Daily Dish

The inside scoop on food in Los Angeles

Category: Business

Adam Fleischman gets stake in L.A. Creamery, creates wild new flavors

FleischmanAdam Fleischman, the busy entrepreneur behind Umami Burger, Umamicatessan, 800 Degrees and Red Medicine, has acquired an ownership stake in L.A. Creamery. In addition to helping the local company grow distribution for its ice cream (which Fleischman has long served at Umami Burger), Fleischman is creating a host of wild new flavors.

The most interesting is called Porc Phat and is made with Spanish Iberico lardo, Asian pears, hazelnuts and pure mint gel. Other flavors include: Moonshine + Caramel Corn; Absinthe (made with the actual spirit and created specifically for an adult root beer float that will debut at Umami Burger Anaheim on July 2); and Mezcal, made with mezcal and orange liqueur.

Fleischman joins L.A. Creamery at an auspicious time for the company since it just launched a new website, which ships pints overnight to fans across the country.

www.lacreamery.com.

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Photo: Adam Fleischman. Credit: Kirk McKoy / Los Angeles Times

King Eddy Saloon sold to team behind the Library and Spring Street bars

KE4
Skid Row's last authentic dive bar is going belly up. But not before it throws one helluva party. King Eddy Saloon, which has been serving downtown Los Angeles since 1933, has been sold to Michael Leko and Will Shamlian, who also own the Library Bar and Spring Street Bar.

King Eddy Saloon owner Dustin Croick says the deal has been in the works for about a month; he confirmed the sale on Wednesday afternoon at the bar. Bill Roller, 74, who lives in the hotel directly above the bar and has been managing the bar for 35 years, was also present--as were the bar's usual cast of colorful characters, drinking $3 cocktails and chatting over plastic pitchers of cheap beer.

KE1"Bill's the heart and soul of this place," said Croick, whose grandfather Babe Croick purchased the bar in the 1960s when it was a solid "blue-collar, workingman's hangout." Babe moved his family to L.A. from Chicago and made his money running downtown parking lots before buying the bar.

Leko's team issued a statement calling King Eddy "the holy grail of dive bars" and promising that his team has "every intention of maintaining the mythical status King Eddy's has earned over the years while giving it a much-needed face lift."

Reached later by phone, Leko confirmed the sale and said the bar's history was its biggest draw. Leko said he intends to "kick the dust off it and bring it up to date" so that others can learn about its legacy. (It reportedly has the oldest liquor license in L.A.)

The sale became imminent after the building housing the bar--the 120-year-old King Edward Hotel--entered bankruptcy and was sold to new owners, at which point the bar's lease had lapsed.

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Wendy's pins hopes on Dave's Hot 'N Juicy burger

  Hotnjuicy

Over at the Money & Company blog, Tiffany Hsu writes about Wendy's remake of its classic burger:

Battered by ho-hum sales and intense competition, Wendy’s has pulled out the big buns: the new Dave’s Hot 'N Juicy burger.

By updating its 42-year-old classic, now available at 6,500 Wendy’s locations nationwide, the fast-food chain hopes to ditch its staid image.

Named after Dave Thomas, late Wendy’s founder, the burger features buttered buns, crinkle-cut pickles and extra cheese. Instead of white onions, the veggies are now red. The beef patties are thicker and still square, though burger designers considered shaking up Wendy’s tradition and going round.

Read more about Dave’s Hot 'N Juicy here.

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Photo: Wendy's

Vegas' Fukuburger comes to Hollywood

Fuku
Fukuburger, the year-old Las Vegas food truck that set that city's Twitter feed on fire, is opening its first bricks-and-mortar location in Hollywood on Oct. 1. Owners Colin Fukunaga and Robert Magsalin have partnered with restaurateur Harry Morton to get the job done.

By February or March they hope to open a second location in a space they recently secured near Little Tokyo. The idea is to open five to 10 locations in L.A., as well as a few in Las Vegas. The truck will stay in Sin City for now.

To address the elephant in the room: It's pronounced foo-koo, and it means "lucky" in Japanese. But we would be amiss to imply that the Fuku team doesn't have tongue firmly planted in cheek. Especially since the truck's logo includes the catchphrase "Get Lucky."

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Eagle Rock Brewery's tasting room earns key vote of confidence

It was standing room only today at a Los Angeles City Hall hearing to ensure that Glassell Park’s Eagle Rock Brewery had met all permit conditions and could continue to serve beer in its brewery-adjacent tasting room. No decision was handed down today, or expected for at least two months, said city planner Patricia Diefenderfer, but the office of City Council President Eric Garcetti gave the 18-month-old brewery a vote of confidence.

“We have heard nothing but positive things since they have opened,” said Mitch O'Farrell, Garcetti’s senior advisor of special projects. O’Farrell noted that there had been zero complaints about Eagle Rock Brewery since its opening, then read a letter from Garcetti in which the councilman said he “enthusiastically” supported the renewal of the craft brewery’s conditional-use permit, the license that allows the company to serve beer in the tasting room.

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How to describe the Donut Man's strawberry specialty? Great taste, messy filling

Donut_man
For nearly four decades, the Donut Man -- a.k.a. Jim Nakano -- has been selling the wildly popular strawberry doughnut. Along with his maple bars and Bavarian creams, the strawberry doughnuts draws a steady stream of loyal customers to his Glendora shop.

Behold the Donut Man's strawberry doughnut.

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Photo: Mark Boster / Los Angeles Times

Sam Nazarian's SBE teams up with Umami Burger's Adam Fleischman

UmamiBurger Sam Nazarian, chief executive of SBE hospitality group, has placed a major bet on the future viability of Adam Fleischman and his Umami Burger chain.

The nightlife and hospitality kingpin said Friday that his investment makes him a 50-50 partner in all of Fleischman's future restaurant endeavors, including Umami Burger; a modern downtown deli called Umamicatessan; and a new place called U-Ko that Fleischman describes as a "progressive fast-food place, with compostable containers" and a DIY ordering system on an iPad that lets you swipe your own credit or debit card.

Fleischman has secured a high-profile 3,000-square-foot space for that project, the location of which will be announced next week.

"We made a sizable commitment to his company," Nazarian said. "As fast as he wants to execute expansion plans, we'll be there, not just with equity but with back-of-the-house support."

Nazarian has been on a spending spree of late, having recently purchased David Judaken's Syndicate Hospitality and nearly doubling the amount of clubs he owns in L.A. to make himself the most powerful operator of clubs on the West Coast.

Continue reading »

'Bar Rescue' on Spike TV to air mid-summer featuring several California bar wrecks

Jon-Taffer-2 
From the producers of "The Biggest Loser" comes a show about another kind of loser -- those who bet their livelihood on the success of a bar and come close to losing everything. It's called "Bar Rescue," and it's close to wrapping the 10th episode of its first season, just in time for a targeted mid-summer run date.

The show stars a well-known restaurant and bar consultant named Jon Taffer. What his tough-love demeanor lacks in delicacy it apparently makes up for in results, as he has successfully revamped hundreds of bars and restaurants across the country with a management system called "Taffer Dynamics," which traffics in what he calls the science of human reactions.

"I don't believe we're in the food-and-beverage business; we're in the service business," Taffer said in a phone interview from Yorba Linda, where he was filming the final scenes of an episode about the salvation of that city's Canyon Inn. "Cooks think they're making plates of food; they're not. They're making human reactions."

So vehement is the straight-talking Taffer on this subject that he has trademarked the term "reaction management."

As a result "Bar Rescue" isn't so much an alcohol-laced answer to "Kitchen Nightmares," but more of a "CSI" for the drinking set. In this case the crime scene is a failing bar somewhere in America and Taffer is the quizzical Horatio Caine, arriving on site with a team of experts -- mixologists, chefs, restaurateurs -- to analyze the bar's problems with the acumen of police lab technicians.

Continue reading »

Cheers! Pabst Brewing Co. is relocating its suds to L.A.

Pabst600 
Irony-loving hipsters in Los Angeles, grab a Pabst and give a toast to the maker of one of your favorite beers. Pabst Brewing Co. is moving its headquarters to L.A. this summer from a Chicago suburb. Shan Li has the scoop in Saturday's Business section.

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Photo: ckroberts61 via Flickr

Grocery workers going on strike again? [Updated]

Strike2

Remember the grocery strike and lockout of 2003-04? Are you ready for the sequel? The 62,000 members of the United Food and Commercial Workers union has voted on whether to authorize a strike against the companies that own stores such as Ralphs, Vons, Pavillions and Albertsons. The previous action, which lasted 141 days cost the stores roughly $2 billion. Read all about it in the Times Business section.

[Corrected at 3:10 p.m.: An earlier version of this post said the strike and lockout were in 2007.]

-- Russ Parsons

Photo: Ralphs worker Jenny Perez casts her ballot. Credit: Jay L. Clendenin / Los Angeles Times

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