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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.; Credit: Krista Simmons

The 6,650-square-foot deli had most of its 170 seats full on Friday night for a friends-and-family party.; Credit: Krista Simmons

Adrian and his team build cocktails on opening night; Credit: Krista Simmons

Adrian and his team build cocktails on opening night; Credit: Krista Simmons

Adrian Biggs' Bourbon Pig cocktail is made with bacon-washed bourbon and served with a pig's ear garnish from Chris Cosentino; Credit: Krista Simmons

Adrian Biggs' Bourbon Pig cocktail is made with bacon-washed bourbon and served with a pig's ear garnish from Chris Cosentino; Credit: Krista Simmons

Teal Goose cocktail, made with vodka, fresh celery, kiwi and lime juices, truffle salt and a touch of sugar; Credit: Krista Simmons

Teal Goose cocktail, made with vodka, fresh celery, kiwi and lime juices, truffle salt and a touch of sugar; Credit: 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; Credit: 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; Credit: Krista Simmons

Wasabi potato salad with a selection of sliced sashimi; Credit: Krista Simmons

Wasabi potato salad with a selection of sliced sashimi; Credit: Krista Simmons

Country pâté sandwich with radishes, cornichons and mustard; Credit: Krista Simmons

Country pâté sandwich with radishes, cornichons and mustard; Credit: Krista Simmons

Pigg-style fries with pickled peppers, ham puree and "brainaise"; Credit: Krista Simmons

Pigg-style fries with pickled peppers, ham puree and “brainaise”; Credit: 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; Credit: 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; Credit: Krista Simmons

Follow the author on Twitter @kristasimmons

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