There is no more waiting in anticipation! Salt & Straw came to Los Angeles and continues to expand across the area, bringing us creamy, artisanal ice cream with local flavors and ingredients!! Waiting for Salt & Straw to Open Salt & Straw is owned by cousins Tyler and Kim Malek. They started in Portland, Oregon five years ago with a push cart and today have three shops in Portland and three shops in Los Angeles - Larchmont, Abbott Kinney and Studio City and a fourth soon to open in the Arts District. Tyler Malek The ice cream at Salt & Straw is handmade in small batches using only all natural dairy. Whether in Portland or Los Angeles, they work with the best local, organic and sustainable ingredients the respective states have to offer. And, through the flavors, Salt & Straw uses ice cream as a platform to tell the stories of the city around them. Working with local chefs, growers and producers, each flavor has a story behind it.
16 May, 2016

This post originally appeared in Wine Tourist Magazine Halfway between Los Angeles and San Francisco and located on the coast, just off the 101 freeway, is the town of Pismo Beach....

04 May, 2016
A year after opening, Preux & Proper in downtown LA is like a new restaurant. The decor is the same and the slushy machines on the ground floor are still there, but there is a new chef at the helm. Chef Sammy Monsour Sammy Monsour came to Preux & Proper in January 2016 but is also new to Los Angeles. Raised in Raleigh, North Carolina, he went to culinary school at The Culinary Institute of America at Hyde Park in New York. He was working in Boston, learning from great chefs, and then took his art on the road, organizing pop-up events such as "Chuck Taylor’s Fried Chicken All Stars", "The Future of Junk Food" and "Antibellum". But now he has found his new home at Preux & Proper. He also brought his chef de cuisine, Steven Hacker, and sous chef, Paul Trevino who worked with him at Antibellum and kept almost all of the original staff of the restaurant. While the restaurant was first opened with a New Orleans theme, Monsour calls his menu "soul food". There is a mix of southern flavors (New Orleans, Texas, the Carolinas, Alabama) that work well together. Monsour is down-to-earth, charming and outgoing. But what shines the most is his passion for what he does. The food is focused on flavor and soul and is very very tasty!
02 May, 2016
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