December 16, 2009
Greenspan's signature sandwich of short rib, Taleggio and apricot-caper purée, which won the Grilled Cheese Invitational (thus now named the Champ), will be available along with others. Greenspan also will be serving old-school seltzer drinks such as lime rickeys and chocolate egg creams, plus latkes, tater tots and a variety of soups -- available in cup, bowl or "dip" size.
Bloody Bill's pops up at Libertine
"Everything I hunt, I cook nose to tail, and I butcher everything myself," British chef William Annesley declares. Fitting for an avid hunter and cook who calls himself "Bloody Bill." Annesley has worked as a private chef for Gwen Stefani and Quentin Tarantino. But Annesley is probably best known around Los Angeles for his work at Tangier and Oasis. That may change if his pop-up restaurant and tentative reality show succeed.
The pop-up, named (what else?) Bloody Bill's, launches at West Hollywood nightclub Libertine on Dec. 17, takes a monthlong hiatus and then returns for a six-week stint every Thursday starting Jan. 14. (Twitter: @bloodybills)
The global tapas menu at Bloody Bill's might include morcilla Spanish sausage with quail eggs, barbecued ribs and tandoori drumsticks with curry fries.
Annesley says he's close to signing a deal with a network for a Bloody Bill reality show. He offers few details about the show except to say that it will involve him; his wife, Karina; and butler/bartender "Rotten Jeeves" exploring "more extreme adventures in the culinary world."
Bloody Bill's at Libertine, 8210 Sunset Blvd., West Hollywood. Reservations: (646) 345-5287 or dellafemina
Restaurateur Franck Alix, who owns the 3rd Stop bar and co-owns the 1739 Public House in Los Feliz with Jessie Singh, is taking over the Louise's Trattoria space on Melrose. He plans to call his new place Melgard Public House (it's on the corner of Melrose and Gardner) and hopes to open before the new year.
Melgard Public House, 7505 Melrose Ave., Los Angeles.
-- Krista Simmons, Elina Shatkin and Jessica Gelt
Copyright © 2014, Los Angeles Times