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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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Zagat

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.

WhereLA.com

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

Thrillist

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.

 Downtown

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.

 

Chef Kalman Shows Us Around Knead

February 5, 2016

Food & Wine stopped by Knead & Co. Pasta Bar + Market to shoot video of Chef Kalman and co-owner Marie Petulla giving a tour of their new digs. Check out Food & Wine’s full feature, including video, at this link or read their feature below.
 

VIDEO: Look at L.A.’s Cool New Pasta Bar

 
By F&W Editors
Posted January 29, 2016
 
L.A.’s coolest new bar isn’t known for its cocktails. It’s all about the pasta.
 
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Knead & Co., chef Bruce Kalman’s just-opened pasta bar in L.A.’s Grand Central Market, features bar-front views of an incredible pasta “lab” complete with a bespoke noodle extruder. The menu offers dishes both old-school, red sauce Italian like classic baked ziti, and innovative dishes like duck-stuffed agnolotti with butternut squash and golden raisins. There’s even a breakfast pasta: a raviolo with egg, kale, ricotta and tomatoes.
 
This past Wednesday, chef Kalman and his partner, restaurateur Marie Petulla, gave F&W’s fans a behind-the-scenes tour of the new restaurant and market (Knead is selling fresh-made pastas, sauces, cheeses and more) on Periscope. Watch the video at their link here.

Instyle Has Chef Kalman’s Recipe for Sunday Gravy

February 2, 2016

InStyle got the scoop on Chef Kalman’s recipe for homemade Sunday Gravy so that you can make this amazing sauce at home. Get the recipe below and follow this link to Instyle for more recipes, features and fashion.
 

This Sunday Gravy Is Just the Thing to Cure Your Sunday Blues

 
JANUARY 20, 2016
BY: SYDNEY MONDRY
 
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It’s the end of the weekend, the weather is atrocious, and you’re feeling the onset of the dreaded Sunday Blues. Instead of meekly crawling under your covers (been there!), try whipping up a batch of delicious and hearty Sunday Gravy from Knead & Company Pasta Bar + Market, a much-hyped Italian eatery coming soon to Downtown L.A.’s Grand Central Market.
 
Knead & Co. is helmed by renowned chef Bruce Kalman, who—in addition to creating this epic sauce—makes his own butter and pasta from scratch, and even launched a spice rub company. (In addition, Kalman’s Pasadena, Calif.-based restaurant Union was named 2014’s No. 2 Best Restaurant in L.A. by Los Angeles Magazine.)
 
Kalman’s meat-based sauce is just the thing to warm up your body and soul on a frigid Sunday evening—generously spoon it onto a big bowl of pasta, and freeze the rest for the week ahead. Recipe below.
 
Sunday Gravy
Yields 4 qt
 
Ingredients
 
1/4 cup olive oil
3 sprigs of fresh oregano, tied in bundles
6 sprigs of fresh basil, tied in bundles
1 lb pork shoulder with bone
1 lb beef chuck, with bone
1 lb veal shank slices, with bone
3/4 tsp red chili flake
6 garlic cloves, smashed
1 yellow onion, large dice
1 ½ cup red wine
4 qts San Marzano tomatoes, milled large holes
Kosher salt and freshly ground black pepper, to taste
 
Directions
 
1. Season all of the meat liberally with salt and pepper.
2. In a large saucepan, heat the oil with the herbs and cook over medium heat until crisp; remove and reserve.
3. Increase to high heat and add the meat; cook to brown all of the meat and bone really well. Remove all of the meat, add the chili flakes, garlic, and onions, and season with salt and pepper; cook until translucent, then add the wine and deglaze the pan; reduce by 1/2.
4. Add the tomato, return the herbs, and reduce the heat. Bring to a simmer and transfer to a Dutch oven; cover and cook in the oven at 300°F for 2 hours, until all of the meat is tender.
5. Uncover and cool completely.
6. Remove the herb bundles, meat, and bones, and chop all of the meat finely and mix it back in. Serve over pasta, or whatever you’d like!

Knead Pasta Bar Now Open!

February 1, 2016

Marie Petulla and Bruce Kalman’s newest venture, Knead & Co. Pasta Bar + Market, is now open for limited hours, 11am to 6pm, with full service starting soon. Located in Grand Central Market, our sister restaurant features Chef Kalman’s fresh, handmade pastas and sauces. LA Times had the scoop on their official opening. Read the full feature at this link or see below.
 
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An Inside Look at Bruce Kalman’s New Downtown Spaghetti Factory


 
Watch all the pastas get made at Grand Central Market’s Knead & Co. Pasta Bar
January 22, 2016 Lesley Balla
 
When it comes to making pasta, chef Bruce Kalman is the antithesis of the #fuckyourpastamachine hashtag. The chef and co-owner of Union Restaurant in Pasadena, and the forthcoming Knead & Co. Pasta Bar and Market, believes that using a machine, as opposed to cutting every intricate strand and shape by hand, is the way to go.
 
“I don’t think anyone can really tell the difference,” he says. “As a chef, I appreciate the art, and we do make some of our pastas by hand. But as a business man, it just doesn’t make sense.”
 
It will actually make a huge difference when Kalman starts serving and selling thousands of little pasta shapes in the Grand Central Market this month. Knead, the sophomore effort from Kalman and business partner Marie Petulla (the two opened Union in Pasadena in 2014), takes over a long space along the southern side of the building, closer to the Broadway entrance. There’s a full kitchen, well-stocked marketplace, and a 16-seat counter with views right into the pasta factory.
 
The cornerstone of the kitchen is the Emiliomiti extruder from Emilio Mitidieri, who’s known far and wide for his pasta-making machines (Eataly is just one regular customer). Why this machine is special: It applies about 6,000 pounds of pressure to help make the smoothest shapes around. “It’s all about pressure and heat,” Kalman says. “The dough is crumbly and dry when it goes into the chamber, and it gets really hot from the friction and pressure, which creates an optimal environment for extruding pasta.”
 
Plus, it’s just super cool.
 
With its myriad settings, Kalman can make more than 20 different pasta shapes, from orzo and Israeli cous cous, to bucatini, rigatoni, ziti, caserecci, spaghetti, pipette, penne, and creste di gallo, a sort of curved ziti with ruffles on the edge (cresta di gallo translates to “cockscomb,” as in a rooster). He uses different flours for different shapes, like charcoal wheat for the orzo and spelt for cavatelli, all coming from Pasadena’s Grist & Toll flour and grain mill.
 
“We make our pasta by hand at Union, and it’s time consuming. With this new place, there needs to be a balance,” Kalman says. “I don’t think all pasta has to be handmade. And I don’t shun anyone who says it should, but it doesn’t work for me.”
 
That extruder is really the beating heart of Kalman’s business as a whole. Not only are they making pastas for Knead & Co.’s menu—there’s spaghetti and meatballs with Sunday gravy, baked ziti, and cocoa agnolotti stuffed with duck confit, among other dishes—but also for Union. And anyone can pick up bags of dried pasta in the marketplace, along with Kalman’s spice rubs, handmade cheeses, their own salt-cured local anchovies, Hepp salts and more.
 
While pasta is the hallmark for Knead, there’s a lot more to the menu, including made-to-order panini, fresh salads and sides, and desserts like cannoli. All will be available to dine in or to take to go. It’s just one more feather in the cap for the always bustling, ever-expanding Grand Central Market.
 
“I love the vibe and energy that’s down there,” Kalman says of the historic open-air space. “Seeing the audience is great, it’s a really diverse crowd. And there’s really something for everyone.”
 
And that finally includes Sunday gravy and baked ziti. Once open, Knead will open daily from 8am-6pm, Sunday through Wednesday, and until 9pm, Thursday through Saturday.

Chef Kalman Cooking for Taste of the Nation

January 26, 2016

Chef Kalman will be cooking up tastes again this year for Taste of the Nation to benefit the wonderful organization working to end childhood hunger, No Kid Hungry. Full details and a link to tickets below.
 
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You can purchase tickets for Taste of the Nation at this link.

 
From the No Kid Hungry website:
Our Priority: End Child Hunger in America
No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.
 
What we do:
The No Kid Hungry campaign connects kids in need with nutritious food and teaches their families how to cook healthy, affordable meals. The campaign also engages the public to make ending child hunger a national priority.
 
How we do it:
We’re working to end child hunger in America by connecting kids to effective nutrition programs like school breakfast and summer meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, government officials, business leaders, and others providing innovative hunger solutions in their communities. These partners work together, implementing solutions that break down the barriers that keep kids from healthy food.
 
Los Angeles’ Taste of the Nation for No Kid Hungry
DATE: June 5, 2016
 
TIME:
VIP: 12:30pm-4:00pm
General Admission: 1:00pm-4:00pm
 
LOCATION:
Media Park in Culver City
9070 Venice Blvd.
Culver City, California 90232
 
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Union Cooking at “The Essentials”

January 25, 2016

Union will be participating in this year’s “The Essentials” hosted by LA Weekly. Chef Kalman will be cooking up tastes along side a host of other wonderful chefs. All details are below.
 

You can order tickets to The Essentials at this link.

 
From LA Weekly’s website:
LA Weekly presents The Essentials at the California Market Center in DTLA. Join us Saturday, February 20th, from 6pm-10pm for LA Weekly’s signature food and wine extravaganza. Curated by our award-winning food critic Besha Rodell, the event showcases signature bites from restaurants featured in our 99 Essentials restaurant issue that hits stands the same week. Along with the great food, guests will enjoy wine from top shelf wineries and cocktail samples from our liquor partners.
 
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The Essentials
Saturday February 20th, 2016
6pm – 10pm
VIP Hour 5pm – 6pm
California Market Center
110 E 9th St., Los Angeles, CA 90079

21+ event — Must have valid ID to enter.

General Admission ticket includes:
Entry into the event
Unlimited food samples from over 40 Essentials restaurants
Beer, wine or cocktail samples
Access to our artisanal vendor village with 20+ vendors
Presale Pricing: $60 (November 17th @10am – November 22nd @10pm)

Super Advance Pricing: $60 (November 23rd @10am – January 17th @11:59pm)

Advance Pricing: $65 (January 18th @12am – February 7th @ 11:59pm)

General Admission Pricing: $70 (February 8th @12am – February 19th at 5pm)

Door Pricing: $75*

VIP Admission ticket includes:
1 hour early entry into the event
Unlimited food samples from over 40 Essentials restaurants
Beer, wine or cocktail samples
Access to our artisanal vendor village with 20+ vendors
Special VIP Gift Bag
Presale Pricing: $95 (November 17th @10am – November 22nd @10pm)

Super Advance Pricing: $95 (November 23rd @10am – January 17th @11:59pm)

Advance Pricing: $100 (January 18th @12am – February 7th @ 11:59pm)

VIP Pricing: $105 (February 8th @12am – February 19th at 5pm)

Door Pricing: $110*

* Tickets will be sold at the door IF tickets are still available. This event has sold out in the past. Tickets are NOT guaranteed to be sold at the door. IF tickets are available at the door, sales will begin at 6pm at the entrance.

KNEAD & CO pasta bar + market “Most Anticipated Opening”

January 22, 2016

Thank you to the Eater LA for calling our sister restaurant, Knead & Co. Pasta bar + Market, one of the most anticipated openings of 2016! We agree and are so excited to share our new venture with you. Brought to you by Marie Petulla and Bruce Kalman, the same two owners here at Union, this spot will bring you all the pasta, all the time!
 
See their feature on Knead below or read the full article at this link.
 

The Most Anticipated Los Angeles Restaurant Openings, Winter 2016

by Eater Staff Jan 13, 2016
 
2015-04-07-union-chitarra-025.0
[Photo: Wonho Frank Lee]
 

KNEAD & CO. PASTA BAR + MARKET

 
Location: Grand Central Market, Downtown
 
Key Players: Bruce Kalman
 
The Situation: Housemade pasta maestro Bruce Kalman is taking his prodigious noodle talent to Grand Central Market, with plans to open Knead & Co. as a tour du force on the lunch and evening scene. Quick service plates of rotating pastas will showcase Kalman’s love for the stuff, while the rest of the large space will work as a market where customers can take home olive oils, sauces, cannoli, and anything else they fancy.
 
Projected Opening: Early February

Chef Kalman Judges for LINE competition

January 20, 2016

Happening this Saturday, Chef Kalman will be judging for The Line Agency’s “LA Rising Star” Chef competition.

Tickets are available to the public at this link.

 
All other information is below.
 
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Courses

 
Elizabeth McCoy
Appetizer:
Sashimi-grade ahi tuna poke marinated in red miso-ginger, wasabi “hummus”, served atop a Togarashi-spiced fresh baked lavosh cracker.
 
Main:
Farfalle Seppia Di Neri, pickled eggplant caponata, Sicilian white wine sausage flecks, fennel fronds, toasted pine nuts.
 
Marcos Guillen
Appetizer:
Charred beets with pea shoots, hazelnuts, sherry, avocado and pancetta cream.
 
Main:
Braised duck thighs with bruleed blood orange, pickled kumquats, chipotle, and arugula.
 
Johnny Palomino
Appetizer
Scallop ceviche, serrano, avocado, jicama and radish
 
Main:
Lamb belly braise, aioli, peas and apple

Chef Kalman revisits Hallmark Channel’s Home & Family

January 19, 2016

Chef Kalman returned to Hallmark’s Home and Family yesterday showing everyone how to make homemade baked ziti. Did you miss the episode? No problem, see the full segment, pics from his visit, and get the full recipe below.
 

 
(Chef Bruce Kalman shows you how to cook up this Italian favorite.)
 
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CLASSIC BAKED ZITI

A recipe from Chef Bruce Kalman of Pasadena’s Union restaurant.
 

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Directions for Sauce

 
1. In a medium size sauté pan, heat the oil, garlic and chili together over medium heat; cook until the garlic is translucent, about 3 minutes
 
2. In a plastic container, combine the cooked garlic and chili with the remaining ingredients; using a whisk, mix together well
 
3. Reserve the sauce
 

Directions for Baked Ziti

 
1. Preheat the oven to 400F
2. In a large mixing bowl, combine the cooked pasta, 3 C of the sauce, half of the mozzarella and half of the Parmigiano; mix together well
3. Transfer the mixture to a baking dish and top with the remaining sauce and cheeses, spread the cheese completely from edge to edge
4. Place the pan on the center rack of the oven and bake until hot through and the cheese is nicely caramelized (lots of brown spots throughout)
5. Remove from the oven and grate some more Parmigiano-Reggiano over the top (for good measure!)
 
SERVE WITH GARLIC TOAST TO SOP UP THE SAUCE!
 
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Union Participating in LA Mag’s “Best New Restaurants 2016 Celebration”

January 12, 2016

We’re excited to participate in this year’s celebration!  You can find all details and the link to tickets here or below.

 

BNR_LA0116-copy-1

 

Best New Restaurants 2016 Celebration

Join Los Angeles magazine for the annual Best New Restaurants event. Celebrate the Best New Restaurants of 2015 featured in the January issue as well as past honorees. The evening of culinary excellence will include gourmet tastings from the honored chefs at The Bellwether, Birch, Broken Spanish, Cassia, Faith & Flower, Jon & Vinny’s, Le Comptoir, Love & Salt, Redbird, Terrine, and Union, handcrafted Bombay Sapphire cocktails, beer, wine and live music.

Wednesday, January 20, 2016
7-9 p.m.

440 Seaton
440 Seaton Street, Los Angeles
(Arts District DTLA)

 *Must be 21 years or older. Tickets will not be sold at the door.

Purchase Your Ticket Today