If your heads are spinning over all the pop-up action around town, you might want to invest in a neck brace, as a flurry of quick events is heading this way. But first, BreadBar, the restaurant that basically established the format locally with the premier run of LudoBites and chef Nori’s ongoing Hatchi series, has two promising pop-ups coming to its Third Street location next week, including a one-night appearance from Mexican food matron Nancy Zaslavsky. Running from September 14th to 28th, chef David Schlosser, a Santa Monica native who has worked under seven chefs with three Michelin-stars and at several of Kyoto’s celebrated “kaiseki” restaurants, will take over evenings at BreadBar. And what’s Schlosser concept?
The chef plans an exploration of “kappo,” a traditional, Kyoto-originated cuisine that studies the balance between seafood, land vegetables, and sea plants and typically finds the chef faced one-on-one with customers. There will be two menus here, both of seven courses for $34. One is based around “plants and funghi,” with dishes like marinated, grilled fall ‘shrooms smoked in hay, and figs filled with red bean, cinnamon, and toasted green tea. The “Set Menu” will focus more on seafood, with plates of hirame sashimi pressed in marinated kombu kelp with mountain yam and wasabi sprout, as well as an autumn knife fish with prickly ash pepper, stuicky rice vinegar, and marinated winter melon. Sides include smoked bottarga fish roe and tsukudani beef tongue. Sounds ingredient intensive, precise, personal, and full of surprises, even for regulars of L.A.’s Japanese restaurant scene. Tuesday through Saturday, from September 14th to 28th, with reservations at 310-205-0124.
Next Sunday, September 19th, a chef who hardly needs any introduction will pop-up for one night as Nancy Zaslavsky takes over BreadBar’s “In the Making” Series for a cooking class and three-course dinner. The author of A Cook’s Tour of Mexico will give a hands-on demonstration to teach guests how to make veal Meatballs in ancho chile sauce, a Poblano pollo with pipian verde, and yuuuuuum, chocolate chile mole brownies with Mexican vanilla bean ice cream. Then you get to eat each one, with a mini Caesar salad thrown in from BreadBar’s usual menu. The class/dinner costs $65 to learn from this mole master, with reservations at 310-205-0124 . More details on BreadBar’s website.
BreadBar, 8718 West 3rd St. West Hollywood.
