Latest news with #LittleFish
Eater
27-05-2025
- Entertainment
- Eater
The Best Dishes Eater Editors Ate This Week: May 27
The editors at Eater LA dine out several times a week, if not per day, which means we're always encountering standout dishes that deserve time in the limelight. Here's the very best of everything the team has eaten this week. La District from All'Antico Vinaio in Koreatown When Florence's sandwich shop All'Antico Vinaio first opened in LA, any location was pretty much guaranteed to come with a line and a lengthy wait. Now that there are a few locations across LA, it's much easier (and dare I say much more enjoyable) to swing by for a schiacciata sandwich topped with all manner of Italian meats and cheeses. A recent favorite of mine is the La District with pancetta, pecorino cream, sun-dried tomatoes, and arugula. The thin-sliced pancetta is salty and fatty, which works well against the acidity of the sun-dried tomatoes. The pecorino cream has all the flavors of a more traditional sliced pecorino, but in spreadable form, ensuring that there aren't any naked corners of the sandwich. The arugula is a welcome green with the richness of the other ingredients, and adds a pleasant pepperiness. The La District comes in at $17 right now, but it's easily large enough to feed two, and the staff here are always generous with toppings. 3923 W. Sixth Street, Los Angeles, CA 90020. — Rebecca Roland, editor, Southern California/Southwest Fried fish sandwich from Little Fish in Echo Park Like clockwork, as soon as the weather warms up, I start craving fried fish sandwiches. One of the best around town right now can be found at Little Fish, set in the front of Echo Park's Dada Market. The pop-up gone permanent is still serving its famous fish sandwich, with a slab of crispy fish on a plush potato bun. The sandwich is simple, topped with just Kewpie mayo, a slice of American cheese, and dill pickles, but it doesn't need anything else. The fish is always hot and crispy, and there's no better place to enjoy the sandwich than one of the benches looking out toward Sunset Boulevard. For a side, try the nori potatoes dunked in garlic aioli. 1606 W. Sunset Boulevard, Los Angeles, CA 90026. — Rebecca Roland, editor, Southern California/Southwest Chicken Parmesan sandwich from Starbird in Redondo Beach I don't typically highlight chain fast-casual restaurants, but a recent visit to Starbird in Hermosa Beach left me delighted by at least one of their many fried chicken dishes. The chain, originally from the Bay Area with a specific focus on antibiotic-free chicken and more health-forward dishes, had a sub-$10 sandwich that really surprised me. With a crispy cutlet as the main character, thick marinara sauce, melty provolone, fresh basil, and a smear of basil pesto brought this magnificent sandwich together. Roasted garlic aioli works as an additional, creamy binder. I would love to see chicken Parm sandwiches placed between burger buns at more restaurants, but the one from Starbird was terrific for the price. Another aspect of Starbird that I really appreciated was that the chain will donate a meal to the Los Angeles Regional Food Bank if you post a photo of the meal to social media. That's the kind of sharing we can all get behind. Starbird currently has locations in Hermosa Beach, Beverly Grove, Marina Del Rey, and is coming soon to Torrance. 429 CA-1, Hermosa Beach, CA 90254. — Matthew Kang, lead editor, Eater Southern California/Southwest French toast from Laya in Hollywood With a preference for savory and salty, my brunch practice includes ordering French toast for dessert to share with the table. The setup is already perfect, starting with cocktails and coffee, then moving on to the thoroughly satisfying omelets, bacon, and Béchamel. Dessert is rarely on my radar because the weekend daytime meal is incredibly filling, but Laya's kitchen sent out French toast for the table, which made the meal. Chef Charbel Hayek recently launched Sunday brunch, and much of the menu has Lebanese roots, particularly the first course, which features falafel, seared halloumi, crudite, olives with feta, and incredible labneh that his mother actually prepares in Laya's kitchen. Back to the French toast — the dish elevates custard to new heights with an impossibly soft yet firm consistency, featuring brioche, brown butter, fresh strawberries, whipped cream, and layers of salted caramel throughout. It's beyond rich and beautiful to look at. It pairs well with the cardamom-spiced Lebanese coffee poured tableside. The entire daytime experience on Laya's gorgeous patio makes for an enjoyable morning or afternoon with a crowd that's especially happy to be there. 1430 N. Cahuenga Boulevard, Los Angeles, CA, 90028. — Mona Holmes, editor, Eater Southern California/Southwest Sign up for our newsletter.
Yahoo
16-05-2025
- Business
- Yahoo
Oberon Uranium Corp. Executes Agreement to Sell Saskatchewan Mineral Claims
Vancouver, British Columbia--(Newsfile Corp. - May 15, 2025) - OBERON URANIUM CORP. (CSE: OBRN) ("Oberon" or the "Company") is pleased to announce that it has signed an asset purchase agreement dated May 15, 2025 (the "Agreement") with 2037881 Alberta Ltd. ("ABCo", a wholly-owned subsidiary of Oberon) and Little Fish Uranium Corp. ("Little Fish" or the "Purchaser"), pursuant to which Oberon and ABCo have agreed to sell to Little Fish 22 mineral claims totaling 18,924 hectares known as the Fusion Uranium Zone Project located in the Athabasca Region of Saskatchewan. Under the Agreement, Little Fish has agreed to pay to Oberon $700,000 in cash on closing of the transaction. Closing is anticipated to take place on May 22, 2025, and the Company will provide an update on closing. The transaction is an arms-length transaction for the Company and does not constitute a fundamental change or result in a change of control of the Company, within the meaning of the policies of the CSE. About the Company Oberon Uranium Corp. is a mineral exploration company with a 100% interest in the past producing Lucky Boy Uranium Property located in Arizona, USA. Oberon also owns a 100% interest in the Fusion Uranium Zone Project located in the Athabasca Region of Saskatchewan, Canada. For further information, please refer to the Company's disclosure record on SEDAR+ ( or contact the Company by email at info@ On Behalf of the Board of Directors "Lawrence Hay"President and CEOTel: 778.317.8754 Email: info@ Forward-Looking Information Certain statements in this news release are forward-looking statements, including with respect to future plans, and other matters. Forward-looking statements consist of statements that are not purely historical, including any statements regarding beliefs, plans, expectations or intentions regarding the future. Such information can generally be identified by the use of forwarding-looking wording such as "may", "expect", "estimate", "anticipate", "intend", "believe" and "continue" or the negative thereof or similar variations. The reader is cautioned that assumptions used in the preparation of any forward-looking information may prove to be incorrect. Events or circumstances may cause actual results to differ materially from those predicted, as a result of numerous known and unknown risks, uncertainties, and other factors, many of which are beyond the control of the Company, including but not limited to, business, economic and capital market conditions, the ability to manage operating expenses, and dependence on key personnel. Such statements and information are based on numerous assumptions regarding present and future business strategies and the environment in which the Company will operate in the future, anticipated costs, and the ability to achieve goals. Factors that could cause the actual results to differ materially from those in forward-looking statements include, the continued availability of capital and financing, litigation, failure of counterparties to perform their contractual obligations, loss of key employees and consultants, and general economic, market or business conditions. Forward-looking statements contained in this news release are expressly qualified by this cautionary statement. The reader is cautioned not to place undue reliance on any forward-looking information. The forward-looking statements contained in this news release are made as of the date of this news release. Except as required by law, the Company disclaims any intention and assumes no obligation to update or revise any forward-looking statements, whether as a result of new information, future events or otherwise. The CSE has not reviewed, approved or disapproved the contents of this news release. To view the source version of this press release, please visit Sign in to access your portfolio
Yahoo
28-01-2025
- Business
- Yahoo
Guest Column: We Don't Want to Stop Feeding Los Angeles
When the Palisades fires broke out on the morning of Tuesday, Jan. 7, we fielded and sent what amounted to hundreds of check-in texts — Are you safe? Did your parents evacuate? When the Eaton fire followed that night, the calls and texts kicked up: My friends lost their home, we're evacuating, stay safe, stay in touch, I love so many L.A. restaurants, we didn't open our doors the next day, unable to ask our staff of cooks, baristas and servers to brave the air quality or risk an evacuation. We could float the loss of a day or two — unlike most restaurants — we were lucky to have enough in the bank to keep us going. The reality for most restaurants is that one bad weekend can close a whole Thursday, we'd seen the full magnitude of the fire's destruction, and overnight, we made the call to scale down our regular operations and turn our restaurant into a crisis kitchen and food donation hub. We banded together with other restaurants, and a week into this nightmare, our newly named group — Rogue Foods LA — has sent out approximately 20,000 meals. It's a conservative estimate, but we're moving too fast to keep count. We've called every single fire station in L.A., and they're on a first name basis with our call supervisor, and now call her directly when they need to feed hungry crews. We've sent meals to animal shelters, YMCA's and crisis and evacuation centers. We send orders out for crews of four or by the core team is a chef/owner of Little Fish, a restaurant in Echo Park; Little Fish's director of operations; a seafood purveyor; and a food writer organizing remotely from New York City. Through a group chat and a hundred spreadsheets, we have organized over 100 volunteer callers and drivers, and at least 70 restaurants — in addition to 30 or so cooks and dishwashers turning out hundreds of meals each day in our own are hearing from our first responders that this crisis is far from over. But we are grappling with the terrifying reality — shared with so many of our fellow chefs and restaurant industry people in L.A. — that this will have to stop. We have already had to re-open our restaurant and scale down our services. Each night, we go to bed exhausted and worried we'll have to end things entirely — long before the fires in Los Angeles stop, and certainly long before any of the thousands of displaced Angelenos are safely housed. View the to see embedded media. We have the full staffs of three restaurants working seamlessly together in Little Fish's Echo Park kitchen in shifts that start at 4:30 a.m. We rarely lock our doors before 8 p.m. In the past weeks, we've seen the absolute best of the restaurant industry — that we take care of each other, that we will sacrifice and that we will show up no matter also seen the worst of what state inaction can do. FEMA's relief for businesses comes in the form of loans and tax relief — which take weeks and hardly help us as we try to feed a growing number of hungry Angelenos each day. It's unlikely we'd even qualify for FEMA relief in the first place, because we've accepted donations. But without those rapidly-arriving donations, we'd have no ability to keep our staff paid through closures and operate in the first place. (This catch-22 of needing urgent funds while waiting for FEMA has created a cottage volunteer industry of editing GoFundMe's, so that any fundraisers won't disqualify recipients from receiving future FEMA aid.) Ours is already an industry with razor-thin margins — in part because of the punishingly expensive hoops restaurants have to jump through. We have crowdfunded via social media to raise almost $20,000, and we've spent every penny on food, gas and floating restaurants who are about to go under. It's not an exaggeration to say that each one of us breaks down in tears every day with gratitude for the donations — monetary and labor. What we can't pay for with donations, we pay for out of our own pockets. But the reality is that it's not enough. It just isn't — and we are staring down the face of what we could accomplish, but likely won' we had state backing to keep our restaurant closed and cover our losses, we could send out at least 20,000 meals a week — feeding people who are showing up or calling constantly, pleading for food. And we are just four women working together in a group text and guerrilla spreadsheets. There are scores of groups like ours — collections of restaurants meeting the tremendous, unending we move out of the stage of acute crisis and into building something more long term, our group is taking steps to become an official non-profit instead of operating as our initial rogue collective. But the Trump administration's grotesque plan to freeze funding to non-profits is a catastrophic blow to our ability to sustain through what will most certainly be a cycle of crises repeated for years to come. The bottom line is that we have the kitchens. We have the cooks. We have the drivers. Our phones never stop ringing as we field calls from fire stations in L.A., evacuation centers, shelters, community centers, displaced families and anyone who is hungry and affected by the love our home, and we have been utterly overwhelmed by the amount of generosity we've seen in action. The firefighters we speak to every day say that they've never had this much support in a crisis — but their voices are growing wearier with each day that goes don't want to stop feeding Los Angeles. None of us chefs and restaurant owners and food purveyors and organizers want to. But without even the most basic of aid from the people in power, we just won't have a choice.
Yahoo
27-01-2025
- Entertainment
- Yahoo
Best New Restaurants 2025: Standout Casual Spots
Visit these casual restaurants for the best flavors and special occasion dishes in a welcoming and relaxed environment and see how many have helped with L.A. fire relief since appearing in our print edition, via updates below. Also see our other Best New Restaurant winners here. With homestyle Persian dishes like mazeh (small bites served cold) and hot dishes like turmeric-braised Jidori chicken and eggplant khoresht, this Silver Lake counter restaurant conjures community and comfort with authentic flavors accessible to all. 2943 W. Sunset Blvd., Silver Lake, is donating all profits from their hot dog, the Sosi Bandari special, to fire relief efforts. Fresh, hot, made-to-order pizza that's every bit as good as those made by pizzaiolos in Naples is the specialty of this al fresco Venice eatery centered around a woodfired Neapolitan oven. The adjacent garden adds to its immersive atmosphere. 1039 Abbot Kinney Blvd., Venice, Pizza has sent over 1,000 pizzas to first responders and people affected by the wildfires. Until the end of January, for every pizza bought in-store or through DoorDash, Fiorelli will donate two pizzas to first responders and those in need. Little Fish's signature crispy seafood sandwich helped turn this pop-up into a permanent pit stop in 2024. The rest of the menu, including breakfast and lunch items like smoked fish tartine and mushroom congee, will reel you in, too. 1606 Sunset Blvd., Echo Park, January 9 Little Fish donated 20% of their proceeds to wildfire relief. The restaurant continued to support relief efforts by distributing 2,000 meals, half of which were cooked at Little Fish. Chef Rashida Holmes' Caribbean food spot started as a pop-up with tasty patties and rotis during the pandemic. Her expanded menu of family recipes like mac and cheese pie and fish cakes made her new restaurant a hit. 858 N. Vermont Ave., East Hollywood, Roti partnered with Odds & Ends L.A. 15 to distribute 300 meals to first responders and the L.A. Dream Center. They also provided free meals to first responders and fire victims and will be donating 10% of proceeds from their Honey Jerk Chicken meals to fire relief efforts. Specializing in guan tang bao (a soup dumpling from southwest Beijing), this Rosemead strip mall restaurant keeps customers coming back for its heavenly chicken broth-filled dough and everything from clay pot pork to crispy beef rolls. 8450 E. Valley Blvd. #108, Rosemead, @good_alley The sister to its bistro next door, Express offers homestyle Southern Thai food like Hat Yai fried chicken, roasted duck rice and tasty curries. It's a culinary experience to 'luv,' especially for fans of hot food. 6666 W. Sunset Blvd., Unit L, Hollywood, @ Thai Bistro and Noree Thai on Beverly to deliver meals to first responders working in Malibu and the Hollywood hills. The restaurants had also prepared and donated 800 meals at Santa Anita Park. This cocina artesanal (artisanal kitchen) serves inventively rich rancho dishes — tacos, tamales and more — inside a hip, black-walled space with communal tables to encourage sharing. 5831 N. Figueroa St., Highland Park, @carnalfoodla Thailand-born chefs Tongkamal 'Joy' Yuon and Wedchayan 'Deau' Arpapornnopparat expanded their Bangkok-meets-Central Thai street food menu at this favorite noodle and stir fry spot. 3170 Glendale Blvd., Unit C., Atwater Village, Basil are collaborating with Na Na Thai to host dinners on Jan. 26-27 with proceeds donated to Los Angeles fire relief. The home of the 'falafel taco,' MidEast took over the corner location that housed Mh Zh. Armenian ingredients meet Mexican traditions in an array of meat and seasoning-packed tortilla-wrapped offerings. 3536 Sunset Blvd., Silver Lake, January 9th through 19th Mideast Tacos offered free meals to first responders.
Los Angeles Times
26-01-2025
- General
- Los Angeles Times
Little Fish and Chainsaw's Vegan Carrot Ginger Soup
This creamy, punchy fresh carrot and ginger soup is vegan and bright, but it's hearty — and it's also got heart. When Little Fish co-owner Anna Sonenshein and Chainsaw owner Karla Subero Pittol received a donation of 1,000 pounds of carrots for their efforts in feeding first responders and evacuees during the 2025 L.A. wildfires, they immediately developed a recipe to use the produce. This carrot and ginger soup has fed hundreds of Angelenos and now it can feed you too. Subero Pittol and Sonenshein's recipe provides rich protein via the inclusion of white beans, as well as comfort and a bit of heat thanks to a balance of coconut milk, a walloping dose of fresh ginger and Calabrian chile paste. When finished with a squeeze of fresh orange juice, it's even more refreshing. Garnish with fresh herbs for even more brightness, or chili crisp for even more spice.
