Monday, April 25:
Caprice Pop-Up at Beverly Wilshire, A Four Seasons Hotel
The team at two-Michelin Star Caprice, the restaurant at Four Seasons Hotel Hong Kong arrives at THE Blvd at Beverly Wilshire. They aren’t just taking over the cuisine, but they are making the restaurant also look and feel like the Hong Kong dining room. Design company, Reverly Event Designers, is bringing Modern Chinoiserie décor so you enjoy a taste of France in the heart of Hong Kong. The seven-course meal, from Chef de Cuisine Fabrice Vulin includes dishes like Brittany lobster tart with watermelon and shellfish jelly; Atlantic scallops biscuit with wild watercress and morel mushrooms; and Snake River Farms Kobe strip loin with green peas à la Française and Dolce Forte sauce. Caprice’s Pastry Chef Nicolas Lambert is creating crispy meringue litchi espuma and raspberry sorbet; Guanaja chocolate sphere with Tahitian vanilla cream and more. $250, $95/optional wine pairings; Monday, 6 pm & 9 pm; 9500 Wilshire Blvd, Beverly Hills, CA; 310.385.3901; For reservations, email:Nicolas.DeGols@fourseasons.com.
Osawa Celebrates Third Year Anniversary with Spring Specials Menu
Chef Tachibe shares, the former Executive Chef of the CHAYA Restaurant Group has officially settled into Osawa in Pasadena where he is enjoying getting back to his culinary creative roots. Chef Tachibe cooks up Grilled Anago (saltwater eel) that rests atop a bed of crispy fried rice; whole grilled Branzino with sautéed spinach in a soy lemon butter sauce; and Sushi including cut rolls, hand rolls, sashimi and the popular chirashi bowl. As for sweets, there is a baked yam with its interior scooped out, mixed with custard and stuffed back into the yam skin. It’s then topped with ice cream and a generous drizzle of caramel sauce. There’s also a Black Sesame Panna Cotta. You can wash it all down with Sake, from the slightly dry Mizu No Shirabe to the crisp and clean Hakkaisan Junmai Ginjo. Additionally, there is an assortment of Japanese beer to choose from and a collection of red and white Wines, along with a bottle of Koshujikomi Umeshu 1999 plum wine. In honor of the Third Year Anniversary, Osawa will be offering $3 Draft Beers for the remainder of the month of April. Open daily, 11:30 am-2:30 pm and for Dinner every Sunday-Thursday, 5-9:30 pm, and every Friday & Saturday, 5-10 pm; 77 North Raymond Ave, Pasadena, CA 91103; 626.683.1150
Wednesday, April 27:
Boneyard Bistro‘s Seafood Boil
It’s time for this Sherman Oaks spot’s quarterly Seafood Boil! Enjoy a variety of seafood all served family style complete with slaw, corn, potatoes and sausage. Wednesday, 5:30 pm; 13539 Ventura Blvd, Sherman Oaks, CA 91423; 818.906.7427
Eveleigh‘s Australian Winemaker Dinner Series
Calling all wine lovers! Eveleigh, is hosting an Australian Winemaker Dinner Series, presented by the American Australian Association of California, Wine Australia and Table8, Australian Winemaker Andrew Quin from Hentley Farm Wines will showcase wines paired with a fabulous multi-course menu. $120/nonmembers, $100/members; Wednesday, 7 pm; 8752 Sunset Blvd, Los Angeles, CA 90069
Prime Rib Day
Get a complimentary cut upgrade on its world-famous roasted prime ribs of beef when guests wish their server a “Happy Prime Rib Day!” These four simple words can turn a Tam O’Shanter Cut into a Prince Charlie Cut. Occasionally known as the “King of Meats”, Prime Rib is a beef cut from one of the eight primal cuts of beef. Wednesday, 5-9 pm; 2980 Los Feliz Blvd, Los Angeles, CA 90039; 323.664.0228
Thursday, April 28:
Super Cheesy Dinner Party
Calling all cheese and cider lovers! MiniBar Hollywood is partnering with 101 Cider House and Sierra Cheese to host a “Super Cheesy Dinner Party” at MiniBar.This casual, open-seated dinner includes three cheesy dishes from of Little Dom’s Chef Brandon Boudet paired with tart, dry ciders. Here’s the menu: “Strung Outta Compton” String Cheese paired with 101 India Pale Cider; “Compton’s Finest” Grilled Cheese paired with 101 Piña Menta Cider; Fried Cheese Curds with Poutine Gravy paired with 101 Red or Black Cider. $25; Thursday, 7-10 pm; 6141 Franklin Ave, Los Angeles, CA 90028; For reservations, email Info@MiniBarHollywood.com
