Chefs and Restaurants

Chefs on the Move: Western News

    December 20, 2023

    In Denver, Johnny Curiel opened Alma Fonda Fina in the former Truffle Table space. Apple Blossom folded downtown. 

    In Los Angles, fresh off bringing his Austin-based Uchi to West Hollywood, Tyson Cole follows up late-2024 with another Japanese concept, Oheya. Sari Sari Store shuttered at Grand Central Market. Ryan Wong and Karen Dang pulled the plug on Needle. Etta shutters December 31, with an Italian concept from Michael Santoro set to take its place. December 31 also marks the end for 2016 Plate Chef to Watch Wes Avila’s Angry Egret Dinette. Jason Neroni shuttered Best Bet after five months. The Ace Hotel, and Loam restaurant, shutter January 31 downtown. 

    In the Bay Area, Dr. Wilkinson’s Backyard Resort & Mineral Springs welcomed Jennie Russell as executive chef of its Southwestern restaurant, House of Better. KAIYŌ rolled out a new sushi menu, courtesy of Kenji Sawada. David Kinch revives Manresa as Ritual at Manresa in January, featuring three-week residences from rotating chefs, starting with Á​ngel León. Starlite Room cocktail bar reopens atop the Beacon Grand in February, with bites curated by Johnny Spero (Reverie). Sluts wine bar shutters December 31.

     

    In San Diego, Lala is an Italian lounge headed to Little Italy next year. 

    In Seattle, Edouardo Jordan closes JuneBaby after New Year’s Eve. 

    In Las Vegas, the massive Fontainebleau Las Vegas marked its grand debut, complete with restaurants like Komodo from Groot Hospitality, Don’s Prime, Papi Steak, Chyna Club, Kyu Las Vegas, and Ito omakase. 

    In Telluride, Chris Thompson returned to his hometown to open a Mediterranean concept called The National. 

    In Phoenix, plant-based Dos Pink taqueria is closing. 

    In Salt Lake City, Vessel Kitchen landed at the Salt Lake City International Airport. Fox Restaurant Concepts plants its first Flower Child in Utah later in 2024. 

    Featured Recipes

    Confit Potato, Kelp, Bottarga, Smoked Egg, and Crispy Jamón Ibérico, by Johnny Spero

    Charred Octopus, Potato, and Kale Skewers with ‘Nduja Aïoli, by Amy Brandwein

    Som Tam, by Michael Gulotta

    Sweet Potato Tacos, by Wes Avila

    Little Gem Lettuce, Pistachio, Herbs, by Jeremiah Stone and Fabian von Hauske

    Dakota Pearl Potatoes, Caviar, Nasturtium, Malt Vinegar Mayonnaise, by Gerard Craft

    Recent Blogs