Eddie Sanchez
There’s a surprising new restaurant to know about in Arcadia this week, as the Le Méridien Pasadena Arcadia hotel prepares to open its anchor restaurant Mélange to the world. The project is centered around the food of chef Makoto Tanaka, a Japanese native and longtime Angeleno who opened Chinois on Main with Wolfgang Puck before emerging as the executive chef of Spago pre-2000. Tanaka also ran his popular namesake restaurant Mako for more than a decade in Beverly Hills, before closing it in 2011 after the building’s lease came up for renewal.
Now, after turns at other projects and with consulting, Tanaka is on to oversee Mélange, an upscale Asian-European hotel restaurant turning out dishes like roasted duck leg confit and peppercorn-heavy New York strip steaks with porcini mushrooms, plus garlic noodles, tuna tataki, and lots of cocktails and wine. The opening menus are below; look for an opening at 130 W. Huntington Drive in Arcadia on Friday, June 11.
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Kristin Colazas-Rodriguez, owner of Colossus Bread, which has one location in San Pedro and is opening another in Long Beach. (Josh Solis)
If you had told Kristin Colazas-Rodriguez five years ago that she would one day become a major player in the Long Beach bread scene, she probably would ve rolled her eyes and shrugged it off.
After earning a bachelor s degree in history and economics from Cal State Long Beach, she spent three years working as a pastry cook, sous chef and bread baker, first in Los Angeles then in the San Francisco fine-dining world. The experiences were a crash course in the highs and lows of the restaurant business.
Fabulous desserts for the holidays 70 Recipes
Life is uncertain. Make dessert first.
Dec. 20, 2020
Remember how, as a kid, you would painstakingly eat every last carrot and pea on your dinner plate only to have your mom give you a slice of cantaloupe or a banana at the end of the meal and call it dessert? Don’t get me wrong. I love fruit. But fruit is not dessert, even when eaten at the end of a meal. As I child, I had difficulty articulating the argument, but some years ago, my friend Zvi laid out his dessert rule for me. For something to qualify as dessert, at least two of three ingredients must be present: flour, sugar, chocolate. If it does not meet the criteria, it is a sweet treat, but it is not dessert.