Restaurant News

By Jill Weinlein, 1/17/2013


El Cid

Silver Lake’s historic El Cid restaurant is celebrating its 50th anniversary with a special drink – a Hot n Creamy Sailor– prepared by Mixologist/Jam Maker/General Manager Laura Ann Masura. It’s made with Sailor Jerry Spiced Rum and Laura Ann’s maple pumpkin hot buttered rum mix, topped with whipped cream. 4212 W. Sunset Blvd. (323)668-0318.


Coffee Bean & Tea Leaf

Celebrating its 50th anniversary this month, the oldest and largest family-owned specialty coffee and tea retailer in the U.S. first opened in Brentwood, CA. Now there are close to 900 company-owned and franchised stores. Get one free 16 oz. cup of Anniversary Blend coffee or tea all day for free on Wed. Jan. 30. Coffee Bean & Tea Leaf locations: 6333 W. Third St. (323)857-0461, 5979 W. Third St. (323)934-7277, 601 5th St. (213)689-8087, 6922 Hollywood Blvd. (323)467-7785 and 8793 Beverly Blvd. (310)659-4592.


Fleming’s Savor & Sip

During the month of Jan., Flemings is serving two popular “New Classic” steaks and an oversized “Big Pour” of wine. Choose a porcini-rubbed filet mignon topped with Gorgonzola sauce and grilled asparagus spears or the peppercorn steak with black and white peppercorns and a special “F17” dipping sauce with sautéed French green beans. Fleming’s Director of Wine, Maeve Pesquera has selected four wines to accompany the two classic steak entrées. This special is offered nightly for $49.95. 800 W. Olympic Blvd. (213)745-9911, 2301 Rosecrans Ave. (310)643-6911 and 252 N. Beverly Dr. (310)278-8710.


L’Ermitage Champagne Tasting

On Jan. 25, come meet artistic director Vitalie Taittinger at a hosting of champagne tastings paired with cheese, charcuterie and passed hors d’oeuvres. This special L’Ermitage wine club evening begins at 6:30 p.m. and is $40 per person. 9291 Burton Way, (323)850-5558.



A cooking demonstration led by Chef John Sedlar, and a mixology demonstration led by Executive Beverage Director Julian Cox, is followed with a wine tasting by Rivera’s Sommelier Mark Mendoza on Jan. 19. Admission to this one-of-a-kind event is $95. 1050 S. Flower (213)749-1460.


dineLA menu at Asia de Cuba

An Asian-Latin fusion lunch at Asia de Cuba at the Mondrian Los Angeles is $25 during dineLA week. The restaurant is known for its calamari salad, pictured above. Try the honey-rum glazed pot roast of pork or tunapica. The dineLA dinner is $45 with choices like palomillo of beef, free range Cuban BBQ chicken and pan seared ahi for entrées. 8440 Sunset Blvd. (323)848-6000.


Top Chef at Hudson House

On Jan. 21 the Hudson House is teaming with The Bruery for a special menu pairing. At 6 p.m. Owners and Chef couple Nick Roberts and Brooke Williamson, who is the frontrunner on this season’s Top Chef, is creating a five course menu to complement The Bruery’s beers. Enjoy rock shrimp dumplings with clams, sunchokes, carrots in a coriander-popcorn broth with a German-style Salt of the Earth beer. The braised lamb is served with a Danish-style dark rye ale. This one-of-a-kind dinner is $65 per person. 514 N. PCH Hwy, Redondo Beach (310)798-9183.


Comme Ca dineLA

David Myers and his crew prepare an authentic Parisian bistro experience. The three-course dineLA meal is $45 per person. Try the tarte flambé, onion soup, moules frites with fennel, aioli and celery, steak frites with herb butter and a vanilla crème brulée or tart tatin. 8479 Melrose Ave. (323)782-1104.


Gordon Ramsay’s London West Hollywood

The dineLA menu at this Michelin-starred restaurant is $45 per meal. Choose salad of beets with watercress or mushroom risotto. For an entrée the restaurant is serving lamb belly, Tai snapper or braised beef short ribs with Yorkshire pudding. Fresh vegetable sides include roasted carrots with thyme, broiled asparagus or crisp Brussels sprouts. 1020 N. San Vicente Blvd. (310)358-7788.


Class on the Whole Pig

On Jan. 20 learn how to break down a whole pig. Suzanne Tracht, chef at Jar restaurant, is teaming up with Huntington Meats for an informative class at the Original Farmers Market at Third and Fairfax. Expert butchers John Escobedo and Robert Ore will demonstrate how to carve the pig into select cuts. Afterwards, everyone will walk over to Sur la Table for Tracht’s menu demonstrations in preparing braised pork shank, pork belly and pork tenderloin salad with arugula and crisp lardo. This all-inclusive class is $100 per guest. 6333 W. Third St. For reservations, call (323)938-5383.


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