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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 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.

 

Zagat Says Eat Our Tagliatelle Before End of 2015

December 30, 2015

Zagat says our Spaghetti Alla Chitarra is a must “Eat before the end of 2015.”  We say, “Any day will do! ”  Enjoy their full feature at their website here or read their write-up on Union below.

10 Decadent Dishes to Eat Before the End of 2015

By Alia Akkam | December 22, 2015

Soon, well-intentioned New Year’s resolutions vowing to down green juice instead of whiskey and replace cheeseburgers with grilled salmon will be forged. Before that challenge arises, cave into temptation (at least) one more time with a restaurant rendezvous. These dishes from around the country, all hits in 2015, are decadent send-offs into a leaner 2016.

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(Photo by Marie Buck)

Los Angeles: Spaghetti Alla Chitarra at Union

Soon Bruce Kalman will open Knead & Co. Pasta Bar + Market in LA’s Grand Central Market. In the meantime, his homemade pastas spun from locally milled flour tempt carb lovers at Union in Pasadena. One example: a seemingly simple coil of spaghetti alla chitarra amped by a union of Fresno chiles and San Marzano tomatoes grown by a Central Coast farmer.

37 E. Union St.; 626-795-5841

Zagat says get the Spaghetti alla Chitarra!

February 24, 2015

Not long ago Zagat called Union 1 of 14 “Must try” American suburban restaurants and now they’re back with a list of 12 pastas you need to try in LA and we are honored to be one of those yummy dozen. At Union we take pride in our hand made pastas and this summer Chef Kalman and Marie Petulla will be opening a pasta bar in Grand Central Market in downtown Los Angeles where you’ll be able to get Kalman’s fresh made pasta all day and night! Please enjoy Zagat’s full list at this link or read the entire article below. Continue reading…

14 Must-Try Suburban Restaurants

February 17, 2015

Thank you to Zagat who named Union a “must-try” suburban restaurant. We appreciate the spotlight and agree that you don’t have to be downtown to find great eats. We are proud to be a part of the Pasadena community. Take a night and come explore Old town with us! You can read their entire feature at this link or below. Continue reading…

Zagat Names Union “Best Small Plate”

December 4, 2014

Zagat gave us a really nice shout out as one of their favorite small plate restaurants in LA. We’re thankful for the recognition and you can see their full list at this link. Want to make up your own mind? Set up a reservation today by going to www.opentable.com or by calling us at 626-795-5841.