The New Chef, The New Market Driven Menus &

The New Pizza Happy Hours

Chef Bruce Kalman quietly assumed the Executive Chef position for downtown’s bustling Urbano Pizza Bar, bringing with him a market driven menu of pizzas, with a new focus on fresh vegetables and a selection of market produced antipasti and charcuterie.

Most recently, Chef kalman is recognizable as the opening Chef of Santa Monica’s Misfit Bar, where he became a mainstay at the Santa Monica Farmer’s Market.  The proximity to the market allowed him to build an unusual bond with the many farmers and purveyors that frequent the market, building a unique network of suppliers virtually unheard of in an urban setting.

Chef Kalman’s astonishingly affordable menus are now in being served at Urbano Pizza Bar, with offerings such as “Pulled To Order” Fresh Mozzarella ($8); Chef’s selections of Salumi ($12) and AntiPasti ($6); Roasted Garlic ($4); Leafy Broccoli ($7); Heirloom Fingerling Potatoes ($6); and Braised Greens with house smoked bacon  & Lodi beans ($6).  As well, Kaman has added a new selection of vegan cheese and gluten free pizza crust, upon request, all available with a wide selection of fresh vegetable toppings.

To kick off the new menu, Urbano offers “Pizza Happy Hour” – the perfect respite for downtown meetings, greetings and after work imbibing.  Monday through Friday, 3pm until 7pm, Urbano offers all pizza at half off the dinner menu pricing, along with all draft beer for a mere $4.  The Pizza Happy Hour is by far the best deal in town, as Chef Kalman has intentionally created his menus to offer affordable, delicious, and healthful options.

URBANO PIZZA BAR | 6^th & Hope (630 W. 6^th St)

Los Angeles, CA | 90017

213.614.1900 | www.urbanopizzabar.com

$5 Validated Parking is available just across the street

(at 611 W. 6^th Street)

Romance, Dining & Champagne
For the Indulgent and the Budget Conscious

TAKAMI SUSHI
Where The Views & The Champagne Flow

Takami Sushi is bleeding red romance this Valentine’s Day!  Boasting 360 degree vistas of Los Angeles and beyond, Takami Sushi and elevate lounge will swing open their doors this Valentine’s Day to reveal a sea of romantic red.  Guests will arrive to enjoy The Piper Heidsieck Salon – large swaths of the space formerly known as elevate lounge will be transformed into a French Salon of beguiling romance.  Decked out from floor to ceiling in hues of red, dark reds, light reds, and really, really reds, The Salon will greet couples with two glasses of Piper Heidsieck and two house made French macaroons to set the mood.  Guests may relax in the salon, soak up the breathtaking views, or stroll into Takami to indulge in L.A.’s most romantic dining room destination. Twenty one floors above downtown’s Financial District, Takami offers guests the opportunity to dine on our menu of daily offerings, allowing guests to sip champagne and enjoy a light bite, or perhaps splurge with a feast of gastronomic proportions.  To conclude your dining adventure, couples might choose to share a final bite of red – strawberry infused profiteroles with dark chocolate Grand Marnier made to order for this evening only, at which time every lady will be presented with a long stemmed red rose – with the compliments of Takami; however, you may claim full credit for the entire evening.

Guests may choose to enjoy only The Piper Heidsieck Salon, or enjoy dinner without visiting the Salon, or a whirlwind combination of both.  No matter the choice of location for the evening, the decision to visit will be rewarded as the most romantic couples outing available in Los Angeles.

Takami Sushi is now accepting reservations for Valentine’s Day lunch and dinner service.  Reservations are not required for The Piper Heidsieck Salon. The Piper Heidsieck Salon will offer guests two glasses of champagne & two French Macaroons for $22.00.

TAKAMI SUSHI & ROBATA
811 Wilshire Avenue | Penthouse
Los Angeles, CA 90017

For more information, or to make reservations
Please dial 213.236.9600 or visit www.takamisushi.com

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LUCA ON SUNSET
Three Courses of Delicious Romance (For The Budget Conscious)

Chef/ Owner Luca Giorgetti and pastry chef Rebecca West have created a romantic getaway for those that seek to impress without bursting the bank account.  Guests will arrive to a dimly lit dining room, sprayed from floor to ceiling in hues of romantic pink and red.  Committed to simply prepared, yet tastefully delicious offerings, the $25.00 3-course Valentine’s Day Special might also be among L.A.’s most healthful offerings, as the chef is committed to not only organic and sustainable, but also a cooking style that incorporates virtually no butter (and other less-than-healthful additions) often disguised in restaurant menus.  Picture yourself and your significant other relaxing among the Tuscan farmhouse that was the chef’s home for most of his life, dining on the Italian recipes that generations of his family have enjoyed, with a touch of California cooking sensibilities.  Diners will be treated to “Love Me” Pirouettes to conclude the evening, delicious, fragile  cookies that hold secret messages of romance for every guest to enjoy.

LUCA ON SUNSET The Valentine’s Day Menu

1st Course
Choice of:
Puree of Roasted Beet Soup with Goat Cheese
Arugula, Fennel, Grapefruit, & Avocado Salad
House-made Shrimp Ravioli in a Vodka sauce (1/2 portion)

2nd Course
Choice of:
Chicken Breast stuffed with Spinach and Ricotta, Porcini sauce
Pan Roasted Striped Bass in a Balsamic Reduction
House-made Shrimp Ravioli in a Vodka sauce

3rd Course
Strawberry Bavarian and Almond cake for Two
“love me” pirouettes

25

Luca on Sunset
7950 W Sunset Blvd, West Hollywood, CA 90046
(323) 822-2900
Validated Parking entrance on Hayworth

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LOLA’S ON FARIFAX
Celebrates the Love Letters of Great Men (and not so great)

Loyal fans of the venerable Lola’s on Fairfax will be receiving a series of Love Letters from Lola, which will humorously vary from the innocent Valentine that one might have received in Kindergarten, to the stalker-ish, nightmare notes that one might have received in Los Angeles last week from the ex! Offering diners the opportunity to enjoy new Chef Reagan Moore’s menu, guests may opt to enjoy a few small bites with a glass of champagne, a full dining extravaganza paired with a bottle of Dom Perignon, or a romantic Valentine’s Day Menu prepared for this evening only.

Each guest that arrives for Valentine’s Dinner will receive a complimentary copy of The Love Letters of Great Men, which may be used by the gentlemen to prompt romantic conversation (or used as a pedestal for the nice bottle of champagne that graces the table).  Romance made to order.  Only in Los Angeles…

LOLA’S Valentine’s Day Menu
Shrimp & Tarragon Bisque

Organic Mixed Greens w/French Green Lentils,
Shaved Cucumber, Honey-Whole Grain Mustard Dressing

Orange-Fennel Marinated Chicken Breast,
Duchess Potatoes, Blue Lake Beans, White Wine Butter Sauce

Coffee & Chocolate Dusted Grilled Swordfish, Cous Cous,
Broccolini, & Pomegranate Sauce

Godiva Infused Dried Tart Cherry Chocolate Mousse
in a White Chocolate Cup

LOLA’S
945 Fairfax Avenue
West Hollywood, CA  90046
323.654.5652 |  www.lolasla.com

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DCPR WISHES EACH OF YOU

A VERY HAPPY VALENTINES DAY,

FULL OF LOVE AND LOVED ONES.

XO

A new look, a new chef, a new menu,

and a new vision of the martini.

Lola’s is reborn.

More than fifteen years ago, Loren Dunsworth, the glamorous matriarch and owner of Lola’s Restaurant, had an idea for a new cocktail.  She sat at the bar with her staff, experimented, tasted, fussed and finessed, arriving at last with a new vision for the martini.  That Apple Martini was to set the standard for an entire era of bar menus, with a huge celebrity clientele enticing patrons – and bartenders – to fly in from all over the globe to experience this new concoction that has now become a classic.

Much akin to the effect that James Bond had upon the martini, Lola’s was credited the world over for a new vision of a standard cocktail.  And now, Lola’s is at it again.

Barman Jay Graham, a veteran of Lola’s since it’s earliest days, has re-envisioned the martini once again.  In vogue with current mixology trends, Graham has created a new martini list that references spirit forward cocktails, all centered around one inventive new spirit – Tanteo Infused Tequilas.

Graham’s menu includes cheeky offerings such as the “La Vida Loca,” a mix of Tanteo Jalapeno Tequila, lime, olive juice and salt; The “La Bamba” presents a caramel flan of Tanteo Cocoa, rock candy syrup, butterscotch schnapps, and a dash of cream.  From spirit forward offerings to savory and sweet, Lola’s once again brings a fresh new perspective to the art of the martini with a new compendium menu of all of the classic Lola’s offerings, categorized into headings of Sweet, Salty, Sour and Bitter, a favor to assist the uninitiated in traversing the infamous martini list, which often tenders from forty to sixty offerings.

As well, Dunsworth has created a new space in which to enjoy the new martinis – The new “Living Room” offers a romantic fireplace, surrounded by plush seating arrangements of sofas and club chairs, the perfect intimate setting for a martini and a small bite from Chef Reagan Moore.  He has created an updated twist on classic comfort offerings, including a small bites menu for the cocktail crowds and a late night Breakfast menu, featuring an innovative twists on classic breakfast offerings.

LOLA’S | 945 North Fairfax Avenue | Los Angeles, CA | 90046
323.654.5652 | www.lolasla.com

www.tanteotequila.com

I own three coffee machines, two pour-overs, two coffee making contraptions (gifts!) that I have never used, two coffee grinders (one that no longer works), dozens of coffee cups, and five coffee canisters with various whole bean selections from various over priced coffee shops.

I am not, however, addicted to coffee.

I simply enjoy it.

I enjoy it a great deal.

So, what’s the deal with me and coffee?  Excellent question…

I often enjoy a very small pot of coffee in the morning.  Actually, every morning.  And, truth be told, the pot is quite large.  And the pot is full when I arrive in the kitchen every morning.  If I happen to wake in another city or a hotel, I have arranged for the morning coffee before heading out the night before.  No chances are taken when coffee is concerned. Ever.

I’ve taken classes in preparing a proper coffee.  A proper espresso.  I have spent unimaginable – unthinkable! – sums of money on coffee beans, coffee machinery, and coffee tables.  I offer this bit of information simply for your edification.  It is not possible to overreact – or over spend -  when coffee is concerned.

When you drink this much of one beverage, there is the slightest chance of becoming spoiled.  You long for the very best.  You watch the talented barista with the same admiration afforded a talented bartender.  [Correction: You watch the talented barista with almost the same admiration afforded a talented bartender.]  You seek out the freshest beans, the latest brewing techniques, the most updated list of the best coffee shops in every neighborhood and every city.  And, much like a heroin addict, you seek the company of like minded coffee drinkers, as there is nothing that dampens the enjoyment a tremendous cup of coffee quicker than a companion that complains of the cost, the lines, the drive across town, or the constant necessary stops on a road trip.  The pure, unadulterated bliss that arrives with a great cup of coffee requires that all atmospheric conditions surrounding the enjoyment of the beverage be optimal.

UNLESS, of course, you are in a diner.  Or visiting good friends or family. Or you discover yourself furiously sipping a hot cup to avoid the breakfast of McDonald’s that has just been served by your beloved, gracious host.  At this time, it is quite acceptable to order a pot from the well seasoned waitress, offer to brew a fresh pot while your host prepares breakfast, or share a pot of anything hot and black that is available with the others in the group that may or may not also be suffering the consequences of the previous night’s activities.  Close your eyes, breathe in the aroma, sip slowly, gently…enjoy thoroughly.

After breakfast?

I often enjoy a very small pot of coffee…

OUR FAVORITE COFFEE SHOP?  It is likely our favorite because it is but a few feet from my front door and easily accessible, with knowledgeable staff, obscenely expensive offerings, and a sinfully delicious brew.  Tell ‘em I sent you!  They’re probably used to it by now.

The DCPR Dine Out Series.

Episode Three.

As the Holiday Season is upon us, we find ourselves reflecting on the past year and on those who have helped to shape our business and our life in a most significant way.  The year found us working among extraordinarily talented professionals, as well as cherished and dear friends.  We treasure these memories and relationships and we THANK YOU sincerely for touching our lives.   We look forward to working with each of you in the year to come.

We wish you a Very Happy Holiday Season and a New Year filled with peace and prosperity.

CHEERS!

Dan

“Here’s to the corkscrew – a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly.”

W.E.P. French
(From the wine list of Commander’s Palace, New Orleans, LA)

A veteran of several local Phoenix kitchens by his early twenties, Lynn was tapped by La Grande Orange as the sole apprentice of Italian Gelato Master, Moreno Spangaro’s, intensive, old world recipes and techniques.  “Maestro Spangaro” was recently led to return to his family in Italy, leaving behind what had become a phenomenon of culinary artistry.  Mr. Spangaro, after years of break-in’s to his business to discover recipes and secret traditions, selected one individual to tutor in this very precise art.  Lynn, having manned the kitchens at next door’s La Grande Orange Grocery, was a regular of the shop, as well as a friend and fan of Mr. Spangaro.  As La Grande Orange owned the lease that Spangaro was vacating, it provided the perfect marriage.

The lessons Spangaro offered were irreplaceable.  They were also completely from memory, as Mr. Spangaro, in an effort to closely guard all of his secrets, had never committed a single recipe to paper.  And neither would Lynn.  The lessons of the old world would be taught in an old world manner. “The most important lesson that Moreno taught me,” begins Lynn “was that you can focus upon perfection without becoming a psychopath, if you allow it to trickle down to everything else that you do in life.  Toward the end my training, Mr. Spangaro would repeat, ‘You’ve got all of these skills, but making a great product now is only the beginning.’”

A veteran of several of the Phoenix locations of La Grande Orange, Lynn was in the kitchen at the young age of fourteen.  Says Lynn, “None of the kids my age were working. I was washing dishes, wet and dirty, but these talented chefs took me under their wings and taught me a craft.  I found myself ingrained in this industry even before I realized I was interested in it.  Now, of course, it is my obsession.”

Lynn brings to The Misfit a young chefs passion for all things fresh – product and creativity.  Fortunately, his new position arrives only steps from one of the country’s leading farmer’s markets.  With a large percentage of the menu dedicated to the offerings of twice weekly trips to the market, Lynn is thrilled by the possibilities, adding “We are fortunate here that the clientele of the Misfit allows for both those that love a great burger, and those that are longing for a lighter, vegetable centered option.  It offers a chef a very exciting playground.”

Will the infamous gelato make the trip to Los Angeles, as well?  When La Grande Orange sent Lynn to be mentored by Spangaro, the company become the sole heir of all of Mr. Spangaro’s closely guarded secrets.  Renamed Grateful Spoon Gelato, “it will always remain exactly the same,” says Lynn.  “I was only taught one way to make it, and that will always be the only way that it is made.  And yes, it is on my menu now.”

The Misfit Bar | 225 Santa Monica Boulevard
Santa Monica, CA | 90401
www.themisfitrestaurant.com

For more information, or to make reservations, please call 213. 236.9600 or visit www.takamisushi.com or www.opentable.com.

The venerable LOLA’S on Fairfax has teamed up with The Cirque du Soleil for the month of December to benefit Circus founder, Guy Laliberte’s philanthropic group – the One Drop Foundation. He and Loren Dunsworth (Lola’s owner, and creator of the famed APPLE MARTINI that filled every bar menu in America for a decade!) are Canadian expats, as well as dear, old friends.

Together, they have created the IRIS MARTINI , which will be sold throughout the month of December, with ONE HUNDRED PERCENT of all sales to fund the One Drop Foundation.  As well, discounted tickets to IRIS will be available for all LOLA’s guests.  This offer will be available into the foreseeable future.  (the small print: IRIS discount available with any brunch or dinner purchase.)

For more information, or to make reservations, please call 323.654.5652 or visit www.lolasla.com or www.onedrop.org .

The East side’s CITY SIP WINE BAR,  fresh from an interior make over by designer Troy Silva, rejoins forces with The Green Beacon Foundation for the holiday installation of FOOD FOR THOUGHT, a seasonal supper that will sponsor the Sustainable Economic Enterprises of Los Angeles, a non-profit community development corporation that has initiated the Veggie Voucher Program.  This program allows low income shoppers to buy more fresh fruits and vegetables directly from the growers at the Echo Park Farmer’s Market.

Tis The Seasonal Supper will feature a four course meal created by Chef Gloria Felix of Reservoir Restaurant, along with wine pairings by City Sip’s Nicole Daddio. This special dinner is Sunday, December 11, 2011, 7pm GBF Home Tour, 8pm Dinner.  $68.00 pp.  (the small print: One Hundred Percent of proceeds go to Veggy Vouchers and local farmers.)

For more information or to make reservations, please visit www.greenbeacon.org or call 213.483.9463.

HAPPY HOLIDAYS!

The tag line that I posted on my Facebook photo read “The best turkey burger ever.  YES, EVER!”

That description was no exaggeration.  Said the server, “It is the most amazing blend of dark meat, white meat, and skin.”  Hold up…did he say SKIN?  Well,  I didn’t actually notice the addition of skin, but there was clearly something unusual going on here.  Turkey burgers do not often give me goose bumps of deliciousness, and I was in full goose bump mode.  Needless to say, there were no left overs.

The back story to the best turkey burger ever, in brief:

DCPR was flattered and honored to be contacted by Bill Chait to work with his group of talented restaurant entrepreneurs on a very specific project of national press placements.  It was an opportunity that rarely arrives for a small, independent public relations firm.  We were present for the launch of Chef John Sedlar’s thirtieth anniversary of the groundbreaking Saint Estephe.  We celebrated the inclusion of Sotto and Playa in Esquire Magazine’s Best New Restaurants in America.  We congratulated Chef Ricardo Zarate, as he was named to Food & Wine Magazine’s Best New Chefs in America.  We were thrilled to learn that Chef John Sedlar was named (the first ever Hispanic) Esquire Chef of the Year.   And, we mourned the passing of Chef Amy Pressman, the chef/partner of Chait and Nancy Silverton in the highly anticipated Short Order and Short Cake Bakery at the historic Farmer’s Market at The Grove.

There are three threads that link these brilliant restaurateurs:  Owner/Connector/Financier Bill Chait, Bartender/Mixologist Julian Cox, and social media/marketing expert Shawna Dawson.  Together, these three professionals link an eclectic group of talented chefs and front of house restaurant professionals into what has become the most acclaimed and respected restaurant groups in Los Angeles.  Including restaurants Rivera, Playa, Sotto, Picca Peru, the recently opened Short Order, and the soon to arrive Short Cake, one might argue this one of the most successful and critically acclaimed restaurant groups in the United States.  Certainly, Los Angeles has never before enjoyed such an amazing group of talented individuals, each carefully curated and assembled into one behemoth of dining excellence!

Sadly, Chef Amy Pressman passed away mere weeks before the opening of Short Order and Short Cake Bakery.  When I first arrived, I smiled to see that the burger named in her honor was the turkey burger, as the TB is usually my burger of choice.  I was even more thrilled to discover that it was, quite honestly, the best damn turkey burger I have ever enjoyed in my entire life.  Paired with a large order of Spud Potatoes, it was the perfect afternoon lunch, as well as one of my favorite new spots for inexpensive, delicious dining in Los Angeles!  And, once again, Short Order continues the lineage of hospitality excellence by Mr. Bill Chait & Co – the 3000 years of Latin cuisine at John Sedlar’s acclaimed Rivera, the brilliantly controversial Reflexiones Series at Playa, the uniquely extraordinary Southern Italian offerings of Chefs Pollack and Samson at Sotto…  and, of course, the best turkey burger that I’ve ever eaten at Short Order.  And all them complimented by the ever-evolving, superior bar programs of Julian Cox.  It is, quite simply, extraordinary.

Of course, great restaurants do not happen by accident.  There are long, difficult hours of planning, editing and perfecting.  The stress level is high, the hours long, and the rewards often low.  And yet,  Bill Chait continues on the road to success, culling together an impressively brilliant team of food professionals.    It is thanks to the talents of these professionals that Los Angeles now enjoys the enviable title of one of the world’s greatest restaurant destination cities.  Lucky us!

Our professional commitment with Mr. Chait and his group recently concluded.  It is most extraordinary to observe that hard work, honesty, and ethical standards do still count in this world.  It does still matter how people are treated, employees and guests.   It does still matter that the food is excellent.  And delicious. It does still matter that the chef is in the kitchen cooking, rather than hocking reality shows.  And, happily, there are still dedicated professionals that continue to strive every single day to make that “restaurant magic” happen.  It is our pleasure and our honor to bring the news of their life’s work to you.  Lucky us, indeed.

The DCPR dine out series.

Episode Two.

Each week, we will begin offering up reflections on just such meals from the previous week.  It might be in the dining room of one of our own clients, perhaps an out of town adventure, or maybe even a meal enjoyed in the home of a friend.   We have but one rule here: ACKNOWLEDGE GREAT DINING!  There is no catty criticism, no snarky blogger telling a professional chef or barman how to do his job.  Rather, we lift up these professionals, and offer up our experiences with them as a small way of thanking them.  This is, after all, why we do what we do.  And why we love it.

First up, Chez Panisse Cafe in Berkeley, California.  We traveled to San Francisco last week for a cookbook tour.  And, of course,  we managed to eat.   We ate very, very well, indeed.  A late dinner the night of our arrival at Zuni Cafe was delicious.  The following day found us astonished by lunch at Pizzeria Delfina and an exquisite dinner at Spruce in Pacific Heights.  As we left to drive back to Los Angeles, our final meal together was shared at Chez Panisse Cafe over lunch.   And what a lunch it was!

We noticed something very interesting during the course of this lunch – Silence swept over our table as each course was delivered.  First, we would inspect, smell, and dissect the dish.  But soon after, we were both just so astonished at how wonderful every single dish that arrived tasted, we were repeatedly rendered speechless.  Of course, you can expect that I will ruin a quiet moment in seconds with moans and sighs with each bite.  So here is our lunch, in photos and few words, just as we enjoyed it at the restaurant.

Hog Island Clams cook in the wood oven with sherry, saffron, and romesco sauce

Roasted Duck from Salmon Creek Ranch with hazelnuts and frisee salad

Cannard Farm cardoons, potatoes, and egg

House-made rigatoni with tuna confit, tomatoes, black olives, capers, and hot pepper

Riverdog Farm chicken breast wrapped in pancetta with autumn squash puree and kale

Interestingly, I noticed after our meal that an LA food blogger had commented on my check in at Chez Panisse, offering “I still remember a cauliflower soup that I had at lunch fifteen years ago…incredible!”  I suspect I’ll still be talking about this one in fifteen years, too.

Thanks, Alice!

Chez Panisse, Berkeley California

The DCPR dine out series.

Episode One.

AMERICAN CHEF OF THE YEAR

LA’s Chef John Rivera Sedlar Wins Chef of the Year & Best New Restaurant

In an ode written to young, aspiring cooks throughout the United States and the world, Esquire magazine Restaurant Critic John Mariani pens an appreciation to a veteran chef of Hispanic decent that has forever altered the way that the world understands and appreciates the history and culture of Latin foods.  From the Esquire awards site, Mr. Mariani writes the following:

Dear young chef: Congratulations on your graduation from culinary school! Unless you’re busy competing on a TV show to become a celebrity chef, the smart move would be to apprentice yourself to a master like John Sedlar. He’s twice your age, but he cooks with more verve and a deeper understanding of ingredients than any ten cooks you went to school with. He was born in Santa Fe and always married Mexican and South American food with a southern-California swagger — cutting edge neo-Latino cuisine. At Playa, his thrilling new restaurant, he presents reflexiones (his translation: “windows into memories”), thematic dishes that reflect his favorite chefs or movies — A Clockwork Orange was a recent theme. After you get your pig tattoo, order a mess of tortillas he calls “maize cakes” — one is made with wild mushrooms, black garlic, olives crushed to look like soil, L’Explorateur cheese, and mushroom foam. Try to assess the delicacy of a dish like corn custard with Cotija, black quinoa, and squash-blossom sauce, and learn how he builds flavor into piquillos relleños with Gruyère, golden raisins, and chorizo. Then beg him for a job peeling vegetables.

Chef Sedlar owns two restaurants in Los Angeles, California – the critically acclaimed RIVERA in downtown Los Angeles, and the new Playa, named by Esquire as among the Best New Restaurants in America.  These awards arrive on the heels of the Thirtieth Anniversary of his historic Saint Estephe Restaurant in Manhattan Beach, California, a dining room that was the first American restaurant to witness foods such as the tamale and the blue corn tortilla – indeed, the foods of his childhood – served in a fine dining, white tablecloth restaurant.  The month long retrospective enjoyed a wealth of media attention, honoring Chef Sedlar as one of the primary architects of Modern Latin & Southwest Cuisines.

Upon being named the first chef of Hispanic origin to receive this award, Mr. Mariani generously suggested that the award was not simply in recognition of the two critically acclaimed restaurants currently doing business in Los Angeles, but for a lifetime of commitment to the chef’s Hispanic heritage, indeed of introducing the foods, culture, and history of Latin cuisine into the popular culture of American diners.

When speaking of the importance of opening his first LA restaurant (since Saint Estephe, thirty years earlier) in the downtown historic district, Chef Sedlar was emphatic, offering that “It was critical.  Downtown Los Angeles is the crossroads of culture, heritage, race, and ethnicity.  It is the place where an entire world of Hispanic American’s arrived to settle and form homes, and families, and careers.  I wouldn’t have had it any other way.”