DINING BEAT : CHARLIE G'S DEBUT NEARS.
Hoping to open before Christmas Day, the long-awaited Tarzana prime steak house Charlie G's at 18663 Ventura Blvd., is going through the final phases prior to kickoff time.
Co-owner and host Charlie Gallo, a veteran local caterer and restaurateur (Nob Hill, Knollwood Country Club) and partner Jack Mandato, who is currently a co-owner of Dick & Harry's in Atlanta, are busy completing staff positions.
Their chef is Kazem ``Kaz'' Nematpour, most recently at The Reefs in Bermuda, who has worked locally at the Peninsula Hotel in Beverly Hills and both Bistango and Drai's with Claude Segal.
Maitre d' and sommelier is Michel Peretz, who gained a devoted local following when working at La Serre in Studio City (now Pinot Bistro).
The menu will feature a number of prime steak and seafood options ranging from about $13 to $27 for entrees except for a huge lobster tail dish that will sell for around $44, according to Mandato.
But though this lobster platter may be the culinary conversation piece, prime steaks and martinis should end up as the real stars here.
Information: (818) 267-1514.
The once popular Cafe Des Artistes, 1534 N. McCadden Place, Hollywood, is being revived by Silvio De Mori and chef Jean Pierre Bosc of Mimosa, the town's hottest bistro at 8009 Beverly Blvd., Los Angeles.
The sprawling facility that seats 500 will have a ``reasonably priced, brasserie-style menu,'' according to De Mori, and a theme called ``nontraditional bohemian,'' he said.
De Mori and Bosc expect the restaurant to be operational by early January.
Meanwhile, the twosome are concentrating on their new Sunday dinner policy at Mimosa.
Information and reservations: (323) 655-8895.
Fast food for vegans
Those who pursue a strict vegan diet, which means food - mostly vegetables, fruits and grains - prepared without dairy (milk, butter, cheese, etc.) or animal products, even eggs or honey, now have a local eatery that specializes in such fare.
The Healthy Discounts' Fast Food Bar, 14427 Ventura Blvd., Sherman Oaks, makes faux dishes of chili, barbecued beef, burgers, hot dogs, tuna salad, turkey and ham submarine sandwiches and cheeses. Chef Cary Brown does the cooking.
Information: (818) 995-7684.
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|Title Annotation:||L.A. LIFE|
|Publication:||Daily News (Los Angeles, CA)|
|Date:||Dec 13, 1998|
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