This new L.A. coffee shop puts an egg yolk in your cappuccino and tends to make jet-black lattes


From a New York coffee transplant serving up matte black lattes to pasta at a L.A. favourite, here’s what’s taking place in the Los Angeles meals and drink planet:

Coffee time: Ockhyeon Byeon swiftly produced a name for himself at his Round K coffee shop in New York City serving matte black lattes (they are truly black). Quickly forward 3 years later, and he’s just opened a shop in Mid-Wilshire, hidden inside Pasquale’s Shoe Repair on San Vicente Boulevard (stroll by way of the shop, out the back door, hang a proper and appear for the black door). This is exactly where you will obtain these matte black lattes, produced with almond milk and turned jet black by the addition of coconut ash. The shop also serves Byeon’s signature cappuccino, produced by dropping an egg yolk into hot espresso and whisking the two with each other. Then he adds a layer of freshly whipped cream. In addition to the coffee drinks, there’s a little choice of breakfast-friendly meals: croissants topped with espresso-steamed eggs, spicy kimchi and bacon eggs with kimchi butter, pickled cucumber, avocado and complete grain toast. 5616 San Vicente Blvd., Los Angeles, (323) 852-3027,

Bring on the carbs


Bolognese from Joan’s on Third. Each the Los Angeles and Studio City areas have added pasta to the menu.

(Jenn Harris / Los Angeles Instances )

Most of us quit in at the Joan’s on Third on 3rd Street, or the place in Studio City, to grab lunch, a snack, ice cream and some cheese and wine for that dinner celebration later. Owner Joan McNamara knows this, but she’d like you to remain a tiny longer. In an try to bring in the dinner crowd, McNamara not too long ago introduced fresh pasta and sauces to each Joan’s areas. She enlisted the assist of Dominick DiBartolomeo of Domenico’s Foods, the common farmers market place stand identified for its pasta, tapenades and pestos, to make the fresh pasta. He’s supplying the restaurants with pappardelle, penne and linguine. McNamara is producing the sauces for the pasta, such as bolognese, arrabiata and mushroom cream. You can mix and match your pasta and sauces to generate your favourite mixture. The bowls of pasta are offered to consume in the restaurants, or you can purchase all the elements separately and cook them at dwelling. “I saw it as a need to have for households who do not know what they want to consume, or do not have time to make reservations,” mentioned McNamara on a current take a look at. “It’s straightforward, households can sit down and consume dinner or take it dwelling to cook themselves.” 8350 W. 3rd St., Los Angeles, (323) 655-2285 | 12059 Ventura Location, Studio City, (818) 201-3900,

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The pork chop with a fried egg on the new brunch menu at Here’s Hunting at You in Koreatown.

(Shelley Som )

Two years immediately after opening Here’s Hunting at You in Koreatown, chef Jonathan Whitener is introducing brunch. Whitener, who cooked with Jon Shook and Vinny Dotolo at Animal, launched his new brunch menu on Mother’s Day. Whitener continues to champion a fusing of flavors with the new brunch menu, with influences from the Meditteranean, Mexico and Asia. Highlights contain cured salmon with charred avocado and labneh okonomiyaki with bacon, cabbage and bonito pork chop milanesa with tomatillo and fried eggs coconut waffles with koji, blueberries and ume stracciatella with pepitas, yuzu kosho and perilla. Brunch is offered from 10:30 a.m. to two:30 p.m. every single Saturday and Sunday. 3901 W. 6th St., Los Angeles, (213) 568-3573,

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Weho French


The bar at Barbette, a new French bistro and bar in West Hollywood.

(Rob Stark )

Partners Sean MacPherson and Jared Meisler, the duo behind the Pikey, Roger Area, Jones and Bar Lubitsch, have opened a new bar and restaurant in West Hollywood named Barbette. The French-inspired restaurant is positioned in the former Tinto Tapas Espana space. Executive chef Robert Flaherty, who has cooked at April Bloomfield’s the Spotted Pig and White Gold Butchers in New York, is preparing a menu that is mostly vegetarian and gluten-cost-free, with socca and tahini yogurt leeks and Small Gem salad with a cured egg and warm greens with kale, olive oil, garlic and chiles. There’s also steak frites and moules marinière with bread. Bartender Brittney Olsen is serving variations on classic French cocktails and basic manager and sommelier Jen Avina curated a list of varietals from each France and California. 7511 Santa Monica Blvd., West Hollywood, (323) 850-8888,

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Downtown Eve


A portion of the dining space at Eve American Bistro, the new restaurant at the Mayfair Hotel in downtown L.A.

(Tanveer Badal )

When the Mayfair Hotel reopens in downtown L.A. this June, it will have a new restaurant named Eve American Bistro. The restaurant name was inspired by the primary character from Raymond Chandler’s quick story “I’ll Be Waiting.” The hotel, which was established in 1926, has undergone a comprehensive redesign that consists of Eve American Bistro and M Bar cocktail lounge. If you catch a glimpse of executive chef Scott Commings in the kitchen and consider he appears familiar, that may be due to the fact the chef, who grew up on a Wisconsin dairy farm, is the winner of season 12 of the Fox show “Hell’s Kitchen.” At Eve, Commings plans to have a customizable raw bar and serve rotisserie duck, lamb, chicken and pork belly. The restaurant will open for dinner and at some point expand its hours to contain lunch and brunch service. 1256 W. 7th St., Los Angeles, (213) 632-1200,

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Instagram: @Jenn_Harris_