- ICYMI: Dolores is Chef Luis Navarro’s love letter to 4th Street in Long Beach (and his mom)
Long Beach Food Scene Intel is a series from Brian Addison that will recap food news throughout the city, both news that needs just a quick mention, is developing, or repeated news where you might have missed the full features.
Colossus scores glowing review from L.A. Times
Colossus founder, owner, and master baker Kristin Colazus-Rodriguez and Chef de Cuisine Jeff Paletz have much to celebrate: Following their current expansion in the Shore (which is nearing completion), the duo received a rightfully glowing review in the Los Angeles Times from food critic Jenn Harris.
A portion read, “At Colossus Harbor, Rodriguez works with executive chef Jeff Paletz to expand her bread program into something that resembles a full restaurant menu. For breakfast, Rodriguez’s croissant roll is split to cradle an inch-thick cloud of fluffy egg under a melted slice of Muenster cheese. It is one of the finest croissants in Los Angeles, with a pronounced butter flavor and delicate pastry that shatters into the soft eggs.”
Sura Korean BBQ recognized as a legacy business by City of Long Beach
Speaking of recognitions, Sura Korean BBQ—Claire Kim and Brandon Su’s stalwart of a restaurant—has been recognized by the City of Long Beach as a legacy business. The achievement has been long in the making: Approaching twenty years of service to the community, the space has been the city’s main teacher in Korean cuisine, while consistently adapting, evolving, and elevating itself in the region home to one of the world’s most signficant Koreatowns.
Cyclops Coffee signage goes up on Zaferia location
Cyclops Coffee’s new Zaferia location—an expansion from their flagship location on Clark Avenue—officially has its Scrabble-like signage up. And it looks adorable.
Espresso Bar opens in Belmont Shore
Lola’s Mexican Cuisine has partnered with CoffeeDrunk to create a play on classic cafe de olla. You can score the drink hot or iced, with espresso or matcha, and it includes house-made cafe de olla, milk, orange, and cinnamon.
Chef Giuseppe Musso leaves Fairmont; takes over Courtyard by Marriott
Chef Giuseppe Musso—the much-loved Italian culinary leader who led the former Michael’s Downtown to its glory—has formally stepped away from Nettuno at the Fairmont Breakers. He is now heading the Salt & Grove kitchen at the Courtyard by Marriott, where he will soon debut an entirely new menu.
Los Compadres expands bar area at Pine Avenue location
My personal favorite Los Compadres—significantly more lowkey than the Anaheim location and still the only Long Beach location with pozole—has officially expanded its bar area. Expect it to be packed for the upcoming World Cup games.
Wild Chive expands hours; hosts Vizzi nighttime residency
Wild Chive has not only expanded its hours—Tuesday through Friday from 7AM to 3PM and Saturdays and Sundays with coffee & pastries at 7AM and brunch from 9AM to 3PM—but they are also handing over their space during the nighttime to Vizzi, another vegan food brand.
Shlap Muan to expand, open San Gabriel Valley location
Shlap Muan will officially be opening a San Gabriel Valley location in Monrovia, with owner Hawk Tea dubbing it “Shlap Muanrovia.” This marks the first formal expansion of the brand after dipping into the world of Coachella and DTLA’s Smorgasborg. And we’re happy, because now SGV will taste SoCal’s best wings.
Queen Mary hosts CSULB’s Hospitality Management Program for Argentine wine dinner
CSULB’s Hospitality Management Program is returning to the Queen Mary for its Wine & Culinary Excellence Dinner, inspired by wines from Argentina…