Italian spritzers at Bar Toscana
Bar manager and mixologist Brighid Maguire in collaboration with mixologists Miguel Hernandez and Robert Carder have developed four spritzers for guests as a pre-dinner cocktail starting at 5:30 p.m. These spritzers are created with premier Italian liqueurs of grape, rose and bitter citrus, and mixed with spirits of Aperol, Campari and Cynar, prosecco, fresh fruit juices and soda. These drinks – named the Michelangelo; the Donatello, the Raphael and the Leonardo – complement the Italian stuzzichini menu of light appetizers and shared plates created by chefs Hugo Vasquez and Justino Quirino. 11633 San Vicente Blvd., Los Angeles, (310)826-0028.
New chef at The Pikey
Executive chef Jaison Burke has joined the team at the acclaimed English pub on Sunset Boulevard in Hollywood and has redesigned the menu, adding a few new dishes to the classic hits. Starters for sharing include the hot artichoke dip with crispy bread, and ale-steamed mussels with curried coconut and grilled baguette. Main courses include rigatoni, Welsh rarebit, Scottish salmon, pork rack and butcher’s steak. All dishes and Pikey cocktails may be enjoyed in the lively dining room, bar or on the dog-friendly patio. The new menu is available daily from noon to 2 a.m. 7617 W. Sunset Blvd., Los Angeles, (323)850-5400.
March Madness at Brack Shop Tavern
Staples Center will host the NCAA March Madness games on March 22 and March 24 where one team will leave the city as champion of the West Regional and with a spot in the Final Four. Brack Shop Tavern will run a March Madness bracket with prizes given away each game day. The ultimate winner will receive a hosted night in Brack Shop’s upstairs game room (up to 15 people) with two pitchers and 40 wings to get the party started. Every game day until March 25, order $15 pitchers of beer and receive a free appetizer for guests sporting their favorite team gear. This deal will also be offered during the Final Four games on March 31 and April 2. The themed shooters menu dubbed Elite Eight and food specials dubbed Final Four will represent the schools left in the tournament. 525 W. Seventh St., (213)232-8657.
Terranea farm-and-vine dinner
Chef de cuisine Andrew Vaughan is preparing a five-course tasting menu bimonthly. The ingredients and wines showcased use local ingredients from Finley Farms in Santa Ynez Valley and Twomey Cellars. Dinner begins at 6 p.m. with cured foie gras, hamachi, Ibérico ham, 30-day aged Holstein ribeye, and strawberries with olive oil sorbet and black pepper meringue. On March 22, the meal is $217 per person and includes wine. 100 Terranea Way, Rancho Palos Verdes, (866)547-3066.
Persian New Year dinner at Spring
Enjoy a five-course Nowruz tasting menu with an optional wine pairing prepared by executive chef Tony Esnault and partner Yassmin Sarmadi’s mother Shamsi Katebi. Enjoy a live performance by an Iranian classical trio during dinner on Friday, March 23, from 6 to 10 p.m., and Saturday, March 24, from 5 to 10 p.m. Reservations are recommended for this Persian New Year menu priced at $95 per guest and $36 for the optional wine pairing. 257 S. Spring St., Los Angeles, (213)372-5189.
‘Cooking on the Edge’ culinary class
Learn how to prepare and enjoy a Taste of Tokyo menu guided by executive chef Raymond Nicasio on Saturday, March 24, at 1 p.m at The Westin Bonaventure Hotel & Suites. The menu will be paired with wine. First make a California roll, then miso-glazed salmon, and finish with a chocolate ganache and matcha green tea cake with toasted macadamia nuts. Seating is limited to 30 participants over the age of 21. The class and lunch is $65 per person. 404 S. Figueroa St., Los Angeles. RSVP with firstname.lastname@example.org.
Chef Ella Freyinger, Inc. Easter delivery
Celebrate Easter with family and friends while chef Ella Freyinger prepares and delivers your special meal. Begin with herbed deviled eggs and flaky buttermilk biscuits served with whipped butter and marmalade. For an entrée, choose from grilled leg of lamb, glazed ham with winter citrus marmalade, or poached salmon with leeks, dill, and fennel. Delicious side dishes include braised baby carrots, asparagus and peas, and roasted potatoes with green garlic and mint pesto. Finish the celebratory meal with a strawberry-rhubarb tart. This Easter menu is offered at $65 per person (minimum of 6 people) and includes delivery on March 31. Email email@example.com by March 27.
Brunch at Maple
Executive chef Philip Mack of the Patina Restaurant Group offers a new spring brunch menu. New dishes include the peas and carrot French omelet, fried chicken and beignets, Nutella toast with banana brûlée, eggs Benedict with creamed spinach and country potatoes, breakfast burrito, and vegan hash. In honor of Easter on April 1, Maple will host an elaborate brunch in the Rose Pavilion, complete with a visit from the Easter Bunny and entrance into Descanso Gardens from 9 a.m. to 2 p.m. The menu highlights home-style, fresh-baked muffins; Sicilian orange salad; garden crudités; country-style pancakes; a variety of toasts; quiche; and an omelet and Belgian waffle station. There is a ham carver and dessert table as well. Be sure to sit with the caricaturist to bring home a souvenir. The cost is $85 per adult, and $40 per child 10 and under. Easter brunch tickets include a 90-minute reservation at your table and the chance to walk through the gardens to see the blooming tulips, cherry and magnolia blossoms, and camellias and roses, before or after brunch. 1418 Descanso Drive, La Cañada Flintridge, (818)864-6435.
Easter at Mastro’s Ocean Club
Celebrate Easter with the Maine lobster Benedict, crabcake Benedict, fluffy Belgian waffles, or Mastro’s savory ahi tuna burger. Elegant signature cocktails include a bubbly peach Bellini and Mastro’s mojito with fresh mint and lime, served tall with a splash of refreshing club soda. Brunch hours are from 10 a.m. to 3 p.m. 18412 Pacific Coast Hwy, Malibu, (310)454-4357.
At Highland Park’s Cali-Mediterranean hot spot, executive chef Renata Rokicki is serving brunch specials including country ham biscuits with eggs, spring vegetable frittatas and freshly baked hot cross buns. For Easter dinner, enjoy lamb chops with polenta and kale, a traditional glazed ham with fingerling potatoes and horseradish-mustard sauce, and a decadent coconut cake. Brunch is from 10 a.m. to 2 p.m., and dinner is from 5 to 10 p.m. 5631 N. Figueroa St., Los Angeles, (323)739-6928.
Valerie Confections Boutique
The newly remodeled coffee and sweets boutique in Silver Lake offers a Verve coffee and fine tea program by chocolatier Valerie Gordon. The shop is filled with delectable Passover and Easter gifts that include elegantly packaged sweets, chocolate bunnies, golden eggs and customs gift sets. For the ultimate Easter cake, order a Blum’s coffee crunch cake. The white whipped cream frosting is decorated with crunchy, coffee-flavored honeycomb pieces. The fluffy chiffon cake provides a textural sensation. 3364 W. First St., (213)739-8149.
Spring treats from See’s Candies
Enjoy Easter sweets and spring gifts such as the Easter Greetings Box with a sweet selection of milk and dark chocolates, along with two special seasonal white chocolate truffles. The Easter Favorites Basket has over one pound of Easter goodies with assorted eggs, Hoppy Easter Box, milk chocolate bunny, jelly beans, rocky road egg, and Easter chocolate and butterscotch lollypops. The chocolate butter egg with pecans, the largest chocolate egg See’s makes, features premium pecans in a silky chocolate center, coated in rich layers of dark chocolate. It’s hand-decorated with candy roses. The rocky road egg, with honey and marshmallows, is light and airy. You can also enjoy Garden Party Keepsake Tin with its assortment of chocolates and its fresh floral design. 189 The Grove Drive, Los Angeles, (323)932-1653. 10250 Santa Monica Blvd., Los Angeles, (310)556-5472. 3431 S. La Cienega Blvd., Los Angeles, (310)559-4919.
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