Small Bites: McCall's Meat & Fish is open in Los Feliz; a lecture on Clifton's Cafeteria

Small Bites: McCall’s Meat & Fish is open in Los Feliz; a lecture on Clifton’s Cafeteria

By Betty HallockDeputy Food Editor

Jan. 28, 2010 8:22 AM PT

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On butchery: The thing about a young chef-couple opening a meat shop in Los Feliz is that customers have a lot of questions, especially on the first day of business. But at McCall’s Meat & Fish Co. on Hillhurst Avenue, owners Nathan McCall and Karen Yoo seem to be handling it with aplomb. ‘Where do you get your beef?’ (Newport Meat Co. is a supplier.) ‘What’s in your burger blend?’ (A mixture of New York and ribeye steak and a little bit of chuck.) ‘Is that smoked trout from Michel Blanchet?’ (Yes.) And, ‘I’m desperate. Has this black cod been frozen?’ (Currently, yes, but fresh black cod should be available in a couple of weeks.) Among the offerings in the meat case yesterday: dry aged prime rib roast, Colorado lamb rack, thick-cut pork chops, Kendor Farms eggs, duck fat and Nueske’s bacon. In the seafood case: Manila clams, locally caught squid, smoked salmon and more. Custom ordering available. 2117 Hillhurst Ave., Los Angeles, (323) 667-0674, www.mccallsmeatandfish.com.

Ode to Clifton’s: The Culinary Historians of Southern California present ‘ ‘A Tra-ful for a Tri-ful’ -- Mr. Clinton’s Cafeteria of the Golden Rule.’ Clifford Clinton’s Clifton’s Cafeteria had more than one motto. Some may be familiar with ‘Dine free -- unless delighted,’ but there was a less well-known slogan: ‘No guest can truthfully say -- they have not a friend.’ Glenna Dunning, a librarian in the History and Genealogy Department at the Central Library discusses the life of Clinton: his childhood experiences in China, where his parents worked as missionaries; the establishment of his Los Angeles cafeterias during the Depression; and his work to initiate policies and programs to assist his fellow Angelenos and improve their lives. A reception with themed refreshments will follow the talk. In addition, all are encouraged to join CHSC members at Clifton’s for lunch after the lecture. Saturday, Feb. 13, 10:30 a.m. at the Los Angeles Public Library Mark Taper Auditorium, downtown central branch. 630 W. 5 St., Los Angeles. For more info, go to www.culinaryhistoriansofsoutherncalifornia.org.

-- Betty Hallock

Daily Dish

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.