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Ocean Prime Beverly Hills’ Stop and Sip the Rosé
It’s summer time, which means sipping on rosé at Ocean Prime’s new happy hour programming! Enjoy a curated selection of specially priced rosé’s by the glass and bottle, alongside the existing happy hour menu. Wines include: Miner Rosé ($17/ glass $68/ bottle); Chandon Rosé ($13 / glass $58/bottle); Veuve Rosé ($28/glass $126/bottle); and Notorious Pink Rosé ($11/glass $44/bottle). Monday- Thursday4 – 8 pm; 9595 Wilshire Blvd, Beverly Hills, CA 90212; 310.859.4818


Sweet Dixie Kitchen Opens
From Kim Sanchez, Sweet Dixie Kitchen in Long Beach’s East Village Arts District is open for breakfast and lunch Wednesday through Monday.  The mostly scratch kitchen churns out a menu of Southern Street Food that includes hearty breakfasts, biscuitwiches  (southern-style sandwiches using biscuits instead of bread), traditional sandwiches, decadent desserts and homemade pastries, such as hand-scones, almond twists, sour cream coffee cake and breakfast tea breads. House made lemonades, milkshakes, ice cream floats and French press coffees are offered, too.  A selection of wine is also available during lunch. In addition to breakfast and lunch, Sweet Dixie Kitchen also offers platters of scones and breakfast pastries for morning meetings as well as boxed lunches for afternoon gatherings with 24-hour notice. Wednesday; 401 E. 3rd St, Long Beach, CA; 562.628.2253

Tacos Punta Cabras Opens in Santa Monica
Now open in Santa Monica, Chef Daniel Snukal (Urusawa, LudoBites) and managing partner Mark Mittleman (Art’s Table, The Polo Lounge at Beverly Hills Hotel) expand on Tacos Punta Cabras with a multi-concept space housing a full-service restaurant and bar open for lunch, dinner, and weekend brunch; the original scratch taqueria; and a hidden chef’s tasting table. Punta Cabras is the culmination of Snukal and Mittleman’s diverse backgrounds and was designed by LA architect, Alexis Readinger. The new Punta Cabras has three spaces under one roof: a colorful dining room dishing up plates and cocktails that connect the locales of Santa Monica and Baja; a taqueria, serving seafood tacos, tostadas, cocteles, and unique aguas frescas; and an eight-seat chef’s table inside the kitchen, where Snukal presents an ever-changing tasting menu influenced by the flavors and ingredients of Mexico, Japan, and California. In the dining room, order up shareable starters including Señor Rockefeller, oysters baked with creamed hoja santa and sea urchin; Chorizo Fundido with fresh cheeses, poblanos, and Jumbo Prawns ‘a la Plancha’ with charred scallion and shrimp-head oil; Red Snapper Curry with thai green curry, avocado, and cherry tomatoes; and Stuffed Baked Crab tossed with roasted chili, kewpie mayo and cilantro served in its shell with coconut rice. The taco side of the restaurant menu includes Albacore ‘Al Pastor’ with lobster topped with peppercorn-pineapple salsa and burnt jalapeño powder; chorizo-beef Piccadillo in a crunchy yellow shell; and Costras with crisp melted chihuahua and gouda cheeses, filled with rib-eye, squash blossoms, or shrimp, wrapped in a tortilla or lettuce. Concocted by Zachariah Parks, former Joe’s Venice Beverage Director, the full-service bar at Punta Cabras highlights south of the border finds, with nearly a dozen craft Baja beers, a focus on Mexican spirits including lesser known styles like sotol, rum, pox and whiskey, as well as bold wines from Valle de Guadalupe. Scratch cocktails are available alongside draft and frozen options, with signatures ranging from the revamped classic Murderous Mary with Baja yuzu ponzu, lemon, tomato juice, mezcal and fennel salt to the 20 Fingers, a play on a Collins featuring a rare Damiana mezcal and passionfruit, to the Aromatherapy, a house old fashioned prepared with palo santo, Mexican whiskey and mezcal vapor-infused with lamb. A daily selection of fresh aguas frescas is available in both the taqueria and dining room, with flavors such as chipotle hibiscus, watermelon, and fresh coconut. Wednesday; 930 Broadway in Santa Monica, CA; 310.917.2244




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