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What You’ll Be Eating at Knead & Co. Pasta

February 12, 2016

Enjoy this great feature by Zagat which goes into depth about what they’re serving downtown at our sister restaurant Knead & Co. Pasta Bar + Market. Lesley Balla includes lots of close up pics showing off the freshness of everything #TeamKnead is cooking up. If this piece doesn’t get you drooling, we don’t know what will. Read their full feature below or see the article on Zagat’s website at this link.

What You’ll Be Eating at Knead & Co. Pasta Bar Downtown

Article and all photos By Lesley Balla | February 2, 2016
In an effort to curb merging lines and crowded aisles, the Grand Central Market has finally put up signs designating where customers should wait in line for food at any of the stalls. That’s because the almost 100-year-old market is busier than ever, with hungry hounds descend on the place for cheap carnitas tacos, slutty egg sandwiches, curry sausages, wood-fired pizza, coffee, smoky brisket, oysters, empanadas, vegan ramen, cakes and cookies and Thai street food. You can now add handmade pastas, homey meatballs, extremely good cannoli and other rustic Italian dishes to the list, thanks to Knead & Co. Pasta Bar + Market from chef Bruce Kalman and Marie Petulla.
This is the sophomore effort for Kalman and Petulla, who also co-own and operate Union in Pasadena. It’s a long space in the ever-expanding market, a newcomer to a corner of newcomers (Ramen Hood, Courage & Craft) near the Broadway entrance. Check out the chalkboard, order in the center and grab a red metal stool along two counters — one situated right in front of the glass-enclosed pasta-making operation, and the other in front of the kitchen. Dishes veer from East Coast–style Italian-American fare to more California-centric seasonal dishes, but they’re all centered around what the chef does best: make everything in-house, including all of the pastas, many of the cheeses, the desserts and anything he can do himself (soon there will be Knead salt-cured anchovies and a house-branded olive oil). It’s soulful food for a place with a lot of soul. Take a look at some of the offerings below. Knead opens Sunday through Wednesday, 11 AM to 6 PM, and Thursday through Saturday, 11 AM to 9 PM. (Once breakfast starts, hours will change to 8 AM.)
Kalman makes orzo with charcoal wheat, which adds a toothsome heartiness to this fresh salad with roasted cipollini onions, cauliflower, golden raisins, goat cheese and pistachios.
The panini aren’t what you expect. The porchetta dip is a riff on the classic French dip made with thick slices of Kalman’s famous roast pork, pickled mustard seed and roasted rapini on a crunchy baguette from Etchea bakery. You’ll want the side of pork jus for dipping. There’s also a veg version made with roasted cauliflower steak, pickled fennel, arugula and lemon aïoli.
Showing off some of the myriad pasta shapes to come out of Knead, many of which can be purchased from the little marketplace, is this curly porcini lasagnette. It holds the wild mushrooms, garlic and herbs quite well.
To keep on trend, this grain bowl is made with Grist & Toll grains, fresh mozzarella, heirloom carrots, Koda Farms chickpeas, carrot-top pesto and walnuts.
The classic bucatini all’amatriciana, long strands of al dente pasta tossed in a rich tomato sauce made with guanciale and chiles, gets a generous shaving of pecorino cheese.
It doesn’t get much more old-school than baked ziti with a blanket of melted mozzarella cheese.
These panzerotti are a cross between a fried hand pie and a pizza, with a soft, slightly sweet dough that gets a crisp, golden glow from the fryer. Inside…
..tomato, mozzarella and basil, or fennel sausage and peppers. This is a great snack to eat while walking around the market.
All who make meatballs will be judged harshly, and these are some of the best in town. They’re topped with Sunday gravy, a rich and meaty tomato stew. You can get meatballs on their own or with spaghetti.
Desserts include made-to-order zeppole, the Italian donut tossed in powdered sugar.
Not only does Kalman use Grist & Toll flour in the housemade cannoli shells, but he also makes the ricotta used in the filling. You’ll be hard-pressed to find better in town.
Gorgeous fresh pastas, along with bagged varieties, plus sauces, Kalman’s spice rubs, Hepp salts, olive oils and other goods are available in the marketplace.

Knead is open and the reviews are in!

February 9, 2016

Union co-owners, Marie Petulla and Bruce Kalman have opened their second venture together downtown, Knead & Co. Pasta Bar + Market, and the good reviews have come pouring in. We’re so happy for our sister restaurant which features handmade pastas, fresh salads, a porchetta dip, and cannolis! Enjoy the nice things being said about Knead and make sure to stop in at Grand Central Market for lunch. The Knead crew makes the pasta in front of you.


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Just when you think the Grand Central Market couldn’t get more delicious, chef Bruce Kalman adds his meatballs and Sunday gravy, fresh-made pastas, salads and more to the mix. Knead & Co Pasta Bar is now open along the south side of the market, closer to the Broadway entrance. The space is bigger than most with a 16-seat counter that offers views into the kitchen and pasta making, plus a small marketplace for myriad dried goods, including Knead’s pastas, Kalman’s spice rubs, Hepp’s salt, funny pasta “spirit noodle” T-shirts and more. Of course the centerpiece is the menu full of rustic Italian specialties for breakfast, lunch and dinner.

You’ll find elevated Italian-American dishes that nod to Kalman’s East Coast roots — spaghetti with meatballs and a rich meat sauce (the “gravy”), baked ziti, lasagna Bolognese, cannoli and the like — alongside duck agnolotti with butternut squash, sage and raisins; charcoal wheat orzo salad; and a Tuscan grain bowl. All of the pastas are made in-house most using freshly milled flours from Pasadena’s Grist & Toll; you’ll also see some of these on Kalman’s menu at Union in Pasadena, the restaurant he and Marie Petulla opened in 2014. The morning menu is especially compelling with its breakfast raviolo with kale, ricotta and pepperonata; polenta porridge with seasonal fruit and Santa Monica honey; and ham-and-egg crostone with crispy fontina and tomato jam (watch out, Eggslut). Knead opens Sunday through Wednesday, 8 AM to 6 PM, and Thursday through ­Saturday, 8 AM to 9 PM.

Tasting Table

Knead & Co. Pasta Bar + MarketBruce Kalman’s pasta project has joined the destination worthy lineup at The Grand Central Market. Kalman’s kiosk has seating for 16 and an open kitchen where his team is rolling and extruding pastas, turning them into dishes like spelt cavatelli with spicy fennel sausage, chickpeas and rapini. In the mornings there’s a breakfast raviolo with eggs, kale, ricotta, and tomatoes as well as polenta porridge with berries, pistachios and honey. Find Knead & Co. Pasta Bar + Market here, or in our DINE app.

LA Magazine

1. Knead and Co. Pasta Bar
Finally, you don’t have to go all the way to Pasadena to get Bruce Kalman’s pasta in your mouth. The Union chef opened up his long-awaited Grand Central Market stall serving Italian staples like cavatelli with fennel sausage, bucatini all’amatriciana, and, of course, meatballs with Sunday gravy. The best part is—other than being able to chase your cannoli with a scoop of nearby McConnell’s ice cream—the bowls of pasta start at just $8. And if there’s one thing that Kalman does as well as pasta, it’s porchetta, which Knead and Co. is serving up French dip-style.

LA Times

Your spirit noodle

If you love Bruce Kalman’s Pasadena restaurant Union, you probably spend a lot of time eating that exceedingly pretty plate of wound spaghetti. And you’ve also probably been waiting impatiently for Kalman to open Knead & Co., his highly anticipated pasta place in downtown’s Grand Central Market. It has finally opened, serving many pasta dishes — you can buy pasta here too — and something the chefs calls a porchetta dip sandwich. If you needed another reason to go eat a plate of spaghetti and meatballs and pick up some squid ink garganelli for dinner later.


Los Angeles Restaurants to Eat at this Week

Knead & Co. Pasta Bar + Market
The newest addition to Grand Central Market comes from Chef Bruce Kalman. You may know him from his perfect pastas and porchetta at Union in Pasadena. At Knead, Kalman focuses on handmade pasta—you can watch his team make it in the open kitchen’s “pasta lab.” Dine on specialties like Sunday gravy spaghetti and meatballs, and spelt cavatelli with spicy fennel sausage and Koda Farms chickpeas. The all-day bar offers pastries and breakfast dishes like polenta porridge with seasonal fruit, pistachios and Santa Monica honey (Prosciutto di Parma and/or a cage free egg for an additional charge). You can also pick up made-to-order paninis, fresh pasta salads and classic desserts like cannoli, tiramisu and zeppole. 317 S. Broadway, downtown. kneadpasta.com


Remember that one moment this month where you thought “El Nino’s here, time to stop going out for a while,” and then the rain actually stopped and you were more like, “Oh, I actually should try to remember where all those new restaurants I was trying to hit were because I can actually leave the house”? Well, here they are: the best new openings of January, including an ultra-lauded chef’s new pasta stall, burgers from Roy Choi, and omakase… tempura?? Get to these spots now, before El Nino rain makes you a hermit again.


Bruce Kalman and Marie Petulla — aka the ultra-lauded chef from Union in Pasadena and his partner — have opened up this new stall at Grand Central Market, with a “pasta lab” churning out fresh noodle dishes (the simple Sunday spaghetti is fantastic), as well as made-to-order panini and Italian omelettes.

Eater LA

Bruce Kalman’s spot has housemade pasta for days, plus some other goodies.

Knead & Co. had a line of dozens of eager diners when it opened at noon today, about an hour off of their planned opening time of 11 a.m. Either way, Bruce Kalman’s fresh pasta bar was firing on all cylinders, cranking out everything from bucatini amatriciana to duck agnolotti filled with butternut squash, golden raisins, sage, and pecorino romano. Eater was on site Snapchatting the affair (follow the account at EaterLosAngeles) to get a look at the action.

As for the menu, it’s a variety of starters, panini, and hand pies capped off with 11 different kinds of fresh pasta, ranging simple spaghetti and tomato sauce for $8 to a lasagne bolognese for $16, though that comes with housemade ricotta. To start, have an arugula or shopped salad, and dive into the porchetta panini, which comes with spicy giardiniere and roasted rapini. Nota bene on that porchetta though, it’s a little on the smaller side, so you’ll want to line up a pasta dish if you plan to head back to your cubicle with a full stomach.

By noon the line had about a half hour wait, which means that 11 a.m. start time tomorrow (and for the time being) will be the ideal time to show up without a wait.


KNEAD & CO is “most anticipated opening of 2015”

August 26, 2015

We’re getting very close to opening the pasta bar in Grand Central Market and it seems some people are as excited as we are. Thank you to Eater LA for their write-up on us. We look forward to serving you! Read Eater’s entire article at this link or see Union’s write-up below.

The Most Anticipated Los Angeles New Restaurant Openings, Fall 2015

“Serving breakfast, lunch and dinner seven days a week”

August 20, 2015

As fall grows near, so does the opening of our new Pasta Bar, KNEAD & Company. We have been working hard on getting the bar open and make a big splash on the culinary scene. We are done with all the major tasks like renovation and choosing which of the business energy suppliers will be the cheapest for us so now it’s down to the final tasks like redecorating and getting signs up. We’re very excited to share our love of pasta with all of you in Grand Central Market and Zagat is excited too! Read the full article at this link or below.

<3 You can make reservations at this link. <3

LA’s Most Anticipated Fall 2015 Restaurant Openings

By Lesley Balla | August 17, 2015

Photo by: Otium

The days are getting shorter, but the temps are not cooling down, and neither is the LA restaurant scene. There are a lot of high-profile projects coming to town this fall, some from nationally known chefs, some from local hometown stars. Here’s what we’re looking forward to.

Gardner Junction: Moving into what was once a Red Car Trolley stop, this new Hollywood restaurant and lounge features lots of brass and dark, locomotive-inspired elements, plus an all-outdoor bar for cocktailing. Chef Steve Brown (Monsieur Marcel, Inn of the Seventh Ray) will be doing an ever-changing, seasonal small plates menu with things like seared foie gras and squid ink waffles; vegan bisque shooters; braised short ribs; and sous-vide carrots. Opening date: September 14 (1451 N. Gardner St.; 323-450-9021).

Otium: The new restaurant from Timothy Hollingsworth and Bill Chait’s Sprout machine will open alongside the new Broad Museum in Downtown LA. The menu is described as “contemporary American,” with dishes from Hollingsworth’s repertoire like heirloom tomato tart with burrata and petit basil; Hama Hama oysters with grapes and green apple mignonette; spot prawns with basmati rice, piquillo peppers, chorizo and Spanish caper emulsion; and whole grilled striped bass with shaved vegetables, pea shoots and burnt lemon. On the name: “Otium means leisure, peaceful quiet reflection,” says Chait. “The whole vibe of Downtown is social interaction; that’s what makes this area so unique.” Because the restaurant lives in the new park filled with 100-year-old olive trees adjacent to the museum, the outdoors will play a role. “It will be like a sophisticated treehouse,” Chait adds. Opening date: September 20 (222 S. Hope St.).

Clifton’s Cafeteria: After almost five years, millions of dollars and a lot of press exposure over whether new owner Andrew Meieran is doing the right thing or not, the famous Clifton’s Cafeteria will be reborn as a multi-faceted space in a 109-year-old building on Broadway. This is Clifton’s for a new millennium: Gone are the free meals, pot roast, mashed potatoes and Jell-O, and in their place will be two restaurants, an old-school cafeteria, and five bars, one a basement speakeasy and another sporting tiki decor from the shuttered Bahooka Restaurant. Jason Fullilove, formerly of Malibu Pier Restaurant & Bar, is the executive chef for the project. Opening date: September 17 (648 S. Broadway).

Little Pine: Famous musician and Eastside local Moby is teaming up with chef Anne Thornton to open this new vegan restaurant in Silver Lake. Thornton will direct the culinary program at the Silver Lake neighborhood spot, serving comforting vegan cuisine with unconventional recipes that utilize the finest available ingredients. A retail space, located at the front of the eatery, will offer eco-sustainable housewares and gifts from Moby and Thornton’s favorite artisans, artists and authors. Opening date: September (2870 Rowena Ave.).

Sausal: This “Nuevo Rancho”–style concept from chef Anne Conness (Tin Roof Bistro, Simmzy’s) and veteran industry duo Sorin Costache and Joseph Suceveanu (Il Forno) will land in El Segundo. Named after the vast farmstead that once encompassed the area, Rancho Sausal Redondo, the restaurant will showcase elevated everyday comfort food that also highlights Conness’ passion for the bold, earthy flavors of Mexican cuisine as imagined through a Southern California sensibility. Opening date: September (219 Main St.).

American Tea Room: David Barenholtz will open a new outpost of his tea shop and lounge in the Arts District, right across the street from Bestia and where the new Soho House will land next year. It will have a living green wall in front, a massive bar made of reclaimed wood, and graffiti art by Retina and Saber. Plus, there will be technology that helps guests choose their tea depending on their mood or what flavors they like. Opening date: Early September, possibly Labor Day weekend (909 S. Santa Fe Ave.).


Sidecar Doughnuts: The very popular Costa Mesa outfit known for making donuts from scratch throughout the day is coming north to open a second location in Santa Monica. Everything is made in-house, from the glazes to the jams and other toppings, and there’s always at least one daily gluten-free option and vegan flavor. The opening date has been pushed all year, with a fall debut in the works.Opening date: Hoping for September (631 Wilshire Blvd.).

Little Sister DTLA: Chef Tin Vuong and business partner Jed Sanford of Blackhouse Hospitality (Little Sister, Abigaile, Wildcraft and Dia de Campo) are on a tear for 2015. Already the two debuted Steak & Whisky, a new steakhouse in Hermosa Beach, with a new, still-unnamed Redondo Beach concept coming sometime this year, further establishing their presence in the South Bay. And now they’re heading inland to open a new Little Sister outpost in Downtown LA. Vuong hit a home run with his Southeast Asian fare at the first LS in Manhattan Beach, so expect more of the same. Opening date: Late fall (523 W. Seventh St.)

Officine BRERA: A second Italian restaurant from Matteo Ferdinandi and chef Angelo Auriana will debut next to their Factory Kitchen in the Arts District. This will also be quite large with an expansive dining room, patio and private dining rooms, and a menu featuring regional, rustic Italian cuisine. Chef de cuisine is Mirko Paderno (Olivero). Opening date: Late September/early October (1330 E. Sixth St.)

Le Petit Paris: From Cannes-based restaurateurs David and Fanny Rolland, this mega-brasserie fills one of the oldest buildings in Downtown’s Historic Core and will feature multiple skylights, several grand entrances, a mezzanine level, lounge, outdoor patio and sprawling kitchen that will serve up to 400 people — even bigger than Bottega Louie. Along with it is a marketplace with products and art from France. Click on the website for a snazzy video. Opening date: September/October (420 S. Spring St.).


Spring: Yassmin Sarmadi and Michelin-starred Tony Esnault, owner and executive chef of Church & State, respectively, will finally debut their French-focused restaurant in the Douglas Building on Spring and Third streets Downtown this summer. The foliage-filled dining room, which has been a couple of years in the making, will have a gorgeous glass and steel skylight, the perfect setting for Esnault’sFrench-Mediterranean fare. Opening date: October (257 S. Spring St.).

Arts District Brewing Company: This new brewpub concept from Cedd Moses’ 213 Hospitality group lands in the Arts District, and it will be massive: 258 seats, an outdoor seating area plus a rooftop, and Skee-Ball lanes. More than half the place will be dedicated to a brewery and the kitchen, but details are still scarce on what we’ll be drinking and eating. Opening date: Sometime this fall (830 Traction Ave.).

The Rose: A huge undertaking by Bill Chait’s Sprout restaurant group and chef Jason Neroni (Catch & Release), this multifaceted concept will replace the long-standing Rose Cafe in Venice. It will have everything: a full-fledged bakery; hot and cold deli cases; a huge dining room and patio; a 40-foot bar and Julian Cox cocktails; and there’s talk of a biergarten with kebabs and sausages in the parking lot.Opening date: End of September (220 Rose Ave.).


Salt’s Cure: Chris Phelps and Zak Walters, chefs and co-owners of Salt’s Cure in West Hollywood, are moving into the former Ammo space on Highland Avenue. They’ve been cooking up fantastic breakfasts, lots of bacon and wine-friendly dinners for the last five years on Santa Monica Boulevard, and the move will give them a larger dining room, add a patio and allow for cocktail service. The original restaurant will remain open until the new one is ready. Opening date: Late September/early October (1155 N. Highland Blvd.).


Pok Pok LA: After all the hubbub surrounding Pok Pok Phat Thai opening at the Far East Plaza — we’re not really sure the crowds have ever died down — the second of chef Andy Ricker’s two Pok Pokconcepts is slated to open in the former Fu Ling space in Chinatown’s Mandarin Plaza. The two-story space will have a lounge and courtyard seating, with a menu similar to Ricker’s Portland restaurants,Pok Pok PDX and Whiskey Soda Lounge. Opening date: October-ish (970 Broadway).

Knead & Company Pasta Bar and Market: There is a lot happening at the Grand Central Market this fall. First up, Union chef Bruce Kalman brings his handmade pastas Downtown with Knead & Co?. Serving breakfast, lunch and dinner seven days a week, it will feature a 16-seat bar overlooking an open kitchen and a “pasta lab” where passersby and diners can watch freshly rolled and extruded pasta being made throughout the day. The menu will offer a mix of elevated Italian-American dishes that nod to Kalman’s East Coast roots (think baked ziti and spaghetti Bolognese) and more creative dishes akin to what you’d find at Union, like pappardelle with rabbit sugo, all made with freshly milled flours from purveyors like Pasadena’s Grist & Toll. There will also be made-to-order panini, fresh pasta salads and sides, and housemade meatballs and sausages. Beer and wine will be available, and Kalman will be making classic Italian desserts like cannoli designed to grab and go. In addition to seated dining, there will be a small marketplace for fresh pastas; sauces, cheeses and butter all made in-house; Kalman’s legendary gardiniere; and, an array of local and imported specialty goods. Opening date: September/October (317 S. Broadway).

Vegan Ramen Shop: Chef Ilan Hall of The Gorbals will open LA’s first all-vegan ramen and pho at Grand Central Market. The menu will read like a love letter to vegetables, with entrees such as Khop Ramen, made with doenjang broth, curry-roasted celeriac, kimchi; and pho-ginger-onion broth with rice noodles, lime, basil, cilantro and smoked tofu. Every ramen dish will also have a gluten-free option. Opening date: Early fall (317 S. Broadway).

Courage & the Craft: Also coming to the Grand Central Market is this boutique spirits, wine and beer shop, which is to focus on all aspects of the art of crafting cocktails. From Bestia bar program director Nicholas Krok and bar manager Ryan Duffy, the small space next to Eggslut will feature handmade spirits, syrups, bitters, bar utensils, recipes and more. Opening date: Late fall (317 S. Broadway).

Golden Road at Grand Central Market: If you though some of the Grand Central Market vendors selling beer and wine was great, wait until Golden Road Brewing debuts its tasting bar in the market. In addition to 20 beers on tap, pierogi will be a staple on the menu. Opening date: Late fall (317 S. Broadway).


Moruno and Bar Vermut: Two Osteria Mozza alums, general manager David Rosoff and chef de cuisine Chris Feldmeier, already opened a take-out window for their Spanish kebabs and sandwiches, which is a placeholder until the full restaurant and bar in the multilevel Short Order space at the Original Farmers Market opens. Based on Spanish snacks called morunos, or little skewers of pork or lamb cooked over a fire, Moruno will be on the first floor, with Bar Vermut, which specializes in vermouth and conservas, upstairs. The duo also plan a similar Spanish bar concept at the Grand Central Market for the fall.Opening date: Sometime this fall (6333 W. Third St.).

Blue Star Donuts: In even more donut news, Portland’s famous gourmet outfit will bring famous donut flavors like blueberry bourbon basil, hard apple cider fritters and Cointreau crème brûlée to Venice. They’ll also have Stumptown coffee and Steve Smith teas to sober you up. Opening date: Sometime this fall (1142 Abbot Kinney Blvd.).