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Culture Fast Food Film/Television Now Trending Pop-Ups Restaurants What's New

Welcome to Good Burger, Home of the Good Burger

 In celebration of Nickelodeon’s return of “All That” — the iconic children’s comedy sketch show which garnered much attention in the 90s — a Good Burger pop-up restaurant, inspired by the sketches and full-length film featuring Kenan Thompson and Kel Mitchell, has opened in Hollywood, California. The pop-up opened up to the public on Wednesday, July 10th and will remain at the 7100 W Santa Monica Blvd location until the end of 2019.

The menu was created by Eggslut founder Chef Alvin Cailan and will include Good Burgers, Good Chunks, a Good Wich, as well as many Good assortment of sides. There will also be gluten-free options and a premium Beyond Meat burger.

Can’t make it to the eating experience? No problem. Good Burger will also deliver your orders through Postmates which will be available during the entirety of the pop-up’s opening. As a part of the celebration, all of your Good Burger orders through Postmates during the week of July 29th will also include free delivery.

Tickets for the event are currently on sale now at https://www.goodburgerpopup.com.

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Cravings Restaurants

Iconic Naples Pizzeria Da Michele Is FINALLY Coming To The US

UPDATE: The location is set to open sometime in Spring 2019.

A few years ago, members of the Foodbeast team had the opportunity to visit Pizza Da Michele, an iconic pizzeria located in Naples, Italy. Truly one of the best pizza experiences we’ve ever had, it was bittersweet knowing we’d have to eventually say goodbye. At least that’s what we thought.

Yet much to our delight, Eater reports that the prolific pizzeria is finally coming to the United States, specifically Hollywood, CA. While there are storefronts in multiple countries, this will be the first location to ever hit the US.

During our time in Italy, fellow Foodbeasts Elie Ayrouth, Marc Kharrat, Isai Rocha and myself swung by the restaurant to check out the staple from Naples.

Was it worth the line out the door and into the street? You bet.

“This is up there with the best pizza I’ve ever had, and it was five euros a pizza,” said Ayrouth. “This is going to f*ck up pizza for me, forever.”

The new location will serve wood-fired marina pizza and Margherita pizzas, mirroring the original restaurant’s menu. However, the new Los Angeles spot will also serve Italian breakfast and coffee in the mornings as well as a few new to-be-annouced dishes.

“It looked pretty good when Marc and Elie ate it, and didn’t share.” said Rocha. “So I’m excited to finally try it.”

According to Da Michele, the Hollywood location should open in Spring 2019.

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Adventures Cravings Film/Television Restaurants Theme Parks What's New

Wizarding World Of Harry Potter Adds Butterbeer Ice Cream And New Lunch Menu

Photo: Elie Ayrouth

With all that summer magic in the air, there must be something brewing at the Wizarding World of Harry Potter, right? Not too long ago, we sat down to a Great Feast at the Three Broomsticks, nestled in the heart of Universal Studios Hollywood’s Harry Potter-themed wonderland.

Our spirits itching for some more magical grub, we returned just in time to catch some new dishes that would enchant any witch or wizard.

Photo: Elie Ayrouth

New food items have arrived at the park, including Butterbeer Ice Cream Packages. Wizarding fans may be aware that Universal Studios Orlando offers Butterbeer Ice Cream as soft serve. At the Los Angeles location, the ice cream is now featured in cool hard packs kind of like something you’d see in a grocery store.

Guests can find them outside the Three Broomsticks eating area.

“Full-flavored, tasted like a caramel swirl… that must be the key ingredient in Butterbeer,” Sour Patch Wizard and our man on the ground Elie Ayrouth reports. “Given the summer weather, letting it chill in the warm breezy air for a few minutes before eating it was the absolute perfect texture for eating.”

Ayrouth asked the head chef what the Butterbeer ice cream was made of.

“Butterbeer, of course,” the chef said with a wink.

Photo: Elie Ayrouth

Also new this season are three menu items offered at Hogsmeade’s premier tavern for magic folks: The Three Broomsticks.

The Ploughman’s Lunch features an imported selection of ham, salami, country pate, English cheese, homemade pickles, and a scotch egg with bread, cranberry chutney and grain mustard. Great for sharing among your magical peers.

Photo: Elie Ayrouth

You won’t find Cheese Toastie with chicken with your head buried in a spell book. The dish features grilled English cheddar cheese with chicken, crispy bacon, mustard, and sliced tomato topped with a sunny side egg. It’s served with either a salad or potato wedges. Definitely something to step out of the library for.

Photo: Elie Ayrouth

Finally, there’s the Sunday Roast Sandwich. This enchanting baguette is filled with warm prime rib and topped with English Cheddar, caramelized onions, horseradish sauce, and homemade garlic pickles. Hearty enough to lull a three-headed hound into a food coma.

Hungry witches and wizards will want to check this new menu soon at Universal Studios Hollywood. Though we recommend going on some rides before filling your bellies. Motion sickness charms are hard to cast.

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Culture Opinion

Wolfgang Puck Has Been Innovating for 30 Years, And Is Nowhere Near Done

Behind swank velour curtains, surrounded by a genius staff, is a mastermind, an artist, but most prominently, an innovator.

Chef Wolfgang Puck stands across from me in his domain. We’re separated via the greatest spread of food I have ever seen, a stunning and glowing preview of what the legendary chef has cooked up for this past year’s Oscars dinner.

It isn’t surprising that every article or interview with Wolfgang Puck revolves around his repertoire, seeing as he’s the seminal celebrity chef of modern American cuisine; his reputation radiates and draws attention like the proverbial moths to a flame .

However, I was pleasantly surprised to be joined in this interview by Wolfgang Puck’s son, Byron Puck, which led to some rather not-so-formal chit chat that revealed some illuminating facts of Wolfgang’s past.

Wolfgang came from incredibly meager means. At the age of 14, he worked in a kitchen for a hotel in Austria. After days of being berated by his stepfather, telling him he was good for nothing, he decided to leave the house for good. So Wolfgang left to go to the only place he found any comfort — the kitchen.

Unfortunately, the kitchen wasn’t having it this fateful day, and his boss, who chose Wolfgang as his punching bag, told him that he was fired and to never come back. After this, a dejected Wolfgang decided to go to a bridge to drown himself. After hours of sitting on the bridge, he decided that the only real option, the one that he felt his bones dragging him to, was to go back to the kitchen.

It’s in this kitchen that Hollywood can find some of its glitz and glamor, not the facades like in the backlots of studios, but the stuff called passion and culinary artistry. It’s a fitting choice to have the one and only Wolfgang Puck as the chef to feed Tinseltown on their biggest night.

It’s with the values and morals Wolfgang walked away with through his tough time coming up that he has instilled in Byron, which are reflected in his form and methodology when cooking.

Though Byron has somewhat followed in his father’s footsteps, he is also still trying to find his own culinary voice and style.

Byron cooks at an LA restaurant/incubator, called Rogue, helmed by his father, which features a crew of young artists searching for their own narratives through food. While Byron has the option to train under and obviously mirror one of the greatest chefs on the planet in his father, he instead discovered a way to tread his own path with the tools his father gave him.

Ultimately, that’s what every parent wants, to afford their children the ability to fend for themselves. With Byron, that faculty is palpable and palatable.

Through seemingly simple dishes like steak and carrots, Rogue and Byron Puck are showing the culinary world that traditions don’t need to be ditched in order to innovate. Instead of simply fine tuning a classic dish until it’s reached perfection, Byron flips what the general public might view the dish as and create something entirely new while still respecting tradition.

It’s refreshing, too, to see that Wolfgang posits the same ideals when recounting the reason for Spago’s — his seminal restaurant — success.

“It’s really interesting because Spago has been there for over 30 years, and all the other restaurants that were open around that time have closed. Why? Because there was no change. I think change is really important, but we also cannot forget where we came from. So you have to have a good mixture of tradition and innovation,” Wolfgang posits.

“One thing I didn’t like was when people would be kept to doing small things, like dishwashing then chopping potatoes and beans, like I did for three years. I said no, I’d rather have someone who’s innovative,” he asserts.

Especially being surrounded by remakes all over Tinseltown, it’s important that there is some originality being strewn into the mix, and what better way to start than with the gut.

Rogue is doing just that, with Wolfgang allowing young chefs to experiment without worrying about economic constraints.

Now, this can very easily be painted as some elite, privileged restaurant and these young chefs are being given an advantage. But anyone who truly looks at what this restaurant means can see that it is essentially a brick and mortar of the American Dream.

With Wolfgang, he’s got both hands on the wheel, his flagship restaurant Spago is still as iconic as ever in fine dining and Rogue is showing the culinary scene what’s what in terms of pushing the envelope of culinary ingenuity.

Wolfgang Puck is synonymous with modern cuisine, and with the help of his son and the chefs of similar mind at Rogue, he can become the father of contemporary cuisine and immortalize what it truly means to be a modern chef in a performance that should be deemed Oscar worthy.

Categories
Restaurants Sweets

This Decadent Gold-Covered Apple Costs $700 And Is Served With A Pour Of Louis XIII

We’ve often heard that eating an apple a day will keep your primary care provider at bay. While that may not be the case with Jane Q’s outlandishly decadent Golden Apple, it’s still an experience you may not want to miss out on.

Jane Q, a cafe and coffee bar located inside Hollywood’s Kimpton Everly Hotel, is serving an apple one would find straight out of a fairy tale.

The $700 apple is cored and filled with a rich white chocolate ganache. Executive Chef Bryan Podgorski then coats the apple in a luscious salted caramel before carefully adding gold leaf by hand. The dessert is then served on a wooden base inside a glass cloche and paired with a 1.5-ounce pour of Louis XIII cognac.

While over-the-top, the item was designed for guests to treat themselves.

If you plan on snacking on Jane Q’s Golden Apple, make sure to give the cafe at least 48 hours notice. Each apple takes quite a while to craft.

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#foodbeast Features FOODBEAST Restaurants What's New

L.A. Restaurant Serving Up Ghoulish All Black Chicken To Celebrate The Halloween Spirit

With October upon us, tis the season to get dark, obviously. This can also apply to what we eat. So if you’re in a high key mood to indulge in the darker side of your cravings this Halloween season, look no further than E.P & L.P in Hollywood, CA, for a macabre meal of all black Hainanese chicken.

E.P. all black chicken

No, your eyes did not misread the previous sentence. The popular hotspot is really serving up a chicken that has skin as black as the night and is dubbed the “Ghoulish Chicken.” Essentially this is Chef Louis Tikaram’s deathly makeover of traditional Hainanese chicken, using an all-black Silkie chicken to embrace the theme of darkness.

For particulars, Silkie chicken is a distinct breed that is characterized by their fluffy plumage, striking black skin and bones, blue earlobes, and five toes on each foot, as opposed to the more common four toes on most chickens.

The Ghoulish Chicken will be served at E.P. starting October 26 to 31 and will be accompanied by pickled cucumbers, scallions, chili, and garlic  — all meant to be enjoyed family style.

E.P. all black chicken

E.P. all black chicken

For preparation, the dark fowl is poached in a murky morass of soy and aromatics, ensuring maximum flavor as rich as its very pigment.

Those wary of the chicken’s startling appearance need not worry about how it tastes, as the result is a triumphant take on traditional Hainanese chicken. Its rich, complex flavor was elevated even more with the side accompaniments of sauce, broth, rice, picked cucumbers, scallions, and ginger all joining in on the festivities.

E.P. all black chicken

E.P. all black chicken

E.P. all black chicken

E.P. all black chicken

 

Categories
Hit-Or-Miss News Video

Internet Helps Street Vendor Rebuild After Man Destroys His Cart In Viral Video

The internet has come to the rescue of a Hollywood street vendor, who filmed a heated confrontation between himself and a man who pushed his food cart to the ground. A GoFundMe account has been set up, and already surpassed the goal of $1,000. Currently, the account, set up on July 24, has more than $3,000 in donations.

The now viral video, which has more than 4 million views, shows street vendor, Benjamin Ramirez, being berated by a man and woman walking a dog.

The argument apparently started after the assailant, identified as Carlos Hakas by the Huffington Post, told Ramirez he was taking up too much space on the sidewalk. The video shows Ramirez telling him he has enough room to walk around his cart.

It should be noted that the identity of the suspect has not been confirmed by Los Angeles County authorities.

The video, posted by Imelda Reyes on Facebook, shows the men arguing in Spanish, then shows Hakas try approaching Ramirez with a stun gun in his hand. However, in self defense, Ramirez quickly grabs a jar of chili powder and throws it in Hakas’ face, staining his black Guns N Roses t-shirt red.

The video, which was recorded on Ramirez’s cell phone, shows Hakas pushing over Ramirez’s food cart, sending food, spices and other debris into the street.

“He kept telling me that there was no room to walk on the sidewalk, and I said, ‘There’s plenty of room to walk around,'” Ramirez told ABC7 Eyewitness News. “I was afraid he was going to hit me with something because he came at me with something, so I grabbed my bottle of chili. I meant to throw it in his face but it landed on his chin.”

Due to the vitality behind this isolated incident, it’s safe to say the Internet is livid. Now, there’s even a Facebook “Review” account for Carlos A. Hakas, with more than 4,000 people leaving 1-star reviews on the page.

For now, Hollywood law enforcement officials have yet to officially name a suspect, but if it’s not the aforementioned Hakas, he has yet to come out and explain that he’s innocent.

This case is now under review at the office of the Los Angeles City Attorney, where it will be determined if the suspect in the video can be prosecuted for misdemeanor vandalism, according to ABC7 Eyewitness News.

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#foodbeast Features Restaurants Video

Gold Bars, Blow Torches, And Giant Steaks: Barton G. Is Serving Up New Craziness

Barton G. is a restaurant in Hollywood, CA that is the epitome of EXTRA. From gigantic rat traps that present mac ‘n cheese to over-the-top rubber duckies accompanying decadent desserts, culinary theatrics are in play for every dish served at the swanky spot. Keeping in line with their penchant for the dramatics, Barton G. has included two new menu items that are sure to blow us away with the visuals and, of course, taste.

For carnivores looking to level up their steak experience, look to the B.G. Platinum Ranch Tomahawk For 2, a 32oz. KERWEE Silver Grade Australian Wagyu Ribeye with charcoal yucca “logs” and charred tomato — all with the backdrop of a platinum cow’s skull standing as a monolith of deliciousness.

Finish that steak up in a sweet way with Barton G.’s newest dessert, the Dolla Dolla Bills Y’all, a literally RICH chocolate ganache and dulce de leche tart, under a gold brick shell torched table side by a waiter donning a welder’s mask. Liquid nitrogen chocolate–feuilletine golden nugget ice cream is served on the side for maximum dessert vibes.

So for a dining experience that plays to your visuals as well as your palate, hit up Barton G. for a night of foodie flair and whimsicality that one will never see anywhere else.