Oishii, the company behind the world’s largest indoor vertical strawberry farm known for their Omakase Berries, makes its Los Angeles debut this week at Jordan Kahn’s Destroyer in Culver City. Dubbed “The Tesla of Strawberries,” Oishii has officially opened its first indoor vertical strawberry farm in Los Angeles. The Omakase Berries are created by combining ancient Japanese techniques with state-of-the-art technology. Oishii is the world’s largest vertical farm specializing in pollinated fruits and vegetables, specifically strawberries. Meaning “delicious” in Japanese, Oishii is known for its Japanese varietal known for its sweetness, creamy texture and aroma. Available year-round, the berries start out white, then transform into orange and pink hues as they ripen. The hyper locally grown produce is clean, fresh, and carbon neutral.
On Friday, October 15, The Greyhound Bar and Grill in Glendale will be hosting their Two-Year Anniversary Celebration. For one night only, Greyhound will thank loyalists by offering free wings (chicken & veggie) from 4 p.m. to close. As always, happy hour is from 4 – 6 p.m. and includes food and drink specials including $8 well drinks, $8 glasses of wine and $6 draft beers.
Yoga-urt celebrates the grand opening of a new location in Santa Monica Saturday, October 16. Double the size of the Echo Park store, it will have seven to 10 different rotating flavors on tap to choose from. The soft serve specialists will be giving away free minis to customers over the weekend from 2 p.m. to 4 p.m. on Saturday and Sunday.
The Yoga-urt team makes all of the soft serve onsite with a base of hand-squeezed almond and cashew milk. Each batch of flavored soft serve is blended with all-natural ingredients and is nourished with four gut-essential probiotic strains.
Top vegan Filipina chef and female entrepreneur Reina Montenegro will make a special trip to Los Angeles from her San Francisco base on Saturday, October 23, when she brings her popular Vegan Filipino to the upcoming Vegandale food festival at the L.A. State Historic Park. Other vendors at the massive food fest include the Compton Vegan and Happy Ice L.A.
In summer 2020, Tom Sopit and his team at Employees Only converted their space to Summer Social Club, a socially-distant-friendly space offering guests a diverse menu, rotating daily, from some of the city’s best chefs and pop-ups. To accompany these dishes at the “open-air culinary incubator,” Employees Only curated a list of cocktails that pair well with the specific offerings of the night. On Sunday, October 24, Employees Only will launch “Sunday Social Club,” a rotating list of Sunday-scheduled pop-ups in the vein of Summer Social Club. They’ll kick off with the new iteration in partnership with Sandita’s for a farmers market-inspired collaborative feast. The teams will source the 5-item pop-up from a day together at Santa Monica Farmer’s Market.
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