Michele StuevenJyan Isaac Bread is launching an extensive new lunch, brunch, breakfast, and beverage program at its Ocean Park Blvd. location on Mini Kinney. Lunch starts on Monday, Jan. 26, followed by brunch on Saturday, January 31, with breakfast rolling out shortly thereafter. The new menus are a collaboration between Chef Casey Lane and Baker/Proprietor Jyan Isaac Horwitz.
Lunch will be served Monday through Friday from 11 a.m. to 4 p.m., featuring pizzas (whole and by the slice), sandwiches, and salads. The focus is on the bakery’s signature breads, seasonality, and popular pizza dough. Options include their take on a chicken katsu sando on shokupan/Texas toast with JIB’s lacto-fermented cucumbers, a crispy rice cobb salad featuring house-cured and smoked bacon and chile-marinated tofu, and a market veggie pizza.
Brunch will be available Saturdays and Sundays from 10 a.m. to 3 p.m., featuring staples like JIB’s take on a breakfast burrito, French toast, and duck confit hash.
Additionally, Jyan Isaac Bread has recently launched a new beverage menu, featuring classic coffee drinks, matcha, and signature offerings like iced lavender cloud foam matcha latte, the “Bomboniato” with condensed milk and soft foam, and a coco sage cappuccino with coconut sage syrup, cinnamon, and oat milk foam.
Breakfast plate (Courtesy Jyan Isaac Bread)
With the launch of JIB lunch Ghisallo, which offered lunch in the space previously, will transition to dinner-only service. The sourdough crust pies previously offered during the day at Ghisallo will now be available on the Jyan Isaac Bread lunch menu, alongside the new additions.
Maydan Market in West Adams welcomes Gian Scott of West Coast Jamaican Rubie for a limited-time residency at its Club 104, the dedicated stall for emerging chefs and culinary creatives. Rubie is an experimental Caribbean pop-up inspired by food traditions across the African diaspora and blending New Californian influence with Black Southern cooking and Caribbean flavors. Rubie’s pop-up marks Maydan Market’s fifth residency in the space.
Rubie will serve Scott’s signature Caribbean-inspired dishes rooted in Jamaican tradition. For dinner, expect starters like pickled okra tempura with sauce moyo and plantain powder, as well as vegetarian and gluten-free lentil pastelón scented with jerk spice.
Mains include jerk heirloom chicken perfumed with yucca charcoal paired with butter beans, citrus salad, and a croquette, alongside seafood dishes like the Pacific rockfish “rundown” with coconut, yam, Scotch bonnet, pikliz, and herbs. Sweets will nod to the Caribbean pantry through desserts like vanilla rum ice cream paired with blue cornmeal festival and popped sorghum.
Courtesy Lawry’s Prime Rib Beverly Hills
Lawry’s The Prime Rib Beverly Hills is introducing its youngest guests and aspiring chefs to one of its most celebrated traditions with the launch of the Junior Carver Program, a new loyalty-style experience designed for children 12 and younger.
With each visit to Lawry’s, participating kids receive a gold carver medallion sticker to place on their Junior Carver Dining Dates card. After three visits within a single calendar year, young diners officially earn the title of Lawry’s Junior Carver.
The reward is designed to feel just as special as the achievement. New Junior Carvers receive a complimentary dinner, a commemorative carver medallion, a Lawry’s chef hat, and a keepsake photo taken alongside a master carver and the restaurant’s iconic silver cart.
The Junior Carver Program is available exclusively at Lawry’s The Prime Rib Beverly Hills. For more information, visit lawrysonline.com.
Chef Justin Allen is bringing his slow-roasted French dip sandwiches with Gold Grade Wagyu from Snake River Farms to Our Place Venice at 1344 Abbot Kinney Blvd. on Saturday, Jan. 24, from 11 a.m to 2 p.m.
What’s Popping Up is a column in the L.A. Weekly that explores everything new in food and drink