A chef’s pandemic-era pivot is now a fried chicken shop in Hollywood

Le Coupé A pandemic-era pivot by a husband-and-wife team is now a bricks-and-mortar restaurant in Hollywood. Sides include Anson Mills blue-corn cornbread made with duck fat and brown butter; puffed chicken skins tossed in Southern seasoning made by Craig Walker’s adoptive cousin; mustard-and-chive potato salad; queso fresco corn ribs; and fusilloni mac and cheese, with salads such as a lardon-topped wedge and compressed melon with feta, saba and pistachio. Le Coupé is open Tuesday to Sunday from 11 a.m. to 7 p.m. 709 N. Western Ave., Los Angeles, 380-7019, lecoupefriedchicken.com Modern Bread and Bagel A New York City gluten-free bagel shop and bakery has expanded west with a location that’s now open at the Village shopping center in Woodland Hills. 6256 Topanga Canyon Blvd., Unit 1200, Woodland Hills, 474-4171, modernbreadandbagel.com Macheen’s residency at Distrito Catorce offers new menu items such as a breakfast chorizo burger topped with scrambled eggs and white truffle gravy. Tu Madre is open in Santa Monica Monday to Thursday from 11 a.m. to 11 p.m., Friday from 11 a.m. to midnight, Saturday from 10 a.m. to midnight, and Sunday from 10 a.m. to 11 p.m. 606 Broadway, Unit 100, Santa Monica, 353-2060, tumadre.com Angry Egret Dinette chef and lifelong Dodgers fan Wes Avila is cooking potato taquitos during playoffs season.