Latest news with #Westchester
Daily Mail
a day ago
- Entertainment
- Daily Mail
Kim Kardashian fights back against man SHE wrongly accused of being a death row inmate
Kim Kardashian has hit back at a man that she wrongly accused of being a death row double murderer, after the man sued her for defamation. The 44-year-old reality star shared a picture to her social media last February of a man identified as Ivan Cantu, 60, a project manager from Westchester, New York. She was attempting to raise awareness of then Texas death row inmate of the same name, who was executed in the days after the post for a double murder. But the photo she shared was of a completely innocent man, who's alleging that Kardashian destroyed his reputation by falsely branding him a murderer. Lawyers for the innocent Cantu filed a lawsuit in February against Kardashian for libel and slander, saying she also caused him serious emotional stress. In a motion to strike the claim filed by representatives of Kardashian last month, her lawyers said the Instagram story constituted her exercising her freedom of speech. The motion also claims that Cantu had used the suit as an attempt to 'cash in' on the mishap. Her lawyers add that the post falls under anti-SLAPP laws in California, legislation aimed at protecting people from lawsuits after exercising First Amendment rights. It said: 'Plaintiff cannot establish a probability of prevailing on any of his claims. Accordingly, the Court should grant this special motion to strike.' As part of the documents, filed late last month, Kardashian also gave a sworn declaration in which she confessed to the blunder. In it, Kardashian explained her interest in law and how she had managed to get President Donald Trump to commute the sentence of Alice Marie Johnson in 2018. 'I engage in this work because I am passionate about it and without any commercial benefit or intent', she said. She added that she had learned of the case of Ivan Cantu, the death row inmate, and was 'moved' by his story and 'steadfast claim of innocence'. Kardashian said she instructed her social media team to start posting about Cantu and his case to raise awareness. They had used the same mugshot of Cantu throughout their posts until February 26 of last year when she said 'we decided to use a different picture of Mr. Cantu'. 'Unfortunately, in a story that was posted on my Instagram and Facebook accounts, we used a picture of a different Ivan Cantu', she said. Kardashian said in her declaration that the use of Cantu's picture was 'a mistake and was not done intentionally'. She said that had they been aware they would not have used the image and after finding out 'immediately' told her team to take it down. Kardashian signed the statement which was executed while she was in Venice for the wedding of Jeff Bezos and Lauren Sanchez late last month. Her social media manager Travis White also gave a written statement to the court in which he said he did a Google search for more pictures of Cantu. White said: 'One of the publicly available images that my Google search yielded was a photo of plaintiff. 'When I selected Plaintiff's photo, I did so mistakenly and without realizing that it was a photo of Plaintiff and not Mr. Cantu, given that they share the same name.' White goes on to add that the use of the image was 'a mistake and was not done intentionally'. The suit by Cantu cited libel and slander over the mix-up, saying Kardashian caused him serious emotional stress. Sobo said in the original filing that at the time of the posting she had over 350 million followers on her Instagram Defamation is classed as a false statement that harms someone's reputation, either in written terms, libel, or spoken, slander. Cantu's lawyers said there are few worse ways to harm someone's reputation than to wrongly accuse them of murdering two people. The suit claims that Kardashian intentionally shared the post, and was 'negligent, reckless and/or violated standards of ethics and decency.' Cantu is said to have suffered from embarrassment, anxiety, post-traumatic stress and counseling as a result of her actions. Sobo previously told the Daily Mail that Cantu was grieving a close family member at the time of the post, which was then amplified. Her post said: 'The state will execute Ivan Cantu in 2 days. Please sign the petition to demand that Collin County DA Greg Willis request to withdraw the execution date.' Alongside the text and link to the petition, she also shared an image of the wrong Ivan Cantu - who later posted on Facebook in an attempt to calm the situation. He said: 'To all my friends and family, I am not getting executed, some idiot who runs @kimkardashian used my picture of Ivan 'Abner' Cantu.' The suit said that the post exposed Cantu to 'hatred, contempt, ridicule and obloquy' due to his association with the double murder connected to the Texas inmate. The post was 'libelous and false', the suit added and caused injury to both his reputation and profession. In the filing his lawyers have also demanded a jury trial and are after compensatory damages. Cantu hasn't specified how much he is seeking in damages. Forbes estimates Kardashian's net worth at $1.7 billion dollars. Days after the post, Ivan Cantu was executed by authorities in Texas for the death of his cousin James Mosqueda and his cousin's girlfriend Amy Kitchen. Prosecutors said Cantu killed Mosqueda, who dealt illegal drugs, and Kitchen as he tried to steal cocaine, marijuana and cash from his cousin´s north Dallas home. The inmate, who was convicted in 2001, had long claimed a rival drug dealer killed his cousin in a dispute over money.
Forbes
a day ago
- Entertainment
- Forbes
La Bastide: A Taste Of Provence, One Hour From New York City
View of the dining room from the patio at La Bastide, North Salem, New York La Bastide/ In less than a year, La Bastide by Andrea Calstier, a fine dining experience in North Salem, New York, earned a Michelin star. Such early recognition, like this, is uncommon but not surprising to those who have dined at this bespoke, six-table restaurant in northern Westchester. Chef Andrea Calstier and General Manager Elena Oliver, a husband-wife team, own the restaurant and its sister property, Cenadou Bistrot. Two perfectionists, the couple has brought their abundant talents, creativity, love of Provencal cooking, and moxie to America. North Salem (Westchester County), incorporated as a town in 1788, is only about one hour from Manhattan. But its tree-lined two-lane roads and rolling hills, punctuated by lakes, rivers and reservoirs, offer the vibe of a place much farther away from the bustling city. Soon after arriving at La Bastide, guests are led to a comfortable seating area on a stone patio outside the glass door of the dining room. The pairing of aperitifs and canapés, accompanied by views of the bucolic countryside and herb garden in the backyard, feels transportative. The intimate dining room is as picture-perfect as the outdoors. Well-spaced, round tables accommodate parties of no more than six persons each, so the room never feels crowded. 'This is a very personal space where we spend much of our time,' says Elena. 'We want our guests to feel like we are welcoming them to our home.' Careful thought has gone into the design and decor. An open kitchen on one side of the room allows guests to watch the careful final plating of each dish, while the other side features a striking, contemporary wine wall. 'The open kitchen offers an air of transparency and allows us to feel connected to our diners,' says Calstier. The chairs and tablecloths are made of fine Italian leather. The tableware includes custom ceramics by Esther Kwon and knives from blacksmith Coutellerie du Panier, from the couple's hometown in Marseille. Also featured are porcelains from Studio Matte, Belgium, and French Limoges from Jacque Pergay. The Journey From France To North Salem Elena Oliver and Chef Andrea Calstier La Bastide Chef Calstier has a noble culinary lineage. He began cooking at age 15 and trained in some of France's most esteemed Michelin-starred kitchens, including Christophe Bacquie's La Table du Castellet in Provence and L'Abbaye de la Bussiere in Burgundy. In 2017, the young chef seized an opportunity to work in the kitchen of celebrated Chef Daniel Boulud at Restaurant Daniel in New York City. Elena, his soulmate since high school, joined him on this foray. The chef describes the year he spent working at Daniel's as becoming 'part of a family." There, he not only honed his culinary skills but built his confidence and developed connections. It also gave him the opportunity to learn English from the brigade in the kitchen. Within a year, the couple signed a lease for a very tiny dining space and opened their own French bistro, Papilles, in the East Village. The fearless chef was only 23 then. In that small space, Elena was able to elevate her management skills, and the restaurant achieved immediate success. 'It taught us how to become proper restaurant owners,' he says. 'Learning how to hire, inspire, attract, and mentor staff is what sets chefs apart from cooks.' When a partner of Chef Boulud introduced the couple to the North Salem property, they were smitten by the area and knew it offered more possibilities than they could possibly achieve in New York City. 'The region resonated with us because it would more fully allow us to express ourselves,' says Calstier. La Bastide: Impeccable Cuisine and Service Hors d'oeuvres at La Bastide, North Salem, NY La Bastide/ After a year and a half of renovation, La Bastide opened its doors in February 2024. Although it was difficult to fill the dining room at first, perseverance, consistency and staying true to their vision helped them achieve the Michelin star that 'put the restaurant on the map.' The chef's training in classical French cooking enabled him to set aside his ego. But it allows him to innovate and create dishes that showcase the foods rather than the technique. 'We think about the customer experience at every stage of the meal,' he says. While the cuisine at La Bastide pays homage to the couple's roots in Provence, the menu is seasonal, sometimes even microseasonal, capitalizing on the rich bounty the Hudson Valley offers. The chef adapts classic Provencal recipes, including those his grandmother used to prepare, and is inspired by meeting with local farmers in the area to see what they are cultivating. 'The menu is 80% seafood, even if it is only to complement a vegetable dish, because there is so much amazing seafood on the East Coast from Maine to Long Island to New Jersey,' he says. 'In terms of high-quality products, we've never felt limited by the supply.' Currently, the restaurant offers tasting menus at two seatings, 5:00 PM and 8:00 PM, Wednesday through Sunday. Diners have the option of an additional cheese course and/or wine pairing. Sommelier David Berube, who also worked for Chef Boulud, has curated a Wine Spectator award-winning list of 600 French regional wines for the restaurant. Service is seamless, thanks to a well-trained, attentive, and knowledgeable team. From the amuse-bouche to the appetizers, and from the moment the waitstaff lifts the silver domes from the entrées in unison, every dish offers a profusion of delightful flavors presented with artistry and flair. Fabulous desserts (like the popular chocolate with goat cheese) provide the proverbial icing on the cake, leaving sweet memories of an excellent meal. Cenadou Bistrot: More Casual, But Also Not To Be Missed Welcoming bar at Cenadou The more casual, 50-seat Cenadou Bistrot is co-located in the same building as La Bastide, one floor above the fine dining restaurant. Like its sibling, its menu reflects a fusion of delectable influences from Provence and the Hudson Valley. Diners can choose from hors d'oeuvres, charcuterie, mains like Steak Frites, cheeses, and more. The room also offers views of the surrounding landscape and features a welcoming bar (with a limited bar menu). The Bistrot first opened in June 2023. Extremely popular with locals, it has even received glowing accolades from Martha Stewart, who held a holiday party there for her staff. This dining room can stand on its own excellence and only pales when compared to the elegance of La Bastide. La Bastide: A Bastion Of True Hospitality La Bastide is a truly unique restaurant, perfect for a special occasion or for making any occasion special. Many guests choose to enjoy a special dinner at the restaurant and return the following day for a more casual lunch at Cenadou. Elena is always pleased to provide recommendations for nearby boutique hotels and small inns. She aptly describes the destination as 'a perfect getaway that offers the feel of being somewhere in France.' After a visit, the most lasting impression of La Bastide, beyond the exceptional food and ambiance, is the genuine warmth, hospitality, and dedication of the owners. 'If you believe in what you want to do, you don't have to compromise,' says Chef Calstier. IF YOU GO La Bastide By Andrea Calstier 721 Titicus Road, North Salem, New York, (914) 485-1519
Globe and Mail
a day ago
- Business
- Globe and Mail
NANO Nuclear Completes Assembly of Its Proprietary Annular Linear Induction Pump Technology Prototype for Critical Test Loop Validation In SBIR Phase III Program
Milestone demonstrates NANO Nuclear's ability to bring advanced nuclear technology from initial design to construction and demonstration New York, New York--(Newsfile Corp. - July 23, 2025) - NANO Nuclear Energy Inc. (NASDAQ: NNE) ("NANO Nuclear" or "the Company"), a leading advanced nuclear energy and technology company focused on developing clean energy solutions, today announced that its proprietary, patent pending Annular Linear Induction Pump (ALIP) technology for nuclear reactors has been assembled onto a test loop and integrated to a controllable test setup for variable design validation at NANO Nuclear's Demonstration Facility in Westchester County, New York. As NANO Nuclear continues progress with its microreactor programs, including its lead KRONOS MMR TM Energy System project, the ALIP assembly milestone demonstrates NANO Nuclear's leadership in advanced nuclear energy technology and its ability to move technology from initial design to construction and demonstration. NANO Nuclear hopes to be able to start commercial sales activities for ALIP by the end of this year or next year. This milestone also underscores the utility of NANO Nuclear's Westchester Demonstration Facility, which became operational earlier this year. "This initial milestone with ALIP shows in a small but very promising way what we can do as a company in the real world," said James Walker, Chief Executive Officer of NANO Nuclear. "ALIP is an enabling technology that supports the development of next-generation reactors utilizing molten salts or liquid metals, and advancing ALIP through the SBIR Phase III process has allowed us to mature the system extensively, refining its design, validating key performance metrics, and preparing it for integration into demonstration-scale platforms at our custom-built Westchester facility. This progress not only enhances the technology's readiness for deployment but also opens a clear pathway toward revenue generating activities for NANO Nuclear as we progress work on our broader portfolio of advanced nuclear technologies." The ALIP technology is a thermal management and distribution system within NANO Nuclear's suite of advanced nuclear energy technologies. It operates using electromagnetic, in place of mechanical, pumps, and could serve as a critical component in the development of advanced molten-salt and liquid-metal nuclear reactors. As previously announced, earlier this year, NANO Nuclear collaborated with aRobotics Company, a leading innovator in robotics fabrication, inspection, engineering and testing, to support NANO Nuclear's ongoing SBIR Phase III program for ALIP, which was previously funded by the U.S Department of Energy. Data from the test and validation work being done will be leveraged to support the SBIR Phase III program. Figure 1 - NANO Nuclear Energy 's ALIP Technology (center) integrated on the Test Loop inside Custom-Engineered Thermal Chamber at the Demonstration Facility in Westchester County, New York. To view an enhanced version of this graphic, please visit: "Developing the first iteration of NANO Nuclear's ALIP and its adjacent test instrumentation enables us to collect crucial data and advance this project towards its ultimate goal of commercialization," said Jay Yu, Founder and Chairman of NANO Nuclear. "With the support of aRobotics Company, we plan to steadily develop and test additional generations of ALIP as we improve the technology's readiness for the market." To view an enhanced version of this graphic, please visit: "We believe ALIP will have a number of applications upon development including in the space and defense sectors," said Akaash Kancharla, CEO of aRobotics Company. "The procedural knowledge and material science advanced by this work will have implications far beyond this useful product." By utilizing a time-varying magnetic field, ALIPs enable the movement of conductive fluids without mechanical components, reducing wear and maintenance requirements while increasing efficiency. Current efforts at the NANO Nuclear Demonstration Facility are geared towards the development of the first operational ALIP prototype and a custom designed test loop for research data collection, alongside a magnetic field mapping system, for the collection of manufacturing and performance data. Future work will include testing and characterizing pump performance with different working fluids, simulating component failure scenarios, and material testing. To view an enhanced version of this graphic, please visit: About NANO Nuclear Energy Inc. NANO Nuclear Energy Inc. (NASDAQ: NNE) is an advanced technology-driven nuclear energy company seeking to become a commercially focused, diversified, and vertically integrated company across five business lines: (i) cutting edge portable and other microreactor technologies, (ii) nuclear fuel fabrication, (iii) nuclear fuel transportation, (iv) nuclear applications for space and (v) nuclear industry consulting services. NANO Nuclear believes it is the first portable nuclear microreactor company to be listed publicly in the U.S. Led by a world-class nuclear engineering team, NANO Nuclear's reactor products in development include patented KRONOS MMR ™ Energy System, a stationary high-temperature gas-cooled reactor that is in construction permit pre-application engagement U.S. Nuclear Regulatory Commission (NRC) in collaboration with University of Illinois Urbana-Champaign (U. of I.), " ZEUS", a solid core battery reactor, and " ODIN", a low-pressure coolant reactor, and the space focused, portable LOKI MMR ™, each representing advanced developments in clean energy solutions that are portable, on-demand capable, advanced nuclear microreactors. Advanced Fuel Transportation Inc. (AFT), a NANO Nuclear subsidiary, is led by former executives from the largest transportation company in the world aiming to build a North American transportation company that will provide commercial quantities of HALEU fuel to small modular reactors, microreactor companies, national laboratories, military, and DOE programs. Through NANO Nuclear, AFT is the exclusive licensee of a patented high-capacity HALEU fuel transportation basket developed by three major U.S. national nuclear laboratories and funded by the Department of Energy. Assuming development and commercialization, AFT is expected to form part of the only vertically integrated nuclear fuel business of its kind in North America. HALEU Energy Fuel Inc. (HEF), a NANO Nuclear subsidiary, is focusing on the future development of a domestic source for a High-Assay, Low-Enriched Uranium (HALEU) fuel fabrication pipeline for NANO Nuclear's own microreactors as well as the broader advanced nuclear reactor industry. NANO Nuclear Space Inc. (NNS), a NANO Nuclear subsidiary, is exploring the potential commercial applications of NANO Nuclear's developing micronuclear reactor technology in space. NNS is focusing on applications such as the LOKI MMR ™ system and other power systems for extraterrestrial projects and human sustaining environments, and potentially propulsion technology for long haul space missions. NNS' initial focus will be on cis-lunar applications, referring to uses in the space region extending from Earth to the area surrounding the Moon's surface. For more corporate information, please visit: For further NANO Nuclear information, please contact: Email: IR@ Business Tel: (212) 634-9206 PLEASE FOLLOW OUR SOCIAL MEDIA PAGES HERE: NANO Nuclear Energy LINKEDIN NANO Nuclear Energy YOUTUBE NANO Nuclear Energy X PLATFORM Cautionary Note Regarding Forward-Looking Statements This news release and statements of NANO Nuclear's management and collaborators in connection with this news release contain or may contain "forward-looking statements" within the meaning of Section 21E of the Securities Exchange Act of 1934, as amended, and the Private Securities Litigation Reform Act of 1995. In this context, forward-looking statements mean statements related to future events, which may impact our expected future business and financial performance, and often contain words such as "expects", "anticipates", "intends", "plans", "believes", "potential", "will", "should", "could", "would," "seek," "hope, "may" and other words of similar meaning. In this press release, forward-looking statements include those related to NANO Nuclear's development and commercialization plans for the ALIP technology. These and other forward-looking statements are based on information available to us as of the date of this news release and represent management's current views and assumptions. Forward-looking statements are not guarantees of future performance, events or results and involve significant known and unknown risks, uncertainties and other factors, which may be beyond our control. For NANO Nuclear, particular risks and uncertainties that could cause our actual future results to differ materially from those expressed in our forward-looking statements include but are not limited to the following: (i) risks related to our U.S. Department of Energy ("DOE") or related state or non-U.S. nuclear licensing submissions, (ii) risks related the development of new or advanced technology and the acquisition of complimentary technology or businesses, including difficulties with design and testing, cost overruns, regulatory delays, integration issues and the development of competitive technology, (iii) our ability to obtain contracts and funding to be able to continue operations, (iv) risks related to uncertainty regarding our ability to technologically develop and commercially deploy a competitive advanced nuclear reactor or other technology in the timelines we anticipate, if ever, (v) risks related to the impact of U.S. and non-U.S. government regulation, policies and licensing requirements, including by the DOE and the U.S. Nuclear Regulatory Commission, including those associated with the recently enacted ADVANCE Act and the May 23, 2025 Executive Orders seeking to streamline nuclear regulation, and (vi) similar risks and uncertainties associated with the operating an early stage business a highly regulated and rapidly evolving industry. Readers are cautioned not to place undue reliance on these forward-looking statements, which apply only as of the date of this news release. These factors may not constitute all factors that could cause actual results to differ from those discussed in any forward-looking statement, and NANO Nuclear therefore encourages investors to review other factors that may affect future results in its filings with the SEC, which are available for review at and at Accordingly, forward-looking statements should not be relied upon as a predictor of actual results. We do not undertake to update our forward-looking statements to reflect events or circumstances that may arise after the date of this news release, except as required by law.
CBS News
2 days ago
- Business
- CBS News
New York is home to the country's 2 wealthiest suburbs, ranking finds. See which towns made the list.
There's a new report identifying the wealthiest suburbs in America, and a pair of communities just outside New York City are first and second on the list. a personal finance website, recently put out its ranking of the "50 Wealthiest Suburbs" in the country for 2025. The study looked at which suburbs have the highest average household incomes. Scarsdale is the country's wealthiest suburb for a second year in a row. The town that's home to about 18,000 people had an average household income of $601,193 for 2023, which was almost $200,000 more than any other suburb on the list. The average home value in Scarsdale is just over $1.2 million, according to the report. Coming in at No. 2 is another Westchester County community - Rye. Rye has an average household income of $421,259, and its average home value is actually more than Scarsdale at $1.875 million. The next NYC suburb on the ranking is No. 26, Tenafly, N.J., a borough in Bergen County that has an average household income of about $306,000 and home value of $1.28 million. Close behind at 28th is Summit, N.J. in Union County, which has an average household income of more than $304,000 and an average home value of $1.34 million. Rounding out the NYC suburbs represented on the list are Westfield, N.J. at No. 33 (average household income of $297,367), No. 34 Greenwich, Conn. ($297,081), No. 41 Ridgewood, N.J. ($288,861) and No. 46 Dix Hills, N.Y. ($270,581). Affordability continues to be a challenge for anyone looking to buy a home in New York or its suburbs. A July report from real estate listing service OneKey MLS found that the median sales price for single-family homes in the New York metro area is up to $775,000. The report said the inventory of available homes is shrinking. "While buyer interest remains strong, the market continues to be defined by limited inventory and affordability pressures," OneKey MLS CEO Richard Haggerty said in a statement. "As we move through the remainder of the year, we expect steady demand and gradual price growth to persist as supply continues to lag behind."
Forbes
4 days ago
- Entertainment
- Forbes
The Most Surprising New Restaurant In Los Angeles Is Hiding Near LAX
Harry Posner and Natalie Dial are the husband-and-wife team behind Tomat. Zsuzsi Steiner Nobody talks about LAX and its environs as a premier dining destination. It's certainly not part of Los Angeles where you'd expect an atmospheric rooftop terrace, house-baked pistachio madeleines and smoky roasted butter served with cloud-soft barbari bread. But then you walk into Tomat, tucked into a Westchester strip mall opposite Staples, and the assumptions start to fly away. Tomat is the work of Harry Posner and Natalie Dial, an amiable husband-and-wife team whose path to this unlikely corner of Los Angeles comes with some impressive passport stamps. Born in Los Angeles but raised in England, Posner cooked at The Clove Club in London, an acclaimed Michelin-starred kitchen, and at the now-closed Inua in Tokyo, an experimental fermentation-forward offshoot of Noma. In between medical studies, he trained at Ireland's Ballymaloe Cookery School and both he and Dial, also from Los Angeles, spent a formative stint baking at a friend's rustic bakery in Northern Italy. Tomat brings a fresh new culinary twist to an area of Los Angeles not known for fine dining. Tomat For years they dreamed of opening a neighborhood restaurant rooted in the kind of food they like to eat, which is seasonal and soulful and influenced by their cultural backgrounds—Persian, British, Californian. When a Westchester space became available just before they pandemic, they took the leap. Construction sprawled for three years as plans shifted but they stayed it through. Today, Tomat is a bright, all-day cafe by morning and a globally inspired dinner destination by night. You can order Lamill coffee and croissants after a morning walk or sit on the rooftop terrace with blankets and cocktails at sunset. The dinner menu includes everything from fesenjān-inspired roast duck to black cod in Thai-style curry and ghormeh sabzi–flavored Rancho Gordo beans. Posner and Dial are fabulous restaurant hosts. They like to chat and you want to spend time with them beyond just hearing about each dish. They come from very different backgrounds but have the same value for food, sourcing and community and are very much in this venture together—even as they devote themselves to their two-year-old daughter. I sat down with the couple to hear how Tomat came to life, through a pandemic, across continents, and with an eye toward building something lasting in the most unexpected of places. Even in a city flush with farm-to-table menus, Tomat stands out with a dinner menu that namechecks more than two dozen regional growers, makers and artisans. Wonho Frank Lee David Hochman: The area around LAX has never been associated with amazing food—beyond the iconic In-N-Out Burger location that people love to hit when they arrive in Los Angeles. Talk about your personal history with this location and what the Westchester neighborhood means to you. Natalie Dial: My family has a long history in Westchester, like back to the 1940s. My great-grandmother bought one of the first big grocery stores in Westchester called Jim Dandy, back when there were still bean fields. And then my grandparents lived here. My parents both grew up here, although I grew up in Montana, and now we live here. This has always felt like home to me. We've watched it go through many iterations but it's always had a really strong family feel, even as the mom-and-pop shops have come and gone. Tomat: A Community Player (With Pastry) By Day and Fine Dining By Night Harry Posner: Community is the word I'd use. People who live here love living here and they're raising kids and like to go to places that feel like an extension of their homes. What's fun for us is being be a part of that community — we have a young kid ourselves — but also to be bringing something new to the area. There really hasn't been a high-end, finer dining experience in Westchester so we wanted to set the tone. That means being really welcoming instead of, you know, intimidating. We're a community player where you can start the day with us with coffee and a pastry or get a little dressed up at night for a date night and go up to our rooftop and watch the planes take off at LAX. David Hochman: Of course, you also need to stand out among all the fine-dining establishments in Los Angeles. How would you say Tomat is different from other restaurant experiences in this city? Harry Posner: For us it starts with the farmers and artisans and purveyors who source for us. We're constantly reviewing and re-reviewing our source list and how to make the menu as local and as sustainable as we can. That's not unique to Tomat but we feel we do things differently. We'll design whole dishes around one special fruit that's in season, like the Weiser Family Farms melon with strawberry kimchi currently on the menu. Tomat is pastry stop by morning and a fine-dining restaurant by night. Wonho Frank Lee Hochman: Even by farm-to-table restaurant standards, your menu is unusual in that you namecheck more than two dozen partners by name, from Alex Weiser and Tcho Chocolate to Oaktown Spice Shop. TOMAT TOMAT | FARM-TO-TABLE RESTAURANT | 6261 W 87TH STREET, WESTCHESTER, CA, USA Posner: Why not? These are artisans who don't always get recognized for the hard work they do. We work very closely with K&K Ranch, and they're the loveliest family. It's a fourth-generation farm in Orosi, California. The brother owns the dentist practice at the end of the street. Their peaches, their nectarines, the blueberries, the apricots, the raisins—they're just insane this year. It's some of the best fruit I've ever had and it's a joy to highlight small producers like them. Or this this super small producer called Chico Rice, another fourth-generation farm, that we use for all our rice dishes, including making our misos and things like that. These places are like family to us. Tomat's Signature Rice Dish Is Worth Missing Your Flight For Hochman: Speaking of rice, your saffron rice dish alone is worth the trip to Westchester. Talk about what goes into that deliciousness. Posner: I'm from Persian heritage and I worked a little bit in Japan, and I've always felt—although I may be completely off the mark—that there's a synergy between Persian and Japanese cultures around cooking. It sounds strange, but there's a lot of rice-based dishes and pickle-based dishes. Obviously, there are very, very different flavors, but the goal is similar. These dishes have to be perfect, even in their simplicity, and there's something exciting about striving for that. Hochman: For people who haven't the saffron rice yet, what should they know about the dish, which—spoiler alert—arrives at the table in a clay pot that instantly makes every other table in the restaurant want to order it. Posner: That's the Japanese donabe pot. I learned about that style of cooking in Japan from a Michelin-starred chef who told me about cooking rice in a donabe in an oven. You can also do it over an open fire. In a way, it's super easy but it's also quite sophisticated as far as flavors. There's saffron, pickled raisins, pumpkin seeds, dill and this beautiful jeweled rice. Even the donabe is sourced locally. We get them from Toiro Kitchen, an amazing Japanese cookware store in North Hollywood. With a menu item like this, we really hit the sweet spot of cooking in a way that links together all these cultures that we love. Hochman: You recently started having music on the rooftop in partnership with Sam First, the phenomenal jazz club that's next to the airport. Clearly you're going for more than just serving meals. What do you want people to know about Tomat and what you're going for? Dial: The main thing is, we are here, we're doing something slightly different, so try us out, give us a go. We're going for sustainability and showing off Californian produce, and if that's something that they're interested in, I think they'd really like our place. But if you want to come in the morning for a coffee, a pastry, or really fun brunch options or or cocktails, we have that as well. And then if you want to come at night and just sit on the roof and have a drink and have some live music, try that out. Yes, we want everything to be delicious but we also really want to take some of the pretentiousness out of fine dining and make the experience accessible and welcoming. Hochman: And in the rare moments that you are not working—because I know you work like 12 hours a day—and you're not being parents to a two-year-old, where do you like to eat? Dial: We usually take our daughter out when we're going out, so we go to a lot of dim sum. We love going to Torrance and the South Bay, because it's an easy drive for us. Otafuku in Gardena is amazing for noodles—one of our favorites. Posner: It's the fun of it. I'd say beforehand—I've worked with Junya Yamasaki at Yess, and I think everything he produces is absolutely delicious and amazing. Dudley Market's one of our favorites for an amazing glass of wine and great food. It's always very comfortable. And Chef Connor [Mitchell] hates the fact that his burger gets more attention than the rest of his incredible menu, but the burger is really good, and I am happy to annoy him anytime. It reminds me of the places where I started out in London, especially St. John, where the atmosphere is relaxed but the food is unbelievably good. Dial: It's about being comfortable and trying amazing food. In the mornings, we've got a Welsh rarebit-style croque monsieur—it's delicious, and it's fun. And, you know, the farmers market runs here on Sundays, so it feels like a big community moment. And we love that. It's maybe the most meaningful part for us. Our regulars and the community are showing up. That's why we opened Tomat in the first place. This interview with the couple behind Tomat has been edited and condensed for accuracy and clarity.
