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UMAMIcatessen: Now Open + Photo Gallery

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Mon, Mar 5, 2012 at 7:33 AM

click to enlarge 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
  • Krista Simmons
  • 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

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.

click to enlarge The 6,650-square-foot deli had most of its 170 seats full on Friday night for a friends-and-family party. - KRISTA SIMMONS
  • Krista Simmons
  • The 6,650-square-foot deli had most of its 170 seats full on Friday night for a friends-and-family party.

click to enlarge Adrian and his team build cocktails on opening night - KRISTA SIMMONS
  • Krista Simmons
  • Adrian and his team build cocktails on opening night

click to enlarge Adrian Biggs' Bourbon Pig cocktail is made with bacon-washed bourbon and served with a pig's ear garnish from Chris Cosentino - KRISTA SIMMONS
  • Krista Simmons
  • Adrian Biggs' Bourbon Pig cocktail is made with bacon-washed bourbon and served with a pig's ear garnish from Chris Cosentino

click to enlarge Teal Goose cocktail, made with vodka, fresh celery, kiwi and lime juices, truffle salt and a touch of sugar - KRISTA SIMMONS
  • Krista Simmons
  • Teal Goose cocktail, made with vodka, fresh celery, kiwi and lime juices, truffle salt and a touch of sugar

click to enlarge 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
  • 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

click to enlarge Wasabi potato salad with a selection of sliced sashimi - KRISTA SIMMONS
  • Krista Simmons
  • Wasabi potato salad with a selection of sliced sashimi

click to enlarge Country pâté sandwich with radishes, cornichons and mustard - KRISTA SIMMONS
  • Krista Simmons
  • Country pâté sandwich with radishes, cornichons and mustard

click to enlarge Pigg-style fries with pickled peppers, ham puree and "brainaise" - KRISTA SIMMONS
  • Krista Simmons
  • Pigg-style fries with pickled peppers, ham puree and "brainaise"

click to enlarge 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
  • 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

Follow the author on Twitter @kristasimmons

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