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Wolfgang Puck Opens CUT Lounge
Today, Chef Wolfgang Puck opens CUT Lounge, a new bar and lounge experience, in the space formerly occupied by sidebar, adjacent to the flagship location of his contemporary steak restaurant, CUT by Wolfgang Puck. Wolfgang and his wife, Gelila Assefa Puck, joined with Waldo Fernandez of Waldo’s Designs to reimagine “sidebar”. With seating for more than 60 guests, CUT Lounge has a warm and sophisticated environment that you can enter through two oversized steel and glass doors. A neutral palette of beige, browns and greys accent the mid-century modern furnishings and finishes throughout the space. The mix of modern furniture and accent pieces adds a contemporary twist to the space, while maintaining the sophistication and timelessness of the storied hotel. Order up a new collection of shaken, stirred and straight-up cocktails, as well as a list of wine and spirits including an extensive selection of rare whiskies from Scotland, Japan and beyond. Soon, a vintage negroni cart will be found strolling the floor serving custom and classic versions of the signature cocktail table side. The new Rough CUTs menu ranges from seafood forward dishes like the crispy kataifi wrapped prawns with garlic chili ponzu and shaved bonito, and an Alaskan king crab and Santa Barbara uni ‘cocktail’ on avocado toast. Various meat-centric options including a chicken liver “pastrami” with black bread and honey mustard, and a curry beef puff with Yukon gold potato, sweet onions and Nonya curry are also available. You can also look forward to a variety of CUT favorites such as the American wagyu steak skewers, truffle grilled cheese and bone marrow toast with oxtail marmalade, as well as a selection of larger, entrée sized options from a second menu coined “CUT Originals”. 9500 Wilshire Blvd, Beverly Hills, CA 90212; 310.276.8500

RSVP for ‘Prologue’ Chef’s Table at Four Seasons Westlake Village
Executive Chef Jesse Hansen invites you into his kitchen at Four Seasons Hotel Westlake Village for a one-of-a-kind dining experience. In the monthly dinner series “Prologue,” Chef Hansen features innovative, seasonal menus for an evening of culinary surprises. Each month’s menu features an artisanal theme highlighting the best seasonal ingredients from hand-selected purveyors. The intimate dinner is limited to 22 guests and allows you to interact with Chef Hansen throughout the evening. Each dinner begins with a welcome reception with passed hors d’oeuvre, interactive cocktail station and champagne in the kitchen. The reception is followed by a four-course dinner, during which Chef Hansen guides you through his culinary vision, with wine or cocktail pairings available. Dessert is always an indulgent surprise, as Executive Pastry Chef Patrick Fahy showcases his creativity and expertise. Friday, 7 pm; Two Dole Drive, Westlake Village, CA 91362; 818.575.3000

USC vs. UCLA: Pick a Drink & Vote for Your Favorite Team
Messhall’s annual contest honoring college football’s favorite cross-town rivalry is about to begin and they’ve now predicted the winner four years in a row. The USC’s RED RUSH is made with bourbon, honey, lemon, raspberries is going against the UCLA’s BEES KNEES made with g in, honey, lemon and blueberries. Both drinks are $8 each. Bartenders will tally up the orders and post on the big board. Monday through November 19; 4500 Los Feliz Blvd, Los Angeles, CA 90027; 323.660.6377


Tacos and Trivia at Angel City Brewery
Celebrate all things “T” with Tacos and Trivia, where Downtown Tacos will be serving up classic Mexican meals outside and contestants will exercise their minds with trivia by King Trivia starting at inside. Tuesdays, 7 pm; 216 S Alameda St, Los Angeles, CA 90012

Women in Wine at The Standard
With Alma at the Standard on Sunset Boulevard now, the slew of fun things going on has increased. The new Women in Wine event run by Ashleigh Parsons and Marissa A. Ross from Bon Appetit, connects female producers and growers with wine-loving guests. $45; Tuesday; 8300 Sunset Blvd, West Hollywood, CA 90069; 323.650.9090

Boneyard Bistro’s 6th Annual Vintage & Epic Stout Festival
The stout menu includes a selection of 25 rare and vintage stouts with tasting flight options available. Menu specials such as House Cured Lardo and Raspberry-Chipotle Glazed Duck Wings will also be served along with suggested beer pairings. Menu specials include: Raspberry-Chipotle Glazed Duck Wings; House Cured Lardo made with “Old Fashioned” Jam and Honey-Herb Goat Cheese; Mole Negro Braised Spare Ribs with Pickled Onions and Mexican Crema; Toasted Coconut & Bourbon Soaked Vanilla Bean Rice Pudding; and “Hot Chocolate Marshmallow Kiss” made with Toasted Marshmallow, “Hot Chocolate” Coated Shortbread and Toffee Sauce. Tuesday; 13539 Ventura Blvd, Sherman Oaks, CA 91423; 818.906.7427

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 week, Richard Hales, the man behind Miami’s Blackbrick and Sakaya Kitchen, goes big with his Asian flavors. $60 (price includes tax and gratuity; Table8 Dining Club members receive a complimentary cocktail); Tuesday & Wednesday


Bingo is the Game-Yo! and Karaoke at Angel City Brewery
MCed by the fabulous Trent Bruce, join in this classic game! Or, be fearlessness and join in Karaoke in the Beer Hall hosted by Angel City’s own KJ Beerbra Streisand. Wednesdays, 7-9 pm; 216 S Alameda St, Los Angeles, CA 90012

Join SpireWorks™ at their Grand Opening
SpireWorks™ is taking döner to a whole new level. Check them out during their grand opening in Westwood Village where they will be offering a Free SpireWorks™ Destination (served on a choice of bread, rice or salad), SpireCake and Beverage (Choice of Soda or Ice Tea)! No detail over looked at SpireWorks™. From the beef döner, to the delicious spit-roasted chicken, and the vegetarian köfte (meatless meatballs made of  vegetables held together by chickpea flour and Urfa biber, a dried Turkish Chili pepper), this place is serving up some truly good eats. The details also extend to the bread that sandwiches the various döner combos. It would have been an easy to outsource bread from any one of Los Angeles’ bakeries; but the team decided that creating bread exclusive to SpireWorks™, to complement the meat rather than supplement it, was of utmost importance. When you arrive, you can choose beef, chicken, or köfte, and a Base of either SpireWorks™ signature bread, fresh greens or exotic wild rice. You can create your own with various toppings and sauces or go with their menu including the Baja California, featuring cabernet tomatoes, tomatillo sauce, cotija cheese, baked tortilla strips, pickled onions, and green onion shreds; Bangkok, with tamarind chutney, yellow curry aioli, green onion shreds, Thai coconut curry crumble, and pickled red peppers with sambal; Carolina, comprised of Smokey The BBQ sauce, cabernet tomatoes, angel hair carrots, collard green coleslaw, pickled cauliflower, and BBQ Shaker; Istanbul, with cabernet tomatoes, cucumber spirals, Zaatar Labneh, pickled red onions, and Zaatar Shaker; Little Italy, with basil leaf, cabernet tomatoes, yellow squash spirals, tomato jam, pesto panko crunch, and shaved parmesan; New York, comprised of Russian dressing, sauerkraut, shaved parmesan, cucumber spirals, angel hair beets, and New York Shaker; and the Peking, with hoisin sauce, green onion shreds, crispy onions, angel hair carrots, cucumber spirals, and Rayu Shaker. Finish on a sweet note with SpireCakes! These delicious morsels are rolled, cut and include fabulous flavors like the Banana Cream Pie, Italian favorite Tiramisu, a decadent Chocolate Ganache, creamy Dulce de Leche, Honey Mascarpone, and Strawberry Shortcake. Wednesday, 11 am-2 pm and 6-9 pm; 1061 Broxton Ave, Los Angeles, CA 90024; 424.220.6299 (Photo Credit:  Courtesy of SpireWorks™ )

Nikka Whisky Dinner
Enjoy four courses of Japanese-style dishes with an unusual Messhall twist by Executive Chef Charbel Adaimy. Each course is paired with exclusive whiskies from Nikka Whisky curated by Bar Director Austin Mendez. The whisky gets its distinct aroma and body form direct heating distillation, in which the pot stills are heated with finely powdered natural coal – the traditional method that is hardly ever used today, even in Scotland. Nikka was founded by Masataka Taketsuru from the celebrated Saki producing family. Wednesday; 4500 Los Feliz Blvd, Los Angeles, CA 90027; 323.660.MESS


Whiskey dinners at the Andaz
Keep the whiskey coming. Whiskey know-it-all Josh Peters is hosting a night of fine drinking at the Andaz West Hollywood. Enjoy food from Riot House chef Justin Taylor to pair with a six-course tasting. $100; Thursday; 8401 Sunset Blvd, West Hollywood, CA 90069; 323.656.1234

I Love Micheladas
Calling all Michelada loving Angelenos! Join Golden Road on as renowned local chef Fernando Lopez launches his new beer-cocktail mix “I Love Micheladas.” We’ll be pairing the mix with Golden Road’s 329 Lager and a build-your-own bar with every fixing under the sun to celebrate this classic LA drink. Enjoy The MicheMobil (Micheladas on wheels); $5 Michelada’s all event with a special Michelada Fixin’s Bar (build your own!); DJ; food specials; and affle prizes including Michelada growlers, t-shirts, hats, socks and even a 329 Lager Cruiser Bike! Free; Thursday, 7-11 pm; The Pub at Golden Road: 5410 W San Fernando Rd, Los Angeles, CA 90039

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