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The Ace Hotel maak 'n nuwe hoofstuk van L.A. oop

The Ace Hotel maak 'n nuwe hoofstuk van L.A. oop


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Jud Mongell en Ken Addington help sjef Micah Fields om 'n smaak van Brooklyn met 'n Franse draai na DTLA te bring

L.A. Chapter se waatlemoen- en komkommerslaai.

Geleë in die ou United Artists Theatre -ruimte, die nuwe Ace Hotel het die Spaanse Gotiese argitektuur behou en die bestaande gebou omskep in 'n sitkamer op die dak, hotel, aangrensende konsert- en filmsaal en restaurant.

Vir sy eie eetplek, L.A. Hoofstuk, het die Ace saamgewerk Brooklyn restaurateur en eienaar van Vyf blare, Jud Mongell, en uitvoerende sjef Ken Addington; sjef Micah Fields hou toesig oor die daaglikse kombuisbedrywighede. Die atmosfeer is soortgelyk aan a Frans bistro met 'n oulike patio, koper tafels, spieëlmure en swart en wit teëlvloere.

Opvallende voorgeregte sluit in die hamachi crudo, gekapte boerenkoolslaai, waatlemoen- en komkommerslaai, tuna tartaar en see -egel -kitaar. Die gunstelinggeregte van die hoofgereg is die gevulde gevulde haas met pancetta, soetertjie en burrata agnolotti, en die Five Leaves -burger met harissa -mayo, eiers op die sonnige kant en gebraaide pynappel. Nageregte is almal die moeite werd om te bestel, te danke aan die meester -gebaksjef Ricky Webster, en bevat onder meer seisoenale items pampoenbloesem -kaaskoek, suikermielie -budino en 'n mintsjokolade -meringata.

Die kroeg by L.A. Chapter bedien plaaslike ambagsbier en markgedrewe drankies. Gaste kan voor of na die ete na die dakterras gaan vir 'n innoverende bevrore of tropiese cocktail, klassieke martini of 'n glas wyn terwyl hulle die panoramiese uitsig oor die middestad geniet Los Angeles.


Die Ace Hotel verras Los Angeles in die middel van die stad met 'n nuwe restaurant wat tot nou toe geheim gehou is

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Ace Hotel se LA Chapter het die beste meisie geword. Foto: Met vergunning van die beste meisie by Ace Hotel Los Angeles

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Môreaand wag 'n verrassing op die eters in die Los Angeles se Ace Hotel: hulle eet nie aandete in die driejarige brasserie LA Chapter nie, maar eerder by Best Girl, 'n heeltemal nuwe restaurant onder leiding van een van die stad beste sjefs, Michael Cimarusti. Hier sal die seekosvirtuoos agter Providence, Connie & amp Ted's, en Cape Seafood & amp Provisions sy visier wegskuif van vis en na 'n groente-spyskaart wat die soort kos weerspieël wat hy en sy vrou, banketbakker en vennoot Crisi Echiverri, kook tuis. 'Byna alles wat op die spyskaart is, is iets wat u na myself of my vrou kan herken. Dit is soortgelyk aan Sondagsmaaltye, ”sê Cimarusti van die“ regtig heerlike, maklik om te berei ”-geregte wat spog met“ baie diepte van geur en regte bestanddele. ”

Dat Cimarusti iets nuuts doen, is 'n belangrike nuus vir voedselkenners, maar selfs nie-fynproewers moet kennis neem van die manier waarop die nuus vrygestel word. Dit is sedert Cimarusti se eerste ontmoetings met die span by die Ace verlede jaar geheim gehou. Geen teaser op Instagram, geen persbaan en geen teken van 'binnekort' in sig nie. In plaas daarvan het Cimarusti en sy span in die geheim in en uit die DTLA -steunpilaar gegly en vergaderings gehou by 'n lang houttafel in die mezzanine wat bo die bruisende brasserie sweef en een vir een nuwe resepte in die kombuis bekendgestel. Die nuwe geregte het stadig op die tafels gekom, sodat diners die afgelope maand van die kos van Cimarusti geëet het sonder dat hulle daarvan geweet het. Die Halloween -onthulling is een wat die span by die Ace intern hul 'Beyoncé drop' noem, met verwysing na die popster se vermoë om koorsagtige reaksies van haar aanhangers en die media op te wek deur albums vry te stel vol musiekvideo's sonder waarskuwing. Limonade was die album met die hoogste verkoop van 2016 na die sukses van haar selfgenoemde album, wat sy minute voor middernag in Desember 2013 vrygestel het. Binne die eerste drie dae het dit 617 000 eksemplare in die VSA en 828 773 eksemplare wêreldwyd verkoop, wat dit die vinnigste maak album verkoop in die geskiedenis van die iTunes Store.

Die verrassingsdaling is natuurlik nie 'n Beyoncé -uitvinding nie. Dit het sy oorsprong in Japan in die negentigerjare, waar handelsmerke van straatklere, waaronder Nigo's A Bathing Ape, gereeld klein hoeveelhede nuwe produkte sou bekendstel om 'n bestendige reaksie van die verbruiker op te wek-terwyl die vraag te min was om honger na meer goedere te verseker en ook straatkrediet te verdien diegene wat vinnig genoeg gereageer het om veral skaars items van hul gunsteling etikette huis toe te neem. Die tegniek is daarna gewild gemaak en vervolmaak deur Supreme, die in Manhattan gevestigde skate-geïnspireerde klerereeks, wat die afname die afgelope twee dekades so suksesvol verfyn het dat elke Donderdag, ongeag die weer, kliënte in die blok tou staan ​​en wag vir sy winkels om oop te maak, en die e-handelswebwerf van die handelsmerk het 'n styging van 16 800 persent op die eerste dag van 'n seisoen.

Van straatkleding tot tekkies tot musiek tot byna alles wat verkoopbaar en verbruikbaar is, het die daling 'n mislukte bemarkingsinstrument geword om hype te skep en verkope te verhoog. Kylie Jenner se naamgenoot -make -uplyn verdien vir haar $ 10 miljoen dollar en gebruik Snapchat, Twitter en Facebook om nuwe items te onthul met video -opnames van Jenner self wat die nuwe produk toepas voordat dit eksklusief op haar eie webwerf in 'n beperkte tydsberekening vrygestel word terwyl die voorraad duur - wat gemiddeld minder as 'n minuut is. Om sosiale media te gebruik om 'n geheim te hou, is 'n ironiese oproep en reaksie. Die daling is ook 'n uitstel van die huidige oorversadiging van inligting. In 'n era van Instagram -feeds, as u 'daarvan hou om dit te weet' en te tik om te koop, is dit net menslik om 'n verrassing te begeer, en nog beter, na iets skaars en moeilik gewen. Met die afname kan die Ace en Cimarusti ongetwyfeld 'n toevloei van kliënte geniet, wat sonder om te weet van een van die gewildste nuwe restaurante in die stad, dit self sal hoef te besoek - hoe gouer, hoe beter.

"Dit was 'n manier om speels te wees," sê Kelly Sawdon, hoof van die handelsmerk. 'Ons het verrassingsgeleenthede in die voorportaal gehad [en] het gaste verras met musiek, maar ons het dit nog nooit gedoen om 'n restaurant te verander nie. Die geheime verskuiwing het ook sy pragmatiese voordele gehad: dit het Cimarusti en sjef de cuisine Adam Walker die gemak gegee om die kombuis mettertyd in elke nuwe aandete, middagete en ontbytopleiding te leer, eerder as om die restaurant vir 'n week se intense opleiding af te sluit. Die duo kon items soos die tonkatsu-hoenderbroodjie toets, 'n opvallende middagete op grond van die Japannese varkvleis wat Echiverri gereeld op versoek vir haar seun produseer, slegs 'ons maak dit met hoender en sit dit op 'n toebroodjie , ”Bedien met dun gesnyde, romerige miso-kool en yuzu-kosju mayo. Groente, soos geroosterde wortels, met 'n suurlemoenpiek, puree van venkel, stuifmeel en swart olyf tapenade, en slaaie, insluitend die frisée au sable, bevat produkte uit die Garden of. . . . , wat Cimarusti noem “die mooiste plaas ooit. Alles is altyd perfek. ” Burgers sal dun en eenvoudig wees, op 'n aartappelbroodjie, en die seekos - 'n plaaslike rotstorsk wat op 'n bed mossels en geroosterde groente bedien word - is bowenal 'eenvoudig'. Van die oggend tot middernag is die kos 'presies wat ek tuis sou doen', wat voldoen aan die nuwe definisie van trooskos: maklik om te eet en maklik op die liggaam. Met ander woorde, vir die eerste wêreldwye inval van die restaurantwêreld, is Best Girl die regte kos, die regte sjef, die regte restaurant op die regte tyd. Kry jou bespreking terwyl jy kan.

Vogue Daily

Die nuutste mode -nuus, skoonheidsdekking, beroemdheidstyl, modeweek -opdaterings, kultuurresensies en video's op Vogue.com.

© 2021 Condé Nast. Alle regte voorbehou. Die gebruik van hierdie webwerf behels die aanvaarding van ons gebruikersooreenkoms en privaatheidsbeleid en koekieverklaring en u privaatheidsregte in Kalifornië. Vogue kan 'n deel van die verkope verdien uit produkte wat via ons webwerf gekoop word as deel van ons aangeslote vennootskappe met kleinhandelaars. Die materiaal op hierdie webwerf mag nie gereproduseer, versprei, oorgedra, in die kas of andersins gebruik word nie, behalwe met vooraf skriftelike toestemming van Condé Nast. Advertensie keuses


Die Ace Hotel verras Los Angeles in die middel van die stad met 'n nuwe restaurant wat tot nou toe geheim gehou is

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Ace Hotel se LA Chapter het die beste meisie geword. Foto: Met vergunning van die beste meisie by Ace Hotel Los Angeles

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Môreaand wag 'n verrassing op die eters in die Los Angeles se Ace Hotel: hulle eet nie aandete in die driejarige brasserie LA Chapter nie, maar eerder by Best Girl, 'n heeltemal nuwe restaurant onder leiding van een van die stad beste sjefs, Michael Cimarusti. Hier sal die seekosvirtuoos agter Providence, Connie & amp Ted's, en Cape Seafood & amp Provisions sy visier wegskuif van vis en na 'n groente-spyskaart wat die soort kos weerspieël wat hy en sy vrou, banketbakker en vennoot Crisi Echiverri, kook tuis. 'Byna alles wat op die spyskaart is, is iets wat u na myself of my vrou kan herken. Dit is soortgelyk aan Sondagsmaaltye, ”sê Cimarusti van die“ regtig heerlike, maklik om te berei ”-geregte wat spog met“ baie diepte van geur en regte bestanddele. ”

Dat Cimarusti iets nuuts doen, is 'n belangrike nuus vir voedselkenners, maar selfs nie-fynproewers moet kennis neem van die manier waarop die nuus vrygestel word. Dit is sedert Cimarusti se eerste ontmoetings met die span by die Ace verlede jaar geheim gehou. Geen teaser op Instagram, geen persbaan en geen teken van 'binnekort' in sig nie. In plaas daarvan het Cimarusti en sy span in die geheim in en uit die DTLA -steunpilaar gegly en vergaderings gehou by 'n lang houttafel in die mezzanine wat bo die bruisende brasserie sweef en een vir een nuwe resepte in die kombuis bekendgestel. Die nuwe geregte het stadig op die tafels gekom, sodat diners die afgelope maand van die kos van Cimarusti geëet het sonder dat hulle daarvan geweet het. Die Halloween -onthulling is een wat die span by die Ace intern hul 'Beyoncé drop' noem, met verwysing na die popster se vermoë om koorsagtige reaksies van haar aanhangers en die media op te wek deur albums vry te stel vol musiekvideo's sonder waarskuwing. Limonade was die album met die hoogste verkoop van 2016 ná die sukses van haar selfgenoemde album, wat sy minute voor middernag in Desember 2013 uitgereik het. Binne die eerste drie dae het dit 617 000 eksemplare in die VSA en 828 773 eksemplare wêreldwyd verkoop, wat dit die vinnigste- album verkoop in die geskiedenis van die iTunes Store.

Die verrassingsdaling is natuurlik nie 'n Beyoncé -uitvinding nie. Dit het sy oorsprong in Japan in die negentigerjare, waar handelsmerke van straatklere, waaronder Nigo's A Bathing Ape, gereeld klein hoeveelhede nuwe produkte sou bekendstel om 'n bestendige reaksie van die verbruiker op te wek-terwyl die vraag te min was om honger na meer goedere te verseker en ook straatkrediet te verdien diegene wat vinnig genoeg gereageer het om veral skaars items van hul gunsteling etikette huis toe te neem. Die tegniek is daarna gewild gemaak en vervolmaak deur Supreme, die in Manhattan gebaseerde skate-geïnspireerde klerereeks, wat die afname die afgelope twee dekades so suksesvol verfyn het dat elke Donderdag, ongeag die weer, kliënte om die blok tou staan ​​en wag vir sy winkels om oop te maak, en die e-handelswebwerf van die handelsmerk het 'n styging van 16 800 persent op die eerste dag van 'n seisoen.

Van straatkleding tot tekkies tot musiek tot byna alles wat verkoopbaar en verbruikbaar is, het die daling 'n mislukte bemarkingsinstrument geword om hype te skep en verkope te verhoog. Kylie Jenner se naamlose make -uplyn verdien vir haar $ 10 miljoen dollar en gebruik Snapchat, Twitter en Facebook om onbekende nuwe items te terg met video -opnames van Jenner self om die nuwe produk toe te pas voordat dit eksklusief op haar eie webwerf vrygestel word, terwyl die voorraad duur - wat gemiddeld minder as 'n minuut is. Om sosiale media te gebruik om 'n geheim te hou, is 'n ironiese oproep en reaksie. Die daling is ook 'n uitstel van die huidige oorversadiging van inligting. In 'n era van Instagram -feeds, as u 'daarvan hou om dit te weet' en te tik om te koop, is dit net menslik om 'n verrassing te begeer, en nog beter, na iets skaars en moeilik gewen. Die daling sal die Ace en Cimarusti ongetwyfeld in staat stel om 'n toevloei van kliënte te geniet, wat sonder om te weet van een van die bruisendste nuwe restaurante in die stad, dit self sal hoef te betree - hoe gouer, hoe beter.

"Dit was 'n manier om speels te wees," sê Kelly Sawdon, hoof van die handelsmerk. 'Ons het verrassingsgeleenthede in die voorportaal gehad [en] het gaste verras met musiek, maar ons het dit nog nooit gedoen om 'n restaurant te verander nie. Die geheime verskuiwing het ook sy pragmatiese voordele gehad: dit het Cimarusti en sjef de cuisine Adam Walker die gemak gegee om die kombuis mettertyd in elke nuwe aandete, middagete en ontbytopleiding te leer, eerder as om die restaurant vir 'n week se intense opleiding af te sluit. Die duo kon items soos die tonkatsu-hoenderbroodjie toets, 'n opvallende middagete op grond van die Japannese varkvleis wat Echiverri gereeld op versoek vir haar seun produseer, slegs 'ons maak dit met hoender en sit dit op 'n toebroodjie , ”Bedien met dun gesnyde, romerige miso-kool en yuzu-kosju mayo. Groente, soos geroosterde wortels, met 'n suurlemoenpiek, puree van venkel, stuifmeel en swart olyf tapenade, en slaaie, insluitend die frisée au sable, bevat produkte uit die Garden of. . . . , wat Cimarusti noem “die mooiste plaas ooit. Alles is altyd perfek. ” Burgers sal dun en reguit wees, op 'n aartappelbroodjie, en die seekos - 'n plaaslike rotstorsk wat op 'n bed mossels en geroosterde groente bedien word - is bowenal 'eenvoudig'. Van die oggend tot middernag sal die kos 'presies wees wat ek tuis sou doen', wat voldoen aan die nuwe definisie van trooskos: maklik om te eet en maklik op die liggaam. Met ander woorde, vir die eerste wêreldwye inval van die restaurantwêreld, is Best Girl die regte kos, die regte sjef, die regte restaurant op die regte tyd. Kry jou bespreking terwyl jy kan.

Vogue Daily

Die nuutste mode -nuus, skoonheidsdekking, beroemdheidstyl, modeweek -opdaterings, kultuurresensies en video's op Vogue.com.

© 2021 Condé Nast. Alle regte voorbehou. Die gebruik van hierdie webwerf behels die aanvaarding van ons gebruikersooreenkoms en privaatheidsbeleid en koekieverklaring en u privaatheidsregte in Kalifornië. Vogue kan 'n deel van die verkope verdien uit produkte wat via ons webwerf gekoop word as deel van ons aangeslote vennootskappe met kleinhandelaars. Die materiaal op hierdie webwerf mag nie gereproduseer, versprei, oorgedra, in die kas of andersins gebruik word nie, behalwe met vooraf skriftelike toestemming van Condé Nast. Advertensie keuses


Die Ace Hotel verras Los Angeles in die middel van die stad met 'n nuwe restaurant wat tot nou toe geheim gehou is

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Ace Hotel se LA Chapter het die beste meisie geword. Foto: Met vergunning van die beste meisie by Ace Hotel Los Angeles

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Môreaand wag 'n verrassing op die eters in die Los Angeles se Ace Hotel: hulle eet nie aandete in die driejarige brasserie LA Chapter nie, maar eerder by Best Girl, 'n heeltemal nuwe restaurant onder leiding van een van die stad beste sjefs, Michael Cimarusti. Hier sal die seekosvirtuoos agter Providence, Connie & amp Ted's, en Cape Seafood & amp Provisions sy visier wegskuif van vis en na 'n groente-spyskaart wat die soort kos weerspieël wat hy en sy vrou, banketbakker en vennoot Crisi Echiverri, kook tuis. 'Byna alles wat op die spyskaart is, is iets wat u na myself of my vrou kan herken. Dit is soortgelyk aan Sondagsmaaltye, ”sê Cimarusti van die“ regtig heerlike, maklik om te berei ”-geregte wat spog met“ baie diepte van geur en regte bestanddele. ”

Dat Cimarusti iets nuuts doen, is groot nuus vir koskenners, maar selfs nie-fynproewers moet kennis neem van die manier waarop die nuus vrygestel word. Dit is sedert Cimarusti se eerste ontmoetings met die span by die Ace verlede jaar geheim gehou. Geen teaser op Instagram nie, geen perskringe en geen teken om binnekort te sien nie. In plaas daarvan het Cimarusti en sy span in die geheim in en uit die DTLA -steunpilaar gegly en vergaderings gehou by 'n lang houttafel in die mezzanine wat bo die bruisende brasserie sweef en een vir een nuwe resepte in die kombuis bekendgestel. Die nuwe geregte het stadig op die tafels gekom, sodat diners die afgelope maand van die kos van Cimarusti geëet het sonder dat hulle daarvan geweet het. Die Halloween -onthulling is een wat die span by die Ace intern hul 'Beyoncé drop' noem, met verwysing na die popster se vermoë om koorsagtige reaksies van haar aanhangers en die media op te wek deur albums vry te stel vol musiekvideo's sonder waarskuwing. Limonade was die album met die hoogste verkoop van 2016 na die sukses van haar selfgenoemde album, wat sy minute voor middernag in Desember 2013 vrygestel het. Binne die eerste drie dae het dit 617 000 eksemplare in die VSA en 828 773 eksemplare wêreldwyd verkoop, wat dit die vinnigste maak album verkoop in die geskiedenis van die iTunes Store.

Die verrassingsdaling is natuurlik nie 'n Beyoncé -uitvinding nie. Dit het sy oorsprong in Japan in die negentigerjare, waar handelsmerke van straatklere, waaronder Nigo's A Bathing Ape, gereeld klein groepies nuwe produkte sou bekendstel om 'n bestendige reaksie van die verbruiker op te wek-terwyl die vraag te min was om honger na meer goedere te verseker en ook straatkrediet te verdien vir diegene wat vinnig genoeg gereageer het om veral skaars items van hul gunsteling etikette huis toe te neem. Die tegniek is daarna gewild gemaak en vervolmaak deur Supreme, die in Manhattan gevestigde skate-geïnspireerde klerereeks, wat die afname die afgelope twee dekades so suksesvol verfyn het dat elke Donderdag, ongeag die weer, kliënte in die blok tou staan ​​en wag vir sy winkels om oop te maak, en die e-handelswebwerf van die handelsmerk het 'n styging van 16 800 persent op die eerste dag van 'n seisoen.

Van straatkleding tot tekkies tot musiek tot byna alles wat verkoopbaar en verbruikbaar is, het die daling 'n mislukte bemarkingsinstrument geword om hype te skep en verkope te verhoog. Kylie Jenner se naamgenoot -make -uplyn verdien vir haar $ 10 miljoen dollar en gebruik Snapchat, Twitter en Facebook om nuwe items te onthul met video -opnames van Jenner self wat die nuwe produk toepas voordat dit eksklusief op haar eie webwerf in 'n beperkte tydsberekening vrygestel word terwyl die voorraad duur - wat gemiddeld minder as 'n minuut is. Om sosiale media te gebruik om 'n geheim te hou, is 'n ironiese oproep en reaksie. Die daling is ook 'n uitstel van die huidige oorversadiging van inligting. In 'n era van Instagram -feeds, as u 'daarvan hou om dit te weet' en te tik om te koop, is dit net menslik om 'n verrassing te begeer, en nog beter, na iets skaars en moeilik gewen. Die daling sal die Ace en Cimarusti ongetwyfeld in staat stel om 'n toevloei van kliënte te geniet, wat sonder om te weet van een van die bruisendste nuwe restaurante in die stad, dit self sal hoef te betree - hoe gouer, hoe beter.

"Dit was 'n manier om speels te wees," sê Kelly Sawdon, hoof van die handelsmerk. 'Ons het verrassingsgeleenthede in die voorportaal gehad [en] het gaste verras met musiek, maar ons het dit nog nooit gedoen om 'n restaurant te verander nie. Die geheime verskuiwing het ook sy pragmatiese voordele gehad: dit het Cimarusti en sjef de cuisine Adam Walker die gemak gegee om die kombuis mettertyd in elke nuwe aandete, middagete en ontbytopleiding te leer, eerder as om die restaurant vir 'n week se intense opleiding af te sluit. Die duo kon items soos die tonkatsu-hoenderbroodjie toets, 'n opvallende middagete op grond van die Japannese varkvleis wat Echiverri gereeld op versoek vir haar seun produseer, slegs 'ons maak dit met hoender en sit dit op 'n toebroodjie , ”Bedien met dun gesnyde, romerige miso-kool en yuzu-kosju mayo. Groente, soos geroosterde wortels, met 'n suurlemoenpik, kekerertpuree, vinkel stuifmeel en swart olyf tapenade, en slaaie, insluitend die frisée au sable, sal produkte uit die Garden of bevat. . . . , wat Cimarusti noem “die mooiste plaas ooit. Alles is altyd perfek. ” Burgers sal dun en eenvoudig wees, op 'n aartappelbroodjie, en die seekos - 'n plaaslike rotstorsk wat op 'n bed mossels en geroosterde groente bedien word - is bowenal 'eenvoudig'. Van die oggend tot middernag sal die kos 'presies wees wat ek tuis sou doen', wat voldoen aan die nuwe definisie van trooskos: maklik om te eet en maklik op die liggaam. Met ander woorde, vir die eerste wêreldwye inval van die restaurantwêreld, is Best Girl die regte kos, die regte sjef, die regte restaurant op die regte tyd. Kry jou bespreking terwyl jy kan.

Vogue Daily

Die nuutste mode -nuus, skoonheidsdekking, beroemdheidstyl, mode -weekopdaterings, kultuurresensies en video's op Vogue.com.

© 2021 Condé Nast. Alle regte voorbehou. Die gebruik van hierdie webwerf behels die aanvaarding van ons gebruikersooreenkoms en privaatheidsbeleid en koekieverklaring en u privaatheidsregte in Kalifornië. Vogue kan 'n deel van die verkope verdien uit produkte wat via ons webwerf gekoop word as deel van ons aangeslote vennootskappe met kleinhandelaars. Die materiaal op hierdie webwerf mag nie gereproduseer, versprei, oorgedra, in die kas of andersins gebruik word nie, behalwe met vooraf skriftelike toestemming van Condé Nast. Advertensie keuses


Die Ace Hotel verras Los Angeles in die middel van die stad met 'n nuwe restaurant wat tot nou toe geheim gehou is

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Ace Hotel se LA Chapter het die beste meisie geword. Foto: Met vergunning van die beste meisie by Ace Hotel Los Angeles

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Môreaand wag 'n verrassing op die eters in die Los Angeles se Ace Hotel: hulle eet nie aandete in die driejarige brasserie LA Chapter nie, maar eerder by Best Girl, 'n heeltemal nuwe restaurant onder leiding van een van die stad beste sjefs, Michael Cimarusti. Hier sal die seekosvirtuoos agter Providence, Connie & amp Ted's, en Cape Seafood & amp Provisions sy visier wegskuif van vis en na 'n groente-spyskaart wat die soort kos weerspieël wat hy en sy vrou, banketbakker en vennoot Crisi Echiverri, kook tuis. 'Byna alles wat op die spyskaart is, is iets wat u na myself of my vrou kan herken. Dit is soortgelyk aan Sondagsmaaltye, ”sê Cimarusti van die“ regtig heerlike, maklik om te berei ”-geregte wat spog met“ baie diepte van geur en regte bestanddele. ”

Dat Cimarusti iets nuuts doen, is 'n belangrike nuus vir voedselkenners, maar selfs nie-fynproewers moet kennis neem van die manier waarop die nuus vrygestel word. Dit word sedert Cimarusti se eerste ontmoetings met die span by die Ace verlede jaar geheim gehou. Geen teaser op Instagram nie, geen perskringe en geen teken om binnekort te sien nie. In plaas daarvan het Cimarusti en sy span in die geheim in en uit die DTLA -steunpilaar gegly en vergaderings gehou by 'n lang houttafel in die mezzanine wat bo die bruisende brasserie sweef en een vir een nuwe resepte in die kombuis bekendgestel. Die nuwe geregte het stadig op die tafels gekom, sodat diners die afgelope maand van die kos van Cimarusti geëet het sonder dat hulle daarvan geweet het. Die Halloween -onthulling is een wat die span by die Ace intern hul 'Beyoncé drop' noem, met verwysing na die popster se vermoë om koorsagtige reaksies van haar aanhangers en die media op te wek deur albums vry te stel vol musiekvideo's sonder waarskuwing. Limonade was die album met die hoogste verkoop van 2016 ná die sukses van haar selfgenoemde album, wat sy minute voor middernag in Desember 2013 uitgereik het. Binne die eerste drie dae het dit 617 000 eksemplare in die VSA en 828 773 eksemplare wêreldwyd verkoop, wat dit die vinnigste- album verkoop in die geskiedenis van die iTunes Store.

Die verrassingsdaling is natuurlik nie 'n Beyoncé -uitvinding nie. Dit het sy oorsprong in Japan in die negentigerjare, waar handelsmerke van straatklere, waaronder Nigo's A Bathing Ape, gereeld klein groepies nuwe produkte sou bekendstel om 'n bestendige reaksie van die verbruiker op te wek-terwyl die vraag te min was om honger na meer goedere te verseker en ook straatkrediet te verdien vir diegene wat vinnig genoeg gereageer het om veral skaars items van hul gunsteling etikette huis toe te neem. Die tegniek is daarna gewild gemaak en vervolmaak deur Supreme, die in Manhattan gebaseerde skate-geïnspireerde klerereeks, wat die afname die afgelope twee dekades so suksesvol verfyn het dat elke Donderdag, ongeag die weer, kliënte om die blok tou staan ​​en wag vir sy winkels om oop te maak, en die e-handelswebwerf van die handelsmerk het 'n styging van 16 800 persent op die eerste dag van 'n seisoen.

Van straatkleding tot tekkies tot musiek tot byna alles wat verkoopbaar en verbruikbaar is, het die daling 'n mislukte bemarkingsinstrument geword om hype te skep en verkope te verhoog. Kylie Jenner se naamgenoot -make -upreël verdien vir haar $ 10 miljoen dollar en gebruik Snapchat, Twitter en Facebook om nuwe items te onthul met video -opnames van Jenner self om die nuwe produk toe te pas voordat dit eksklusief op haar eie webwerf vrygestel word, terwyl die voorraad duur - wat gemiddeld minder as 'n minuut is. Om sosiale media te gebruik om 'n geheim te hou, is 'n ironiese oproep en reaksie. Die daling is ook 'n uitstel van die huidige oorversadiging van inligting. In 'n era van Instagram -feeds, as u 'daarvan hou om dit te weet' en te tik om te koop, is dit net menslik om 'n verrassing te begeer, en nog beter, na iets skaars en moeilik gewen. Met die afname kan die Ace en Cimarusti ongetwyfeld 'n toevloei van kliënte geniet, wat sonder om te weet van een van die gewildste nuwe restaurante in die stad, dit self sal hoef te besoek - hoe gouer, hoe beter.

"Dit was 'n manier om speels te wees," sê Kelly Sawdon, hoof van die handelsmerk. "Ons het [verrassing] -geleenthede in die voorportaal gehad [en] het gaste verras met musiek, maar ons het dit nog nooit gedoen om 'n restaurant te verander nie." Die geheime verskuiwing het ook sy pragmatiese voordele gehad: dit het Cimarusti en sjef de cuisine Adam Walker die gemak gegee om die kombuis mettertyd in elke nuwe aandete, middagete en ontbytopleiding te leer, eerder as om die restaurant vir 'n week se intense opleiding af te sluit. Die duo kon items soos die tonkatsu-hoenderbroodjie toets, 'n opvallende middagete op grond van die Japannese varkvleis wat Echiverri gereeld op versoek vir haar seun produseer, slegs 'ons maak dit met hoender en sit dit op 'n toebroodjie , ”Bedien met dun gesnyde, romerige miso-kool en yuzu-kosju mayo. Groente, soos geroosterde wortels, met 'n suurlemoenpiek, puree van venkel, stuifmeel en swart olyf tapenade, en slaaie, insluitend die frisée au sable, bevat produkte uit die Garden of. . . . , wat Cimarusti noem “die mooiste plaas ooit. Alles is altyd perfek. ” Burgers sal dun en eenvoudig wees, op 'n aartappelbroodjie, en die seekos - 'n plaaslike rotstorsk wat op 'n bed mossels en geroosterde groente bedien word - is bowenal 'eenvoudig'. Van die oggend tot middernag is die kos 'presies wat ek tuis sou doen', wat voldoen aan die nuwe definisie van trooskos: maklik om te eet en maklik op die liggaam. Met ander woorde, vir die eerste wêreldwye inval van die restaurantwêreld, is Best Girl die regte kos, die regte sjef, die regte restaurant op die regte tyd. Kry jou bespreking terwyl jy kan.

Vogue Daily

Die nuutste mode -nuus, skoonheidsdekking, beroemdheidstyl, modeweek -opdaterings, kultuurresensies en video's op Vogue.com.

© 2021 Condé Nast. Alle regte voorbehou. Die gebruik van hierdie webwerf behels die aanvaarding van ons gebruikersooreenkoms en privaatheidsbeleid en koekieverklaring en u privaatheidsregte in Kalifornië. Vogue kan 'n deel van die verkope verdien uit produkte wat via ons webwerf gekoop word as deel van ons aangeslote vennootskappe met kleinhandelaars. Die materiaal op hierdie webwerf mag nie gereproduseer, versprei, oorgedra, in die kas of andersins gebruik word nie, behalwe met vooraf skriftelike toestemming van Condé Nast. Advertensie keuses


The Ace Hotel verras Los Angeles se middestad met 'n nuwe restaurant wat tot nou toe geheim gehou is

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Ace Hotel se LA Chapter het die beste meisie geword. Foto: Met vergunning van die beste meisie by Ace Hotel Los Angeles

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Môreaand wag 'n verrassing op die eters in die Los Angeles se Ace Hotel: hulle eet nie aandete in die driejarige brasserie LA Chapter nie, maar eerder by Best Girl, 'n heeltemal nuwe restaurant onder leiding van een van die stad beste sjefs, Michael Cimarusti. Hier sal die seekosvirtuoos agter Providence, Connie & amp Ted's, en Cape Seafood & amp Provisions sy visier wegskuif van vis en na 'n groente-spyskaart wat die soort kos weerspieël wat hy en sy vrou, banketbakker en vennoot Crisi Echiverri, kook tuis. 'Byna alles wat op die spyskaart is, is iets wat u na myself of my vrou kan herken. Dit is soortgelyk aan Sondagsmaaltye, ”sê Cimarusti van die“ regtig heerlike, maklik om te berei ”-geregte wat spog met“ baie diepte van geur en regte bestanddele. ”

Dat Cimarusti iets nuuts doen, is groot nuus vir koskenners, maar selfs nie-fynproewers moet kennis neem van die manier waarop die nuus vrygestel word. Dit is sedert Cimarusti se eerste ontmoetings met die span by die Ace verlede jaar geheim gehou. Geen teaser op Instagram nie, geen perskringe en geen teken om binnekort te sien nie. In plaas daarvan het Cimarusti en sy span in die geheim in en uit die DTLA -steunpilaar gegly en vergaderings gehou by 'n lang houttafel in die mezzanine wat bo die bruisende brasserie sweef en een vir een nuwe resepte in die kombuis bekendgestel. Die nuwe geregte het stadig op die tafels gekom, sodat diners die afgelope maand van die kos van Cimarusti geëet het sonder dat hulle daarvan geweet het. Die Halloween -onthulling is een wat die span by die Ace intern hul 'Beyoncé drop' noem, met verwysing na die popster se vermoë om koorsagtige reaksies van haar aanhangers en die media op te wek deur albums vry te stel vol musiekvideo's sonder waarskuwing. Limonade was die album met die hoogste verkoop van 2016 ná die sukses van haar selfgenoemde album, wat sy minute voor middernag in Desember 2013 uitgereik het. Binne die eerste drie dae het dit 617 000 eksemplare in die VSA en 828 773 eksemplare wêreldwyd verkoop, wat dit die vinnigste- album verkoop in die geskiedenis van die iTunes Store.

Die verrassingsdaling is natuurlik nie 'n Beyoncé -uitvinding nie. Dit het sy oorsprong in Japan in die negentigerjare, waar handelsmerke van straatklere, waaronder Nigo's A Bathing Ape, gereeld klein groepies nuwe produkte sou bekendstel om 'n bestendige reaksie van die verbruiker op te wek-terwyl die vraag te min was om honger na meer goedere te verseker en ook straatkrediet te verdien vir diegene wat vinnig genoeg gereageer het om veral skaars items van hul gunsteling etikette huis toe te neem. Die tegniek is daarna gewild gemaak en vervolmaak deur Supreme, die in Manhattan gebaseerde skate-geïnspireerde klerereeks, wat die afname die afgelope twee dekades so suksesvol verfyn het dat elke Donderdag, ongeag die weer, kliënte om die blok tou staan ​​en wag vir sy winkels om oop te maak, en die e-handelswebwerf van die handelsmerk het 'n styging van 16 800 persent op die eerste dag van 'n seisoen.

Van straatkleding tot tekkies tot musiek tot byna alles wat verkoopbaar en verbruikbaar is, het die daling 'n mislukte bemarkingsinstrument geword om hype te skep en verkope te verhoog. Kylie Jenner se naamgenoot -make -upreël verdien vir haar $ 10 miljoen dollar en gebruik Snapchat, Twitter en Facebook om nuwe items te onthul met video -opnames van Jenner self om die nuwe produk toe te pas voordat dit eksklusief op haar eie webwerf vrygestel word, terwyl die voorraad duur - wat gemiddeld minder as 'n minuut is. Om sosiale media te gebruik om 'n geheim te hou, is 'n ironiese oproep en reaksie. Die daling is ook 'n uitstel van die huidige oorversadiging van inligting. In an age of Instagram feeds, when you can “like it to know it” and tap to buy, it’s only human to crave surprise, and better yet, desire something rare and hard won. The drop will allow the Ace and Cimarusti to undoubtedly enjoy an influx of customers who, knowing next to nothing about one of the buzziest new restaurants in town, will need to simply come in and experience it themselves—the sooner, the better.

“It was a way for us to be playful,” says Ace chief brand officer Kelly Sawdon. “We’ve [had surprise] events in the lobby [and] surprise guests with music, but we’ve never done it for changing out a restaurant.” The secret shift has also had its pragmatic benefits: It gave Cimarusti and chef de cuisine Adam Walker the ease of training the kitchen in each new dinner, lunch, and breakfast item over time rather than shutting down the restaurant for a week of intense training. The duo was able to live-test items like the tonkatsu chicken sandwich, a lunch standout based on the Japanese-style pork that Echiverri often produces by request for her son, only “we’re making it with chicken and putting it on a sandwich,” served with thinly sliced, creamy miso cabbage and yuzu-kosju mayo. Vegetables like the roasted carrots with a lemon-spiked chickpea puree, fennel pollen, and black-olive tapenade, and salads including the frisée au sable will feature produce from the Garden of . . . . , which Cimarusti calls “the most beautiful farm ever. Everything is always perfect.” Burgers will be thin and straightforward, on a potato bun, and the seafood—a local rock cod served over a bed of mussels and roasted vegetables—is, above all else, “simple.” From morning to midnight, the food will be “exactly what I’d do at home,” meeting the new definition of comfort food: easy to eat and easy on the body. In other words, for the restaurant world’s first foray into the drop, Best Girl is the right food, the right chef, the right restaurant, at the right time. Get your reservation while you can.

Vogue Daily

The latest fashion news, beauty coverage, celebrity style, fashion week updates, culture reviews, and videos on Vogue.com.

© 2021 Condé Nast. Alle regte voorbehou. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Vogue may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Die materiaal op hierdie webwerf mag nie gereproduseer, versprei, oorgedra, in die kas of andersins gebruik word nie, behalwe met vooraf skriftelike toestemming van Condé Nast. Ad Choices


The Ace Hotel Surprises Downtown Los Angeles With a New Restaurant, Kept Secret Until Now

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Ace Hotel’s LA Chapter has become Best Girl. Photo: Courtesy of Best Girl at Ace Hotel Los Angeles

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Tomorrow night, diners at downtown Los Angeles’s Ace Hotel are in for a surprise: They will not be eating dinner at the three-year-old brasserie LA Chapter, but instead, at Best Girl, an entirely new restaurant helmed by one of the city’s best chefs, Michael Cimarusti. Here, the seafood virtuoso behind Providence, Connie & Ted’s, and Cape Seafood & Provisions will shift his sights away from fish and toward a veggie-forward menu that reflects the kind of food that he and his wife, pastry chef and partner Crisi Echiverri, cook at home. “Pretty much everything that’s on the menu is something you can trace to either myself or my wife. This is kind of like Sunday suppers,” says Cimarusti of the “really delicious, simple-to-prepare” dishes that boast “lots of depth of flavor and real ingredients.”

That Cimarusti is doing anything new is major news for foodies, but even non-connoisseurs should take note of the way the news is being released. It has been kept a tight secret since Cimarusti’s first meetings with the team at the Ace last year. No teaser on Instagram, no press circuit, and no “coming soon” sign in sight. Instead, Cimarusti and his team have been covertly slipping in and out of the DTLA mainstay, holding meetings at a long wooden dining table in the mezzanine hovering above the buzzing brasserie, and introducing new recipes in the kitchen one by one. The new dishes have slowly made their way onto tables, so diners have been eating some of Cimarusti’s food for the past month without any knowledge of it. The Halloween reveal is one that the team at the Ace internally calls their “Beyoncé drop,” referring to the pop star’s ability to stoke feverish responses from her fans and the media by releasing albums replete with music videos without warning. Lemonade was the highest-selling album of 2016 following the success of her self-titled album, which she released minutes before midnight in December 2013. Within the first three days it sold 617,000 copies in the U.S. and 828,773 copies worldwide, making it the fastest-selling album in the history of the iTunes Store.

The surprise drop, of course, is not a Beyoncé invention. It originated in Japan in the ’90s, where streetwear brands including Nigo’s A Bathing Ape would introduce small batches of new product regularly to stoke a steady consumer response—while under-supplying demand to ensure a hunger for more goods and also earn street credit for those who had reacted quickly enough to take home especially rare items from their favorite labels. The technique was then popularized and perfected by Supreme, the Manhattan-based skate-inspired clothing line that has so successfully refined the drop over the past two decades that every Thursday, no matter the weather, customers line up around the block waiting for its stores to open, and the brand’s e-commerce site sees a reported spike of as much as 16,800 percent on the first drop day of a season.

Spreading from streetwear to sneakers to music to now nearly anything marketable and consumable, the drop has become a failsafe marketing tool for creating hype and inflating sales. Kylie Jenner’s namesake makeup line earns her a reported $10 million dollars and uses Snapchat, Twitter, and Facebook to tease undisclosed new items with video snaps of Jenner herself applying the new product before exclusively releasing it on her own website in limited time frames while the stock lasts—which, on average, is less than a minute. Using social media to keep a secret is an ironic call and response. The drop is also a reprieve from the current oversaturation of information. In an age of Instagram feeds, when you can “like it to know it” and tap to buy, it’s only human to crave surprise, and better yet, desire something rare and hard won. The drop will allow the Ace and Cimarusti to undoubtedly enjoy an influx of customers who, knowing next to nothing about one of the buzziest new restaurants in town, will need to simply come in and experience it themselves—the sooner, the better.

“It was a way for us to be playful,” says Ace chief brand officer Kelly Sawdon. “We’ve [had surprise] events in the lobby [and] surprise guests with music, but we’ve never done it for changing out a restaurant.” The secret shift has also had its pragmatic benefits: It gave Cimarusti and chef de cuisine Adam Walker the ease of training the kitchen in each new dinner, lunch, and breakfast item over time rather than shutting down the restaurant for a week of intense training. The duo was able to live-test items like the tonkatsu chicken sandwich, a lunch standout based on the Japanese-style pork that Echiverri often produces by request for her son, only “we’re making it with chicken and putting it on a sandwich,” served with thinly sliced, creamy miso cabbage and yuzu-kosju mayo. Vegetables like the roasted carrots with a lemon-spiked chickpea puree, fennel pollen, and black-olive tapenade, and salads including the frisée au sable will feature produce from the Garden of . . . . , which Cimarusti calls “the most beautiful farm ever. Everything is always perfect.” Burgers will be thin and straightforward, on a potato bun, and the seafood—a local rock cod served over a bed of mussels and roasted vegetables—is, above all else, “simple.” From morning to midnight, the food will be “exactly what I’d do at home,” meeting the new definition of comfort food: easy to eat and easy on the body. In other words, for the restaurant world’s first foray into the drop, Best Girl is the right food, the right chef, the right restaurant, at the right time. Get your reservation while you can.

Vogue Daily

The latest fashion news, beauty coverage, celebrity style, fashion week updates, culture reviews, and videos on Vogue.com.

© 2021 Condé Nast. Alle regte voorbehou. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Vogue may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Die materiaal op hierdie webwerf mag nie gereproduseer, versprei, oorgedra, in die kas of andersins gebruik word nie, behalwe met vooraf skriftelike toestemming van Condé Nast. Ad Choices


The Ace Hotel Surprises Downtown Los Angeles With a New Restaurant, Kept Secret Until Now

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Ace Hotel’s LA Chapter has become Best Girl. Photo: Courtesy of Best Girl at Ace Hotel Los Angeles

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Tomorrow night, diners at downtown Los Angeles’s Ace Hotel are in for a surprise: They will not be eating dinner at the three-year-old brasserie LA Chapter, but instead, at Best Girl, an entirely new restaurant helmed by one of the city’s best chefs, Michael Cimarusti. Here, the seafood virtuoso behind Providence, Connie & Ted’s, and Cape Seafood & Provisions will shift his sights away from fish and toward a veggie-forward menu that reflects the kind of food that he and his wife, pastry chef and partner Crisi Echiverri, cook at home. “Pretty much everything that’s on the menu is something you can trace to either myself or my wife. This is kind of like Sunday suppers,” says Cimarusti of the “really delicious, simple-to-prepare” dishes that boast “lots of depth of flavor and real ingredients.”

That Cimarusti is doing anything new is major news for foodies, but even non-connoisseurs should take note of the way the news is being released. It has been kept a tight secret since Cimarusti’s first meetings with the team at the Ace last year. No teaser on Instagram, no press circuit, and no “coming soon” sign in sight. Instead, Cimarusti and his team have been covertly slipping in and out of the DTLA mainstay, holding meetings at a long wooden dining table in the mezzanine hovering above the buzzing brasserie, and introducing new recipes in the kitchen one by one. The new dishes have slowly made their way onto tables, so diners have been eating some of Cimarusti’s food for the past month without any knowledge of it. The Halloween reveal is one that the team at the Ace internally calls their “Beyoncé drop,” referring to the pop star’s ability to stoke feverish responses from her fans and the media by releasing albums replete with music videos without warning. Lemonade was the highest-selling album of 2016 following the success of her self-titled album, which she released minutes before midnight in December 2013. Within the first three days it sold 617,000 copies in the U.S. and 828,773 copies worldwide, making it the fastest-selling album in the history of the iTunes Store.

The surprise drop, of course, is not a Beyoncé invention. It originated in Japan in the ’90s, where streetwear brands including Nigo’s A Bathing Ape would introduce small batches of new product regularly to stoke a steady consumer response—while under-supplying demand to ensure a hunger for more goods and also earn street credit for those who had reacted quickly enough to take home especially rare items from their favorite labels. The technique was then popularized and perfected by Supreme, the Manhattan-based skate-inspired clothing line that has so successfully refined the drop over the past two decades that every Thursday, no matter the weather, customers line up around the block waiting for its stores to open, and the brand’s e-commerce site sees a reported spike of as much as 16,800 percent on the first drop day of a season.

Spreading from streetwear to sneakers to music to now nearly anything marketable and consumable, the drop has become a failsafe marketing tool for creating hype and inflating sales. Kylie Jenner’s namesake makeup line earns her a reported $10 million dollars and uses Snapchat, Twitter, and Facebook to tease undisclosed new items with video snaps of Jenner herself applying the new product before exclusively releasing it on her own website in limited time frames while the stock lasts—which, on average, is less than a minute. Using social media to keep a secret is an ironic call and response. The drop is also a reprieve from the current oversaturation of information. In an age of Instagram feeds, when you can “like it to know it” and tap to buy, it’s only human to crave surprise, and better yet, desire something rare and hard won. The drop will allow the Ace and Cimarusti to undoubtedly enjoy an influx of customers who, knowing next to nothing about one of the buzziest new restaurants in town, will need to simply come in and experience it themselves—the sooner, the better.

“It was a way for us to be playful,” says Ace chief brand officer Kelly Sawdon. “We’ve [had surprise] events in the lobby [and] surprise guests with music, but we’ve never done it for changing out a restaurant.” The secret shift has also had its pragmatic benefits: It gave Cimarusti and chef de cuisine Adam Walker the ease of training the kitchen in each new dinner, lunch, and breakfast item over time rather than shutting down the restaurant for a week of intense training. The duo was able to live-test items like the tonkatsu chicken sandwich, a lunch standout based on the Japanese-style pork that Echiverri often produces by request for her son, only “we’re making it with chicken and putting it on a sandwich,” served with thinly sliced, creamy miso cabbage and yuzu-kosju mayo. Vegetables like the roasted carrots with a lemon-spiked chickpea puree, fennel pollen, and black-olive tapenade, and salads including the frisée au sable will feature produce from the Garden of . . . . , which Cimarusti calls “the most beautiful farm ever. Everything is always perfect.” Burgers will be thin and straightforward, on a potato bun, and the seafood—a local rock cod served over a bed of mussels and roasted vegetables—is, above all else, “simple.” From morning to midnight, the food will be “exactly what I’d do at home,” meeting the new definition of comfort food: easy to eat and easy on the body. In other words, for the restaurant world’s first foray into the drop, Best Girl is the right food, the right chef, the right restaurant, at the right time. Get your reservation while you can.

Vogue Daily

The latest fashion news, beauty coverage, celebrity style, fashion week updates, culture reviews, and videos on Vogue.com.

© 2021 Condé Nast. Alle regte voorbehou. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Vogue may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Die materiaal op hierdie webwerf mag nie gereproduseer, versprei, oorgedra, in die kas of andersins gebruik word nie, behalwe met vooraf skriftelike toestemming van Condé Nast. Ad Choices


The Ace Hotel Surprises Downtown Los Angeles With a New Restaurant, Kept Secret Until Now

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Ace Hotel’s LA Chapter has become Best Girl. Photo: Courtesy of Best Girl at Ace Hotel Los Angeles

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Tomorrow night, diners at downtown Los Angeles’s Ace Hotel are in for a surprise: They will not be eating dinner at the three-year-old brasserie LA Chapter, but instead, at Best Girl, an entirely new restaurant helmed by one of the city’s best chefs, Michael Cimarusti. Here, the seafood virtuoso behind Providence, Connie & Ted’s, and Cape Seafood & Provisions will shift his sights away from fish and toward a veggie-forward menu that reflects the kind of food that he and his wife, pastry chef and partner Crisi Echiverri, cook at home. “Pretty much everything that’s on the menu is something you can trace to either myself or my wife. This is kind of like Sunday suppers,” says Cimarusti of the “really delicious, simple-to-prepare” dishes that boast “lots of depth of flavor and real ingredients.”

That Cimarusti is doing anything new is major news for foodies, but even non-connoisseurs should take note of the way the news is being released. It has been kept a tight secret since Cimarusti’s first meetings with the team at the Ace last year. No teaser on Instagram, no press circuit, and no “coming soon” sign in sight. Instead, Cimarusti and his team have been covertly slipping in and out of the DTLA mainstay, holding meetings at a long wooden dining table in the mezzanine hovering above the buzzing brasserie, and introducing new recipes in the kitchen one by one. The new dishes have slowly made their way onto tables, so diners have been eating some of Cimarusti’s food for the past month without any knowledge of it. The Halloween reveal is one that the team at the Ace internally calls their “Beyoncé drop,” referring to the pop star’s ability to stoke feverish responses from her fans and the media by releasing albums replete with music videos without warning. Lemonade was the highest-selling album of 2016 following the success of her self-titled album, which she released minutes before midnight in December 2013. Within the first three days it sold 617,000 copies in the U.S. and 828,773 copies worldwide, making it the fastest-selling album in the history of the iTunes Store.

The surprise drop, of course, is not a Beyoncé invention. It originated in Japan in the ’90s, where streetwear brands including Nigo’s A Bathing Ape would introduce small batches of new product regularly to stoke a steady consumer response—while under-supplying demand to ensure a hunger for more goods and also earn street credit for those who had reacted quickly enough to take home especially rare items from their favorite labels. The technique was then popularized and perfected by Supreme, the Manhattan-based skate-inspired clothing line that has so successfully refined the drop over the past two decades that every Thursday, no matter the weather, customers line up around the block waiting for its stores to open, and the brand’s e-commerce site sees a reported spike of as much as 16,800 percent on the first drop day of a season.

Spreading from streetwear to sneakers to music to now nearly anything marketable and consumable, the drop has become a failsafe marketing tool for creating hype and inflating sales. Kylie Jenner’s namesake makeup line earns her a reported $10 million dollars and uses Snapchat, Twitter, and Facebook to tease undisclosed new items with video snaps of Jenner herself applying the new product before exclusively releasing it on her own website in limited time frames while the stock lasts—which, on average, is less than a minute. Using social media to keep a secret is an ironic call and response. The drop is also a reprieve from the current oversaturation of information. In an age of Instagram feeds, when you can “like it to know it” and tap to buy, it’s only human to crave surprise, and better yet, desire something rare and hard won. The drop will allow the Ace and Cimarusti to undoubtedly enjoy an influx of customers who, knowing next to nothing about one of the buzziest new restaurants in town, will need to simply come in and experience it themselves—the sooner, the better.

“It was a way for us to be playful,” says Ace chief brand officer Kelly Sawdon. “We’ve [had surprise] events in the lobby [and] surprise guests with music, but we’ve never done it for changing out a restaurant.” The secret shift has also had its pragmatic benefits: It gave Cimarusti and chef de cuisine Adam Walker the ease of training the kitchen in each new dinner, lunch, and breakfast item over time rather than shutting down the restaurant for a week of intense training. The duo was able to live-test items like the tonkatsu chicken sandwich, a lunch standout based on the Japanese-style pork that Echiverri often produces by request for her son, only “we’re making it with chicken and putting it on a sandwich,” served with thinly sliced, creamy miso cabbage and yuzu-kosju mayo. Vegetables like the roasted carrots with a lemon-spiked chickpea puree, fennel pollen, and black-olive tapenade, and salads including the frisée au sable will feature produce from the Garden of . . . . , which Cimarusti calls “the most beautiful farm ever. Everything is always perfect.” Burgers will be thin and straightforward, on a potato bun, and the seafood—a local rock cod served over a bed of mussels and roasted vegetables—is, above all else, “simple.” From morning to midnight, the food will be “exactly what I’d do at home,” meeting the new definition of comfort food: easy to eat and easy on the body. In other words, for the restaurant world’s first foray into the drop, Best Girl is the right food, the right chef, the right restaurant, at the right time. Get your reservation while you can.

Vogue Daily

The latest fashion news, beauty coverage, celebrity style, fashion week updates, culture reviews, and videos on Vogue.com.

© 2021 Condé Nast. Alle regte voorbehou. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Vogue may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Die materiaal op hierdie webwerf mag nie gereproduseer, versprei, oorgedra, in die kas of andersins gebruik word nie, behalwe met vooraf skriftelike toestemming van Condé Nast. Ad Choices


The Ace Hotel Surprises Downtown Los Angeles With a New Restaurant, Kept Secret Until Now

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Ace Hotel’s LA Chapter has become Best Girl. Photo: Courtesy of Best Girl at Ace Hotel Los Angeles

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Tomorrow night, diners at downtown Los Angeles’s Ace Hotel are in for a surprise: They will not be eating dinner at the three-year-old brasserie LA Chapter, but instead, at Best Girl, an entirely new restaurant helmed by one of the city’s best chefs, Michael Cimarusti. Here, the seafood virtuoso behind Providence, Connie & Ted’s, and Cape Seafood & Provisions will shift his sights away from fish and toward a veggie-forward menu that reflects the kind of food that he and his wife, pastry chef and partner Crisi Echiverri, cook at home. “Pretty much everything that’s on the menu is something you can trace to either myself or my wife. This is kind of like Sunday suppers,” says Cimarusti of the “really delicious, simple-to-prepare” dishes that boast “lots of depth of flavor and real ingredients.”

That Cimarusti is doing anything new is major news for foodies, but even non-connoisseurs should take note of the way the news is being released. It has been kept a tight secret since Cimarusti’s first meetings with the team at the Ace last year. No teaser on Instagram, no press circuit, and no “coming soon” sign in sight. Instead, Cimarusti and his team have been covertly slipping in and out of the DTLA mainstay, holding meetings at a long wooden dining table in the mezzanine hovering above the buzzing brasserie, and introducing new recipes in the kitchen one by one. The new dishes have slowly made their way onto tables, so diners have been eating some of Cimarusti’s food for the past month without any knowledge of it. The Halloween reveal is one that the team at the Ace internally calls their “Beyoncé drop,” referring to the pop star’s ability to stoke feverish responses from her fans and the media by releasing albums replete with music videos without warning. Lemonade was the highest-selling album of 2016 following the success of her self-titled album, which she released minutes before midnight in December 2013. Within the first three days it sold 617,000 copies in the U.S. and 828,773 copies worldwide, making it the fastest-selling album in the history of the iTunes Store.

The surprise drop, of course, is not a Beyoncé invention. It originated in Japan in the ’90s, where streetwear brands including Nigo’s A Bathing Ape would introduce small batches of new product regularly to stoke a steady consumer response—while under-supplying demand to ensure a hunger for more goods and also earn street credit for those who had reacted quickly enough to take home especially rare items from their favorite labels. The technique was then popularized and perfected by Supreme, the Manhattan-based skate-inspired clothing line that has so successfully refined the drop over the past two decades that every Thursday, no matter the weather, customers line up around the block waiting for its stores to open, and the brand’s e-commerce site sees a reported spike of as much as 16,800 percent on the first drop day of a season.

Spreading from streetwear to sneakers to music to now nearly anything marketable and consumable, the drop has become a failsafe marketing tool for creating hype and inflating sales. Kylie Jenner’s namesake makeup line earns her a reported $10 million dollars and uses Snapchat, Twitter, and Facebook to tease undisclosed new items with video snaps of Jenner herself applying the new product before exclusively releasing it on her own website in limited time frames while the stock lasts—which, on average, is less than a minute. Using social media to keep a secret is an ironic call and response. The drop is also a reprieve from the current oversaturation of information. In an age of Instagram feeds, when you can “like it to know it” and tap to buy, it’s only human to crave surprise, and better yet, desire something rare and hard won. The drop will allow the Ace and Cimarusti to undoubtedly enjoy an influx of customers who, knowing next to nothing about one of the buzziest new restaurants in town, will need to simply come in and experience it themselves—the sooner, the better.

“It was a way for us to be playful,” says Ace chief brand officer Kelly Sawdon. “We’ve [had surprise] events in the lobby [and] surprise guests with music, but we’ve never done it for changing out a restaurant.” The secret shift has also had its pragmatic benefits: It gave Cimarusti and chef de cuisine Adam Walker the ease of training the kitchen in each new dinner, lunch, and breakfast item over time rather than shutting down the restaurant for a week of intense training. The duo was able to live-test items like the tonkatsu chicken sandwich, a lunch standout based on the Japanese-style pork that Echiverri often produces by request for her son, only “we’re making it with chicken and putting it on a sandwich,” served with thinly sliced, creamy miso cabbage and yuzu-kosju mayo. Vegetables like the roasted carrots with a lemon-spiked chickpea puree, fennel pollen, and black-olive tapenade, and salads including the frisée au sable will feature produce from the Garden of . . . . , which Cimarusti calls “the most beautiful farm ever. Everything is always perfect.” Burgers will be thin and straightforward, on a potato bun, and the seafood—a local rock cod served over a bed of mussels and roasted vegetables—is, above all else, “simple.” From morning to midnight, the food will be “exactly what I’d do at home,” meeting the new definition of comfort food: easy to eat and easy on the body. In other words, for the restaurant world’s first foray into the drop, Best Girl is the right food, the right chef, the right restaurant, at the right time. Get your reservation while you can.

Vogue Daily

The latest fashion news, beauty coverage, celebrity style, fashion week updates, culture reviews, and videos on Vogue.com.

© 2021 Condé Nast. Alle regte voorbehou. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Vogue may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Die materiaal op hierdie webwerf mag nie gereproduseer, versprei, oorgedra, in die kas of andersins gebruik word nie, behalwe met vooraf skriftelike toestemming van Condé Nast. Ad Choices


The Ace Hotel Surprises Downtown Los Angeles With a New Restaurant, Kept Secret Until Now

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Ace Hotel’s LA Chapter has become Best Girl. Photo: Courtesy of Best Girl at Ace Hotel Los Angeles

Om hierdie artikel weer te gee, besoek My profiel en bekyk dan gestoorde verhale.

Tomorrow night, diners at downtown Los Angeles’s Ace Hotel are in for a surprise: They will not be eating dinner at the three-year-old brasserie LA Chapter, but instead, at Best Girl, an entirely new restaurant helmed by one of the city’s best chefs, Michael Cimarusti. Here, the seafood virtuoso behind Providence, Connie & Ted’s, and Cape Seafood & Provisions will shift his sights away from fish and toward a veggie-forward menu that reflects the kind of food that he and his wife, pastry chef and partner Crisi Echiverri, cook at home. “Pretty much everything that’s on the menu is something you can trace to either myself or my wife. This is kind of like Sunday suppers,” says Cimarusti of the “really delicious, simple-to-prepare” dishes that boast “lots of depth of flavor and real ingredients.”

That Cimarusti is doing anything new is major news for foodies, but even non-connoisseurs should take note of the way the news is being released. It has been kept a tight secret since Cimarusti’s first meetings with the team at the Ace last year. No teaser on Instagram, no press circuit, and no “coming soon” sign in sight. Instead, Cimarusti and his team have been covertly slipping in and out of the DTLA mainstay, holding meetings at a long wooden dining table in the mezzanine hovering above the buzzing brasserie, and introducing new recipes in the kitchen one by one. The new dishes have slowly made their way onto tables, so diners have been eating some of Cimarusti’s food for the past month without any knowledge of it. The Halloween reveal is one that the team at the Ace internally calls their “Beyoncé drop,” referring to the pop star’s ability to stoke feverish responses from her fans and the media by releasing albums replete with music videos without warning. Lemonade was the highest-selling album of 2016 following the success of her self-titled album, which she released minutes before midnight in December 2013. Within the first three days it sold 617,000 copies in the U.S. and 828,773 copies worldwide, making it the fastest-selling album in the history of the iTunes Store.

The surprise drop, of course, is not a Beyoncé invention. It originated in Japan in the ’90s, where streetwear brands including Nigo’s A Bathing Ape would introduce small batches of new product regularly to stoke a steady consumer response—while under-supplying demand to ensure a hunger for more goods and also earn street credit for those who had reacted quickly enough to take home especially rare items from their favorite labels. The technique was then popularized and perfected by Supreme, the Manhattan-based skate-inspired clothing line that has so successfully refined the drop over the past two decades that every Thursday, no matter the weather, customers line up around the block waiting for its stores to open, and the brand’s e-commerce site sees a reported spike of as much as 16,800 percent on the first drop day of a season.

Spreading from streetwear to sneakers to music to now nearly anything marketable and consumable, the drop has become a failsafe marketing tool for creating hype and inflating sales. Kylie Jenner’s namesake makeup line earns her a reported $10 million dollars and uses Snapchat, Twitter, and Facebook to tease undisclosed new items with video snaps of Jenner herself applying the new product before exclusively releasing it on her own website in limited time frames while the stock lasts—which, on average, is less than a minute. Using social media to keep a secret is an ironic call and response. The drop is also a reprieve from the current oversaturation of information. In an age of Instagram feeds, when you can “like it to know it” and tap to buy, it’s only human to crave surprise, and better yet, desire something rare and hard won. The drop will allow the Ace and Cimarusti to undoubtedly enjoy an influx of customers who, knowing next to nothing about one of the buzziest new restaurants in town, will need to simply come in and experience it themselves—the sooner, the better.

“It was a way for us to be playful,” says Ace chief brand officer Kelly Sawdon. “We’ve [had surprise] events in the lobby [and] surprise guests with music, but we’ve never done it for changing out a restaurant.” The secret shift has also had its pragmatic benefits: It gave Cimarusti and chef de cuisine Adam Walker the ease of training the kitchen in each new dinner, lunch, and breakfast item over time rather than shutting down the restaurant for a week of intense training. The duo was able to live-test items like the tonkatsu chicken sandwich, a lunch standout based on the Japanese-style pork that Echiverri often produces by request for her son, only “we’re making it with chicken and putting it on a sandwich,” served with thinly sliced, creamy miso cabbage and yuzu-kosju mayo. Vegetables like the roasted carrots with a lemon-spiked chickpea puree, fennel pollen, and black-olive tapenade, and salads including the frisée au sable will feature produce from the Garden of . . . . , which Cimarusti calls “the most beautiful farm ever. Everything is always perfect.” Burgers will be thin and straightforward, on a potato bun, and the seafood—a local rock cod served over a bed of mussels and roasted vegetables—is, above all else, “simple.” From morning to midnight, the food will be “exactly what I’d do at home,” meeting the new definition of comfort food: easy to eat and easy on the body. In other words, for the restaurant world’s first foray into the drop, Best Girl is the right food, the right chef, the right restaurant, at the right time. Get your reservation while you can.

Vogue Daily

The latest fashion news, beauty coverage, celebrity style, fashion week updates, culture reviews, and videos on Vogue.com.

© 2021 Condé Nast. Alle regte voorbehou. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Vogue may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Die materiaal op hierdie webwerf mag nie gereproduseer, versprei, oorgedra, in die kas of andersins gebruik word nie, behalwe met vooraf skriftelike toestemming van Condé Nast. Ad Choices


Kyk die video: ACE Hotel in London - Shoreditch