“We’re an authentic Tijuana taqueria. I grew up on both sides of the border and us Mexicans we’re obviously always eating tacos in Tijuana and I saw that gap here in Brea for that authentic taco, that mesquite-cooked carne asada,” said Ivan Flores, the founder and CEO of the small but growing taqueria chain, which will open in Brea by the first week of August.

Flores opened his first Tacomasa in Long Beach in 2021, followed by locations in El Segundo and Cypress. He’s also responsible for Blue Burro, a burrito taqueria, and the Buffalo Spot, which serves chicken wings, buffalo fries and shakes.

The new Tacomasa restaurant will sport an authentic taqueria style with tile floors and tile on the tables.

“You’re going to feel like you’re at a taqueria in Tijuana and that smell of the mesquite, the carne asada cooking is what’s going to bring you in,” he said.

At Tacomesa the tacos are authentic Tijuana-style dishes, which means they are cooked over mesquite and served in house-made tortillas and unless otherwise requested, they’re made “con todo,” which means with everything; onions, cilantro, guacamole and salsa.

Among the stars on his menu are the asada (steak) tacos.

“When it comes to tacos I’m a carne asada guy. A lot of places don’t use mesquite like in Tijuana which we use. And we have our own special guacamole that we use just for the asada and with our handmade tortillas every single bite is a special treat,” Flores said.

Also on the taco menu are nopal, tripe, adobada, chicken and tongue tacos. The menu also includes vampiros, which are a cross between a tostada and a quesadilla served on a crispy tortilla with melted cheese, plus the menu offers mulitas, made with two crispy tortillas sandwiching meat, cheese or other fillings. Tortas are also a popular items at Tacomasa and they’re made with mayonnaise, cheese, onion, cilantro, guacamole and salsa.

And of course Tacomasa has burritos and for those in Brea trying one for the first time at Tacomasa Flores recommends the adobada, a marinated pork burrito.

“We have the family recipe, it’s a lot of different spices and we marinate it for 48 hours. The marinade is what counts in the adobada,” he said. “Each bite takes you too heaven,” he added.

Tacomasa will open at 275 W Birch St., Brea. For more information go to tacomasa.com

Tickets went on sale this month for the upcoming season at the Center, which recently celebrated its 30-year anniversary in April.

Among the approximately two dozens acts this season, which as usual are divided into categories like dance, cabaret, concerts and other series, is Grammy-winning innovator Bilal, who has worked with Kendrick Lamar, Common, Jay-Z, and Beyoncé. The singer and producer blends jazz, soul, and hip-hop and kicks off the season with Sept. 12-13 shows.

Venue regular Sandra Bernhard returns for a Sept. 27 performance in the “Wit & Wisdom” series, while another regular performer, David Benoit, brings his “Tribute to Charlie Brown Christmas,” show on Dec. 6. Fans can stay in the holiday spirit with “A Broadway Holiday with David Burnham.” The show is scheduled for Dec 17–18.

People should also get ready to be wowed when the Peking Acrobats, flip, jump and perform seemingly impossible moves during the ensemble’s Jan. 17 show and the Cirque Kalabanté: Afrique en Cirque do their own feats of acrobatics on March 21.

The season closes on May 6 with Emmy-nominated trumpeter and vocalist Benny Benack III.

For tickets go to carpenterarts.org

“Los Angeles, this city, has a lot of people passionate about food and they love to see creative food and that’s why we want to come here,” said April Li, the marketing director for Hi Bake.

Founded 12 years ago, the bakery has about 60 locations in China and is making the leap to America with a soft opening Thursday, July 17 in a 30-seat, 1,500-square-foot spot with a patio at 235 N. Canon Drive in Beverly Hills.

The first U.S. location will serve savory and sweet items including some of the Hi Bake’s best known dishes like the Tokyo Banana Roll Tiger Skin edition, which is a fluffy, banana-shaped sponge cake wrapped around a creamy banana custard. And don’t worry, there’s no tiger in it, but the outside of the sponge cake is made in a way that it resembles tiger stripes.

“These are really popular in China and Japan and I think they will be popular here too,” she said.

Other filling dishes will include a crispy sausage, a cheese croissant, a decadent molten chocolate lava croissant and a unique wagyu beef croissant.

“It’s a delicious croissant just filled with the wagyu beef,” she said.

There will be more traditional bakery items like strawberry, chocolate, pistachio, and French custard tarts, bagels, cakes, and a rotating menu of house-made drinks and ice cream. The menu focuses on pets too with a line of treats designed specifically for pets. Plans call for more restaurants in the future at yet to be determined U.S. locations.

Hi Bake soft opens Thursday, July 17 at 235 N Canon Drive, Beverly Hills. For more information go to hibakebakery.com.

“It’s just an honest album and I want to let everyone else listen to it and judge it on their own. Some people could listen to it and it feels like an accountability album, some people listen to it and it feels like there’s more of a healing from the last couple of albums,” said the singer during a phone interview before the July 11 release of his sophomore studio album “Beloved.”

“The album is a Giveon album, it’s evolved and it’s my point of view,” he added.

The 14-track album comes after a yearslong hiatus following the release of his debut studio album “Give or Take” in 2022. Giveon describes the new record as being immensely personal and created with more of a sense of responsibility than his previous music.

“Once you start doing shows in these bigger venues and you see the looks in people’s eyes while you’re performing you’re like ‘OK, these songs mean something to people’,” he said. “The obligation was to make sure that it’s honest and it’s quality. I’m not just throwing something out because the clock was ticking,” he added.

A lot of the inspiration for the new album came from the time he took off from recording.

“That whole time I was just in a creative journey essentially,” he said. “So It’s not even me just listening to music that makes me a better musician, it’s me going to museums that makes me a better musician, it’s me going to fashion shows in Paris that makes me a better musician because I build my overall taste and understanding for storytelling,” he added.

The Long Beach Poly High School graduate developed his love of music thanks to his mother, who played songs by Mary J. Blige, Sade and Anita Baker as she cleaned the house. He started writing his own songs as a teen while looking up to R&B artists such as San Pedro native Miguel, Frank Ocean and even old school crooners like Frank Sinatra.

Giveon released his debut EP “Take Time,” in 2020 after gaining attention for his collaboration on Drake’s “Chicago Freestyle,” song. It was followed by his second EP, “When It’s All Said and Done.” He was also featured on Justin Bieber’s single “Peaches,” and has earned seven Grammy Nominations.

The first single off the new album is “Twenties,” a soulful song that is both contemporary yet harks back to a sort of 1970s R&B feel.

“It’s a warm, almost a ballad reflection song where you’re sitting at a time that went by in your formidable years spent on what you thought was love, and sometimes it was love and sometimes it wasn’t,” he explained.

The second single is “Rather Be,” a horn-heavy tune that swings from soul to a subtle gospel feel where the usual baritone singer takes things up a notch with his voice.

“I think it’s one of the higher register songs I’ve performed in, one of my highest keys because it’s just like a submission. I’m just accepting that everyone has flaws and I just have to pick whose flaws I’m going to spend my time with,” he said.

But when it comes to flaws Giveon doesn’t think his fans will find any in the new album.

“I think this is one of my favorite rhythm and blues albums I’ve ever listened to, like album-wise. Top to bottom there’s no fluff here,” he said.

Beloved Chicago Italian sandwich shop Mr. Beef will be bringing its famous Italian beef sandwiches to Uncle Paulie’s Deli at 8053 W. Third St, on July 19-20 from 11 a.m.-3 p.m. And not only will the sandwiches be available at the pop-up but Chris Zucchero, owner of Mr. Beef, will be there along with The Bear’s Culinary Director and Chicago native, Courtney Storer, who will be serving her Coco’s to Go-Go Homemade Italian Ice.

The pop-up, dubbed “HexClad Serves Up: Mr. Beef At Uncle Paulie’s Deli” is a collaboration between cookware brand HexClad, the Deli and Mr. Beef.

The critically acclaimed show stars Jeremy Allen White as Carmy Berzatto, a brilliant chef who returns to Chicago to run his late brother’s sandwich shop before transforming it into a fine-dining restaurant.

According to Variety “The Bear” creator Christopher Storer has been friends with Zucchero since kindergarten and based “The Bear” on the beloved sandwich shop and  shot about 90% of the pilot  in Mr. Beef.

The celebrations for the brewery, which has won various prestigious awards including its most recent win; a  silver medal in the American IPA category at the 2025 World Beer Cup, along with three additional bronze medals, will include food, prizes and of course beer specials.

In Bixby Knolls at Beachwood Brewing & Distilling, 3630 Atlantic Ave., and at Beachwood Pizza & Beer, 5205 Warner Ave., Huntington Beach, people can expect free Coozies for the first 25 guests and for those who wear a vintage Beachwood tee. The brewery will also be pouring a new sour barrel experiment beer on draft and there will be free dog portraits.

Vintage pours from the cellar will be available to those who visit Beachwood Blendery at 247 N. Long Beach Blvd., while beer and a new Bucket Hat drop will mark the occasion at Beachwood’s 2nd and PCH location, 6430 Pacific Coast Highway in Long Beach.

For more information go to beachwoodbrewing.com

Cole’s French Dip, one of two historic L.A. restaurants that claim to have invented the French Dip sandwich, will be shuttering its doors on Aug. 3, according to Pouring With Heart, the Los Angeles -ounded company that runs the downtown staple.

“The litany of reasons for closing are not unique to Cole’s alone; they are affecting most independent restaurants in Los Angeles. The global pandemic, the actors and writers strikes, overall crime, as well as the consistently rising costs of labor and goods, unsustainably high rents and mounting bureaucracy and legal exposure have all led to this unfortunate outcome,” read a statement emailed to the Southern California News Group and attributed to Pouring with Heart founder Cedd Moses and his staff.

Located in downtown’s Historic Core at 118 E. Sixth St., in the Pacific Electric Building, Cole’s was founded by Henry Cole in 1908 and in 1974 it was dedicated as a city Historic-Cultural Landmark. Cole’s claim to fame is inventing the French dip sandwich, which nearby establishment Philippe The Original has also claimed.

Regardless, Cole’s is known as a place deeply rooted in the fabric of the city and saw a rebirth when it was purchased by Moses and underwent a $1.6 million renovation that brought it back to its 1908 state, with original glass lighting and restored penny-tile floors plus a  40-foot mahogany bar adorned with old photos that depict the history of Cole’s and Los Angeles.

The closing of Cole’s follows the shuttering of other historic spots in the city like The Original Pantry Cafe, which closed in March after 101 years of service.

In his statement Moses urged Angelinos to come in for one last French dip and maybe a drink or two.

“We have cherished our time serving the Downtown community, and will continue to craft great drinks and our renowned French dip sandwiches until we shutter. We care deeply about our family of staff and are immensely grateful for our amazing guests who have supported Cole’s over the years. We invite you to come in to see us this month before our departure, to laugh, to cry, to raise glasses, to eat, and to say your goodbyes right alongside us,”  the statement read.

Four San Gabriel Valley-based bands made up of musicians who are mostly 12 to 14 years of age are going to be driven by their parents to The Pike Restaurant and Bar, which is owned by former Social Distortion drummer Chris Reece, for a free show on Sunday, July 13.

“All the bands are inspired by music that was written 30-40 years before they were born,” said Dan O’Kelly, organizer of the show.

O’Kelly is also the father of a member of Fallen Angel, one of the bands performing that day that have been influenced by groups like the Smashing Pumpkins, Green Day and Led Zeppelin.

“The bands play a lot of grunge, they play some punk, some classic rock and roll, a little metal mixed in,” he added.

The other acts include a band called Sister Sister, which is made up of two sets of sisters who draw inspiration from musicians like The Carpenters and 1990s rockers Hole.

“They’re very very polished, they have a lot of charisma and stage presence  and they’re middle schoolers,” he said.

Joining the lineup are The Sweet Unknown, which O’Kelly described as a mix of Iggy and the Stooges and The Cure with “full-on chaos.” Rounding out the lineup with slightly older members, which means 14 and up, are The Rose Hooligans, who play loud and fast rock.

“They’re high energy, they’re raw and enthusiastic. They support the younger kids like you wouldn’t believe,” O’Kelly said.

While the musicians are young, according to O’Kelly, they are already well known in a growing teen music scene developing in the San Gabriel Valley and have played several shows together and individually in their fledgling careers.

“They’re really talented. These aren’t kids dancing around singing into a hairbrush for their parents’ entertainment. These kids, some of them are multi-instrumental,” O’Kelly said.

For 12-year-old Colton Kellar, the drummer and a founding member of Fallen Angel, the show is not just a way for his band to reach new audiences, but also a way to bring more attention to young bands coming out of the San Gabriel Valley.

“We can support them and get to know them more and play more with them,” he said, referring to the other bands on the July 13 lineup.

The show is particularly exciting to him because the venue is owned by the formal Social Distortion drummer, which is a band Kellar looks up to.

“We’re thinking about maybe performing some of his songs there at the show,” Kellar said.

Tween rock show

When: 4-7 p.m. Sunday, July 13

Where: Pike Restaurant and Bar, 1836 East 4th St., Long Beach, CA 90802

Admission: Free

Information: pikelongbeach.com

“We’re going with California, Mediterranean and fresh seasonal ingredients, that’s kind of the direction I’m going for here, and I’m trying to pair in those Latin flavor profiles I grew up with,” said the western Massachusetts native, who just took helm of the kitchen as the new executive chef of the restaurant, which originally opened in 2022 under Chef Marcel Vigneron, from Bravo’s “Top Chef” show.

“I remember seeing him on TV when I was a younger chef. I feel like I’ve taken this in a direction that I think the restaurant should go in. Whatever the past may have been I think it’s time for a little kickstart and I really want to be the person to bring Lemon Grove to new people as well as having our old guests enjoy us too,” Pfeifer-Kotz said.

The new executive chef began his career in the kitchen at age 15, moving up the ladder starting as a dishwasher before earning a degree in Culinary Arts at the Culinary Institute of America and later working at places like Cacao in Miami, Florida, and celebrated restaurant Beauty & Essex. He’s been really busy at his new gig  putting his own mark on the popular scenic restaurant with nearly a dozen new dishes on the menu.

Some of the highlights include dishes like the Hamachi Crudo, a shareable appetizer plate made with Castelvetrano olives, naval orange and red onion.

“We take this olive puree and use it as a cure. So the Hamachi cures overnight in this olive and citrus mashup that we make,” he said. “You have this subtle flavor of this olive citrus, the salt, all that comes together with the fish,” he added.

Another one of the chef’s new dishes is the Roasted Half Chicken. This dish is served atop an herb jus with mushrooms, Brussels sprouts and rainbow carrots. The chicken is brined overnight with French herbs and is then pan-seared before being roasted in the oven.

“You have those layers, with the earthiness from the mushrooms and carrots and that kind of nicer green Brussels sprout, and with the chicken and the demi, you got a beautiful dish,” he said.

He’s also offering new brunch items like the Kimchi Scramble, which mixes eggs and garlic chili oil, sesame, green onion and is served with a grilled sourdough

“I think this highlights quality eggs, we make our own crispy garlic chili oil in house. It has a little bit of heat but lots of depth of flavor,” Pfeifer-Kotz said.

Lemon Grove at The Aster, 1717 Vine St., Los Angeles. For more information go to lemongrovela.com

“We build every menu around what’s fresh, flavorful and inspiring,” said Chef Oliver Plust, corporate executive chef of One Table Restaurant Brands, in a statement. “This summer, we’re showcasing the ripe notes of seasonal produce — stone fruits, heirloom tomatoes, summer squash,” he continued.

The new summer menu, which will be available until mid-October, includes seafood items like the Sea Bass Plate, a grilled sea bass with sea salt and herb oil. Another new item is the California Bowl. This dish is a land-meets-sea offering that can be ordered with either salmon or Chipotle barbecued chicken served with roasted corn salsa, cilantro lime brown rice, cabbage slaw, queso fresco, pepitas, and  lime crema.

Those looking for salads, which Tender Greens is known for, can check out the Seasonal Vegetable Plate, which is made with sweet peppers, French green beans, summer squash, zucchini and mushrooms, or the Summer Harvest Salad, made with stone fruit, blackberries, pistachios, goat cheese, caramelized onions and baby lettuces tossed in balsamic vinaigrette.

Tender Greens has more than a dozen locations in Los Angeles and Orange counties as well as restaurants in San Diego and San Francisco.

For more information go to tendergreens.com