Michele Stueven

The Black-owned Crowns & Hops Brewery has been seven years in the making, but owners Beny Ashburn and Teo Hunter are just getting started. They’ve taken over the old Morningside Bowling and Recreation Center on Manchester Boulevard in Inglewood across from the historic Academy Theater, with grand plans of returning it to its original family friendly hub of the neighborhood. With a target date of this fall’s football season, the 14,400-square-foot space will feature an on-site brewery, full service restaurant and communal meeting space designed by Ashburn and Hunter as a place for the community to gather and feel welcome,…

The Spaghetti Western Saloon Joshua Tree residents and Roman transplants Jasmine and Lorenzo Tomasso have resurrected the Willie Boy’s building in Morongo Valley – the Spaghetti Western Saloon on the main drag that is the 29 Palms Highway just opened a few weeks ago and is already packing them in. The space is a Yellowstone fan’s wildest dream, with two bars, a pool room full of tables, a rambling dining room with a fireplace and a stage with live music featuring, among others, Lorenzo on guitar and Jasmine singing. A limited opening menu that will continue to evolve is inspired…

When Carlos Alzaola dips in and out of the various indoor and outdoor zones of the Cloverfield in Santa Monica and surveys the scene, a sixth sense tells the assistant general manager what sounds the crowd needs to subliminally enhance their dining experience.  Restaurants still struggle post-pandemic and are constantly coming up with strategies to bring in new and returning customers. Because dining out is a multi-sensory experience, a huge amount of time, money and consideration is put into restaurant playlists. Many say that it makes the difference between one mimosa and a bottomless brunch. In addition to his regular…

What looks to become a regular community event at Caldo Verde in the Proper Downton Los Angeles, Suzanne Goin and partner Caroline Styne welcomed Celebrating Portugal: The Cookbook contributor Miguel Andrade to the restaurant for a culinary discussion among chefs, and a multi-course meal made up of recipes from the book. Moderated by Goin and followed by a sitdown dinner, Andrade passionately discussed the history and evolution of Portuguese cuisine and origins of the book’s recipes that are heavily composed of soups, greens, beans, shellfish and pork, as well as the travels and discoveries the Portuguese chef shared with Goin…