![]() Recognizing the need for safe, supportive spaces for Black communities to gather, the duo decided to expand their membership club across the country. The restaurant has plans to upgrade to a full bar with craft cocktails and there’s a possibility of turning the adjoining unit into a mini-market and wine shop.įirst established in Atlanta in 2016, the mission for The Gathering Spot really came to fruition after their second location opened in Washington DC, where co-founders Ryan Wilson and TK Petersen were attending Georgetown University during the George Zimmerman trial. The mid-century-inspired dining room features exposed brickwork and wooden beams for an elevated industrial feel, with a spacious, string-lit patio for outdoor dining. Fleischman has also curated a wine list that features bottles and wines by the glass from lesser-known wine regions like Sardinia, Corsica, and Armenia. Expect bold flavors, colorful dishes, and signature shared plates like pork belly burnt ends with an Asian BBQ sauce a sushi casserole with crab, crispy rice, yuzu, roe, nori, and eel sauce and a yuzu kosho potato salad. The restaurant’s menu takes craveable Asian flavors and adapts them to a classic smokehouse format, with an emphasis on smoked proteins, veggies, and reinvented Asian sauces. ![]() ![]() Spanning a Korean-American deli and super, a two-story Mexican marketplace, a Black-owned membership club, and several new debuts from celebrity chefs, here openings in LA to get excited about:Īdam Fleischman, the accomplished restaurateur and founder behind Umami Burger and 800 Degrees Pizza is unveiling a new Asian smokehouse concept in Echo Park with Slow Burn. And now, on the cusp of a new year, they’re delighting us with the promise of new dining destinations, mixed-use spaces, membership clubs, and cafes that are sure to become the backdrop of this year’s best memories. When dining was limited to al-fresco experiences, they transformed city sidewalks and parking lots into string-lit paradises where we could once again break bread with friends. When faced with social distancing orders and shutdowns, they figured out how to innovate their offerings in a to-go format. While much remains up in the air, the last two years have proven our ability to adapt-and nowhere is this more evident than within our local restaurant and hospitality industries. A new year is upon us, encouraging optimism and hope even as we contend with the spread of the latest Omicron variant.
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