Latest news with #Goin
Los Angeles Times
26-06-2025
- Business
- Los Angeles Times
A groundbreaking wine bar to close this summer because ‘continuing felt untenable'
A popular and groundbreaking wine bar from two of L.A.'s most celebrated restaurateurs is set to close this summer. On Saturday the Lucques Group's Suzanne Goin and Caroline Styne announced they will shutter the Brentwood location of A.O.C. on Aug. 1, ending their run of 16 years in the space. Goin and Styne cited a range of factors in their decision to close the Brentwood location, including sustained financial damages from the 2025 fires, the 2024 entertainment industry strikes, the pandemic and high rent. 'At this point, with this confluence of circumstances, continuing felt untenable,' Goin and Styne told The Times in an email. 'We are heartbroken that our Brentwood era has come to an end — we are so grateful to the 16 years' worth of staff, customers, farmers, vendors, winemakers and others who fueled our experience and made it a true joy.' A.O.C. in West Hollywood will remain open. The lauded California-cuisine restaurant and wine bar has helped proliferate elegant but casual, produce-driven small plates since its founding in 2002. Goin and Styne operated Tavern, another of their restaurants, in the Brentwood space until 2021 and opened a new, larger location of A.O.C. in that location the same year. 'If the two A.O.C.s share little in common physically, they are identical twins philosophically,' L.A. Times Food critic Bill Addison wrote in a 2021 review. 'The menu redoubles the communal, small-plates ethos that Goin and Styne led the charge to codify in Los Angeles. The bounty is Californian; the oomph of flavors draws on cuisines distinct to the many cultures that exist around the continents-spanning Mediterranean Sea.' A.O.C. is open in Brentwood Monday and Tuesday from 5 to 9 p.m., Wednesday and Thursday from 11:30 a.m. to 9 p.m., Friday from 11:30 a.m. to 10 p.m., Saturday from 10 a.m. to 10 p.m. and Sunday from 10 a.m. to 9 p.m. 11648 San Vicente Blvd., Los Angeles, (310) 806-6464, What started as a homespun operation and catering service is now a buzzing dining room and a growing center of Filipino culture in Silver Lake. Manila Inasal began humbly in chef Natalia Moran's San Juan home kitchen, where she cooked to feed front line workers during the pandemic. After reconnecting with her longtime family friends — Elzar Dodjie Simon, his wife and children — they became business partners and formed an L.A. ghost kitchen and catering service for Filipino rice bowls and heaped trays full of the likes of lumpia, adobo and ube mochi brownies. Fans became so ravenous that multiple guests drove hours for a taste, sometimes visiting from other states, only to find no physical space for dining. It was then, the Simon family told The Times, that they realized they needed to open a full restaurant. At the team's brick-and-mortar space, located in a strip mall bordering Virgil Village, Moran and the Simons are serving even more modern spins onFilipino cuisine with an expanded menu and options such as salted duck egg Caesar salad, laing reimagined as dip with focaccia, inasal-marinated milkfish, crab tortang talong, pork belly lechon sisig, a deconstructed kare kare made with oxtail and macadamia nuts and jackfruit-and-tofu adobo. The dishes are portioned and served family style, a nod to Filipino's community-focused culture. Moran is also developing a high-tea menu, as well as new specials. 'We wanted to bring Filipino ingenuity and modernity,' said operating chief Elisha Paul Simon, adding, 'We're just so proud of Filipino culture in a world where it's so diverse.' 'We want to be part of the diversity,' said Moran. 'There's lots of Thai restaurants and Japanese and Korean ones. We want to make sure Filipino food is somewhere there, too.' Elzar Dodjie Simon, a songwriter and music producer, also built a small stage into the dining room, where guests can hear Filipino artists' live music on weekends. Manila Inasal is open Tuesday to Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 8 p.m. 240 Virgil Ave., Los Angeles, (909) 206-5568, One of the Westside's most popular new restaurants is serving rotisserie chickens, fresh pastas, a rainbow of seasonal vegetables and fruit-laced salads, budget-conscious cocktails and house-made gelati in a former Mar Vista market and corner store. Hospitality vet and L.A. native Jeremy Adler (who worked at Cobi's and Resy) wanted to reimagine the 1949-built Beethoven Market into a neighborhood restaurant where families and dates can comingle on a tree-dotted, bulb-lit patio or in the dim, constantly humming dining room that overlooks a semi-open kitchen. To head that kitchen, Adler tapped executive chef Michael Leonard (formerly of Rustic Canyon, Bucato and Mother Wolf), who leans heavily on the Santa Monica Farmers Market to inform his menu. Leonard's dishes trend Italian with a California-produce bent, such as seared prawns with fresh salsa verde; pizzas that come topped with clams, heirloom-pork sausage, zucchini, Meyer lemon and beyond; salads bright with citrus or stone fruit; and pork collar with cherries and roasted cabbage. Cocktails, priced around $13, involve strawberry shrubs, thyme-infused aperitifs, vodka infused with olive oil and more. It's Adler's first standalone restaurant and one he hopes will be a boon to the neighborhood. The restaurateur lives nearby and wants to build more community through services like a possible early reservation system for locals. Beethoven Market is open Sunday to Wednesday from 5 to 9 p.m. and Thursday to Saturday from 5 to 10 p.m., with brunch service to follow. 12904 Palms Blvd., Los Angeles, (323) 579-1391, Westlake Village's buzzy new food hall is already home to some of L.A.'s biggest names, including Mini Kabob and a pizza offshoot from the Cheese Store of Beverly Hills. Now, one of the world's most famous musicians is joining the quick-service food lineup. Grammy Award-winning artist Questlove — born Ahmir Thompson — is perhaps best known for his work as a producer and as the Roots' drummer and co-frontman, but he's also a cookbook author and food aficionado. Now he's launched Mixtape, a new chicken shack that specializes in tenders, ground-chicken burgers and fried chicken sandwiches, plus offering vegetarian options and sides such as black-eyed peas slaw and waffle fries. Guests order Mixtape items from a touch screen within Neighborly food hall, which allows for mixing and matching dishes across the food hall's stands. Mixtape is open Sunday to Thursday from 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to 9:30 p.m. 4000 E. Thousand Oaks Blvd., Westlake Village, Prolific chef Eyal Shani recently touched down in Los Angeles with the first of what he hopes will be multiple West Coast restaurants. With a menu involving fresh stuffed pita, blistered peppers and a signature whole baby cauliflower, Shani's quick-and-casual Middle Eastern restaurant Miznon can now be found in Grand Central Market in the former Sari Sari Store stall. Shani founded his pita shop in Tel Aviv in 2011, then expanded the operation globally with outposts that include Tokyo, Paris, London, New York City and Las Vegas — where it's one of the best restaurants on or off the Strip. Shani, now with more than 40 restaurants under his hospitality group, riffs on his Moroccan and Iraqi Jewish heritage and modern classics with Miznon dishes such as lamb kebab pita with spicy green peppers and grilled tomato; chicken schnitzel with matbucha; mesabaha lima beans with hard-boiled egg and tomato seeds; steel-seared 'candy' brisket; cheeseburger pita sandwiches; and a fish-and-chips pita made with branzino, potatoes and vinegar. Miznon is open daily in Grand Central Market from 11 a.m to 9 p.m. 317 S. Broadway, Los Angeles,
Otago Daily Times
23-06-2025
- Politics
- Otago Daily Times
Govt planning rules could 'override the community'
New planning rules proposed by the Government could override community aspirations, says a Canterbury council boss. Hurunui District Council chief executive Hamish Dobbie said he struggles to see how a proposal to stop councils defining rural-urban boundaries would work. ''If they override something in the planning document, they are not overriding the council - they are overriding the community," he said. Resource Management Act Reform Minister Chris Bishop announced proposed changes last week which he said will stop councils from stalling housing developments. ''We have had decades of local councils trying to make housing someone else's problem, and we have a planning system that lets them get away with it,'' Bishop said at the time. The Government proposal would stop councils from imposing rural-urban boundary lines in planning documents. A Rural Urban Boundary identifies land suitable for urban development, and areas to be kept rural. The proposal would give the Government the power remove provisions in council plans which impact on growth, and replacing development contributions with a development levy system, increased flexibility of targeted rates, and strengthening the Infrastructure Funding and Financing Act. But Mr Dobbie said preparing a District Plan is ''a long and tortuous process'', as councils strive to find a balance between community aspirations, the need for growth, aspirations of developers and Government legislation. He said rural-urban boundary lines allowed councils to ensure development occurred where there is council infrastructure. Drawing rural-urban boundaries was integral to developing spatial plans, which identified areas for future housing growth and protected agricultural land. The proposal appeared to go against the national direction of developing regional plans, which included spatial planning, to replace district plans, he said. ''I don't know how you can identify areas for housing and agriculture without drawing lines on a map,'' Mr Dobbie said. ''But I might be about to learn something.'' The clause allowing the Government to override District Plan provisions which impacted on growth would be open to interpretation, he said. ''Imagine somebody wanted to build a nuclear power plant or a whale slaughtering station. ''It might be something the community would not want, but the Government would have the power to override it.'' Environment Canterbury chairperson Craig Pauling said the council is considering the proposals and will be making a formal submission. Parts of the region are facing significant population and demographic change, particularly Greater Christchurch, he said. ''We need to make sure we get the balance right, and we're actively safeguarding the environment, as well as social, and cultural values at the same time.'' Any decisions needed to consider the region's infrastructure capacity, housing availability, labour market, transport connectivity and natural hazards. Public consultation on the Going for Housing Growth discussion document closes on August 17. By David Hill, Local Democracy Reporter ■ LDR is local body journalism co-funded by RNZ and NZ On Air
Yahoo
24-04-2025
- Business
- Yahoo
UTPB student wins national award from American Association of Professional Landmen
ODESSA, Texas (KMID/KPEJ) – University of Texas Permian Basin Energy Land Management Senior, Parker Goin, has been awarded the American Association of Professional Landmen Outstanding Graduate Award. According to officials at UTPB, Goin was selected as a finalist from a competitive pool of students nominated by accredited universities nationwide, including Texas Tech University, West Virginia University, the University of Texas at Austin, and many others. Goin was selected for the award in February at the Nape Summit in Houston, a marketplace for the energy industry. He was nominated by UTPB Energy Land Management Coordinator Katharine Harrell. The award is a meaningful tradition among AAPL's accredited undergraduate programs and highlights the impact graduates will have on the industry. To be selected, Goin submitted an essay and was interviewed by board members. 'Post UTPB, I tell people, God willing, I'll be in the Permian Basin for the next 60 years. I'll be here for as long as I can, managing surface and minerals, and just giving back to the community and watching it grow. There's a lot of great things happening out here, and that's a nice thing about being an energy land management student, is we are involved in the community and giving back,' said Goin. You can read more about Goin's award here. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
