BREADBAR | west third-
BREADBAR WEST THIRD PRESENTS “ZA-ZEN”—
A NEW CULINARY POP–UP FROM SEPTEMBER 14 – 28
Chef David Schlosser brings traditional “Kappo” cuisine to the artisanal bakery–bistro.
From Tuesday, September 14 – Tuesday, September 28, 2010, BREADBAR West Third offers its latest pop-up event—“Za-Zen”—available Tuesdays-Saturdays from 5-10 p.m. for a limited-engagement two-week run. Hosted by local chef David Schlosser—who has worked under seven 3-Michelin Star chefs around the world—the event will offer guests a taste of “Kappo” cuisine, based on a formal style of dining from Kyoto that explores the balance in traditional Japanese cuisine with seafood, land vegetables, and sea plants.
The dishes offered during the “Za-Zen” event are created by Schlosser to fully satiate the spiritual and mental appetites of his diners. Guests can choose from two seven-course “Plant & Fungi” and “Set” prix-fixe menus ($34/46) including:
• “Plant & Fungi”:
- Germinated Rice with Barley, Fresh Chestnuts, Lotus Root Pickle, Clear Kelp Soup, and Black Sesame Mochi
- Fall Mushrooms marinated, grilled, and smoked in Hay, with Sesame and Kinako Paste
- Fig filled with smooth Red Bean, Cinnamon, and Toasted Green Tea
• “Set”:
- Hirame Sashimi pressed in Kelp and marinated “Konbu Jinme” with Mountain Yam, Nori Cube, Wasabi, and Wasabi Sprout
- Autumn Knife Fish “Sanma” with Prickly Ash Pepper, Sticky Rice Vinegar, and Marinated Winter Melon
- Persimmon with Shaved Black Sugar and Sencha Green Tea
Diners can also enjoy side dishes such as Beef Tongue “Tskudani” and Smoked Bottarga ($5 each), as well as drinks including Chilled or Hot Roasted Barley Tea with Loquat Leaf, or Roasted Green Tea ($2). (Full menu available upon request)
Prix fixe menus start at $34, and sides are $5 each; drinks are $2-4, and guests may bring their own wine, sake, or beer.
Reservations, which are required, can be made by calling BREADBAR West Third at 310.205.0124.
ABOUT THE HOST:
For the past 15 years, David Schlosser has traveled the world, working under seven 3-Michelin Star chefs from New York and Paris, to Thailand and Tokyo, including some of Kyoto’s top “kaiseki” restaurants. A Santa Monica, CA, native, Schlosser’s craft centers on the realization that food should be viewed first as medicine, and second as pleasure. His aim is to bring to Los Angeles a cuisine that captivates the mind, body, and soul.
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BREADBAR | century city-
New Gourmet Lunch Packs a Punch:
Attention artisanally-inclined busybodies: new Brown Bag Lunch Specials have arrived! Humble on the outside, delicious on the inside- grab your choice of Readybar™ gourmet sandwich, salad, and a drink for $9.95. Upgrade your meal with a club sandwich, or switch your iced drink to a latté or juice for just a couple dollars. Its as easy as 1, 2, 3, so bring a Hamilton and some change and try our Brown Bag Special...
....and may the best meal win.
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Looking for a gastronomical deal? Sunset Menu menu at BREADBAR | Century City offers specials on beer and wine and a menu of savory bites for 3 to 6pm weekdays!
No need to worry about those between meal hours anymore. BREADBAR's Sunset Menu arrives with select dishes from 3 to 6 dollars. Must-have dishes include Shishitou Peppers with Edamame, and our Thin Crust Pizza with Bacon and Carmel Onions.
Offer is good Monday - Friday only, and includes select bottled beers and wines by the glass. Get two beers from $7, like California-brewed Eight Ball Stout or Downtown Brown from Lost Coast Brewery. Enjoy two glasses of wine for $9 - $12, like Oregonian Cloudline Pinot Grigio, or Chilean La Playa Cabernet Sauvignon
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BREADBAR | century city-
BREADBAR | Century City proudly presents the work of Portland, Oregon based artist Susan Klein, July 15th - November 30th, 2010.
Klein's newest paintings find their aesthetic acumen in carefully observed passages of opaque and translucent color shapes, twisting in juxtaposition to both ground and surface, blurring and returning to focus. Articulated alongside hand-colored mylar and paper sculptures--a critical and active body of Klein's work--the paintings and collages employ a process of mapping, construction, and deconstruction. Unfolding from three to two dimensions, the delicately woven images explore the correlation of abstraction and representation.
Susan Klein received her MFA from the University of Oregon and her BFA from University of New Hampshire. Her work was recently included in Texas National 2010 at Cole Art Center, curated by Judy Pfaff. All works will be for sale by contacting the artist directly. For inquiries and information visit www.susankleinart.com.
ongratulations to all of our Hatchi Chef participants over the past year!
BREADBAR | Hatchi MIX
July 17th, 2009 | RED: A Tasting of Beef & Wine, presented by BREADBAR and LearnAboutWine.com's Ian Blackburn.
1 Beef Cheek Terrine, Mimosa Sauce
2 Grind Sirloin Salad Shishitou Viniagrettes, Shiso
3 Vadban Miso, Glazed Bone Marrow
4 Brisket Slider, Cilantro
5 Tenderloins Shabshab, White Sesame Beef Jus
6 Roasted Tri-Tip Harisa, Hollandaise, Red Pepper Corn
7 Grilled Rib Eye Steak, Ginger Soy Reduction
8 Cows Milk Brie Cheese, Truffle Honey, Indonesian Pepper
BREADBAR | west third -
The 'eclectic culinary journey' of Ludovic Lefebvre May 19th - August 22nd, 2009 was extremely well received once again. Thanks to everyone who joined us at BREADBAR West 3rd for this exciting partnership.
Read Jonathan Gold's glowing review for LA Weekly. |
