Variety is not only--as the corny saying goes--the spice of life, but it's also the spice of culinary life in LA. Yesterday Breadbar--which has locations on Third St. near W. Hollywood and in Century City--kicked off its new rotating seasonal restaurant concept "HatchiRoku."
The pop-up restaurant at 602 Santa Monica Blvd. in Santa Monica is not unlike those popular pop-up shops that have swept LA in recent years. It will feature a new guest chef every three months offering exciting and eclectic daily and weekly menu changes.
The inaugural chef at the HatchiRoku (for now, temporary) pop-up restaurant is Eda Vesterman, a dietician and UCLA researcher. Her run will last through January 31, 2010.
Vesterman's culinary theme is "four elements," dishes inspired by earth, air, fire and water. Tomorrow evening's meal is: roasted red coulis soup, filet mignon, cauliflower purée and vanilla crème brûlée. Saturday's meal is: tuna tartare, seafood risotto and an assortment of sorbets.
The nightly set price menu (available from 5:30-10 p.m.) costs $33 (minus drinks, tax and tip). There is a $15 wine corkage fee. Seating is limited so reservations--via Breadbar at 310-395-9490--are recommended.
Photo: Thomas Schauer
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