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UMAMIcatessen: Now Open + Photo Gallery

Clockwise from top left: Adrian Biggs and Adam Fleischman; Chris Cosentino; pastrami on rye from the Cure; rilette in a can at Pigg; the Back Bar's mise en place
Clockwise from top left: Adrian Biggs and Adam Fleischman; Chris Cosentino; pastrami on rye from the Cure; rilette in a can at Pigg; the Back Bar's mise en place
Krista Simmons

Up until Saturday, Broadway Street in downtown L.A. was a great place to be if you were in search of a bedazzled quinceañera dress, a solid gold watch, an art deco architecture tour or a decent torta. But in terms of modern dining, Historic Broadway wasn't quite the hot bed of hipsterdom that the neighboring Arts District and Gallery Row had become.

This weekend's opening of Adam Fleischman's UMAMIcatessen marked the start of a new wave of businesses that have hopes of breathing life into the area, including the upcoming Los Angeles Brewing Company, a remodeled Clifton's Cafeteria, Two Boots Pizza, Figaro Bistro, and the true mark of indie establishment, an Ace Hotel. Fleischman partnered with a serious powerhouse team for the five-restaurant food hall, including James Beard-nominated chef Chris Cosentino and Adrian Biggs of Harvard & Stone, to create a unique urban dining experience.

We stopped by to check out the space and what's on the menu. For a virtual tour, turn the page.

The 6,650-square-foot deli had most of its 170 seats full on Friday night for a friends-and-family party.
The 6,650-square-foot deli had most of its 170 seats full on Friday night for a friends-and-family party.
Krista Simmons
Adrian and his team build cocktails on opening night
Adrian and his team build cocktails on opening night
Krista Simmons
Adrian Biggs' Bourbon Pig cocktail is made with bacon-washed bourbon and served with a pig's ear garnish from Chris Cosentino
Adrian Biggs' Bourbon Pig cocktail is made with bacon-washed bourbon and served with a pig's ear garnish from Chris Cosentino
Krista Simmons
Teal Goose cocktail, made with vodka, fresh celery, kiwi and lime juices, truffle salt and a touch of sugar
Teal Goose cocktail, made with vodka, fresh celery, kiwi and lime juices, truffle salt and a touch of sugar
Krista Simmons
Clockwise from left: One of the Cure chefs presents the chicken liver pate; Cosentino's jamon iberico de belota crudo; a view from the table; pork liver pate with orange marmalade; canned pork rillette
Clockwise from left: One of the Cure chefs presents the chicken liver pate; Cosentino's jamon iberico de belota crudo; a view from the table; pork liver pate with orange marmalade; canned pork rillette
Krista Simmons
Wasabi potato salad with a selection of sliced sashimi
Wasabi potato salad with a selection of sliced sashimi
Krista Simmons
Country pâté sandwich with radishes, cornichons and mustard
Country pâté sandwich with radishes, cornichons and mustard
Krista Simmons
Pigg-style fries with pickled peppers, ham puree and "brainaise"
Pigg-style fries with pickled peppers, ham puree and "brainaise"
Krista Simmons
Clockwise from top left: Beignets with chicory brulot, made-to-order-doughnuts and Spring for Coffee lattes are some of the post-pig offerings at UMAMIcatessen
Clockwise from top left: Beignets with chicory brulot, made-to-order-doughnuts and Spring for Coffee lattes are some of the post-pig offerings at UMAMIcatessen
Krista Simmons

Follow the author on Twitter @kristasimmons

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UMAMIcatessen

852 S. Broadway
Los Angeles, CA 90015

213-413-8626

www.umami.comumamicatessen


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