Genuine Grub Worth Crawling for, Bon Appétit-Style

Screen shot 2013-09-25 at 1.23.59 PMLove thy neighbor.  Easy for us to say when three of our restaurants call the Design District home, but even cooler when we genuinely like the others!  Bon Appétit is celebrating a few of them on Saturday afternoon, November 2 and you’re invited.

Bon Appétit’s Grub Crawl is the publication’s on-the-move neighborhood food tour presented by MasterCard®.  After stops in its Priceless® cities including Chicago and New York, Grub Crawl is coming to Los Angeles and Miami with Day and Night events.  We’re participating in the daytime roundabout (in the Design District and a slice of Midtown) with The Cypress Room and Harry’s Pizzeria.  After gathering at sweet-as-can-be Dena Marino’s beautiful homage to the cuisine of northern Italy in MC Kitchen, the Crawl will commence with groups of 40 breaking off to their respective first restaurants and then hitting the rotate button.   A ticket includes four, 40-minute stops at four restaurants. Here’s what we’ve got in store at ours.

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The Lua Rossa!

HARRY’S PIZZERIA
The Genuine Hospitality Group hosts will be executive chef Bradley Herron and wine director Eric Larkee

Welcome/Poured from counter
Sparkling

Pizzas/Passed
Margherita mozzarella, tomato sauce & basil
Short Rib cave aged gruyere, caramelized onion, arugula
Pesto homemade ricotta, mozzarella, pecorino, fresh tomato

Snack, Salad & Beer/On tables, served family-style
Meatballs in sauce
Escarole
Buckets of new Michael’s Genuine Home Brew 12oz bottles
Lua Rossa, our new private label with Au Bon Climat, in the style of Langhe Rosso. Michael’s daughter LuLu did the art on the label and it’s a blend of Barbera, Nebbiolo and Syrah!

THE CYPRESS ROOM
The Genuine Hospitality Group hosts will be chef/owner Michael Schwartz and beverage director Ryan Goodspeed

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Orange is the new orange : )

Welcome/Passed
Sippy Cup aperol, lemon, simple syrup, soda, hibiscus bitters (aperitif)
Smoked swordfish with eggplant and yogurt purée (HD)

Rotisserie/seated and individually plated
Leg of lamb with ratatouille and merguez with pesto
Paired with red wine

To Finish/seated
Assorted French macarons (on share plates)
Vieux Carré
courvosier vs, benedictine, redemption rye, carpano antica sweet vermouth, peychauds and angostura bitters (barrel aged, served individually in small sipping glasses)

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