Monday: Mama Lion Opens Owner Robert Kim, whose 18 years in the food and beverage industry (The Beverly Hills Hotel, The Legendary Park Plaza Hotel, Eurochow) has brought him full circle when he took ownership of a property in his old stomping grounds of Koreatown that once held the original Mama Lion, a nightclub. With Chef/Partner Michael Hung, Mama Lion has a playfully decadent new Supper Club Menu. Aidan Demarest is behind Mama Lion’s Beverage Program and also has the role of General Manager. The menu includes snacks like Crispy Avocado Samosa with a smoked pimenton ranch dressing; The Isaan Style Sausage with Thai chili sauce; Smothered Tater Tots with braised short rib ragout and cheddar cheese; and Truffled White Bean Hummus. The Raw menu has Oysters; Hamachi Tartare with yellowtail, Asian pear, Korean chili, and roasted sesame vinaigrette; and Santa Barbara Uni Tostaditas with avocado, grapefruit salsa, and crème fraiche. Shared plates include Seared Foie Gras with rhubarb conserve, grilled brioche, and watercress; Plancha Seared Gulf Shrimp with anchovy butter, sourdough croutons, and herb salad; Pan Fried Jidori Chicken Schnitzel; Bucatini Pasta with asparagus, braised leeks, pork sausage, and a 63 Degree Egg; and the Plancha Mediterranean Bass with young carrots, English peas, and curried mussels jus. Cocktails created by Head Barman Todd Eames, feature the Alpine Lift made with Rogue Spruce Gin, […]
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