Al Bacio Cooking Class
Learn how to prepare some fine Italian dishes made with fresh ingredients with Executive Chef Christian Simionato on April 13. All of the dishes at Al Bacio are made from scratch right on the premises, including the pastas and sorbets. The dishes that will be created at this class are: a Neopolitan with black Pei mussels and tomato Guazzetto, risotto with white asparagus and a chocolate hazelnut mousse with raspberry sorbet for $55 per person that includes lunch and wine. The class is limited to 15 people. 8741 Sunset Blvd. (310)657-1182.
National Noodle Month
Chi Lin offers a variety of traditional Chinese noodle dishes. Executive Chef Tyson Wong (a former Iron Chef alum) offers an array of noodles in all shapes and sizes, melding a variety of regional cuisines. His rolled cheong fun noodles XO are thick rice noodles rolled into small nests and sautéed with his special XO sauce. Chef Wong’s long life noodles are hand pulled and served with fresh black truffles and a secret sauce. These are served on birthdays and festive occasions. His pan-toasted two sided noodles with shrimp are soft, yet also crunchy thin Chinese egg noodles in a ginger gravy with shrimp, Shimeji mushrooms and Chinese broccoli. 9201 Sunset Blvd. (310)278-2068.
Located in the landmark West Hollywood The Grafton on Sunset, is a new boutique steakhouse that opened this week. Open daily for breakfast, lunch and dinner, Oliver’s Prime focuses on prime and choice cuts of beef, bison, fresh seafood and seasonal, farm-to-table produce curated by Chef Greg Elkin. He has cooked at Picholine and Blvd 16. Cocktails are being curated by Dave Nepove and feature a produce-driven menu. Oliver’s Prime is part of a renovation at The Grafton that will ultimately also include a brand new lobby, bar, and refreshed guest rooms. 8462 W. Sunset Blvd. (800)821-3660.
Yogurtland at LAX
On April 1, Yogurtland is opening in Terminal 7 of LAX. With more than 260 locations worldwide – 95 stores are located throughout the greater Los Angeles/Orange County/Inland Empire areas. Yogurtland has established itself as the pioneer in the self-serve frozen yogurt business. Stores feature 16 flavors of self-serve frozen yogurt from a rotating menu of more than 50 selections of frozen yogurt flavors. Customers can also choose from more than 35 different toppings that include fresh fruits, nuts, cereals, and candy. 700 World Way.
Plan Check Fairfax
Calling all “Game of Thrones” fans to Plan Check now until Sunday, April 6, Brewery Ommegang of Cooperstown, NY takes over the taps at Plan Check Fairfax. They will offer eight of their Belgian-style craft beers and a flight of five for $8. They will have a debut release of Fire & Blood, the newest beer in the collection. All fans that purchase a pint on the show’s Season 4 premier date on April 6 will also receive a limited edition beer stein. Executive Chef Ernesto Uchimura has created a custom Game of Thrones® Burger to pair with Abbey Ale, Hop House Pale Ale, 3 Philosophers Quadruple, Rare Vos Amber Ale, Witte, Glimmerglass and Chocolate Indulgence, a lingering chocolate dessert beer. 351 N. Fairfax Ave. (310)288-6500.
The 1933 Group Bar had a rustic makeover featuring two new patios and a spotlight on the Western Whiskey movement. Bigfoot Lodge has revamped their cocktail menu that now highlights craft whiskeys found west of the Mississippi, as well as introduces an irreverent new cocktail collection crafted by the famed cocktail slinging conduits, Marcos Tello and Aidan Demarest of Liquid Assets. The new western whiskey-focused drink list features more than 20 unique, small batch whiskeys, ryes and bourbons. Try a Cookie Duster made with Leopold Small Batch Whiskey (CO), Chocolate Liqueur, Cream, & Mustache or the Gateway Drug made with Beefeater 24 Gin, St-Germaine Elderflower Liqueur, and Prosecco. 3172 Los Feliz Blvd. (323)662-9227.
Fig & Olive
A new Spring menu created by Executive Chef Pascal Lorange features the flavors of the coastal town in the South of France combined with the seasonal produce of Southern California. The menu is a regional farm-to-table take on French Riviera dining. Fig & Olive is the first and only restaurant to exclusively serve Kenter Canyon Farms artisan bread. Chef Pascal’s new tartine selection is served at lunch and crafted with the specialty bread alongside toppings such as prosciutto, salmon, tuna, and grilled vegetables. Other new menu items include seaweed tapenade with branzino ceviche crostini, vegetarian tartine, seaweed spaghetti and striped bass with heirloom baby carrots, cumin orange dressing, and charmoula. In addition, FIG & OLIVE Melrose Place introduces a garden-inspired blood orange-infused olive oil cocktail. 8490 Melrose Pl. (310)360-9100.
East Borough Communal Hour
Moderately priced dishes are served every day from 3 to 6 p.m., Sunday through Wednesday and 9 p.m. to closing. On Thursday through Saturday this special happy hour is from 9:30 p.m. to closing. The menu includes Daikon frites, grilled pork Bahn Mi Imperial rolls, and a kale salad with toasted coconut, pickled mango, and cashews. They will also serve vermicelli stir-fry, salt and pepper squid and pork belly and egg with pickled mustard greens and jasmine rice. A beer and wine list is also offered during Communal Hour. 9810 Washington Blvd. (310)596-8263.
Long Beach Restaurant Week
Running March 30 through April 5, Long Beach will offer their first-ever Restaurant Week featuring more than 50 eateries with special three-course, prix fixe menus available at either $26 or $38 per person excluding tax and gratuity. This isn’t a tasting event, but a bona fide dining experience. Dine Downtown to Uptown and from Bixby Knolls to Belmont Shore. Restaurants are also along the waterfront, East Village, Cal Heights, PCH Corridor, East Anaheim/Zafaria District, Naples Island and neighboring Seal Beach. For information, go to www.eatlbc.com.
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