■ Umamicatessen features the PIGG restaurant, Umami Burger, a deli, a doughnut menu, a coffee bar and a separate liquor bar Umamicatessen O
pened at the start of March in Los Angeles, Umamicatessen features a range of eating concepts
under one roof, inspired by interna- tional street bazaars and the classic American delicatessen. Developed by the Umami Restaurant Group, which operates the Umami Burger chain, the new venue takes the style of a 170- seat table-service dining area, with a bar and fi ve kitchens run by different chefs from around the US. “Part of the fun of the restaurant business is the opportunity to collab- orate with other chefs,” says Adam Fleischman, founder and CEO, Umami Restaurant Group. “Umamicatessen is a playground for chefs and those who love to eat. Our variety of menus will always be fi lled with fresh interpreta- tions of comfort foods.” The new site at the Orpheum in LA features the unusual PIGG concept – a collaboration with Chris Cosentino, a chef whose restaurant concepts in San Francisco are known for trans- forming offal into haute cuisine. PIGG at Umamicatessen is a tribute to all things pork around the world, explor- ing different manifestations of pork
ISSUE 2 2012 © cybertrek 2012
■ The Umami Restaurant Group also runs the Umami Burger chain
from different cultures and regions, such as hams, charcuterie, terrines and salumi. Cosentino says: “Adam [Fleischman] is one of the most for- ward-thinking hospitality entrepreneurs in the industry. We look forward to establishing Umamicatessen as a must-visit culinary destination for LA locals and visitors alike.”
The expanded Umami Burger site
at Umamicatessen, like its fi ve other locations, is conceived as a “fi ne-din- ing fast food” experience, offering
house-ground meat, locally-sourced produce, homemade ingredients and chef-inspired burgers. Like Heston Blumenthal in the UK,
Fleischsman – who is a self-taught chef and a food and wine entrepre- neur – has pioneered the pleasures of umami (known as the fi fth taste). Umami is a Japanese word describ- ing the pleasant and savoury taste imparted by glutamate, a type of amino acid found naturally in kombu (a type of seaweed).
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leisuremanagement.co.uk/digital 45
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