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Los Angeles Times’ Food Bowl

Los Angeles Times’ Food Bowl brings together the world’s top chefs and L.A.’s best restaurants, bars, cafes, hotels and markets to host events all across the city. For a local West Hollywood stop, head to neighborhood Mediterranean favorite Bacari W. 3rd for a Backyard BBQ. Chef Lior Hillel is preparing a whole rotisserie lamb on the garden patio. Each ticket will include endless lamb tacos straight off the pit, a variety of toppings of your choosing, a salad, and 2 sides. $60; Tuesday; 8030 3/4 West 3rd St, Los Angeles, CA 90048


Culina & Vinoteca’s “Movies Moms Love” Dinner Series

Culina & Vinoteca at Four Seasons Hotel Los Angeles at Beverly Hills will be hosting the Second Annual Movies Moms Love Dinner Series this week. On Wednesday catch “The First Wives Club”; on Thursday catch “Sex and the City, and Friday has a showing of “Bad Moms”. $59; Wednesday – Friday, dinner: 6 pm, movie: 8 pm; 300 South Doheny Dr, Los Angeles, CA 90048; 310.860.4000

Wine Wednesdays

One Colorado is excited to introduce Wine Wednesdays. Each month, a One Colorado restaurant will host wine-centric events, whether it’s a sommelier lesson, a special flight, a tasting, or an introduction to a winemaker or vineyard. This month featuring Il Fornaio. Each week, Il Fornaio will introduce you to a unique vineyard or vintage, offering a mini wine education along with their evening’s wine flight, all served up with some cheese and cracker nibbles. Accompanying the evening will be live music in the courtyard. Wine and music – a perfect Wednesday night pairing. Wednesdays, 7 pm; 41 Hugus Alley, Pasadena, CA 91103


Raise Your Glass as HATCH Yakitori + Bar

With their first anniversary just around the corner, DTLA’s HATCH Yakitori + Bar raises their glass and kicks-off the celebration by introducing a cracking new Cocktail Bar! Centrally located in DTLA’s The Bloc, a vibrant, open-air metropolitan center with its own access to the 7th Street Metro Station, HATCH Yakitori + Bar is the vision of Owner-Partners Akarad “AK” Tachavatcharapa, Nara Latip, and Executive Chef Daniel Shemtob. The bar has progressive Japanese cuisine and handcrafted Cocktails, meticulously curated Sake List, select premium Japanese Whisky, and eclectic Japanese Beer Menu. Specialty cocktails include the Matcha Highball made with Iwai Whisky, coconut lemongrass nigori, lemon juice, house-made honey syrup and matcha powder; the Yuzu Sour prepared with Iwai Whisky, yuzu liqueur, lemon juice, simple syrup and a fresh creamy egg white; the For Goodness “Sake” made with prickly pear juice, dry sake, Tito’s vodka, lychee juice and pear syrup; the Mangorita is comprised of Lunazul Tequila, house-made mango syrup, agave nectar, lime juice, orange bitters, and serrano pepper; the Tokyo Drift made with Kaiyo Whisky, Angostura & orange bitters; and magic sauce (a citrus laden elixir) developed by Fastiggi which was based on a savory sauce originally created by Chef de Cuisine Erick Cielo; The Rum Tum Tum begins with house-made tepache, a beverage of Mexican origins in which pineapples are fermented for seven days before spices are added, and then joined by Greenbar Spiced Rum, lemon juice, Demerara syrup and Angostura bitters; and the Wassup Bae is made with Roku Gin, wasabi, cucumber, lemon juice, lemongrass syrup and charcoal salt rim. 700 West 7th Street, suite G600Los Angeles, CA 90017; 213.282.9070w

L’Antica Pizzeria da Michele Opens

With a century-old recipe and authentic, Neapolitan cooking method, L’Antica Pizzeria da Michele opens its first U.S. location in the heart of Hollywood. The concept originates from the famed Naples pizzeria, which first had its Hollywood moment with inclusion in Elizabeth Gilbert’s memoir “Eat Pray Love,” followed by Julia Robert’s film adaption in 2010. Owner and Designer Francesco Zimone has reimagined the 6,000 square foot space where over half of the restaurant’s seats are housed in “il cortile,” the restaurant’s courtyard. Trained by the Association Verace Pizza Napoletana in Italy, Head Pizzaiolo, Michele Rubini prepares traditional pizzas and ensure that each pie meets the requirements to respect the traditional art of Neapolitan pizza making. Rubini utilizes imported ingredients—from high-protein flour, fiordilatte cheese to premium canned tomatoes from Italy—to put forth pizzas with impeccable quality and taste. The pizza menu features: Margherita with tomato, fiordilatte cheese, pecorino, and basil; Marinara with tomato, oregano, and garlic; Pizza Fritta, deep fried pizza with parmigiano and basil; Cosacca with tomato and pecorino; and Bianca with mozzarella, pecorino, and basil. Aperitivo includes Polpette di Agnello e Cariciofi, lamb meatballs with artichoke, Calamari Fritti deep fried calamari with lemon; Tartare di Tonno, tuna tartare with shallots. black olives, and capers; Capesante Scottate, seared scallops with cauliflower puree, and black truffle; Gnocco Fritto with burrata and prosciutto di carpegna; and Polpo Alla Luciana, slow cooked octopus with tomato and lentils. Thursday; 1534 N. McCadden Pl, Los Angeles, CA

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