Besides the new open kitchen and incredible panoramas, the new Golden View boasts an 8,000 bottle wine cellar, making it the second largest winery in Florence, in the adjacent former 15th century home belonging to the Florentine family of Capponi. Renovated by architect Marta Sansoni the naturally temperature-controlled space is perfect for storage of the vast $1 million collection that includes extensive vintages of mostly Italian wines, with some Bordeaux for balance. Carefully managed by Golden View’s sommelier and “wine hunter” Paolo Miano, vertical selections of the great Super Tuscans like Sassicaia, Ornellaia, Solaia, Tignanello, along with those of “Brunelli” as Biondi Santi, Soldera, Poggio di Sotto abound underlining the love for tradition and territory. The wine cellar is available for private tastings, as well as intimate private dinners for up to 12 people.
NAPERVILLE, ILL. (PRWEB) – Nala Robotics—an Arlington Heights, Illinois-based technology firm—is launching the world’s first fully-automatic robotic kitchen in Naperville which can cook millions of recipes from across the world without any human intervention.
With the help of robots powered by artificial intelligence (AI) and machine learning (ML), Nala can master any dish in a matter of minutes. Nala’s recipe catalog will offer dishes from chefs and celebrities around the world. Users can also upload their recipes that are coded and then replicated by Nala. It can also personalize and customize ingredients to the consumer’s liking or in the words of the company’s founder Ajay Sunkara “immortalize your grandma’s recipe,” thereby creating a one-stop eatery for every palate, across multiple cuisines.
On Nov. 11, Nala opened its first restaurant, One Mean Chicken, offering wings and fried chicken in Naperville’s Mall of India. In that same location, multiple restaurants will also be launched soon with the next being Nala’s Thai 76 and Surya Tiffins which features a South Indian breakfast menu. Sunkara’s expansion plans are to open 10 restaurant locations in 2022 and 100 by 2024. The company also partnered with several celebrity chefs to operate their ghost kitchens that are powered by Nala.
“Nala is the first AI and ML-powered multi-cuisine chef,” explained Sunkara. “Being AI-powered, the robotic chef gets better and better every single day. The more it cooks, the more it’s going to learn and master these recipes. It is built to work 24/7; it doesn’t need a break. It’s easily scalable and trainable. It’s a workhorse.”
Creating such a menu of global cuisine as well as leveraging on technology are big food trends according to a recent article from Linchpin SEO, a Raleigh, North Carolina-based internet marketing and web agency. Additionally, Euromonitor predicted the ghost kitchen industry to be worth $1 trillion by 2030.
While there is much talk about the recent labor shortages in the restaurant industry, Sunkara believes AI could be the answer.
“AI is going to create more quality jobs and entrepreneurs through Nala’s Marketplace,” Sunkara explained. “Our Marketplace feature will help home chefs, food influencers, Michelin Stars Chefs and anyone with a good recipe to start their own their own ghost kitchen menu without having to spend thousands of dollars to build their restaurants. By simply coding their recipes into Nala’s secure database they can sell their dishes to customers at every Nala location.“
Since Nala can work 24/7, during the off-peak restaurant hours the company also plans to roll out on-the-go prepackaged foods available at local grocery stores, restaurants and convenience stores. It also plans to offer meal plan subscriptions presenting freshly prepared dishes on demand and in special categories such as gluten-free, vegan and keto among others.
“Man’s food journey started as a hunter and gatherer,” Sunkara said. “Nala Robotics brings us the next evolution in our journey where robots cook and deliver food.”
For more information, visit Nala Robotics.
About Nala Robotics:
Nala Robotics is headquartered in Arlington Heights, Illinois, and maintains strategic planning and development offices in Fremont, California, Hyderabad, Noida, and Bangalore, India, and Kiev, Ukraine
HEALDSBURG, Calif., /PRNewswire/ — Gracianna Press is pleased to announce the publication of Basquo! A Gracianna Winery Basque-Inspired Cookbook, in time for the holidays. The book is authored by Gracianna co-founder Lisa Amador, and represents her joy of cooking Basque cuisine and culture, with contributions by cooks and chefs close to her. Gracianna Winery’s namesake, Gracianna Lasaga, was a French-Basque sheepherders’ wife who made gracious meals for the farmers and instilled in the family the concept of gratitude, which is the foundation upon which the winery was built. That is why Gracianna wines are for those with something to be grateful for.
This 74-page, hardcover cookbook features 22 recipes for mains, sides and sweets. The vivid photography brings dishes to life. Easy to follow ingredients lists and step-by-step directions encourage people with no experience making Basque food to try their hand at creating delicious dishes that will gratify everyone at the table. Featured recipes include “Classic Basque Piperade”, “Classic French Rosemary Grilled Chicken”, “Gracianna ‘Gratitude’ Salad Dressing”, and even some Amador family favorites such as Carrot Cake and “Gâteau Basque.”
Renowned around the world for its unique language and distinct culture, the Basque region has produced some of the world’s most highly-rated restaurants and as such has become a major culinary travel destination. Basque cuisine however can be easily brought into the home, and is based in straightforwardness and simplicity, drawing heavily on access to fresh ingredients that blend together to produce delectable creations.
Chef Carlos Mojica from Guiso Latin Fusion, TripAdvisor’s top-rated restaurant in Healdsburg in the heart of the Russian River wine country, writes in his foreword “I…see that the gratitude, graciousness and grace of Gracianna is embodied by this brilliant home chef.”
Author Lisa Amador adds, “Coming together for a meal is a meaningful experience at our house. My interest in cooking started in high school and carried through college to now. Creating a meal in the kitchen fills our hearts, feeds our souls, relaxes our mind and is a demonstrable way for us to know that we are taking care of our friends and family.”
Basquo! can be ordered direct from Gracianna.com: www.gracianna.com/purchase. At the Gracianna store you will also find several gift bundles featuring award-winning wines and a special Basque bundle with a copy of the book, a jar of Piment de’Espelette spice (a staple in Basque cooking) and a bottle of wine.
ABOUT GRACIANNA WINERY
The Amador Family of Sonoma County are the owners of the resilient award-winning Gracianna Winery, a “fruit-first” craftsman’s winery on the Miracle Mile of Westside Road in Healdsburg, CA. Gracianna wines are for those with something to be grateful for.
Gracianna Press produces titles associated with Gracianna Winery and include Basquo! A Gracianna Winery Basque-Inspired Cookbook, Gracianna (the story of the wineries namesake) and Gracianna (the audiobook.)
WALLA WALLA’S NEWEST BUSINESSES SPOTLIGHT THE VALLEY’S BOUNTY
(WALLA WALLA, Wash.) – Walla Walla is so nice, they named it twice. Honored for the second consecutive year as America’s Best Wine Region, and boasting a flourishing farm-to-table culinary scene, this rural-chic town in central Washington has earned a reputation for continually building upon its successes as opposed to resting on its laurels. With its sweeping landscape of wheat fields, vineyards, and farmland, not to mention its health and safety-minded Peace of Mind Pledge, Walla Walla continues to delight and entice visitors with no fewer than 11 new businesses opening their doors in recent months.
Among the most notable, a new luxury winery resort, three new restaurants, three new tasting rooms, and four other businesses, including a curated grocery store, an elevated general store, an artisan showroom, and an educational hops tour.
“It gives me great joy to see these new businesses opening their doors,” Says Robert Hansen, Executive Director of Visit Walla Walla and Walla Walla Valley Wine. “The common theme running through these new businesses is a unified connection to place and community supporting the local landscape, artisans, and history that makes Walla Walla so genuinely unique.”
Following is a list of some of the notable businesses that have opened their doors in Walla Walla in recent months:
DINING & RESTAURANTS
The Kitchen at Abeja: Those with a taste for wine country living have yet another reason to visit Abeja, a 38-acre historic Walla Walla farmstead and home to the acclaimed Abeja winery and bucolic Inn at Abeja. The Kitchen at Abeja, which opened July 13, offers a fine dining experience showcasing innovative wine country cuisine and celebrating the Pacific Northwest’s seasonal bounty. Dinner guests choose from a five or seven-course prix fixe menu, as well as an optional wine pairing menu. Executive Chef Elodie Li, who returns to her home state after two years of cooking in Michelin two-star restaurants in Provence, France, collaborates with Abeja winemakers Dan Wampfler and Amy Alvarez-Wampfler on the menus, updated weekly. Surrounded by the winery’s vineyards and gardens, The Kitchen at Abeja is a rich, refined wine country experience.
The Kinglet at Whitehouse-Crawford (opening early 2022): Farther on the horizon is The Kinglet at Whitehouse-Crawford, a new bistro eatery in the historic Whitehouse-Crawford Planing Mill building, from acclaimed Seattle Chef Maximillian Petty. A multiple James Beard semifinalist, Petty’s menu will range from exuberantly curated items, which built his reputation at Eden Hill, to a bar and lounge area that will stay open later with a snack-heavy lineup, including a pizza oven and an extensive cocktail program.
Kinhaven Winery: This new family-owned small lot winery and vineyard is perched atop a picturesque knoll in the Southside winery district of Walla Walla. The property, with 8 acres of Merlot, Cabernet, Carmenere and Malbec, enjoys unobstructed views of the Blue Mountains and is the perfect setting for family and friends to connect while enjoying their thoughtfully crafted wines. Purchased in 2019 by Terry and Lisa Davenport, who also own the recently renovated Boyer House. From dining in the vines to weddings, the combination of Kinhaven Winery and Boyer House sets up for the perfect family and friend gathering.
5 Dollar Ranch Brewing: Self-proclaimed as “Walla Walla’s best new brewery in 2021,” this newcomer opened in June 2021. Located on the south side of town along the Oregon border on twelve acres of farm property, with sweeping views of the Blue Mountains. An evolving menu of hop offerings is fit to appease the novice to beer connoisseur. The location is both dog and kid-friendly. According to brewer and owner Josh Hulett, while he loves all of his beers, the Hazy’s are not to be missed.
Hoquetas Wine Company: Located at the Port of Walla Walla wine incubator facility in the Walla Walla Airport District, Hoquetas Wine Co. opened its doors in September of 2021. Started by musician turned winemaker Robert Gomez and his family, the winery focuses on producing wines that are both expressive and representative of the region’s terroir. Hoquetus, a musical method where vocal parts alternate to create a single melody, speaks to Gomez’s musical approach to winemaking, where the ingredients are carefully composed to create a melodious pour.
Runway Market: Located in the airport district of Walla Walla’s wine region, Runway Market is a sparkling wine bar serving up local bubbles. The Market serves an assortment of food options, including picnic boxes, paninis, flatbread pizza, and various other grab-and-go options. All tastings include complimentary gourmet popcorn. Cathy Bay and her husband opened Runway Market in 2021 with the hopes of being a stop for not only bubbles and food, but laughter and celebration.
SPECIALTY, ACTIVITIES & OTHER
Walla Walla General Store: A new home, kitchen & gift store founded by Jean Bender and Peggy Frasse. The store opened to locals & visitors alike on May 6, 2021. From small delights, such as penny cent candy to homewares from makers such as Simon Pierce, Walter G textiles, Riedel and Staub – there is something for everyone at the Walla Walla General Store. Much more than just a retail space, co-founders Jean & Peggy envision the store as a space for community. Following a successful summer Art Series, resident Allison Palmer will host a continuation of “Make for Joy” there this fall. Weekly Monday-Wednesday classes will begin in September, and continue through December.
Walla Walla Brews Cruise: Walla Walla is known for wine, but it’s also home to plentiful craft beer and cider. Alongside thousands of acres of vineyards are century-old wheat fields and orchards stretching across the valley. Generations of wheat farmers have made their home in Walla Walla and now support a growing community of brewers. Walla Walla Brews Cruise tours are knowledge-based tours where you will learn about the process of brewing beers and crafting cider, with a guided discussion of varying styles of alcohol.
Foodscape Walla Walla: Foodscape could technically be described as an online grocer, but it’s so much more. It’s a place to acquire food, talk about food, or gather meaning from food. It was started by Hannah MacDonald, a longtime chef, local, and significant influencer on the Walla Walla food scene over the past decade. Foodscape highlights the area’s bounty, from food to all the agriculture offerings: produce, meat, and seafood. They also directly import hundreds of spices from all over the world, as well as other specialty products like olive oil, seafood, and vinegar. Foodscapes give locals and visitors alike the tools that they need to cook any cuisine under the sun.
About Walla Walla:
NEW ORLEANS, LA—The Emeril Lagasse Foundation has announced that it will bring Boudin, Bourbon and Beer “Back-to-the-Table” in 2021. In response to the devastating impact the pandemic had on the hospitality industry, the organization has chosen to forego its traditional festival format and celebrate at individual restaurants during the month of November.
“While our industry is still struggling, we are excited to be able to encourage our loyal Boudin, Bourbon & Beer patrons to dine out during November to provide support to our restaurants and sponsors,” said Chef Emeril Lagasse. “We greatly appreciate the ongoing generosity the restaurant community has provided over the last ten years in raising awareness of our mission to inspire, mentor, and enable youth to reach their full potential.”
The “Back-to-the-Table” event will include restaurants across New Orleans that will craft special boudin dishes and feature Abita Beer and cocktails from Buffalo Trace and Sazerac brands. Chefs confirmed to date, include Frank Brigtsen, Adolfo Garcia, Donald Link, Susan Spicer, Stephen Stryjewski, as well as Atchafalaya Restaurant. Additional chef and restaurant participants will be announced as they are confirmed.
In addition to the “Back-to-the-Table” dining campaign, the Emeril Lagasse Foundation will continue the mentorship components of Boudin, Bourbon & Beer through a special internship program. Participating restaurants will welcome student mentees from program beneficiaries into the kitchen for an unmatched learning opportunity.
The Foundation has distributed $15.5 million to date, focusing on children’s education programs and funding to support basic childhood needs. As part of its mission, the Emeril Lagasse Foundation created a signature program, Emeril’s Culinary Garden & Teaching Kitchen. This national education initiative integrates gardening and cooking concepts in elementary and middle school curriculums. This one-of-a-kind program offers an engaging experience that connects kids to the world of food and nurtures skills that benefit them not only in the kitchen but also throughout life. Currently, there are three kitchens in operation, with one to be completed in September and a fifth in 2022.
About Emeril Lagasse Foundation: Founded in 2002 by Chef Emeril Lagasse and his wife Alden, Emeril Lagasse Foundation is a 501c(3) public charity headquartered in New Orleans. The Foundation’s mission is to create opportunities to inspire, mentor and enable youth to reach their full potential through culinary, nutrition, and arts education. For more information visit emeril.org.
Los Angeles, CA – Come celebrate and be part of the fifth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 3rd, 2022, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl with 100% of the proceeds going directly to benefit Union Station Homeless Services!
Masters of Taste is introducing Chef Vanda Asapahu as Host Chef of Masters of Taste 2022 which also happens to mark the 5th Anniversary of this celebrated event which had to be canceled in 2020 due to the Pandemic. Masters of Taste 2022 Culinary Master and Host Chef Vanda Asapahu is the chef and owner of Ayara Thai Cuisine and she has participated since its inception in April 2016. Asapahu went to college at UCLA and to graduate school at Yale, then she spent four years living, traveling, and working her way through Thailand before returning home to Los Angeles. During Asapahu’s stay in her native country, she took extensive notes, which included absorbing Bangkok’s street food scene and reviving old family recipes. After cooking with relatives and eating her way through the streets and countryside, Asapahu brought back these treasured old recipes and new flavors to share at Ayara Thai. While her mother Anna Asapahu still helms the family kitchen, Asapahu is the vanguard, taking up the torch of her family’s culinary tradition at Ayara Thai Cuisine, and in May of 2019 Ayara Thai Cuisine was named one of MICHELIN Guide California’s 2019 Bib Gourmands.
“I have had the pleasure of participating in Masters of Taste since its inaugural year,” states Asapahu. “As a proud UCLA alum (Go Bruins!), I’d give anything for the opportunity to cook, eat and dance on the field of the Rose Bowl. The most amazing thing about Masters of Taste is that 100% of the proceeds go directly to benefit Union Station Homeless Services and not many food festivals can say that. Union Station Homeless Services is committed to ending homelessness in Los Angeles.”
Masters of Taste 2019 was a sold-out event that attracted over 3,000 guests and garnered media attention all throughout Southern California and beyond. The fifth annual Masters of Taste 2022 is also expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, a premier 50-Yard-Line Cocktail Bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.
100% of the proceeds from Masters of Taste 2022 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping men, women and children experiencing homelessness, rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last four years Masters of Taste has raised over $2 Million in support of Union Station’s life-saving programs.
Mark your calendars and save-the-date for the return of the fifth annual Masters of Taste 2022!
Ticket Information: Masters of Taste 2022 will take place on Sunday, April 3rd, 2022, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets will go on sale Sunday, August 1st, 2021. For more information on Masters of Taste 2022, please visit www.MastersofTasteLA.com.
Masters of Taste
Pasadena Rose Bowl
1001 Rose Bowl Drive, Pasadena, CA 91103
FORT MCDOWELL, Ariz. /PRNewswire/ — Today, the We-Ko-Pa Casino Resort is thrilled to announce that Ember, its fine dining restaurant, has received Wine Spectator‘s esteemed “Best of Award of Excellence.” The honor recognizes recipients that offer extensive selections with excellent breadth across multiple regions and significant vertical depth, and Ember is now one of 19 restaurants (out of nearly 9,000) in Arizona – and one of approximately 1,000 around the world – to receive this award.
This is the second time that the Fort McDowell Yavapai Nation has been lauded by this highly regarded industry publication. In 2006, the Ahnala Mesquite Room received the “Award of Excellence,” recognizing the restaurant’s wine list that featured a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style. The fact that the tribal nation has now been granted two Wine Spectator awards for excellence – an achievement rare among tribal casinos – affirms their commitment to delivering an exceptional culinary experience.
“American restaurants are back in business, as patrons are eagerly returning to dining rooms across the nation,” said Marvin R. Shanken, Editor and Publisher, Wine Spectator. “In this year’s Restaurant Awards issue, we reflect on how restaurateurs navigated this incredibly difficult period, and look ahead, with every indication that the coming year will be one of the most promising in decades for an industry we all love. It’s been a long road back, and it feels wonderful to celebrate restaurants and all they bring to the world of wine.”
“The ‘Best of Award of Excellence’ really belongs to our advanced sommelier Dennis Payne, whose 31 years of experience and painstaking efforts over the past year have resulted in this impeccable award-winning wine list,” added Zac Gallo, Executive Director of Food and Beverage for the We-Ko-Pa Casino Resort. “Not only has Dennis cultivated an extensive wine and spirit program, but he ensures the proper care, storage and handling of our collection to maximize our guests’ dining experiences.”
Ember’s wine program covers seventeen countries, focusing on each country’s top wine-producing regions and most highly acclaimed vineyards. It includes 517 wines by the bottle and 26 wines by the glass – ranging from a strong California presence to Barbaresco, Rioja, New Zealand, Argentina and Germany – along with 30 Dessert Wines from across the globe as well as 15 Ports and Madeiras.
In addition, Ember has a special page in their 37-page wine list titled “The Century Club,” dedicated to the world’s top 100-point wines. Curated for fine wine collectors, this list contains 32 critically acclaimed wines spanning more than two decades that have scored a perfect 100 points.
Wine Spectator began its program to recognize the world’s best wine lists in 1981. There are three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award—with 1,673; 1,141; and 103 winners this year in each respective category.
All award winners will be featured in Wine Spectator‘s special 40th Anniversary Restaurant Awards issue, available to readers today.
For more information on Ember, visit www.wekopacasinoresort.com/dining/ember.
A destination dining experience at the new We-Ko-Pa Casino Resort, Ember is run by critically acclaimed Chef de Cuisine Richard Pelz. In addition to an exhaustive wine and spirit library, the restaurant features the highest quality USDA Prime and Angus Wagyu beef, game and seafood from around the world, carefully prepared over a custom wood burning grill. Signature items include their Ujih Hot Stone appetizer, Seafood Tower, Snake River Farms Wagyu Striploin, Braised Buffalo Short Rib, and Ember Flaming Liquid Chocolate Truffle.
The energetic dining space overlooks the all-scratch kitchen with views of the culinary team, and seasonal outdoor dining by the fireplace is also available. A separate piano lounge with live entertainment five nights a week adds to the dynamic vibe.
COLLINGSWOOD, N.J., /PRNewswire/ — Brody’s, a line of customizable bottled cocktails that launched in May, has received high praise from both the consumer judged SIP Awards and the 12th annual New York International Spirits Competition (NYISC). This woman-owned beverage brand offers five flavors, available in select liquor stores in the Greater Philadelphia area and to 31 states via the brand’s eCommerce platform.
The brand, which received an innovation award from SIP Awards for their Minted Mule offering, has also collected the following accolades within its first month on the market.
- Air Mail — rum infused with honey, lime and earthy aromatic bitters; Gold medal at SIP Awards.
- Minted Mule — a minty mingle of vodka and spicy ginger with a splash of lime; Bronze Medal at SIP Awards
- Touch of Grey — a bittersweet blend of gin, black tea, bergamot, black raspberry and honey; Bronze Medal at SIP Awards and a Bronze Medal from NYISC.
- French 75 — bright juniper gin with a tart lemon kiss and a licorice finish; Silver Medal at SIP Awards
- Black Orchid — a fresh bouquet of vodka, fruit and flowers; Double Gold at SIP Awards and a Silver Medal from NYISC.
The idea for Brody’s was born in co-founder Cristy Neunson’s kitchen out of the desire to create an easy consistent answer to crafting sparkling cocktails at home. Along with her husband John, and tenured beverage professional Ken Dee, they vetted the concept, and it soon became clear that they uncovered an opportunity in the ready-to-drink cocktail space.
“I’ve always gravitated toward champagne,” states Neunson. “But in recent years, I’ve found myself ordering sparkling cocktails as they’ve become increasingly popular on menus. When we put our heads together, we realized there was this white space between premium spirits and sparkling wine that we could fill,” she adds. “Knowing we wanted to create a multi-serve product that could be shared and wouldn’t fall flat, we incorporated the experiential element of encouraging consumers to choose their own adventure by adding the sparkling beverage of their choice.”
Brody’s comes to market during a period of strong growth and segmentation in the U.S. ready-to-drink cocktail category, at a time when consumers value experiential food and beverage products to enjoy at home. These expertly blended cocktails are best enjoyed chilled; topped with champagne, sparkling wine, club soda, tonic or ginger beer. Brody’s cocktails are available in 375 ml bottles, serve up to five cocktails each and vary in proof (16 – 25% alc/vol). Brody’s is currently retailed in the Greater Philadelphia area and to 31 states via their eCommerce platform with a suggested retail price of $14.99-$16.99 per bottle.
For more information on Brody’s, availability or to purchase online, visit www.drinkbrodys.com.
ABOUT BRODY’S CRAFTED COCKTAILS
Brody’s Crafted Cocktails is a woman-founded bottled cocktail brand offering a craft cocktail experience that encourages people to celebrate the everyday. Brody’s authentic, craft cocktails are made to customize with a splash of any sparkling beverage or to pour and enjoy, providing an approachable way to enjoy personalized premium cocktails at home. Inspired by the spirit of our founder’s first puppy – who was always the life of the party and the perfect companion to life’s memorable moments – Brody’s pledges a percentage of their profits to benefit pet-related non-profits and animal rescues. www.drinkbrodys.com
Enjoy effortlessly, drink responsibly. 16 to 25% Alc/Vol. © 2021 Brody’s Crafted Cocktails, Collingswood, NJ.
(Culver City, CA) A journey on its own pioneering a new movement of modern Indian cuisine, Arth Bar + Kitchen introduces Indian fare in a completely new way. With its contemporary atmosphere, eclectic dishes and innovative cocktails, Arth Bar + Kitchen officially opened on Thursday, July 8th, 2021, right in the heart of Culver City!
An engineer by trade, but with an entrepreneurial spirit is how Mihir Lad came to be the Founder & Partner of Arth Bar + Kitchen. Lad had greater ambitions outside of the aerospace industry and found his passion in the hospitality industry. He dedicated time observing and studying how a restaurant’s life begins in the kitchen and flows all throughout the front of house while fully immersing himself into every area of the restaurant from: assembling a full restaurant team, analyzing concepts and their potential impacts on the business, and bringing creative ideas to life to perfectly compliment Arth Bar + Kitchen’s contemporary cuisine and bona fide hospitality. Lad shows exemplary leadership, creative vision, and a personal passion to deliver the best possible experience to every guest that visits Arth Bar + Kitchen.
This ambitious and young culinary professional is taking the hospitality industry by storm. Partner & Executive Chef Sagar Ghosh’s creative flair and culinary techniques stem from being trained by some of the world’s most renowned chefs, including India’s most well-known chefs and hospitality experts, paired with pure talent. Before beginning his career, Chef Ghosh attended the Indus Institute of Hospitality and Culinary Arts as well as the Global School of Management and graduated with diplomas in culinary arts and food and beverage management. He spent time in kitchens in some of the finest restaurants in Kolkata, Pune, Miami, New York, Buena Park and Tustin. In his most recent venture, Chef Ghosh served as the executive chef at Master Indian Chef Sanjeev Kapoor’s premier Indian fine dining restaurant, The Yellow Chili located in Tustin, CA, where he assembled an exemplary culinary team and developed the outstanding menu for the opening of this location.
Executive Chef Sagar Ghosh’s premier experience combined with his optimal use of authentic spices and his strive for culinary excellence stands out on Arth Bar + Kitchen’s new menu. Starting off with SMALL PLATES, Chef Ghosh showcases his contemporary flair with his Kolkata Fish Fry, Asian seabass in cilantro parsley marinade served with fries and mustard sauce, Bombay Burger, LTO, pickle, cheese, buttered brioche bun served with house sauce and fries, Garlic Fries, straight cut fries tossed in Peruvian garlic and herb mix, Sexy Fries, straight cur fries topped with green chutney, tomato gravy, and mayo, Old Monk Drunken Wings, Oriental style rum-infused chicken wings, Chicken Chilli, wok tossed Indo Chinese style chicken pieces and bell peppers, Masala Papad Chat, fried lentil chips tossed with onion, tomato, peanut, and lemon, Chicken / Paneer Tikka Tacos, Arth Bar + Kitchen’s take on this Mexican classic with guests choice of protein, Fiery Prawn Koliwada, fisherman style crispy prawn morsels, and Chicken Bites, crispy South Indian style fried chicken.
Chef Ghosh made sure that Arth Bar + Kitchen highlighted their open kitchen by featuring a chef counter and one of L.A.’s only fully visible Tandoor Ovens, so guests can watch the show as he prepares each dish FROM THE TANDOOR, including the LAAL Mirch Ka Paneer Tikka, Paneer marinated in red pepper and a spice blend, Bharwani Kumbh, stuffed mushroom caps, Malai Broccoli, broccoli marinated in white marination, Angari Murgh, chargrilled chicken in yoghurt marinade, Reshmi Kabab, chargrilled chicken in velvety labneh marinade, Classic Tandoori Murgh, whole chargrilled roast chicken, Pistachio Lamb Chops, chargrilled lamb with spice blend, Lamb Afghani Seekh, smoked and spiced minced lamb, Tandoori Jhinga, Tiger prawn chargrilled with spice blend, and the Saloni Macchi made of wild caught Chilean seabass in velvety labneh marinade.
Arth Bar + Kitchen’s MAINS are the heart of Chef Ghosh’s eclectic menu as he features classic Indian dishes prepared in his own special way. Guests will enjoy Palak Paneer Ke Kofte, spinach coated paneer balls in a rich velvety sauce, Paneer Makhanwala, Paneer in creamy tomato gravy, Baghare Baingan, deep-fried young eggplant in peanut sesame gravy, Dhaba Murgh, street style chicken curry, Butter Chicken Dilli Wala, Tandoor cooked boneless chicken in creamy tomato sauce, Cornish Hen Tikka Masala, classic yet modern butter chicken, Lobster Moilee, lobster cooked in sweet coconut milk, turmeric and curry leaves, Fish Tkka Masala, Basa fish tossed in onion and pepper, Malwani Jhinga, coastal style shrimp curry, Nalli Nihari, tender whole lamb shank, Lamb Kosha, slow-cooked Australian lamb leg in onion tomato masala, and Lamb Yakhni Biriyani, a Kashmiri style lamb biriyani served with yoghurt sauce. Chef Ghosh also offers a special selection of thoughtful SIDES to complement each of his dishes, including Dal Makhmali, black bean lentils slow cooked for 72 hours, Arth Bar + Kitchen Bread Basket, garlic naan and butter naan, Lacca Paratha, whole wheat layered bread cooked in a clay oven, Chilli Cheese Naan, stuffed cream cheese and chili bread, Onion Chilli Bread, whole wheat bread topped with onion and chili, and Roti, whole wheat bread.
Lad and Chef Ghosh both know all too well how Angelenos appreciate a proper cocktail and they deliver an impressive and innovative COCKTAIL list showcasing something for everyone. The Peppered Anarosh is made with Beluga Transatlantic, vanilla liqueur, fresh pineapple, Kali Mirch, Angostura Bitters, garnished with a candied chile, The Simple Things features Cocchi Americano Blanco, Amaro, Aperol, pomegranate, grapefruit, Peychaud bitters, with a lemon accent, and the East India Trading Company is comprised of Bacardi White Rum, vanilla liqueur, lychee, pan leaf, eucalyptus, bitters and soda water. The Arth Fizz includes Botanist Gin, Pamplemousse, Campari, grapefruit, Himalayan salt, egg whites and Kaffir leaf, the Bangalore to Jalisco is made of Nosotros Blanco Tequila, Amaro, Pamplemousse, lime, Peychaud bitters with a grapefruit accent, Mira Meets Pedroshowcases Nosotros Reposado Tequila, Cointreau, tamarind, spicy bitters, Jal-jeera, Himalayan salt and Indian chile, while the Spiced Oaxacan is prepared with 20 Los Vientos Mezcal, cinnamon-infused sweet vermouth, tobacco bitter, orange and a cinnamon stick. Finally, Arth Bar + Kitchen’s Chai Ho is made with Monkey Shoulder, chai infused Cocchi Americano Bianco, turmeric, ginger, tobacco bitters and rosemary. For those that prefer something special without alcohol, Arth Bar + Kitchen presents their ZERO PROOF COCKTAILS which highlight the Indian Detox with ginger, honey, turmeric, lemon, orange juice, and ginger beer, Herbal Spritz made of mint, pan leaf, lemon, simple syrup and soda water, and the Tamarind Blast prepared with tamarind, red chili powder, cumin, Himalayan salt, and soda water.
The Arth Bar + Kitchen DESSERTS are delicate and delicious for the perfect finish. The Gulabo is a rose petal compote stuffed in fried dough balls soaked in rose syrup, the Mango Chambord Kulfi includes Indian style Chambord liqueur and mango ice cream, and the Assorted Cannoli features a Kesar Elaichi Shrikhand, Butterscotch and Chocolate Cannoli that can be shared with the table.
Arth Bar + Kitchen, designed by Interior Designer Atithi Prajapati who focused on creating a light and contemporary atmosphere mixed with wood tones and warm touches of India, also features a full bar, chef counter, open kitchen, dining room, and two patios.
Arth Bar + Kitchen will be open every Monday through Sunday from 11:30 am to 10:30 pm. For more information or reservations, please visit www.ArthLA.com or call Arth Bar + Kitchen directly at 424.603.4155.
Arth Bar + Kitchen
9531 Culver Boulevard
Culver City, CA 90232
Las Vegas – The 2021 Nightclub & Bar Show announces the prestigious list of industry experts who will present during the three-day show in Las Vegas, June 28 – 30. The educational program offers attendees face-to-face access to some of the top food and beverage experts in the country, who will share valuable techniques and unique tricks of the trade allowing industry professionals the opportunity to gain critical skills and insight into the new dynamics of the much-changed bar and restaurant industry.
The 2021 Nightclub & Bar Show speaker sessions will highlight various topics including, “Creating Immersive Bar Experiences,” “What’s Next in Culinary Trends with Award-Winning Chefs,” “Understanding the Psychology Behind Guest Experiences After COVID,” and more. This year, the six targeted educational tracks will focus on: Food & Beverage, Guest Experience, People & Staffing, Operations, Marketing & Promotions, and Technology.
Top speakers include:
- Homan Taghdiri, Co-Founder & Managing Partner of Invictus Hospitality
- David Kaplan, CEO & Co-Owner of Death & Co and Gin & Luck
- Chef Jennifer Behm-Lazzarni, Co-Executive Chef of Red Fin Crudo + Kitchen
- David Benowitz, President & COO of Craft & Crew Hospitality
- Donald Burns, Founder & CEO of The Restaurant Coach
- Chef Monti Carlo, Co-Founder & Host of EverythingFood.com and Ramsay Redemption
- Chef Kevin Des Chenes, Executive Chef of Keel Vodka
- Todd Collins, COO of Restaurant Reputations
- Justin Cross, Co-Founder of Earn Your Booze
- Ryan Doherty, Founder of Corner Bar Management
- Chef Brian Duffy, Founder of Duffified Experience Group
- Sean Finter, Founder & CEO of Barmetrix
- Juyoung Kang, Lead Bartender at The Dorsey at The Venetian Resorts
- Jack McGarry, Co-Founder & Managing Partner of The Dead Rabbit
- Ray Villaman, Owner & CEO of Tahoe Restaurant Group
- Tim Angelillo, CEO of Sourced Craft Cocktails
“The 2021 Nightclub & Bar Show is more vital than ever before,” said Sarah Engstrand, Editorial and Content Director of Bar & Restaurant. “The industry has changed so much in the last 13 months, we decided to hyper-focus this year’s program on what operators need to succeed in this new and increasingly competitive post-Covid environment.”
“The Nightclub & Bar Show has always been committed to supporting the hospitality industry and the people that make it great,” said Tim McLucas, Vice President, Hospitality Group of Questex. “Our goal is to tell real stories and give real solutions to all operators, owners and employees, regardless of gender, race, creed or identity. As a continued promise with this mission, we are excited to welcome a diverse mix of speakers to the 2021 Nightclub & Bar Show.”
Those interested in attending the 2021 Nightclub & Bar Show June 28 – 30 can visit www.ncbshow.com for more information or to register. Additional details about the Employment Zone, Expo Floor, Educational Workshops, Speakers, Nightlife Activations and more will be announced in the coming weeks. Nightclub & Bar Show is a trade event and not open to the general public.
About Nightclub & Bar Show
Nightclub & Bar Show is the go-to resource for the bar and restaurant industry. Mirroring the fast-paced, trend-setting nature of the hospitality industry, Nightclub & Bar has been providing the specific tools that bar and restaurant owners, operators and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry. Nightclub & Bar Show is part of the Bar & Restaurant Group, a division of the Questex Hospitality Group which also produces VIBE Conference, World Tea Conference & Expo, and daily content on barandrestaurant.com.
Questex brings people together in the markets that help people live better: travel, hospitality and wellness; the industries that help people live longer: life science and healthcare; and the technologies that enable and fuel these new experiences. We live in the experience economy – connecting our ecosystem through live events, surrounded by data insights and digital communities. We deliver experience and real results. It happens here.