Latest news with #summerdining
Forbes
2 days ago
- Entertainment
- Forbes
Where To Eat And Drink In Los Angeles This Summer
Los Angeles is one of the best cities in the world to eat in—but only if you know where to go. Summer brings out the worst of its food scene (overhyped openings, influencer mobs, patios with no shade and even less finesse), as well as the very best: smoky tacos on the Westside, rooftop bars with actual personality, and high-falutin' hotspots that are still worth the chase. So, after a few weeks spent scouring street food and fine-dining establishments alike, here's a tried-and-tested guide on where to actually eat well in LA this summer—no gimmicks, just the good Los Angeles KA'TEEN, Hollywood The vibe is lush, the plates are shareable, and the crowd is textbook Hollywood—half gorgeous people, half people with great taste trying to date gorgeous people. All of whom, undoubtedly, leave texting their friends about the best Mexican food they've had in ages. Chef Wes Avila (ex–Guerrilla Tacos) leans into Yucatán cooking at KA'TEEN, with standout wood-fired meats and a roasted bone marrow mole rojo I will defend with my life. Sunday brunch is an attraction in its own right: order the huevos rancheros, a roasted corn ash-rimmed mezcalita, get lost in the foliage and thank me 5 Spot, Los Angeles Desert 5 Spot, Hollywood Imagine Dolly Parton designed a rooftop bar. Now add mezcal. Just upstairs from KA'TEEN, Desert 5 Spot leans full-throttle into kitsch—non-stop country music, poolside cactus murals, and a regular lineup of two-step classes that somehow draw more locals than tourists. Come for line dancing on a Wednesday, stay for the prickly pear-infused Ring of FIrecocktail, and a healthy round of mixologist-fuelled singalongs. It's high-camp, high-altitude, and offers more than enough reasons to forget you're in Hollywood (though you can literally see the Hollywood sign from the bar).The Restaurant at Hotel Bel-Air, Los Angeles The Restaurant at Hotel Bel-Air, Bel-Air If you're skipping a suite but still want the experience, there is no better way to get a taste of Bel-Air's most iconic hotel than visiting its namesake restaurant. Perched beyond a swan‑filled lake and shaded by a canopy of impossibly bountiful florals, Chef Joe Garcia's Mediterranean‑Californian menu will quite simply give you too many options to choose from: handmade pea Agnolotti with sweet butter-poached lobster, the most indulgent Gulf prawn cocktail you'll ever lay tongue on, an impossibly decadent Old Hollywood onion dip topped with caviar, et al. All locally-sourced, all Isla Bonita, LA La Isla Bonita, Venice No summer food guide is complete without the truck that made LA seafood tacos a religion. La Isla Bonita parks up on Rose Ave (often at 4th & Rose), and has been a local institution since the 1980s. Get the ceviche tostada–a juicy mountain of fresh shrimp, octopus, avocado and tomato that barely holds together atop an impossibly light fried tortilla–or the carnitas and fish taco if you're feeling classic. Bring cash. Bring napkins. Bring Atwater Village Chef Morihiro Onodera's omakase-only restaurant shills sushi as slow art. He mills his own rice. He makes his own plates. He'll explain both to you, gently, as you eat in near silence with nine other diners. If that sounds like sweet relief, know it is—and that you need to book immediately. Expect seasonal nigiri, impossibly precise technique, and a sake list that rewards those who lean in with curiosity. It's not flashy, it's just immaculate.88 Club, Los Angeles 88 Club, Beverly Hills Led by chef Mei Lin (formerly of Top Chef fame and Nightshade), this sleek Chinese restaurant just landed in Beverly Hills—and it's already stealing reservations. Dinner feels like stepping into an underground glam‑noir film: dim wood panels, leather booths, vintage accent lighting—think golden‑era Hollywood meets Chinese speakeasy. The menu respects traditional flavors (sweet & sour squirrel fish, Nam Yu roasted chicken) while elevating them through precision and playful presentation. Perfect for a late‑night date or celebratory blow‑ Madre, West Hollywood It's plant-based, yes, but don't hold that against it. Gracias Madre's mega-vegan Mexican menu has long outlived the 'novelty' phase and settled into being reliably great—especially when paired with a mezcal margarita in its bougainvillea-covered courtyard. Try the sweet potato flautas and the mushroom barbacoa, and don't skimp on sides. It's popular with the wellness crowd, but more than delivers for the hungry foodie, Ki, Los Angeles Restaurant Ki, Downtown LA Chef Ki Kim's intimate 10‑seat tasting room just secured a Michelin star, and it's Korean cuisine unlike anything else in LA. Small plates kick off things off via premium palate-rousers (see; horse mackerel, aged kimchi, and perilla), before gliding into heavy luxury: dry-aged squab glazed in foie gras and maple; truffled, perilla‑seed pasta; final flourishes with Porcini, indigenous cacao, and tea leaf. Memorable, inventive, and fully deserving of its place on the list, this one's for the + Market Sahm, Venice Kris Yenbamroong's Venice outpost may be the chillest of his Thai-American empire, but don't let the laid-back vibe fool you—the food still slaps. It's funky, fiery, and served with a natural wine list that could convert a skeptic. The Larb Gai (sour-spicy chicken salad) is essential, the plentiful gin len (snacks)—particularly the crab wontones—will likely be the best you've found since that 2011 stint in Bangkok, and the vibe skews cool-local over tourist-core. Ideal for a group dinner that turns into a beachy crawl.
Yahoo
30-06-2025
- Entertainment
- Yahoo
Clark Foods Brings Bold Flavors to the Grill Just in Time for Summer and National Baked Beans Day
The gourmet baked beans brand is turning up the heat on summer sides with bold, unexpected flavors designed for backyard BBQs, picnics and patio season. MONTREAL, June 30, 2025 /PRNewswire/ -- Clark Foods, the 148-year-old Canadian brand known for disrupting the baked beans category, is turning up the heat on summer sides with its lineup of slow-simmered, flavor-packed baked beans. As National Baked Beans Day approaches on July 4, Clark is encouraging consumers to reimagine what a side dish can be — with bold, gourmet-inspired flavors perfect for summer grilling season. From backyard barbecues to weeknight dinners on the patio, Clark's baked beans are crafted to complement the vibrant flavors of the season. Each recipe balances premium ingredients with unexpected flavor combinations, including Apple Bacon Mesquite, Maple Chipotle, Chili Lime, Peach Honey Habanero, Buffalo Style, and Root Beer. Whether paired with burgers, ribs, grilled veggies, or seafood, Clark's offerings bring an elevated twist to traditional BBQ fare. "Summer dining is about simplicity and flavor," explained Rob McKenzie, President and CEO of Clark Foods. "We believe a good side dish should match the energy and quality of the main course. Our baked beans are made to deliver real flavor and versatility with the convenience today's consumers demand." To spark new ways of enjoying baked beans beyond the side dish, Clark has also partnered with content creators and recipe developers across the U.S. These collaborations highlight playful and practical new uses for the brand's bold flavors. With each partnership – new content being added throughout the summer on Instagram and Facebook – the brand is tapping into culinary creativity and helping consumers rediscover the versatility of this pantry staple. Even more, in celebration of summer and National Baked Beans Day, Clark Foods has launched the Flavors of July Fourth Giveaway. One lucky winner will receive the Ultimate Independence Day Grilling Package, which includes: A Weber Kettle BBQ Grill – the iconic American classic, built for big flavor and backyard tradition A variety pack of Clark Gourmet Baked Beans – six bold flavors designed to upgrade any July Fourth feast A custom Clark cutting board – a premium, branded prep surface perfect for cookouts and culinary creativity To enter, participants simply need to follow Clark Foods on social media and comment on the giveaway post with their go-to Fourth of July BBQ dish. Entries will be accepted through Wednesday, July 3 at midnight. Now available in leading grocery retailers including ShopRite, Hannaford, Redner's Markets, Associated Grocers of New England, Tops Friendly Markets, Shoppers Food, Strack & Van Til, and Market District, Clark's baked beans are positioned as an easy upgrade for everything from camping and outdoor gatherings to simple summer spreads. In a category that has long relied on legacy brands and conventional flavors, Clark is earning shelf space and consumer attention by delivering bold, chef-driven recipes and creative seasonal programming that bring new energy to the bean aisle. Founded in Montreal in 1877, Clark Foods has built a legacy of culinary craftsmanship rooted in authenticity and innovation. After becoming a household staple in Canada, the brand expanded to the U.S. in 2023 with a mission to inject new energy and excitement into a category that has long remained unchanged. By combining tradition with bold flavor exploration, Clark continues to redefine gourmet indulgence in the canned foods aisle. To inquire about retail opportunities, contact info@ and learn more at About Clark FoodsEstablished in 1877 and launched in the United States in 2023, Clark Foods is a pioneering force in the Canadian food manufacturing industry, specializing in a diverse range of canned food products, including baked beans and meat spreads. With a steadfast dedication to crafting better- tasting, higher-quality food items, Clark Foods has earned a reputation for culinary excellence and innovation. Committed to upholding its founding values of authenticity, humility, creativity, innovation, focus and efficiency, Clark Foods continues to redefine the standard of gourmet indulgence, delighting palates with craft and flavorful offerings. For more information, visit Media Contact:Taylor DeVriestdevries@ View original content to download multimedia: SOURCE Clark Foods Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Forbes
05-06-2025
- Business
- Forbes
Hamptons Pop-Ups Bring The East End To Manhattan This Summer
The Mark Clam Bar offers lobster rolls, fries, and plenty of upscale beachy treats Instead of schlepping all the way out to Long Island, New Yorkers can get a taste of the South Fork without leaving the five boroughs. Several Manhattan restaurants are hosting Hamptons pop-ups this summer, offering a taste of the beach on the city grid. In Tribeca, LDV Hospitality's American Cut has partnered with Amagansett's LUNCH Lobster Roll. Now through Labor Day, patrons will see the iconic 1965 era red, white, and blue LUNCH sign beckoning them into the contemporary downtown steakhouse for a selection of seasonal dishes. A special Hamptons Meal ($28), served from 5-7 p.m. in the American Cut bar, lounge, and outdoor dining area includes two mini lobster sliders, a choice of caesar salad or truffle Fries, plus a gin or vodka martini. In the main dining room, the classic full sized LUNCH lobster roll ($36) will be served this summer. The Hamptons Meal at American Cut in Tribeca 'We're thrilled to partner with American Cut to bring the spirit of summer in the Hamptons to Tribeca,' says Andrea Anthony, president of Lobster Roll Inc, which operates LUNCH. 'This collaboration captures the essence of coastal indulgence with a city edge.' Those eager for the weekend to come faster can also take advantage of a LUNCH partnership with a popular fast casual salad chain, Chopt Creative Salad Co. The Lobster Caesar Salad at Chopt Every Thursday this summer, starting June 5, Chopt is offering a special Lobster Roll Caesar Salad. Topped with a 4 oz scoop of LUNCH's signature lobster salad, the customizable bowl is built on chopped green kale and romaine, and tossed with aged parmesan and croutons, plus caesar dressing. A toasted bun is served on the side for a fully beachy effect. The special salad will only be available in-store at the following Manhattan Chopt locations: Astor Place, 17th Street, Penn Station, The Upper East Side at 78th and 3rd. It will also be served in Roslyn Heights, for those making the trek Out East on a Thursday. Uptown, Madison Ave. meets the beach. On the Upper East Side, The Mark Hotel is offering a special pop-up, The Mark Clam Bar. Bright red signage emulates The Clam Bar at Napeague in Amagansett, but this version on city sidewalks is a collaboration by Jean-Georges and Caviar Kaspia, open from noon to 10 p.m. daily. The Mark Clam Bar on Madison Avenue The Mark Clam Bar is a beachside seafood shack melding American summer classics with sophisticated uptown dining. The menu features an extensive raw bar, plus cooked dishes like King crab arancini, Peekytoe crab cakes, a lobster roll, and lobster cobb salad with sriracha vinaigrette. Spritzes, Bloody Marys, and a full wine and beer list (including Montauk brews, of course), add to the vacation vibe. And if the inspiration hits to head out east, the Jitney stop is just a few blocks away…
