Michele StuevenChristina Hong is bringing her popular Bulghoagie and other Korean street fusion tacos and bowls to Seoulmates in West Hollywood on Thursday, July 14.
Her signature sandwich is a bulgogi meets hoagie duo that she popularized doing pop- ups at local bars in Los Angeles during the pandemic, when bars needed to sell food to be open. The Bulghoagie would regularly sell out at bars like Verdugo and Naughty Pig, and developed such a cult following that she started looking for a permanent home to bring more Korean street fusions options to life.
Woodbridge Wines, the official wine partner of Major League Baseball, is releasing a limited-edition Los Angeles Dodgers commemorative 1.5L bottle of two classic wines, a Cabernet Sauvignon and Chardonnay. Just in time for MLB All-Star Week, the limited time bottles will be available on Monday, July 11, at local retailers where Woodbridge is sold.
Beer flight at Benny Boy (Marie Buck)
Country vibes return to LA’s industrial edge with round two of live chicken bingo in Benny Boy Brewing’s urban backyard. There will be toe-tapping tunes by Friends in Low Places while you cheer on your favorite chickens from Future Foods Urban Farm as they do work in support of their home. Half of the bingo winnings will go directly back to Northeast LA’s Future Foods Urban Farm, which is dedicated to building healthy soil, rescuing chickens and sharing abundance in the community. Twenty one and over, admission is free with a donation to play.
National Caviar Day arrives on Saturday, July 18, and it doesn’t have to break the bank. The Green Room in Burbank is taking the delicacy to the next level with its steak tartare caviar “cigars.” The cigars are created by rolling the steak tartare in feuille de brick pastry or phyllo dough, for a playful and sophisticated presentation. Chef de Cuisine Czarina Sico adds a dollop of caviar on the end to resemble cigars. The dish is served in a crystal ashtray with burnt onion ash and a smoke-filled cigar box. Also on the menu are caviar frites served with crispy Yukon gold fries that are dotted with Petrossian Caviar and drizzled with vodka crème fraiche. New to the menu is the Filet Katsu Sando that comes with house-made milk bread, port wine onions, truffle aioli, served with French onion dip and smoked trout roe.
Caviar frites (Courtesy The Green Room)
The neighboring Castaway will offer the caviar frites and a spin on a classic baked potato with the caviar black truffle twice-baked potato that comes with truffle mash and Bowfin caviar.
SALT at Marina del Rey Hotel is dedicating the entire month of July to the delicacy with a caviar-forward menu that includes caviar bumps and pairings developed by the marina-front restaurant’s new executive chef, Sean Collins. Items on the menu include oyster on the half shell, smoked Atlantic salmon, pan seared diver scallop, and prime filet steak tartare, all of which come with a bump of caviar available in three different varieties – classic and reserve Malossol and golden Osetra caviar. As a bonus, the restaurant is also offering a Caviar Vesper Martini, shaken not stirred. For those who have a hard time deciding what to choose, a chef’s selection prix fixe menu is also available for $165.
What’s Popping Up is a weekly column in the L.A. Weekly that explores all that’s new in food and drink.
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