Monday:
N. 10 Restaurant is Opens
This new Italian restaurant serves a multi-regional menu, including seasonal dishes designed to experience the authentic Italian cuisine as the result of the fusion of the American and Italian chefs, Nick Parker and Fabio Ugoletti. Restaurateur Emanuele Romani and former Italian soccer legend Alessandro Del Piero are behind N.10 and together they combined their passion for authentic Italian cuisine to create an inviting place with great ambiance and aesthetics. The 4,099 square foot space has a clean, modern vibe and includes 624 square foot front patio facing 3rd St (elevated 4 feet from the ground), two large fireplaces, open kitchen. and was designed & built by Spacecraft Design Group. 8436 W. 3rd St, West Hollywood, CA
Book Coachella Hotel & Spa Packages
In the desert, JW Marriott Desert Springs Resort & Spa debuts the “Good Vibrations” package for a celestial-inspired detox in the desert. The Good Vibrations Package will ensure positive vibes during Coachella with luxury accommodations for two, a picnic basket for Moon bathing with complimentary access to the Starlight app for stargazing, a starter crystal kit for grounding, and access to the spa for luxury detoxing. For wellness on-the-go, you can purchase a Rose Quartz-infused bottle to stay hydrated during the festival. But first, allow the resort to fill it up with Taittinger Prestige Rosé champagne for poolside R&R. 74-855 Country Club Dr, Palm Desert, CA 92260; 760.341.2211
The Bellwether‘s Whiskey Week Menu
In honor of National Whiskey Day on March 29, The Bellwether, will be offering a Whiskey Week menu. In partnership with Buffalo Trace, Co-Owner / Beverage Director Ann-Marie Verdi has created three off-the-menu cocktails that will be offered exclusively during Whiskey Week, two of which feature Ann-Marie’s specialty: house made infusions. Priced at $7 a drink, $1 from each Whiskey Week cocktail purchased will be donated to Road Dogs & Rescue, a local bulldog rescue that remains near and dear to Ann-Marie’s heart. The Whiskey Week menu includes: Strawberry Manhattan made with house-infused Strawberry Buffalo Trace, Carpano Antica, Punt e Mes, and bitters; Blueberry Whiskey Lemonade made with house-infused Blueberry Buffalo Trace, house sweet and sour, and blueberry preserve; and a Walnut Manhattan made with Buffalo Trace Bourbon, Nux Alpina Walnut Liqueur, Punt e Mes, and bitters. Thursday through March 30th; 13251 Ventura Blvd, Suite A, Studio City, CA 91604
Wednesday:
Gregg Sulkin, Share To Give and Thirst Project
Share To Give, a platform that bridges partnerships between influencers and charities has partnered with Gregg Sulkin from the HULU series “Marvel’s Runaways”, and Thirst Project, the world’s largest youth water organization to raise money for those in areas who do not have access to clean drinking water. Gregg and Share To Give have created a couple of awesome products and are on sale now here. Part of the proceeds will go to the Thirst Project! The campaign will last for a month, so get it while it’s hot!
Sea Level at Shade Hotel Redondo Beach’s Beer Tasting with Ballast Point Brewing Company
Your ticket gets you one beer flight plus swag from Ballast Point Brewing Co. Beer flights will include: Grapefruit Sculpin, Grunion, Sculpin, and Aloha Sculpin. Sea Level’s full food menu will be available for purchase. Enjoy all of your Ballast Point favorites while taking in waterfront sunset views. $15; Wednesday, 6-9 pm; 655 N. Harbor Dr, Redondo Beach, CA 90277
Trap Kitchen
The Trap Kitchen was born 2013 in Compton, CA when Malachi “Chef Spank”, a Crip, decided to come together with his best-friend Roberto “Sous Chef News”, a Blood, to change the path their lives were taking in the streets with food. They’ve created a business that is providing five-star restaurant meals without the five-star prices. Trap Kitchen has provided catering services throughout the city of Los Angeles, along with catering in Las Vegas, Atlanta and New York City. Trap Kitchen is now open and serving food at a stationary location in Portland, Oregon. The Trap Kitchen is known as the leading vendor at the Annual Black Owned Entrepreneur Business Expo in San Pedro, Ca, and recently fed over 5,000 people as one of the top-selling vendors at the 2017 Summertime in The LBC Music Festival. Now, you can enjoy a pop-up buffet style dinner with Compton’s own Trap Kitchen Chef’s Spank and News in the heart of LA. $25-$75; Wednesday,8-11 pm; Union Nightclub – Jewels Room, 4067 W. Pico Blvd Los Angeles, CA 90019
Thursday:
The Morrison’s Dodger Season Opening Celebration
The Morrison Pub in Atwater Village will be celebrating the Dodger’s Season Opening with two specials: Fish and chips with a Bud Light pint for $15 and The Classic Burger with fries and a beer for $15. Thursday, noon; 3179 Los Feliz Blvd, Los Angeles CA 90039
KASIH Opens
This new contemporary restaurant and bar is bringing the flavors of Indonesian culture and cuisine to Los Angeles’ Little Tokyo. Derived from the Indonesian language meaning, “love, affection and care,” KASIH aims to provide an education about the Southeast Asian country’s wide-ranging dialects and dishes. The menu, from renowned Indonesian chef Vindex Tengker – in collaboration with Chef de Cuisine Zachary Hamel (formerly of E.P. & L.P.) – includes a vibrant selection of meat, fish and vegetarian dishes, all locally sourced and prepared using authentic Indonesian techniques, ingredients and accompaniments, including sambals, or spicy dipping sauces. KASIH’s culinary program features modern takes on traditional Indonesian dishes, which draw inspiration, ingredients and cooking techniques found throughout the many islands that make up Indonesia. Signature dishes include: Babi Guling, roast crackling pork belly with Balinese salad and chayote chicken broth; the Satay Ayam, a sweet soy glazed grilled chicken skewers with a peanut sauce, derived from Madura, East Java; and Asinan Kelapa Salad, Indonesian slaw with sweet and tangy dressing topped with toasted coconut-chili flakes. KASIH’s house-made sambals are made from scratch (a rare find, due to the labor that goes into making the paste for each), are available as accompaniments or as a six-course sambal sampler board. The selection of spicy dips includes Sambal Dabu Dabu, made with heirloom tomatoes, shallot, lemon basil and birds’ eye chili; Sambal Terasi, made with roasted shrimp paste, roasted Fresno birds’ eye chili and roasted tomato; and Sambal Nanas, with pineapple, chili, garlic and fresh lime, as a complement to every meal. Additionally, a raw bar offers snapper ceviche and oysters. Island-inspired desserts include the Es Teler made with fresh coconut milk, exotic seasonal fruit, avocado, cendol dumplings, shaved pandan ice and palm syrup; Pisang Goreng, fried banana drizzled with chocolate and topped with coconut whipped cream and seasonal fruit; and Srikaya Custard with sticky rice and coconut sorbet topped with turmeric-infused caramel and fresh mango. KASIH’s full bar program includes signature Indonesian-inspired libations including the Tambling with bourbon, black lemongrass tea, lemon and sage, the Lady Bird, made with mezcal, tangerine syrup, lemon and bird’s eye chili, and The Gilli, a vodka-based drink with mango tamarind syrup, lime, mint and soda. KASIH also offers a wide selection of wine and beer. Thursday; 200 S Los Angeles St, Los Angeles, CA 90012
