home.

 

“We’re excited to expand our footprint in Orange County and to continue to share the Culinary Art of Churrasco with food explorers who are seeking new discoveries in Surf City soon,” said Barry McGowan, Chief Executive Officer of Fogo de Chão. “As we grow our brand in new and existing cities globally, we remain dedicated to serving our local communities as we have for the past 45 years. That’s why we’re excited to collaborate with Robyne’s Nest and Eduardo Escobar who bring support to so many throughout Huntington Beach and beyond.”

A Glimpse Inside Fogo de Chão Huntington Beach

Crafted in collaboration with the world-renowned architecture and design agency Harrison, Fogo de Chão’s new Huntington Beach venue is a sensory masterpiece. The expansive dining room revolves around an open churrasco grill, where guests can relish their meals while observing the gaucho chefs’ mesmerizing dance of butchering, preparing, and grilling various cuts of protein over an open flame. The establishment also boasts an inviting outdoor dining patio, towering wine cases, a pristine white Carrara marble Market Table, on-site dry-aged meat lockers, an exuberant indoor Bar Fogo area for all-day happy hours, and exclusive private dining spaces to elevate any occasion.

At the helm of the Huntington Beach team is General Manager Cristiano Machado, a Fogo veteran with a twelve-year journey that began as a gaucho chef in Las Vegas. Cristiano’s illustrious career has seen him ascend through various leadership roles, from gaucho to gaucho trainer and assistant manager. Cristiano and his dedicated team are thrilled to become an integral part of the Huntington Beach community and are set to provide over 100 employment opportunities for talented individuals committed to delivering an extraordinary dining experience to all patrons.

Fogo Huntington Beach offers a range of menu selections and prices to fit guests’ needs for lunch and dinner, including:

Full Churrasco Experience – The signature prix-fixe menu selection that includes all premium and classic cuts, plus the fresh and seasonal Market Table & Feijoada Bar and authentic Brazilian side dishes.
Indulgent Cuts – Guests can enhance their experience with a 20 oz. Wagyu New York Strip that is carved tableside on a Himalayan salt block to complement the cut’s intense marbling and buttery texture. A decadent, dry-aged 32 oz. Long Bone Tomahawk Ribeye or 24 oz. Wagyu Ribeye is also available to order for the table.

In addition to these options, the menu also includes the following:

Weekday Lunch – Includes the seasonal Market Table & Feijoada Bar, plus family-style service of Brazilian side dishes for $18 per person. Guests may choose to add a single cut of fire-roasted meat or have the Full Churrasco Experience.
Weekend Brazilian Brunch – Includes the Full Churrasco Experience combined with Brazilian-inspired brunch items like Braised Beef Rib Hash and made-to-order waffle and omelet stations.
All-Day Happy Hour – Guests can enjoy $10 Brazilian-inspired cocktails, $8 glasses of South American wines, and $5 Beer all-day every day, in the dining room, patio and bar.
Bar Fogo – The Huntington Beach bar offers an elevated experience with a warm, timeless design and dedicated bar staff designed to allow guests to linger while enjoying smaller, shareable plates like a Picanha Burger or Lobster & Shrimp Tacos.
Inclusive Menu Options — Guests can discover options for all dietary tribes from vegan to pescatarian and more. These nutrient-dense dishes include entrée alternatives to the Churrasco experience like Chilean Sea Bass, Seared Tofu & Black Bean Pasta and Cauliflower Steak, or indulgent appetizer options like jumbo shrimp cocktail and Seafood Tower. 
Fogo To-Go & Catering — Bring the Fogo experience home with individual churrasco entrees, à la carte offerings, full-service catered events with on-site grilling and ready-to-eat or ready-to-grill options.
Group and Private Dining — Whether celebrating a special birthday or hosting a corporate meeting, the Huntington Beach location has a dedicated sales manager and offers customizable menus, beautiful private and semi-private dining spaces and complimentary A/V equipment.

 A dining experience for all ages, children six and under enjoy complimentary dining at Fogo Huntington Beach, and ages seven to twelve dine at half-price for the Full Churrasco Experience. Fogo de Chão Huntington Beach is located at 7901 Edinger Ave.

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Fogo de Chão Hosts Bar Event for National Caipirinha Day

Fogo de Chão Hosts Bar Event for National Caipirinha Day

It’s time to get your drink (and grub) on!

Prepare to indulge in a night of sheer cocktail delight as Fogo de Chão cordially invites you to their National Caipirinha Day Bar event! On Thursday, September 14th at 6:30 pm, embrace the fiesta of the year, happening at all Fogo locations nationwide — including across SoCal — from the glitz of LA to the charm of Woodland Hills.

For only $29, you can enjoy a myriad of caipirinha flavors, accompanied by an array of delectable Bar Bites, like Spiced Chicken Sliders, Queijo Assado, Brazilian Empanadas, and more — all in celebration of National Caipirinha Day (which actually falls on the 13th of September).

The caipirinha is the national cocktail of Brazil, and it’s made with only three simple ingredients: cachaça, lime and sugar. The refreshing elixir is a customizable masterpiece that has taken the world by storm, with viral videos showcasing its charm. But what is cachaça? It’s a distilled spirit born from the fresh-pressed juice of sugarcane, known as garapa—a delightful cousin to white rum, both in taste and origin.

Fogo de Chão, the celebrated Brazilian restaurant boasting over 70 locations, has been a trendsetter for 25 glorious years. They’ve not only embraced the classic caipirinha but have infused it with extraordinary flavors, including the bold notes of strawberry hibiscus and the fiery kick of mango habanero. Caipirinhas have become such a hit among guests that in addition to serving them in Bar Fogo, Fogo de Chão goes the extra mile by wheeling a mobile caipirinha cart right to your table to keep up with the demand!

Raise a glass and toast to Brazil’s spirit at Fogo de Chão’s National Caipirinha Day Bar event, by reserving here!

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Hey, Sunshine Kitchen, Plant-Based Fast-Casual Restaurant Launches + Q&A

Hey, Sunshine Kitchen, Plant-Based Fast-Casual Restaurant Launches + Q&A

There’s a new booming restaurant in town, so make sure you say “Hey!”

On August 5th, Hey, Sunshine Kitchen, a new, fast casual, plant-based, and all non-GMO restaurant, celebrated their grand opening. The restaurant’s delicious and vibrant plant-based menu features warm bowls, fresh salads, and hot tacos and sandwiches, served up with house-made pickles, sauces, and drinks. Even the sides are noteworthy, with fresh takes on sweet potato fries, coleslaw, soups, and more!

Perfect for summer, Hey, Sunshine Kitchen features a variety of refreshing drink choices, like wild blueberry lemonade, strawberry mint lemonade, and spiced hibiscus tea. Stomachs are grumbling and mouths are watering by just thinking about it.

Showing their dedication to the environment we all rely on, Hey, Sunshine Kitchen also partnered with Friends of Ballona Wetlands, offering the unique opportunity for guests to take home a complimentary plant with the purchase of an entree.

On Mondays only, Hey, Sunshine Kitchen will supply a limited amount of pollinator-friendly plants, curated by Friends of Ballona Wetlands.

Firm believers in not just serving food, but also dishing helpful information about how we can all do our part to look out for our planet, Hey, Sunshine Kitchen is walking the walk, too. How about a scoop of education with that meal?

If you’re looking to pick up a quick and fulfilling meal (and pollinator-friendly plant) from Hey Sunshine Kitchen, the fast-casual restaurant is located in Culver City, at 3863 Overland Avenue Culver City, CA 90232.

It was a long journey to the opening of Hey, Sunshine Kitchen, as expressed by Co-Founders, Heather Golden Ray and Jenny Engel, and we had the opportunity to ask the duo some questions about how the restaurant came to be, what to expect in coming years, and more. Read on for more details below.

A Q&A With Co-Founders Heather Golden Ray & Jenny Engel

Q: Please share what your roles are at Hey, Sunshine Kitchen and describe to readers what this opening has meant for you and your team.

We are sisters, mompreneurs, and lovers of the planet. We have been business partners since 2007 in the plant-based space. We opened our first restaurant, Hey, Sunshine Kitchen earlier this month! Our restaurant is plant-based, non-GMO, and our ingredients are high quality. We are a fast-casual concept in Culver City seeking to inspire our community to nourish their inner shine through plant-based eating.

 

Q: How long did it take to get from the initial vision to the eventual opening day, and what did that process entail?

It took us truly a lifetime to bring this to fruition. Each moment leading up to this built upon itself in some magical way. Zooming in, about four years ago, the idea crystallized, and we set the wheels in motion. The process that followed was a roller coaster of emotions and challenges, an odyssey that could fill the pages of a book! The initial stages involved meticulous planning, all while maintaining a focus on our core values: exceptional vegan cuisine and sustainable practices. Navigating the regulatory landscape and city procedures demanded resilience. We took each challenge in stride, committed to translating our vision into reality. Our opening day was the culmination of countless hours of hard work.

Credit: James Michael Juarez

Q: How did you come up with the concept of Hey, Sunshine Kitchen, and how did you want to differentiate it from other fast-casual restaurants?

We came up with the idea for Hey, Sunshine Kitchen as a way to promote healthier eating within our community. We wanted to create a space where everyone no matter their dietary preference, could enjoy flavorsome, innovative, and hearty plant-based meals. Through Hey, Sunshine Kitchen, we hope to showcase how delicious and satisfying plant-based food can be.

 

Q: Were there any unforeseen moments when things got tough and you doubted yourselves or if it was even worth attempting? If so, how did you overcome these challenges?

Absolutely, the journey of opening a new vegan restaurant came with its share of unforeseen challenges. Navigating these hurdles required determination and adaptability. For example, convincing some traditional diners to try vegan cuisine posed a challenge. To address this, we focused on educating our customers about the benefits of plant-based eating through menu descriptions and engaging staff. Remembering our initial purpose and the passion that ignited the idea of the restaurant kept us going. We leaned on our supportive team and sought guidance from mentors in the restaurant industry. Embracing adversity and finding solutions not only strengthened our determination but also reinforced our commitment to providing Culver City with a delicious vegan dining experience.

 

Q: How did you come up with the menu offerings?

We played with so many iterations of the menu for years. We had a plant-based BBQ idea at first, but ultimately, we decided on super fresh and healthy warm bowls, salads, tacos, and sandwiches that are all eco-friendly and non-GMO, plus pop with vibrant color and flavor. We wanted to create a space where everyone could enjoy flavorsome, innovative, and hearty plant-based meals. Through Hey, Sunshine Kitchen, we hope to showcase how delicious and satisfying plant-based food can be.

 

Q: Can visitors expect seasonal items?

Being five weeks in, we currently don’t have specific seasonal items on our menu,  but it’s a concept we are eagerly working towards as we continue to grow and evolve.

 

Q: It may still be early, but are there any plans or desires to open other locations in Southern California?

Yes, we do plan to open other locations regionally and expand within California and be able to grow even beyond that. Over the next few years, we will focus on our restaurant here in the Los Angeles area and see where that takes us. Eventually, we are hoping to grow nationally and potentially franchise out.

 

Q: What are the main priorities that go into what you offer, and how do you ensure your standards are met? For example, sustainable sourcing and freshness?

Our main priorities revolve around offering quick, delicious, and sustainable plant-based options. Freshness is crucial in fast-casual dining. Our menu is designed to incorporate seasonal produce, ensuring that every dish bursts with flavor and nutrients. Our chefs are trained to execute with precision, crafting meals that align with our culinary vision. Our commitment to sustainability, freshness, and taste remains unwavering, reflected in every plant-based meal we serve.

 

Q: Can you explain the importance of partnering with Friends of Ballona and why this environmental cause is important to you?

We are incredibly proud of our partnership with Friends of Ballona Wetlands to help support pollinator conservation. Through this partnership, Hey, Sunshine Kitchen will be giving complimentary pollinator-friendly plants to guests on Mondays while supplies last, when they purchase a meal. It is important for us that anyone that comes to Hey, Sunshine Kitchen for a dining experience is that they understand our passion for sustainability and the health of our planet.

 

Q: Is there anything coming on the horizon that you’d like to tease?

While we’re incredibly passionate about our current venture and dedicated to making it the best it can be, we also have aspirations to bring Hey, Sunshine Kitchen to more locations. The response we’ve received from the Culver City community has been amazing, and it has further fueled our dreams of expanding our reach.

 

Q: What are your goals for the next 5 and 10 years?

Ultimately, our overarching goal is to grow Hey, Sunshine Kitchen into a beacon of mindful consumption, inspiring individuals to choose ethical and sustainable options that benefit both themselves and the planet. By focusing on these core principles, we aim to create a legacy that extends far beyond delicious meals, enriching the lives of both our patrons and the global community for years to come.

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Cinco de Mayo

Cinco de Mayo

Although the holiday’s roots are in Mexico, Cinco de Mayo has become a day to celebrate Mexican culture and heritage in the United States. The holiday commemorates the Mexican army’s victory over the French army at the Battle of Puebla on May 5, 1862.
In the United States, Cinco de Mayo is celebrated with festivals, parades, and parties. Mexican and Mexican-American businesses often offer specials and promotions on this day. And, of course, there is plenty of Mexican food and drink to enjoy!
So, whether you are of Mexican descent or not, take some time on May 5 to learn about and celebrate Mexican culture. Feliz Cinco de Mayo!
So let’s get this party started—Here are a few of the restaurants dishing out great Mexican food and Margaritas too!
 

El Cholo

LA’s oldest Mexican restaurant turns 100 years old this year and maintains a historic presence on Western Avenue just north of Pico, but there are six bustling SoCal locations serving margaritas, combination platters, and El Cholo’s signature green corn tamales.

LA Cha Cha Chá

Mexico City restaurant Terraza Cha Cha Chá opened this rooftop destination in the Arts District in 2021, and the response has been tremendous. It’s not unusual to find new items on the modern Mexican menu along with tacos, tostadas, and composed seafood dishes, plus a rare view of Downtown from its eastern edge.

ENCANTO

A RESTAURANT AND BAR WITH A CONTEMPORARY TAKE ON TRADITIONAL MEXICAN FOOD.

The former location of Mexico City, the Los Feliz eatery has a happy hour from 4-6. The menu goes deep into the culture and one must taste the SPINACH & GREEK FETA ENCHILADAS.

 

2121 Hillhurst Ave, Los Feliz

323-741-0140

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Fogo De Chão Opens in Woodland Hills & Introduces New Dry-Aged Meat Cabinets

Fogo De Chão Opens in Woodland Hills & Introduces New Dry-Aged Meat Cabinets

Co-Writer: Anthony C. Stafford
Update (4/26/23): Story has been updated after trying Fogo de Chão’s new Dry-Aged Meat Cabinet offerings.

If you’re near Woodland Hills, get ready to amp up the date night routine! Recently, Fogo de Chão celebrated their grand opening, complete with a ribbon cutting ceremony, and words from all of the incredible team members who make the Brazilian dining experience what it is today: esteemed, transcendent, and irresistible.

We had the pleasure of visiting Fogo de Chão Woodland Hills, where we were treated to far more than our stomachs could realistically handle in one evening, but what our minds are sure to never forget. The new Woodland Hills location captures the modernity of today’s interior standards, while somehow accomplishing the exposed-yet-sheltered feeling of a covered outdoor feeling. The high ceilings and large windows gave the restaurant an airy and spacious feel, allowing plenty of natural light to flow in and create an inviting atmosphere. Meanwhile, in the middle of the restaurant, complementing  the bar, was the signature Market Table overflowing with top-quality fresh produce, seafood, greens, and charcuterie.

The hot menu side options included Pão de Queijo, soft and cheesy rolls that melt in the mouth; Queijo Assado, a fire-roasted Brazilian cheese topped with Malagueta honey — adding a sweet and tangy twist to the dish; Farofa, Garlic Mashed Potatoes, and Caramelized Bananas. The meat offerings featured a seemingly endless variety, including Lamb Picanha (Cordeiro), Pork Ribs (Costela de Porco), Chicken (Frango), Double Bone-in Pork (Bisteca de Porco), Pork Loin (Lombo), and more.

If you’ve ever been to a Fogo location, you may be familiar with the red/green card system, which indicates that you would not like to receive more, or would like to receive more cuts of meat, respectively. Juicy, flavorful, and tender are the default here, while the servers are your best friends — knowledgeable about each cut of meat, its preparation, and adding a personal touch to the dining experience.

Dessert options were all enticing, with Molten Chocolate Cake, Tres Leches Cake, and Crème Brûlée – a vanilla bean custard with caramelized sugar topping and fresh berries – yet, the full menu offers even more, complete with Açaí Cheesecake, Key Lime Pie, and Papaya Cream. All perfectly divine ways to end an exquisite meal!

This month, Fogo de Chão is introducing their new Dry-Aged Meat Cabinets, which feature premium cuts that are dry-aged for a minimum of 42 days, creating the tender, juicy, melt-in-your-mouth flavor. While most other steakhouses purchase meat already dry-aged, everything served at Fogo is the only one that dry-ages in-house for a minimum of 21 days for wet-aged meat cuts, and a minimum of 42 days for their dry-aged premium cuts, creating that tender and delicious flavor Fogo is known for.

We also had the opportunity to give these new offerings a try, and it’s incredible to think that Fogo continues to elevate the bar even higher! The 21-day wet-aged meats that many may be accustomed to from Fogo de Chão are known for their tender, juicy signatures. But the 42-day dry-aged meats deliver even more robust flavor profiles – all while maintaining the signature expectations. A delicate balance of expectation meets familiarity as Fogo shines in what they do best, coupled with their house wines that have a pairing for every palate’s favorites.

It’s always a good time for Fogo de Chão, even if you’re on the most limiting of diets. A fun tidbit for those who don’t know, we were also informed that you can come into Fogo and shop their cuts of meat! Add friendly neighborhood butcher to the growing list of amazing things you can get from here! From vegetarian, pescatarian, and vegan options, to everything in-between, Fogo remains one of the restaurant industry’s leading examples of what makes this Brazilian dining experience stand out and above others, as they continuously make donations to feed local communities in need.

 

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