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Hip New Restaurant
New York’s Fig & Olive opened last week with three nights of pre-opening parties hosted by top fashion designers and Moet & Chandon. Now open to the public, the light-filled marble and wood space with an in-restaurant olive tree invites guests to eagerly try Executive Chef Pascal Lorange’s Mediterranean menu with dishes inspired º Spain, Italy and France. Instead of butter, Lorange is passionate about olive oil and uses extra virgin olive oils in most of his dishes. There are two-floors of dining, bars/lounges and communal tables. 8490 Melrose Place, (310)360-9100.
Irish Themed Cupcakes
Now until March 20, Sprinkles is offering a special Belgian dark chocolate cake topped with Bailey’s Irish cream cheese frosting and a green shamrock. Only on March 17, the Sprinkles classic red velvet cake will be green. This light chocolate cake is tinted green, topped with cream cheese frosting and a green Sprinkles dot. 9635 S. Santa Monica Blvd., (310)274-8765.
Spiked Irish Twist
Go Burger in Hollywood; part of the BLT Restaurant Group is offering an adult upgrade with their milkshake. While nibbling on a gourmet burger try the All Nighter milkshake with Kahlua, Bailey’s, espresso and coffee ice cream or Keith’s Quencher made with Guinness Stout and coffee ice cream. Open from 11 a.m. to 11 p.m. 6290 Sunset Blvd. (323)327-9355.
St. Patrick’s Day Pies
All orders need to be in by Thursday, March 10 for a “Kiss Me, I’m Irish” apple pie spiked with Jameson Whiskey and a lucky shamrock on top for $7. Served in an 8 oz. Mason jar, the apples are surrounded with a flakey and buttery crust and topped with a Shamrock cut-out or Irish oats crumble. All Jarred Up specializes in travel-sized pies that can be shipped anywhere in the United States. Their tasty treats fit inside reusable Mason jars that are 8 oz. and 16 oz. in size. Helpful hints to recycling the jar for future use are included. Order your pie at www.etsy.com/shop/AllJarredUp
St. Patrick’s Day Beer Festival
Head over to the newly opened Maui and Sons Bar & Grill on Hollywood Blvd. for drink special all day on March 17. Beers on draft are $3 and mixed drinks are $5. To celebrate “the luck of the Irish” a live U2 cover band and DJ will be performing from 12 p.m. to 2 a.m. The party will be with the Pig ‘N Whistle in the Egyptian Theatre Courtyard. 6708 Hollywood Blvd. (323)463-3130.
Irish at Magnolia Bakery
The cupcake flavor for March is a scrumptious pistachio cake paired with a pistachio meringue buttercream. For St. Patrick’s Day, try a classic vanilla and chocolate cupcake with vanilla or chocolate buttercream frosting with festive St. Patrick’s Day decorations for $3.25. 8389 W. Third Street, (323)951-0636.
St. Patrick’s Day Pies
All orders need to be in by today for a “Kiss Me, I’m Irish” apple pie spiked with Jameson Whiskey and a lucky shamrock on top for $7. Served in an 8 oz. Mason jar, the apples are surrounded with a flakey and buttery crust and topped with a Shamrock cut-out or Irish oats crumble. All Jarred Up specializes in travel-sized pies that can be shipped anywhere in the United States. Their tasty treats fit inside reusable Mason jars that are 8 oz. and 16 oz. in size. Helpful hints to recycling the jar for future use are included. Order your pie at www.etsy.com/shop/AllJarredUp
Traditional Irish Fare at Callender’s
Now until March 20, Marie Callender’s will offer a St. Patrick’s Day menu with braised and slow roasted slices of corned beef on top of freshly steamed cabbage. Steamed carrots, potatoes and creamed Dijon horseradish are served with the meal for $14.99. Or, try a Rueben sandwich with sliced corned beef, sauerkraut, sweet gherkin Thousand Island dressing and Swiss cheese on rye served with fries for $11.99. A slice of green Key Lime pie with a graham cracker crust is only $4.89. 5773 Wilshire Blvd. (323)937-7952.
Petrossian Celebrates 10 Years in WeHo
Petrossian’s new Executive Chef Giselle Wellman has launched a four-course caviar feast menu that begins with a glass of champagne or signature caviar martini for $75 per person. Egg royale with scrambled egg, vodka whipped cream and caviar, is followed by smoked sturgeon risotto with pressed caviar, chive and crème fraiche. The third course is a cauliflower soup with beet chips, caviar and chive oil. An entrée of duo of prime steak with a flat iron steak and a napoleon tartare with Transmontanus caviar. For dessert a panna cotta with espresso caviar and cardamom shortbread cookies. This new menu will be served nightly Monday – Saturday from 6 p.m. to 10 p.m. 321 N. Robertson Blvd. (310)271-0576.
Westin Bonaventure Cooking Class
This Saturday at 1 p.m., Chef Andreas Nieto will teach foodies about locally grown products paired with great California wines. California provides the United States with more than half of its fruits, vegetables and nuts. Become a celebrity chef in your own kitchen with the imaginative courses you will learn how to prepare using local, market fresh ingredients. Seating is limited to 25 participants, limit 4 people per reservation. Guests must be over 21. The cost of the class is $45. 404 S. Figueroa St. RSVP to Claudia Lambaren at Claudia.Lambaren@westin.com.
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