In a statement, Music Center President and CEO Rachel Moore said, “Levy has both a deep understanding of the operational needs of large venues and a clear sense of what consumers are looking for in authentic and creative dining experiences, given its founding DNA and continued recognition as top restaurateurs.” Part of that effort will include launching a new restaurant concept at Walt Disney Concert Hall, previously home to the now-closed Patina. Levy Restaurants, a Chicago-based food service group that handles concessions at Dodger Stadium, Staples Center and the Rose Bowl, is taking over operations at downtown's Music Center arts complex, which includes 15 restaurants, cafes and bars.Īccording to a news release, Levy will work to “introduce new restaurant concepts, heighten existing offerings with new cuisine and aesthetic enhancements, and create immersive dining experiences” at the Music Center. You’d be surprised how drastically a dish can change by updating the style of noodle you’re using.Levy Restaurants is taking over dining operations at DTLA's Music Center, which includes the Walt Disney Concert Hall. For those at home, my advice for venturing out into using tonnarelli would be to try swapping it out for spaghetti in recipes you already have. The pasta dough is created fresh daily using squid ink, then extruded and paired with a spicy bomba tomato sauce and vermouth to highlight the variety of seafood included in the dish such as calamari and tiger shrimp. At North, for our new fall menu that we’ll release later this month, we’ve chosen to elevate this pasta shape even further by creating a squid ink version.
#Patina restaurant group plus
This pairs perfectly with a tomato-based sauce because of its robust mouthfeel, plus it’s easy to eat.
Tonnarelli differs from traditional spaghetti because of its squared cross-section, whereas spaghetti is round. Why it’s the best: “I really love tonnarelli, which mimics the classic spaghetti alla chitarra that is well known in the Abruzzo region of Italy. What sauce does it go best with: Tomato-based sauces And if you weren’t already buying lumache, this is a sign to start. They wax poetic about what sauces to pair with their favorites and why the shapes are so special. To settle any debate, I’ve decided to ask pasta professionals-Italians and Italian Americans in the food industry-to share what their favorite pasta shapes are. For long pasta, is spaghetti, bucatini, or linguine preferred? (There will be no mention of angel hair, because-to me-its thin strands are quite possibly the worst pasta shape.) We debated the merits of wavy tangles of mafaldine versus the irresistible curve of creste di gallo, which resembles a rooster’s comb. My colleagues have differing opinions as to what constitutes the best, however. I am a lover of cavatappi-perfect corkscrews that can stand up to a meaty sauce or bathe luxuriously in buttery cream. I would be lying, however, if I said I didn’t have a favorite.
Sheets of lasagna stacked high, the way peas can nestle perfectly in orecchiette, the heft of tagliatelle. When it comes to pasta, I mostly love it all.
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