Monday:
Miro Introduces Happy Hour
Miro is bringing a creative happy hour to their Basement Bar. Executive Chef Gavin Mills is serving up $5 Margherita Pizza; $5 Tagine Poutine with hand cut fries, tagine gravy, feta cheese, and green harissa; $5 Wood Baked Meatball with polenta, Calabrian chili, and mozzarella; and a Chef’s Choice Cheese and Charcuterie board with a rotating assortment of house made meats such as chorizo, chicken liver mousse, country pâté, and cheeses including Brillat-Savarin, Monte Enebro, and Challerhocker served with mustard and pickles ($9). The bar program has an impressive list of happy hour libations like the Barrel Aged Negroni ($8); $8 Classic Daiquiri with White Rum, lime, and coconut sugar; or $8 Bees Knee’s with gin, lemon, and honey. You can also enjoy $5 wines by-the-glass. Monday through Friday, 4-7 pm; 888 Wilshire Blvd, Los Angeles, CA 90017; 213.988.8880
Tuesday:
Salt & Straw‘s Thanksgiving Flavors and Buy a Pint, Give a Pint Program
Salt & Straw, the family-run ice cream purveyor known for its chef-driven approach, is now scooping flavors from its Thanksgiving celebration series. Head Ice Cream Maker Tyler Malek, has created a five-course lineup celebrating festive meals prepared during this time of year, that transform classic dishes into ice cream treats. Flavors will be available at the Larchmont Village, Abbot Kinney, Studio City, and newly opened Arts District locations. Plus, if you purchase pints of any of the Thanksgiving Celebration flavors, you will support the creamery’s Buy a Pint, Give a Pint program benefitting the Los Angeles Regional Food Bank. For every pint from the series purchased, Salt & Straw will donate a pint to the organization to give families in need a sweet treat on Thanksgiving. Flavors include Sweet Potato Casserole with Maple Pecans made with sweet potato ice cream, a light ribbon of maple syrup marshmallow fluff & homemade candied pecans; Buttered Mashed Potatoes & Gravymade with potato ice cream with a swirled ribbon of white chocolate gravy; California Acorn & Chestnut Stuffing made with homemade California acorn brown bread, folded into a spiced chestnut ice cream; Salted Caramel Thanksgiving Turkey made with turkey brittle folded into a turkey fat caramel ice cream; and Spiced Goat Cheese & Pumpkin Pie made with pumpkin custard and a spicy, goaty, cheesecake ice cream. Tuesday through November 23rd (note: all scoop shops will be closed on Thanksgiving Day); Larchmont Village: 240 N. Larchmont Blvd, Los Angeles, CA 90004, 323.466.0485; Venice: 1357 Abbot Kinney Blvd, Venice, CA 90291, 310.310.8429; Studio City: 12180 ½ Ventura Blvd, Los Angeles, CA, 818.358.2890; DTLA: 829 E. 3rd St, Los Angeles, CA 90013, 213.988.7070
$1 Gyros at Good Greek Grill
To celebrate their first anniversary at their Los Feliz location, Good Greek Grill is doing a $1 gyro party at both that outpost on Vermont as well as their new one in Hollywood. The deal is only for the first 300 people in line and has a limit of two per person. Tuesday; Hollywood: 6363 Yucca St, Los Angeles, CA 90028, 323.848.4643; Los Feliz, 1820 N Vermont Ave, Los Angeles, CA 90027, 323.326.7228
Franklin & Co.’s Happy Hour
Hollywood’s got a new happy hour, which includes $3 bites, $4 beers, and $6 cocktails. Do get over to Franklin & Co. for their new happy hour! Monday-Friday, 3-6 pm; 5923 Franklin Ave, Los Angeles, CA 90068; 323.463.1552
Oh Man! Ramen
As Oh Man! Ramen finalizes their first brick-and-mortar location in Encino, they will begin serving lunch at their sister restaurant Scratch|Bar & Kitchen. Chefs Luke Reyes and Phillip Frankland Lee will be offering several dishes that will be found at Oh Man! Ramen. Additionally, each week, they will be testing out 3-5 new specials in order to finalize their opening menu.The opening lunch menu will include: Cucumber and Bartlett pear salad, with rice win vin, togarashi, puffed quinoa, and shallot; Salmon sashimi with grapes, daikon, peanuts, fish sauce vin, and nori chip; Lettuces with nori sesame ranch, edamame, avocado, crispy jowl, and soft egg; Karrage chicken sandwich on Hokkaido milk bread with nori sesame ranch, slaw, and pickles; Pork belly steam bun with pickled carrot, pickled jalapeño, scallions, chicharron, and hoisin; Spicy tuna and sea urchin rice bowl; General lee’s octopus rice bowl; Chicken wings; Grilled salmon collars; Tonkotsu pork ramen with braised pork belly, confit shoulder, bamboo shoot, green onion, soft egg, shiitakes, and bonito flakes; and Vegetable ramen, roasted squash, braised black kale, charred garlic sauce, soft egg, and sesame. Beginning Tuesday, running Monday-Friday, 11:30 am-3 pm; 16101 Ventura Blvd, #255, Encino, CA 91436
Cur-ATE: Day of the Dead
Enjoy a special evening dedicated to the love of food and art while exploring the museum after hours. In honor of the Day of the Dead, explore the myths, stories, and foods related to the afterlife while touring LACMA’s collection of Latin American art with Maite Gomez-Rejon of ArtBites before enjoying a four-course meal at Ray’s & Stark Bar by chef Fernando Darin. Wine and speciality cocktails available at additional cost. Price includes tour, dinner, and parking. The menu is offered prix fixe; please refrain from substitutions. $100 ($90 members), Monday, 6:30 pm; LACMA | BP Grand Entrance, 5905 Wilshire Blvd, Los Angeles, CA 90036
Plan Check’s “Comfort Masters” Guest Chef Dinner Series
Plan Check Kitchen + Bar (Sawtelle, Fairfax, Downtown, and Santa Monica) launches Comfort Masters, a lineup of exclusive 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. This time around, enjoy food from Golden Boys Chinese . After selling out pop-ups DTLA and in Culver City, chefs Hunter Pritchett and Adam Midkiff bring their moveable guerrilla Chinese restaurant to Plan Check Fairfax. The chefs take their experiences dining in the red-lacquer and jade palaces of the East Coast, the rowdy shophouses of Southeast Asia, and San Gabriel Valley mom-and-pop restaurants. $60 (price includes tax and gratuity; Table8 Dining Club members receive a complimentary cocktail); Wednesday & Thursday
