More that's new downtown: Mac & Cheeza and Yojie

More that’s new downtown: Mac & Cheeza and Yojie

By Betty HallockDeputy Food Editor

Feb. 24, 2010 6:02 AM PT

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A restaurant aiming for mac ‘n’ cheese fanatics, Mac & Cheeza, is
officially open downtown, serving up cheesy pasta in take-away foil containers (there are a few seats in the diminutive space on 8th Street). Choose a size: Baby Mac, Momma Mac, Daddy Mac and Mac Daddy. Then choose your noodle (regular macaroni or rice flour macaroni) and your sauce (cheese or soy). Additions include collard greens, black olives, peas, jalapenos, mushrooms, hot links, choriza, tuna. It gets topped with either a cheese blend or spicy toasted walnuts.

223 West 8th Street, Los Angeles; (213) 622-3782, www.macandcheeza.com.

Also new downtown: Yojie, which bills itself as a Japanese fondue and sake bar, is a new shabu-shabu restaurant a block from Staples Center. The restaurant has a purple glow, booths accented with bamboo, and sleek black tables fitted with electric burners on which you cook thinly sliced meats (Angus beef, chicken or seafood) in pots of boiling broth. Portion sizes are: Kodomo (‘child’), Geisha, Samurai and Sumo. At dinner, Kobe beef also is offered.
501 W. Olympic Blvd., #102, Los Angeles, (2123) 988-8808, www.yojie.com.

-- Betty Hallock

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.