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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.

 

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.

 

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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

Union named #2 Best Italian Restaurant in LA!!

October 23, 2015

Los Angeles Magazine highlights Chef Kalman’s “no-waste mentality”

June 9, 2015

The Los Angeles Magazine spoke with Chef Kalman about his root to leaf agenda which has helped to eliminate food waste in Union’s kitchen. Chef Kalman has made this food issue a priority and whatever food cannot be used is then sent back to the farm as compost. Please enjoy the full LA Magazine article below or read it on their website at this link.
 

Forget Juicing for Health. These L.A. Chefs Are Juicing for Flavor

 
Juicers, the long-favored implement of raw food enthusiasts and the diet set, find a home in restaurant kitchens
 
June 4, 2015 Gillian Ferguson
 
Juicing: it’s a verb you probably don’t associate with chef culture, but a handful of serious L.A. chefs employ the help of a Breville Juice Fountain in ways that may shock the average Moon Juice customer.
 
“I hate wasting things,” says Jeremy Fox, the Rustic Canyon chef who uses both juicers and dehydrators to coax flavor out of husks, skins, cores, and roots.
 
One of the restaurant’s signature dishes, Beets and Berries, incorporates beet juice as well as the dehydrated beet pulp that is left behind after juicing the root vegetables—Fox mortar and pestles the dehydrated beet pulp with olive oil, pistachio, salt, and sugar to form what looks like soil.
 
“It’s not just novelty,” he says. “It really adds something to the dish.”
 
Beet juice also finds its way into the bar program at Rustic Canyon, where it’s reduced with sugar and Windrose Farm’s dried geranium, taking the place of crème de cassis in a market-inspired riff on the classic Kir Royale (listed on the menu as the Beet Royale).
 
“It looks just like a royale,” Fox explains. “It tastes just a little different, but you would never think, ‘oh this is beets.’”
 
At Union in Pasadena, chef Bruce Kalman brings a similar no-waste mentality to his kitchen, where beet stems are pickled, and cauliflower cores are made palatable by slicing them razor thin.
 
Kalman, who has become a juicing convert in his personal life, has found ways to incorporate his Breville into the menu-prep at Union as well—fresh carrot juice is added to a carrot broth for a hit of freshness. Even the pods of English peas and fava beans are juiced.
 
“It’s insane. It’s so, so, so flavorful,” he says of the fresh pea-pod juice, which he served with roasted porcini mushrooms on last week’s menu.
 
Kalman is quick to cite the shocking statistic that 40 percent of our nation’s produce is wasted from farm to table and, like Fox, he has pledged to use vegetables from leaf to root just as butchers tout the sustainability of nose to tail.
 
He chimes in with a laugh, “If I could pickle egg shells and make them palatable, I would.”
 
Rustic Canyon, 1119 Wilshire Blvd., 310-393-7050
 
Union, 37 Union St., Pasadena, 626-795-5841

Recap from LA Magazine Best New Restaurant Bash

January 30, 2015

Did you miss the Los Angeles Magazine food event starring 10 of 2014’s best new restaurants including our very own Bruce Kalman? Well, you can see loads of pictures at the write up below. Continue reading…

LA Magazine Best New Restaurant Event Tonight!

January 22, 2015