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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
 
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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.)
 
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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.
 
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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.
 
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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.
 
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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.
 
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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.
 
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It doesn’t get much more old-school than baked ziti with a blanket of melted mozzarella cheese.
 
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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…
 
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..tomato, mozzarella and basil, or fennel sausage and peppers. This is a great snack to eat while walking around the market.
 
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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.
 
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Desserts include made-to-order zeppole, the Italian donut tossed in powdered sugar.
 
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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.
 
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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 & CO. IS “NEXT BIG HIT”

February 11, 2016

Thank you to LA Weekly for their really nice write up on our sister restaurant Knead & Co. Market + Pasta. They’ve got a love for the porchetta dip, calling it “king of the heap” at Grand Central Market. See their full feature below or read the entire article at this link.
 

FIRST LOOK: KNEAD & CO. IS GRAND CENTRAL MARKET’S NEXT BIG HIT

 
BY GARRETT SNYDER THURSDAY, FEBRUARY 4, 2016
 
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(Porchetta panini at Knead & Co.)
 
You can now find fresh-shucked oysters, hand-sliced pastrami, Northern Thai khao soi and killer falafel wraps at downtown’s Grand Central Market, so it should be no surprise that there’s now fresh pasta, too. It comes courtesy of Bruce Kalman and Marie Petulla, the business partners behind Pasadena’s Union. Their newest endeavor is Knead & Co. Pasta Bar, where Kalman is serving pastas such as baked ziti and “Sunday gravy” spaghetti with meatballs, as well as sandwiches, salads and crispy, sauce-filled hand pies called panzerotti.
 
The first thing you’ll most likely notice about Knead & Co. is that its kitchen is absolutely enormous, about the size of a tractor trailer end-to-end. It’s bigger than the kitchen at Union, in fact. On one side is the hot line, where dishes like squid ink tagliolini and locally grown spelt cavatelli are plated as elegantly as they can be inside compostable cardboard bowls. On the other side is a pasta lab, an airy glass atrium where chefs use locally milled flour from Grist & Toll to produce a kaleidoscope of pasta shapes. You can also buy some of this fresh pasta to-go, along with tomatoes, sauce, tiramisu and other goodies.
 
If you’ve tried the stellar pastas at Union, you’ll recognize many of them on Knead & Co.’s menu — which is far from a bad thing. Twirling your fork around tender bucatini noodles sauced with tomato, basil and house-cured pork jowl is as pleasurable in a quaint Pasadena dining room as it is in the rowdy confines of Grand Central Market.
 
But if there’s one reason to make a beeline to Knead & Co., it’s the porchetta dip panini. It’s a bulging, downright carnal sandwich — part Philly roast pork, part French dip — with soft, dripping pork shavings crammed inside a crusty length of house-baked bread. A layer of roasted rapini cuts through the fattiness of the pork, and pickled mustard seeds add a sweet, vinegary zip. There’s a small cup of spicy-crunchy giardiniere and garlic-zapped jus on the side, but since the sandwich is succulent enough on its own, you might consider sipping the jus as if it were a cup of fancy bone broth instead. Even among the growing roster of competitors currently filling out Grand Central Market, this sandwich could be king of the heap.
 
Knead & Co. Pasta Bar, 317 S. Broadway, downtown; (213) 624-2378, kneadpasta.com.
 

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Knead & Co. in Grand Central Market

Restaurant Hospitality Interviews Chef Kalman

February 10, 2016

Bruce Kalman rolls out Knead & Co. pasta bar

The eatery/market is a nod to the chef’s New Jersey youth.

 

Tasting Table and Chef Kalman bring you “A garden party in your mouth”

September 14, 2015

Chef Kalman shot this gorgeous video with Tasting Table featuring his handmade trofie pasta. Chef Kalman gives a few tips for cooking an amazing plate of pasta and the recipe for this specific dish can be found at the Tasting Table link here.
 
Click the pic below for the full video.

 

Trofie Winner

 
Master hand-rolled pasta with chef Bruce Kalman’s trofie with carrot-top pesto
9/13/15
 
By Karen Palmer – Executive Editor
 
Video & Photo: Dave Katz/Tasting Table
 
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“I’ve been cooking for a long time, and it always comes back to pasta,” Bruce Kalman tells us as he kneads, rolls and shapes trofie pasta (see the recipe).
 
The chef is a Jersey boy (his first job was at a Paramus pizzeria, no less), but life has taken him to Southern California, where he runs the Italian-flecked Union in Pasadena. This fall, he plans to open Knead & Co. Pasta Bar + Market in Downtown L.A.’s ever-growing Grand Central Market.
 
“I’m specifically into Northern Italian cuisine, because it’s soulful and delicious and handcrafted,” Kalman says. “I like working with my hands—I feel there’s a much deeper connection from you to the food and to the guest. It makes the experience very intimate.”
Trofie pasta is, not surprisingly, from Northern Italy, and more specifically from the Ligurian city of Genoa, where it’s traditionally served with pesto. In his updated version of the dish, Kalman makes the pasta with nutty spelt flour, then ingeniously pairs it with sweet roasted carrots and a garlicky carrot-top pesto.
 
“Spelt flour is lower in gluten and protein. It gives the pasta a softer, sexier bite,” Kalman explains. “As a chef, one of my big beliefs is to use everything. We slow-roast the carrots, then blanch and chop the tops to make the pesto. You want it to be all about the carrots and the pasta. Everything else should be supporting ingredients.”
 
Making the trofie is easier than you think—the only equipment you’ll need is a rolling pin. After the dough is mixed, kneaded and rolled thin, it’s simply sliced into small strips that you roll between your hands, as if you’re trying to warm them up (watch the video to see the technique). The resulting little squiggles hang on to the carrot-top pesto to give garlicky flavor in every bite.
 
At Knead & Co., Kalman will be serving old-school favorites like baked ziti and manicotti, as well as house-made cheeses, from-scratch butter and his famous giardiniere pickles. But he’ll also be creating newfangled dishes, like the trofie, starring pastas made with fresh-milled flour.
 
“When you’re composing a pasta dish, it’s important that the pasta be the star,” he says. “Even if you just eat the noodle itself, it should be fantastic.”
 
Of the trofie, he says, “It’s like a garden party in your mouth.”
 
And it’s one party we’d be happy to attend.

Our new Pasta Bar “Knead & Co” official open announced

August 10, 2015

Big fall openings set for Grand Central Market in downtown L.A.


 
By RUSS PARSONS – Aug 7, 2015 / Los Angeles Times
 
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Bruce Kalman’s pasta dishes are coming to the Grand Central Market. (Patrick T. Fallon / For The Times)
 
Life does not stand still at the Grand Central Market.
 
Four new projects and one major remodel are scheduled for fall. And that comes after a summer that saw the opening of falafel stand Madcapra, Mark Peel’s Bombo and the popular La Tostaderia. That’s in addition to the spiffy makeover of old guard candy store La Huerta, purveyors of candied camote and membrillo as well as dried fruits, nuts and brightly colored sweets.
 
First up is going to be Knead & Co. Pasta Bar + Market, by Bruce Kalman and Marie Petulla, the team behind Pasadena’s Union restaurant. They’re going local and sustainable with this venture, making their own pasta, much of it with flour ground by Pasadena’s Grist & Toll from locally grown wheat.
 
“We’re going to have a real mix of things,” Kalman says. “Some of it will be very accessible — spaghetti and meatballs, just tossed in sauce, baked ziti, dishes that are simple, classic.
 
“Then there will be a good mix of the kinds of things we do at Union, like the pappardelle with rabbit sugo. We may have just spaghetti with butter and Parmigiano, but it will be made with handmade spaghetti from local wheat.”
 
Knead will be along the market’s south wall, next to where the old liquor store was. Kalman says it should be open by mid-October at the latest, possibly as early as late September.
 
Next door to Knead will the as-yet-unnamed vegan ramen and pho shop from “Top Chef” competitor and former Gorbal’s chef Ilan Hall. It’s also scheduled to open sometime this fall.
 
Other openings before the end of the year should include Golden Road Brewing’s brewpub, boutique cocktail store Courage and Craft from Bestia’s Nicholas Krok and Ryan Duffy, and Spanish snack stand Bar Moruno from Mozza alums David Rosoff and Chris Feldmeier. Popular G&B Coffee is also in the middle of a major remodel.
 
“Things just keep moving,” says market spokesperson Jim Yeager. “Pretty soon the evening hours are going to get more robust. That will help make this a bona fide dinner destination.
 
“We’re constantly making refurbishments to the place. People ask when it’s going to end; it’s never going to end. The speed and number will slow down, but not in the foreseeable future.”