News - Page 43 of 46 - CalAsia Construction, Inc.

06 May

Corkbar – Tasting Tables

In Commercial Building,Restaurant Construction by John Murawski / May 6, 2009 / 0 Comments

End of the Vine

Take a wine tour from Sonoma to Santa Barbara at Corkbar
L.A. has more wine bars than you can throw a corkscrew at, but only one focuses solely on the bounty of California: Corkbar. Set in the ground floor of the new EVO lofts Downtown, it’s a sleek, stylish place to try the best of wine country without having to hit the 101.

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02 May

Trader Vic’s – L.A. Times

In Restaurant Construction by John Murawski / May 2, 2009 / 0 Comments

When Trader Vic’s in downtown Los Angeles opens to the public May 2, it won’t have the same intimate, clubby feel as the Vic’s at the Beverly Hills Hilton once had, but it will have the requisite moai, island-themed decor and the roster of fruity drinks. Big and bright

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03 Mar

Corkbar – Urbandaddy.com

In Commercial Building by John Murawski / March 3, 2009 / 0 Comments

A Wine Bar for Daylight Hours.  In the shadow of the Staples Center, a new sport is brewing.  Call it competitive leisure. Corkbar, a soaring new wine bar, opens Thursday.

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09 Feb

Fired Up at Gjelina – Los Angeles Mag.

In Restaurant Construction by John Murawski / February 9, 2009 / 0 Comments

At Gjelina a neighboorhood spot in Venice, chef Travis Lett demonstrates his devotion to the open flame.

By: Patrick Hun

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04 Feb

Wurstkuche – LA Weekly

In Restaurant Construction by John Murawski / February 4, 2009 / 0 Comments

IN THE WURST WAY: DOWNTOWN’S WURSTKUCHE SERVES UP BOHEMIA ON A TOASTED ROLL

Sausage exotica: A link of buffalo, beef, pork and chipotle peppers topped with more peppers and served with fries and plenty of beer. - Anne Fishbein

Sausage exotica: A link of buffalo, beef, pork and chipotle peppers topped with more peppers and served with fries and plenty of beer. – Anne Fishbein

There may be no more universal pleasure in the world of meat than a well-made sausage plucked straight from the fire, filmed with a bubbling mantle of grease, and thrust at you when it is still so hot that you bobble it back and forth between your hands because you are afraid of scorching your fingers. If it has been cooked properly, the skin — natural casing, of course — crackles under your teeth before it gives way with a distinct, almost audible pop, and your mouth is flooded with torrents of burning juice, garlicky and rich, with a touch of hot spice and the sweet, carnal essence of flesh. Such a sausage demands beer. And then another sausage. And then another beer. Repeat until full.

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