Monday:
Hyperion Public‘s New Fall Menu
With locations in Silver Lake and Studio City, Hyperion Public, Executive Chef Paddy Aubrey, Akida Mashaka, and John “Speaks” K. Speaks are serving up new fall dishes. Beginnings include Asian Steak Lettuce Cups with pickled carrots, bacon coleslaw and cilantro; Potato & Cheese Croquettes with spicy tomato pepper sauce; and Spicy Pesto Flatbread with baby spinach, mozzarella, pecorino, spicy pesto, Capicola and roasted tomatoes. Salads include the Farmer Dave’s Bounty with shaved cauliflower, zucchini, radicchio, arugula, radish, shallots, toasted sunflower seeds, edamame hummus and garlic lemon vinaigrette and the HP Chop with grilled chicken, salami, chickpeas, pickled onions, cherry peppers, grape tomatoes, Persian cucumbers, queso fresco and sherry lemon vinaigrette. Entrées include Eggplant Mushroom Veracruz with roasted sherry shiitakes, grilled eggplant, tomatoes, capers and olives served with arroz verde (rice with herbs and poblano peppers); General Tso’s Uncle Riki’s Fish is made with pan seared snapper, crispy rice, General Tso’s sauce, grilled lemon-herb bok choy and chili paste; The Roast Chicken with farro, oyster mushrooms, roasted squash, cauliflower, kale and jus. Dessert includes Salted Caramel Pie with vanilla bean whipped cream; Mexican Chocolate Puddin’ Pie with Mexican chocolate pudding, cheesecake, whipped cream and graham cracker crust; and Donut Sundae with glazed donut French toast, blackberry sauce, caramel sauce and vanilla ice cream. Hyperion Public Fall Cocktails include The Kentucky Cool-Aid made with Buffalo Trace Bourbon, raspberry shrub, Angostura Aromatic Bitters, Peychaud’s Aromatic Bitters, Peat Monster Whiskey Sprtiz and mint sprig and The Hot Mezcal, comprised of Del Maguey Vida Mezcal, Luxardo Maraschino Liqueur, Angostura Aromatic Bitters, Habanero Tincture, and lime juice. Hyperion Public Silver Lake, 2538 Hyperion Ave, Los Angeles, CA 90027, 323.761.6440; Hyperion Public Studio City, 12969 Ventura Blvd, Studio City, CA 91604, 818.464.3750; Photo Credit: acuna-hansen
Executive Chef Tony Esnault’s New Fall Menu at Spring Los Angeles
Spring is the long-awaited passion project of Restaurateur Yassmin Sarmadi and her partner, husband Executive Chef Tony Esnault. Esnault has been in the kitchen of Louis XV restaurant in Monte Carlo, to the Ritz-Carlton Boston, and Alain Ducasse at the Essex House in New York City. He has garnered three Michelin stars and In 2009, Esnault relocated to Los Angeles to take the helm at Patina in the Frank Gehry-designed Walt Disney Concert Hall. The New Fall Menu includes Poisson Mariné, a market crudo featuring seasonal fish, served raw, flavored with lime zest, lemon, extra virgin olive oil, Fleur de Sel and Espelette; Pâtes au Civet de Lapin, comprised of strozzapreti with red wine marinated slow-braised rabbit, garnished with bacon, tomato confit, glazed pearl onions, mushrooms; and Risotto aux Champignons with carnaroli rice, lobster mushrooms, chanterelles, black trumpet, parmesan reggiano and extra virgin olive oil. For dessert, feast on Tahitian vanilla panna cotta, topped with mango and passion fruit coulis; coconut sorbet with toasted coconut and coconut meringue; and Chocolat Monegasque, comprised of bittersweet chocolate ganache, lemon honey sorbet, citrus vinaigrette, chocolate crumble and praline. 257 South Spring St, Los Angeles, CA 90012; 213.372.5189; Photo Credit: byemirose.com
Tuesday:
Cheese & Wine at Grand Central Market
Grand Central Market’s Bar Moruno and DTLA Cheese are throwing a party. They are partnering up for a couple of wine and cheese sessions, that will focus on pairing specific beverages with particular types of cheese like goat, cow, and sheep. $25; Tuesday, 6:30 – 7:30 pm, with others to follow in November.
21 Square bar + Kitchen Opens
21 Square Bar + Kitchen, opens in Torrance, CA with hand crafted, modern gastro-lounge cuisine. Located within the Torrance Marriott Redondo Beach Hotel, 21 Square Bar + Kitchen has indoor/outdoor dining with colors and textures heavily inspired by beach landscapes. Offering breakfast, lunch and dinner, 21 Square Bar + Kitchen breaks down its menus into dedicated sections such as Knife + Fork, Quick Bites + Shareables, On Bread, Flatbreads, Local Greens and Endings. Executive Chef Victor Miguel creates breakfast items like French Toast Bricks with salted caramel bananas and Chicken + Bacon Waffles with flaming weak sauce, maple syrup. Lunch and dinner includes Mahi Mahi Fish Tacos with smoked chili slaw, queso fresco, cilantro crema, and salsa; Big Baby Iceberg with sugar cured bacon, roasted cherry tomatoes, scallions, Pt. Reyes Farmstead Blue Cheese; and Tomato Heirloom Salad Flatbread with fresh Mozzarella, basil, EVOO, and chives. For dessert, choose from a variety of sweet treats including Vic’s Banana S’more with Chocolate Ganache, house made marshmallows, graham cracker crust, to the radical21 Square Tornado Sundae made for 3-5 people with liquid nitrogen ice cream made tableside including bananas, chocolate hazelnut, and sea salt caramel. Crafted cocktails include the El Dude with Fugu Horchata Vodka; the Fire Drill with Jalapeño Infused Milagro Blanco Tequila, Pineapple, Fresh Lime Juice, Demerara and Smoked Salt. Additionally, 21 Square Bar + Kitchen takes pride in its very own crafted Amber Ale. 3635 Fashion Way in Torrance, CA
Plan Check’s “Comfort Masters” Guest Chef Dinner Series
Plan Check Kitchen + Bar’s (Sawtelle, Fairfax, Downtown, and Santa Monica) Comfort Masters is a lineup of pop-up dining events created by owner/founder Terry Heller and longtime travel and food tastemaker Andy Wang in collaboration with mobile app and web-based dining guide, Table8. The Comfort Masters series will feature meals by acclaimed chefs, up-and-comers, those without brick and mortar and some who’ve never cooked in Los Angeles. This week, feast on food from San Antonio’s No. 1 chef, Jason Dady. You can get a taste of Texas from this James Beard Award semifinalist. His restaurants include Tre Trattoria, Tre Enoteca, Two Bros BBQ Market, B&D Ice House and Shuck Shack. $60 (price includes tax and gratuity; Table8 Dining Club members receive a complimentary cocktail); Tuesday & Wednesday; location disclosed when you purchase tickets
Wednesday:
Boneyard Bistro
It’s Boneyard Bistro’s last Louisiana Seafood Boil of the year! The menu includes Louisiana Crawfish, Venus Clams, White Shrimp, Jumbo Louisiana Gulf Shrimp, PEI Black Mussels, Opilio Snow Crab Clusters, Alaskan King Crab Legs and Main Lobster Tails. All seafood is served family style with slaw, corn, potatoes and sausage. Wednesday; 13539 Ventura Blvd, Sherman Oaks, CA 91423; 818.906.7427
Thursday:
This inaugural fundraiser has Bryan McKnight headlining the event and will include a “Virtual Reality Bar” where you can be immersed in a 360˚African elephant and wildlife experience, as well as silent and live auctions. Wolfgang Puck will provide the menu and premium Black Cow vodka will be serving signature drinks, Pink Elephant and Black Rhino. The famous veterinarian Johan Marais, who invented the surgery that saved Hope the Rhino, and 200 rhinos in total, is flying in from South Africa for the event. RTE is a platform that funds campaigns and addresses the wildlife crisis taking place in Africa, and ERP is dedicated to the protection and preservation of elephants and rhinos in the wild. Thursday, 6-9:30 pm; Hotel Bel-Air, 701 Stone Canyon Rd, Los Angeles, CA
