New Restaurants

November Roundup of Restaurant Openings and Closings

Comments (0)


Fri, Nov 29, 2013 at 7:07 AM
click to enlarge Housemade potato chips with onion and blue cheese dip - PHOTO CREDIT: THE WALLACE
  • Photo credit: The Wallace
  • Housemade potato chips with onion and blue cheese dip

Your New Year's resolutions are about a month away, so you might as well live it up, right? To help you with that is Bo Nuage, a pastry shop on Melrose specializing in French nuage (cloud) cakes, opening in mid-December. Pascal and Audrey Achcar whip up desserts that hold their own against the cronut and cupcake: Their Parisian mini-cakes are filled with whipped cream, housed between layers of meringue, then are covered in more whipped cream and topped with shaved chocolate. There are 15 flavors at $6 each. And, of course, gluten-free and non-dairy options.

Coming soon, organic vegan Mexican restaurant Gracias Madre will settle into West Hollywood in January. With an outpost already in San Francisco, the menu will be very similar to its sister location. You can expect empanadas and ensaladas, tamales, posole and tacos with handmade corn tortillas. What might be different here is an ambitious beverage program, lead by Jason Eisner, who joins Gracias Madre from the bar at Drago Centro.

Husband-and-wife team Michael and Carol Teich hunt for seasonal ingredients at local farms for their new Culver City restaurant, the Wallace. The cocktail list is well curated by Carol and some stand-out items on the menu include roasted diver scallops with butternut squash puree and duck confit in hoisin barbecue sauce. In the past, Teich worked at SBE and oversaw the kitchen at Axe in Venice. The former professional baseball player with the Pittsburgh Pirates now hits home runs with roasted bone marrow with parsley, radish and tarragon pickled shallots, and shrimp and chickpea pancakes.

In closing news, it's an all-too-familiar story: Brentwood's romantic Italian restaurant Osteria Latini shut down because of a major increase in rent. Read on for a full list of openings and closings.


Al Bacio Ristorante: 8741 Sunset Blvd., West Hollywood.

Al Mare: 250 Santa Monica Pier, Santa Monica.

Din Tai Fung (The Americana at Brand): 171 Caruso Ave., Glendale; (818) 551-5561.

Egg Slut: Grand Central Market, 317 S. Broadway, Los Angeles.

41 Ocean: 1541 Ocean Ave., Santa Monica; (310) 566-3870.

Fugu: 2117 Sawtelle Blvd., Los Angeles.

L'Scorpion West: 8512 Santa Monica Blvd., West Hollywood.

Muddy Paw Coffee: 3320 Sunset Blvd., Los Angeles.

The Powder Room: 1606 N. Cahuenga, Los Angeles; (323) 469-5001.

Peking Tavern: 806 S. Spring Street, Los Angeles; (213) 988-8308.

Q: 521 W. Seventh St., downtown; (213) 202-6400.

Republique: 624 S. La Brea Ave., Los Angeles; (310) 361-6115.

Scopa: 2905 Washington Blvd., Venice.

Spitz: 3737 Cahuenga Blvd., Studio City.

Sugarfina: 9495 S. Santa Monica Blvd., Beverly Hills

The Wallace: 3833 Main St., Culver City; (310) 202-6400.

Ze/Lin: 252 S. Beverly Drive, Beverly Hills.


Dusty's American Bistro: 3200 W. Sunset Blvd., Los Angeles; (323) 906-1018.

Kah Asian Restaurant & Lounge: 1019 Manhattan Beach Blvd., Manhattan Beach; (310) 545-4888.

Osteria Latini: 11712 San Vicente Blvd., Brentwood; (310) 826-9222.

Susan Feniger's Street: 742 N. Highland Ave., Los Angeles; (323) 203-0500. (reopening soon as Mud Hen Tavern)

Did we miss any? Please write us in the comments or email csoudry@laweekly.com.

Want more Squid Ink? Follow us on Twitter or like us on Facebook. Follow the author at @Glutton_In_LA.

Related Location

Related Content

Now Trending


  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.