A Sleek + Modern Seafood Spot: Fin and Fire, DTLA

finandfire_LACANVAS

West Hollywood’s chef of The Church Key is set to launch a new seafood spot in the Arts District in Downtown called Fin and Fire. Specializing in seafood, Steven Fretz spoke a bit about the menu and assured that he would include crudités, tartars, and fish entrees cooked in a wood-fired oven for all of you seafood lovers. He also mentions that the experience will be just as unique as the food with welcoming guests with a kitchen experience and being greeted by the cooks!

As for the aesthetic of this new eatery, Fretz did say that the restaurant will be going for something a bit more sleek, black, and modern, with some copper touches to make things really pop. There is also a rooftop that will have seating for 40 people, and a small bar area beneath the dining room.

There is no word when they are set to open the doors, but Fin and Fire should definitely be on your future visit lists.

DIGITALLY LIVE: LOST MIDAS DELIVERS ELECTROFUSION VIA LIVE BAND IN “HEAD GAMES” VIDEO

[dropcap letter=”E”]lectrofusion guru Lost Midas has been making his own branding of electronic music for years, yet in the juxtaposition of traditional music composition aligned to modernist beat-making method, the latter is more the norm for the east coast native. In his latest video for the new single, “Head Games,” (off of his up-coming album “Off the Course”) we catch a glimpse of electronic music delivered in a way seldom than most: via a live band. Sans the visuals, the track itself peaks at its intergalactic tendencies, interweaving tinges of funk-based wavelengths and crisp percussions played by Lost Midas himself and strung together with vocals from Audris. Next week, Lost Midas will be hosting an album release party in LA’s Arts District at Fifty Seven, RSVP and get in for the free here.

 

I CAN SEE CLEARLY NOW: WARBY PARKER NOW AVAILABLE INSIDE ALCHEMY WORKS

tumblr_n5u77hDy3m1raasnmo4_1280 

The sight impaired should look no further. Warby Parker has opened another pop-up shop inside Alchemy Works, a boutique space located in the Arts District featuring surf and Angeleno-spirited style necessities. Besides carrying local designers and perfectly worn leather goods, the store doubles as a conceptual event and gallery space.

The collaboration comes as a much-needed expansion for the Warby Parker presence in LA, with The Standard Hotels in Hollywood and Downtown offering their own pop-up installments of the brand.

For those unfamiliar, Warby Parker offers vintage-inspired quality frames and sunglasses in the one hundred dollar range. And beyond being more reasonable than the rest, they have paired up with charity organizations like VisionSpring to ensure every pair of glasses bought gives a pair to someone in need (read: sans guilt shopping).

The Alchemy Works location offers the brand’s full collection, and is able to do exchanges and adjustments. You will easily spot the section as a glasshouse overhang specifically designed for the brand hovers over all that is hip eyewear. Notable frames that are worth a mention? For the girls, the Banks sunnies in Sea Smoke Tortoise offer a refreshed take on the marble pattern. For the boys, this may be your chance to experiment with a gradient frame, as they offer the fade in multiple styles.

Alchemy Works, 826 E. 3rd St, Los Angeles, CA 90013

 

LABOR OF LOVE: BESTIA’S CHEFS ORI MENASHE AND GENEVIEVE GERGIS DISH ON AFFAIRS OF THE KITCHEN AND DEVOTION

TY9A6872

Chef Ori Menashe and Chef Genevieve Gergis are more than just the talented visionaries behind Bestia, one of LA’s premier and innovative Italian restaurants located in the Arts District. They are also the warm and passionate husband-and-wife team with plans to expand both their restaurant and family in the coming months. The pair discuss their inspirations, the LA food scene, and, of course, the challenges and rewards of mixing love and cooking.

TY9A7005

LAC: Dishes like “sea urchin with mint and nectarine” or “cacao pasta with oxtail and currents,” and in the dessert arena, “tarts laced with butterscotch and coconut,” scream innovation and creativity. Not to mention all of your in-house cured meats. What inspires your menu?

Chef Ori: I create depending on the season. So when nectarines were in season, I created that dish to center around the nectarine. Maybe the sea urchin seems like the main ingredient there, but it was more about the nectarine. For example, I taste the nectarine and then I try to balance the nectarine with other flavors. Very seasonal and we try to think outside of the box—not to be too focused on a traditional Italian menu. Though there are a lot of traditional elements, we try to put a spin on it based on what is here in California or what produce we have available. For us, it’s all about fresh ingredients, local ingredients, and the highest quality possible. The flavor profile is just things that make sense in my head. So, you have the nectarine that is sweet and you have the brininess of the sea urchin, and add the element of mint to balance the two.   Nectarines work really well with mint, maybe not with sea urchin, but with mint bringing the two together, it makes sense. Then, we put some lardo on top, which acts as the binder. You need that balance to create a dish. Whatever it is– sweetness, acidity, herbs—for me it is all about balance. The right bite of everything on the plate.

Chef Genevieve: Mine is a little bit different. I am very focused on the season too, but I would say my inspiration comes from childhood. A lot of my desserts are about experiences in my childhood. So the butterscotch and coconut actually comes from a Samoa cookie. When I was little, my absolute favorite Girl Scout cookie was a Samoa. I tried to recreate it, but I felt that the chocolate overpowered it. I ended up just using butterscotch and coconut and pairing it with a fresh coconut sorbet to give it a freshness. You get the dry coconut and then the summery coconut that goes with it. When I create a dish, I will often use an inspiration from something I’ve had and end up turning it into something that no one recognizes. Everything comes from things I love or have had along the way—a cookie, a candy, anything.

 

READ THE FULL FEATURE ON BESTIA HERE.

LA_CANVAS_CHEF

text NOAH BRISCOE
photo KATHRYNA HANCOCK