SMALL BITES SPUMANTE GONE, MON GRENIER GOING.Byline: - Larry Lipson Two well-known, long-established Ventura Boulevard Ventura Boulevard is one of the primary east-west thouroughfares in the San Fernando Valley; as it was originally a part of the El Camino Real (the trail between Spanish missions), Ventura Boulevard is the oldest route in the San Fernando Valley. It was also U.S. restaurants, one Belgian-French, the other Italian, have lost their leases and are looking for Looking for In the context of general equities, this describing a buy interest in which a dealer is asked to offer stock, often involving a capital commitment. Antithesis of in touch with. new locations. The oldest, Mon Grenier, 18040 Ventura Blvd., Encino, which just celebrated its 35th anniversary, will be around until mid-April, according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. chef-owner Andre Lion. Spumante Spumante is a kind of Italian sparkling wine. The most famous of the spumantes is Asti Spumante, named for the region of its producion, Asti, Piedmont, Italy. To be defined "spumante" a wine must have at the time of opening the cap an overpressure not lower than 3. , the well-respected Italian dining spot at 12650 Ventura Blvd., Studio City, has already closed after 17 years in the same building. Owner Joe Salas said he's been busy scouting the area for a new Spumante site. Meanwhile, Lion, who operates Mon Grenier with daughter Chrissy, the pastry chef A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. They are employed in large hotels, bistros, restaurants, and bakeries. , hopes to see many of his restaurant's devotees during the remaining weeks there. He pointed out that his signature mannequin menu will continue to list such popular Belgian and French specialties as carbonnade alla flamandes (beef cooked in beer, $22.50), veal Prince Orloff (scalloppine-style veal layered with a mushroom puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. and caramelized onions, topped with a Swiss emmenthal cheese sauce and briefly baked, $25) and imported Belgian gray shrimp in a ``tomate crevettes'' dish (market price around $15). He also mentioned his ``roulade rou·lade n. 1. Music An embellishment consisting of a rapid run of several notes sung to one syllable. 2. A slice of meat rolled around a filling and cooked. Bruxelloise'' ($10.50) offering of white asparagus wrapped with ham in a champagne sauce and pork Breughel ($22.50), which is prime rib of pork on the bone in a sauce ``grandmere'' made with veal au jus au jus adj. Served with the natural juices or gravy: roast beef au jus. [French : au, with the + jus, juice.] Adj. 1. , bacon and mushrooms. Mon Grenier, which has a full liquor license, is taking dinner reservations at (818) 344-8060. LOOKING FOR A SPARK? A Pasadena man who believes that people shouldn't dine alone, and instead should preferably be meeting others, has launched lunchSpark.com, a Web site ``dedicated to helping members meet new lunch buddies at recommended restaurants.'' Charles Tran, a former financial software developer, said lunchSpark ``provides an escape from lonely lunches and shop talk.'' Membership is free. Tran insists it's not just a dating site. Most current users, he said, ``just hate to eat alone.'' NIBBLES & SIPS: Actor Danny Bonaduce has closed his Fiorini Cafe, 11946 Ventura Blvd. in Studio City. ... Burgundy Creek is new on the longtime Acorn site at 23360 Lake Manor Drive in Chatsworth. Information: (818) 883-0000. ... A wine- and chocolate-tasting event ($40 per person) is slated at your local Arnie Morton's, the first being downtown tonight at 735 S. Figueroa St., (213) 553-4566), then March 7 in Beverly Hills at 435 S. La Cienega Blvd. (310) 246-1501, and the last in Burbank on March 21 at 3400 W. Olive Ave. (818) 238-0434. |
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