A Silver Lake poke destination is back after five years away. Ohana Superette, the casual, daytime-only poke shop from husband-and-wife team Eric and Miriam Park, recently returned with its own space and thoughtful, traditional poke.<\/p>\n
\u201cI always try to do my version but not mess with it too much,\u201d chef and co-owner Eric Park said, \u201cand with the poke I just want to keep it super authentic.\u201d<\/p>\n
<\/p>\n
Spam and shiso musubi are made fresh daily at Ohana Superette.<\/p>\n
(Stephanie Breijo \/ Los Angeles Times)<\/p>\n
Scoops of ginger-and-soy-marinated tuna, garlicky poached shrimp, macaroni salad and ponzu glass noodles rest on short-grain Koshihikari rice or seaweed salad. The musubi features Spam that\u2019s slow-cooked in brown sugar for an almost br\u00fbl\u00e9ed crust. Sides of kimchi are made fresh throughout the day to retain crunch. Each customizable bowl features a rainbow of texture and flavor.<\/p>\n
Ohana Superette\u2019s first iteration launched in 2015, inspired by the Parks\u2019 frequent family visits to Hawaii, and the operation ran as half of a dual concept out of their former sandwich shop, Black Hogg. They closed both restaurants in 2020 when the pandemic began, and though they later opened popular cafe Bodega Park in the space, Eric Park said he always wanted to reprise Ohana Superette in its own form. <\/p>\n
<\/p>\n
Ohana Superette and Bodega Park chef and co-owner Eric Park.<\/p>\n
(Stephanie Breijo \/ Los Angeles Times)<\/p>\n
\u201cAlmost every week there were people like, \u2018When\u2019s Ohana coming back?\u2019\u201d he said. \u201cAnd then one month Miriam\u2019s like, \u2018Let\u2019s just open Ohana if a space opens up.\u2019\u201d<\/p>\n
When the hair salon next door closed and its space became available, the couple jumped at the opportunity. It took two years to permit and flip the salon into a restaurant, even with a pared-down kitchen that doesn\u2019t allow for much cooking. They added wood paneling and marble accents. This time around, Park said, he streamlined the menu with fewer add-ons and toppings in an attempt to keep things more traditional \u2014 though a few less-traditional specials might sneak in occasionally. Ohana Superette is open Tuesday to Saturday from 11 a.m. to 4 p.m.<\/p>\n
2850 W. Sunset Blvd., Los Angeles, ohanasuperette.la<\/a><\/p>\n Lasita\u2019s weekend-only Kap\u00e9 pop-up serves breakfast sandwiches such as longanisa with egg, mojo aioli and American cheese.<\/p>\n (Stephanie Breijo \/ Los Angeles Times)<\/p>\n Lasita Kap\u00e9<\/p>\n Chinatown\u2019s modern Filipino restaurant is drawing even more crowds to Far East Plaza and filling the courtyard with a new weekend series, Kap\u00e9. Lasita owners Nico de Leon and Chase and Steff Valencia recently launched a daytime-only Filipino cafe that riffs on meryenda culture, or as Chase Valencia says, \u201cthe art of taking a snack break, social pause, recharge and gossip.\u201d<\/p>\n Ensaymada meets mamon in this cake slice topped with gouda at Lasita\u2019s Kap\u00e9<\/p>\n (Stephanie Breijo \/ Los Angeles Times)<\/p>\n At Kap\u00e9, they\u2019re serving fresh pastries such as pandan olive oil loaf iced with coconut, mango royal reimagined as rolled cake, Gouda-topped slices of ensaymadas combined with mamon, and the classic date-and-walnut \u201cfood for the gods\u201d bars done instead as cookies.<\/p>\n Fluffy-egged breakfast sandwiches arrive with cheese and smoky eggplant, longanisa, tocino ham or corned beef on freshly baked pan de leche, while specialty coffee offerings include the likes of affogato with miso condensed-milk ice cream, cappuccino with jackfruit pur\u00e9e and espresso with ube milk. The Valencias and De Leon plan to run Kap\u00e9 on weekends for the foreseeable future, though an expansion of operations is possible. Kap\u00e9 is open Saturday and Sunday from 10 a.m. to 2 p.m.<\/p>\n 727 N. Broadway, Los Angeles, (213) 443-6163 , lasita-la.com<\/a> <\/p>\n Black cod with soy, lemon, ginger, sake and cucumber at Sogo Roll Bar in Highland Park.<\/p>\n (Stephanie Breijo \/ Los Angeles Times)<\/p>\n Sogo Roll Bar Highland Park<\/p>\n One of L.A.\u2019s best hand-roll bars<\/a> recently expanded with a second location.<\/p>\n Temaki restaurant Sogo Roll Bar\u2019s new location in Highland Park.<\/p>\n (Stephanie Breijo \/ Los Angeles Times)<\/p>\n Sogo Roll Bar debuted in 2020 at the edge of East Hollywood and Los Feliz with a 14-seat sushi bar almost solely dedicated to the art of temaki.<\/p>\n In the years since, the menu expanded with donburi and new appetizers. Now the collaborative venture between Sushi Note\u2019s Kiminobu Saito and David Gibbs, and Bar Covell and L&E Oyster Bar\u2019s Dustin Lancaster and Sarah Dietz, expanded with a second outpost, this time in Highland Park. Sogo Roll Bar\u2019s newest outpost offers an identical food menu to the original, and also serves beer, wine and sake. It takes over the former home of Holcomb wine bar, also from Lancaster, and is open Sunday to Thursday from noon to 9 p.m., and Friday to Saturday from noon to 10 p.m.<\/p>\n 5535 York Blvd., Los Angeles, (323) 561-3100, sogorollbar.com<\/a><\/p>\n Customers sit around the new counter bar at Bread Head in Manhattan Beach.<\/p>\n (Stephanie Breijo \/ Los Angeles Times)<\/p>\n Bread Head Manhattan Beach<\/p>\n Last year, L.A. Times Food critic Bill Addison called Bread Head \u201cL.A.\u2019s next great sandwich shop.\u201d<\/a> This summer, it expanded with a location in Manhattan Beach, bringing those fresh focaccia sandwiches practically to the edge of the pier.<\/p>\n A turkey pesto sandwich at Bread Head in Manhattan Beach.<\/p>\n (Stephanie Breijo \/ Los Angeles Times)<\/p>\n Founders and longtime friends Jordan Snyder and Alex Williams \u2014 both alums of Trois Mec \u2014 began popping up through Los Angeles with stacked sandwiches on crusty-edged bread, then partnered with Joolies founder Greg Willsey and Michael Pasternak (formerly of Night + Market) to launch their first restaurant, in Santa Monica.<\/p>\n Their new location in Manhattan Beach features indoor and outdoor seating, plus a seven-seat bar; that bar, ownership told The Times, will hopefully serve beer and wine eventually. Beachy art and pop culture \u2014 such as an autographed still from \u201cPoint Break\u201d \u2014 line the walls in a nod to the new surroundings, while TVs mean a new place for the neighborhood to watch sports (a feature not found in the original Santa Monica restaurant). A larger kitchen also means a probable expanded hot-foods menu, which could include breakfast and a range of hot sandwiches. Bread Head is open in Manhattan Beach Wednesday to Sunday from 11 a.m. to 7 p.m.<\/p>\n <\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n