Free ice cream scoops
Salt & Straw in West Hollywood is offering free ice cream scoops on Friday, Aug. 4 to kick off its new late night ice cream happy hour from 9 to 11 p.m. through Labor Day weekend. On Aug. 4, free scoops will be given out all day. The regular happy hour includes a free waffle cone upgrade, and the shop features live music on Fridays from 8 to 10 p.m. 8949 Santa Monica Blvd., (424)288-4818.
Brooklyn’s Four & Twenty Blackbirds pie bakery pop-up
On Saturday, Aug. 5 and Sunday, Aug. 6, meet sisters and pie bakers Melissa and Emily Else, of Four & Twenty Blackbirds, as they collaborate with Jeni’s Splendid Ice Creams. Customers at Jeni’s Venice shop can order whole pies or slices served a la mode with a scoop of ice cream. Two new pie flavors created for the collaboration are sunny shaker citrus and seasonal stone fruit granola. The pies will be served with Four & Twenty Blackbirds’ signature salty honey and matcha custard. Dine in or enjoy the pies at home with slices and pints to go. Hours are 11 a.m. to 11 p.m. 540 Rose Ave., (310)314-2024.
The Garden of Wonder at the Beverly Wilshire
Enjoy the new Perrier-Jouët patio overlooking Rodeo Drive at the Beverly Wilshire, A Four Seasons Hotel. The patio invokes the classic green and white flora pictured on the Perrier-Jouët Belle Epoque bottle. The area has been transformed with new furniture, florals and grass. Perrier-Jouët partnered with the hotel bar and restaurant. A specialized cocktail list features sparkling Perrier-Jouët beverages to pair with a new summer menu. Dishes include foie gras terrine with French toast, rhubarb gastrique, pickled strawberries and Thai basil. Also on the menu are vanilla maple seared local diver scallops and Maine lobster with roasted corn chanterelle risotto and basil foam. After lunch or dinner, order a dessert tower with confections, pastries and chocolates. Patio seating is available on a first come, first serve basis; hotel guests receive priority seating. Guests who are not staying at the hotel are required to spend a minimum of $200 per table during peak hours from noon to 10 p.m., with a maximum stay of two hours. The special patio and menu is available through Sept.1. 9500 Wilshire Blvd., (310)275-5200.
Barton G. summer fun
Barton G., one of Los Angeles’ most over-the-top dining destinations, is serving surf and turf with a Thai twist. The chefs have created the “Thai Me Up Surf N Turf” combining traditional Thai ingredients with coconut-pistachio chutney, kaffir scented curry broth, stewed peppers with baked mero (grouper) and sweet and spicy Buddha chicken wings. The reimagined dish pairs well with one of Barton G.’s creative cocktails. 861 N. La Cienega Blvd., (310)388-1888.
BOA Steakhouse surf and turf
For the ultimate summer dinner, executive chefs Jose Melendez and Michael Neflas, of BOA Santa Monica and BOA West Hollywood, are replacing their classic steak and seafood plate with natural Victorville ostrich filets and prawns. Start with a classic Caesar salad made tableside. BOA Steakhouse also offers a gluten-free surf and turf menu. 9200 Sunset Blvd., (310)278-2050; 101 Santa Monica Blvd., (310)899-4466.
Ayala Luk oysters
Chef Vanda Asapahu, of Ayala Luk, is serving oysters at the popular Thai pop-up on National Oyster Day, Aug. 5. Asapahu will be shucking oysters all day on the outdoor patio. The oysters pair perfectly with glasses of wine and bubbly. The Thai-American oysters are available by the dozen and half-dozen. A full menu will also be available featuring dungeness crab fried rice, clay pot baked prawns, roasted duck flatbread and baked whole branzino. Wine and bubbly specials are also available by the glass and bottle. 8740 S. Sepulveda Blvd., (310)881-4498.
Nerano’s sizzling summer cocktails
Nick DiLullo and the Nerano bartenders mix seven Italian-inspired cocktails to complement summer dishes by chef Michele Lisi. The cocktails were inspired by the warm temperatures, offering diners a way to cool down with seasonal local market produce and fresh herbs. Seven new cocktails include the Bourbon Cherry Smash, Peach Blossom, Strawberry Rhum Rickey, Fiore Italiano, Felonious Monk and Vieux Carré. The house specialty is a White Peach Bellini, inspired by the same cocktail created at Harry’s Bar in Venice around 1940 that includes house-made California white peach purée and Gambino Prosecco. New summer dishes include grilled red gem lettuce salad; Caprese salad with Apulian burrata; Ora king salmon crudo with rainbow radishes and jalapeño; pizza gorgonzola dolce with black mission figs; Bronze Die spaghetti with Maine lobster; house-made tagliolini al limone; and cavatelli with sautéed calamari. 9960 S. Santa Monica Blvd., (310)405-0155.
L.A. Rams doughnuts
Actor and restauranteur Danny Trejo is a big fan of the Los Angeles Rams. He recently invited Rams player Rodger Saffold to visit Trejo’s Coffee & Donuts to unveil the new “L.A. Rams Donut.” The football shaped vanilla filled doughnut is topped with royal blue and gold glaze. It will be available during pre-season and regular season game days. 6785 Santa Monica Blvd., (323)462-4600.
The Bellwether surf and turf
Chef/owner Ted Hopson, of The Bellwether, has created a Hawaiian-flavored dinner menu with a special soft shell crab and teriyaki pork belly dish. The island-inspired meal features soft shell crab served on teriyaki pork belly with slow-roasted pineapple, mizuna and furikake. Owner and beverage director Ann-Marie Verdi creates Pebbles On a Beach cocktails made with house infused strawberry and jalapeño Tequila Arette, Triple Sec and house made sweet and sour. Every Monday through Friday, enjoy a $5 happy hour on draft beer, tap wine and cocktails. 13251 Ventura Blvd., (818)285-8184.
New summer menu at the Four Seasons Westlake Village
The Four Seasons Westlake Village has a new summer menu by executive chef Jose Fernandez using produce grown in the resort’s garden. Menu highlights include smoked tomato tartar with citrus-basil watermelon, nasturtium and semi-crudo Pacific salmon, and garden zucchini flowers stuffed with goat cheese and served with Romesco. Executive pastry chef Patrick Fahy is also a candy expert and makes candied cherries filled with cherry sorbet, cherries stuffed with chocolate, assorted bon bons, truffles and macarons. 2 Dole Drive, Westlake Village. (818)575-3000.
This site uses Akismet to reduce spam. Learn how your comment data is processed.