With Masala Steak Frites and Chai Cocktails, an L.A.-favorite Indian Restaurant Evolves in Venice

Why It Matters

These openings underscore Los Angeles’ appetite for upscale, multicultural dining and signal intensified competition among chefs to innovate with fusion concepts, sustainability, and experiential spaces.

Key Takeaways

• Badmaash Venice adds masala steak frites, chai cocktails, sustainability focus
• Sushi Samba brings rooftop dining, Peruvian‑Japanese‑Brazilian fusion to West Hollywood
• Brooklyn Square expands to Downey with New York‑style square pies
• Nam Coffee opens Chinatown spot with kitchen, adds Vietnamese pastries

Pulse Analysis

Badmaash’s Venice outpost marks a strategic pivot for the Mahendro family, moving beyond the casual Indian‑fusion model that popularized chai and chili cheese naan in the early 2010s. By integrating seasonally sourced produce, house‑made chai orgeat, and a masala‑spiced steak frites, the restaurant taps into a growing consumer demand for elevated Indian flavors that respect ingredient provenance. The venue’s low‑lit design and upcoming patio also reflect a broader trend toward intimate, experience‑driven dining spaces in affluent neighborhoods like Abbot Kinney.

Across town, Sushi Samba’s West Hollywood rooftop illustrates how global fusion concepts can thrive in LA’s competitive market. The brand merges Peruvian ceviche, Japanese wagyu, and Brazilian samba flair, offering a menu that feels both exotic and familiar to a city accustomed to culinary mash‑ups. Its retractable roof, DJ‑driven nightlife, and inventive cocktails—such as lychee‑water‑washed whiskey—position the venue as a destination for both food enthusiasts and social seekers, reinforcing the city’s reputation as a testing ground for high‑concept hospitality.

The simultaneous launches of Brooklyn Square in Downey and Nam Coffee in Chinatown highlight a parallel push toward accessibility and cultural authenticity. Brooklyn Square brings New York‑style square pies and by‑the‑slice service to the Gateway Cities, catering to families and workers looking for quick, quality comfort food. Meanwhile, Nam Coffee expands Vietnamese coffee culture beyond its Orange County roots, offering a full kitchen to serve traditional pastries and future menu items like sticky rice and bao. Together, these moves illustrate how LA’s restaurant ecosystem is diversifying, emphasizing sustainability, cross‑cultural storytelling, and adaptable formats to capture a discerning, experience‑hungry clientele.