Café Gratitude Veganuary specials

Kickstart the new year with healthy and delicious plant-based three- or five-day meal and/or juice cleanses. Enjoy curated, nutrient-filled menus of breakfast, bowls, salads, pressed juices and herbal tonics. Take the thought out of prepping and order for pickup or delivery within five miles of any Café Gratitude location. Executive chef Dreux Ellis celebrates Veganuary through Jan. 31, with I am Loving made with forbidden rice, maple Brussels sprouts, roasted garnet yams and smashed avocado. 639 N. Larchmont Blvd., (323)580-6383; 300 S. Santa Fe Ave., (213)929-5580.

Patxi’s Pizza new menu items

Kick off the year with a warm Cinque Formaggi Melt. It’s served on focaccia bread and is made with a five-cheese blend of fresh mozzarella, aged feta, shaved parmesan, herb ricotta and fontina cheese. Enjoy with a cup of scratch-made cream of tomato soup for pure comfort food. Patxi’s Pizza uses traditional Italian recipes and Chicago-style pizzas that range in flavors. Their one-of-a-kind pizza pies include the savory Chicken Tikka Masala deep dish stuffed with spicy tikka masala sauce, spinach, herb-roasted chicken, red onion, roasted garlic, tomatoes and cilantro. Patxi is ready for pickup and delivery. 1011 S. Figueroa St., (213)999-9414.

Daphne’s Grill new pitas

Four new pita sandwiches are available for a limited time through March 29. The Honey Chicken Pita features grilled chicken, cucumber-tomato salad, lettuce and honey mustard sauce on a warm pita and is served with a side of tzatziki sauce. The Cali Pita is a Mediterranean spin on a burrito, featuring hand-carved gyro or grilled chicken, topped with feta, onions and french fries with tzatziki sauce on a warm pita. They also now offer a zesty Steak Pita layered with grilled steak, horseradish sauce, lettuce, roasted seasoned tomatoes and mozzarella cheese on a warm pita with a side of tzatziki sauce. Last, the Shawarma Pita includes spice-marinated chicken shawarma, pesto sauce, mozzarella cheese and roasted seasoned tomatoes topped with feta cheese on a warm pita and tzatziki sauce. Join Daphne’s Pita Points Club for exclusive promotions and loyalty rewards. Members can unlock a $5 credit for every 100 points earned, and get triple points on orders every Monday. Delivery available from Uber Eats, Postmates, Grubhub and DoorDash. 7100 Santa Monica Blvd., Ste 130., (323)969-8225.

Flint by Baltaire opens

Baltaire executive chef Travis Strickland launched Flint by Baltaire, a pop-up menu based on Strickland’s Phoenix-based restaurant. The concept combines bold Middle Eastern flavors with the smoke and char of an American steakhouse. During its eight-week residency in Baltaire’s Brentwood kitchen, guests can choose from an array of hummus offerings, plus small to larger plates including spicy lamb meatballs, Moroccan fried chicken, Di Stefano Burrata, chopped salad, wood grilled lamb chops, wood oven roasted Mary’s Chicken and the Flint Burger with smoked bacon jam, white cheddar, and mayonnaise on a poppyseed bun. Desserts include burnt Basque cheesecake and olive oil cake. Flint by Baltaire cocktails to-go include A Watched Pot Never Boils made with Tito’s Vodka, and the Grapefruit & Chill made with Mi Campo Tequila, elderflower and grapefruit. 11647 San Vicente Blvd., (424)273-1660.

RE: Her food festival

The Re: Her, a 10 day food festival recognizing women0wned restaurants, continues. On Friday, Jan. 22, and Saturday, Jan. 23, from 1 to 7 p.m., Mary Sue Milliken and Susan Feniger of Socalo, Sandra Cordero of Gasolina Cafe and Valerie Gordon of Valerie Confections are collaborating to bring L.A. an exciting meal that highlights Southern California ingredients by way of Spain, Mexico and California. The three-course meal is available for takeout for $46 per person. The menu includes Gasolina’s Mussel Salad in Escabeche blood orange, fennel, celeriac, boquerones and olives; Socalo’s duck carnitas cassoulet with Salvadoran red beans and chorizo; and Valerie Confections’ Basque cheesecake with citrus melange and spiced chocolate mignardises. Pickup curbside at Socalo Santa Monica. Order at opentable.com/restaurant/takeout/1153717. 1920 Santa Monica Blvd., (310)451-1655.

Geffen Stayhouse virtual dinner

The creative team at Geffen Playhouse have created a whole new type of dinner and virtual show experience. Sri Rao, author and creator of the upcoming Netflix series “The Actress,” invites viewers to prepare a homemade Indian meal along with him, drawing on the recipes that were staples at his family’s table. Viewers receive a box of spices, ingredients, recipes and a shopping list to organize before their designated show. There are three different types of viewing opportunities and ticket levels. Viewers can join Sri in preparing delicious dishes in their own kitchen, as he interweaves the story of his parents immigrating to America, and the joy and nourishment that Bollywood musicals brought to his whole family. Viewers will have the ingredients to make Bollywood popcorn as a starter and a Mumbai Mule cocktail before Sri’s signature chicken curry or a vegan Chana Masala, rice and a chocolate chai affogato. Tickets start at $40 for livestream only through Feb. 20. Check for ticket availability for the Chef’s Interactive Dinner for $175. To purchase a ticket, go to geffenplayhouse.org/shows/bollywood-kitchen.

Porto’s savory new additions

Just in time for Super Bowl Sunday, Porto’s is offering new savory additions to their Bake at Home lineup. The first is ham and chicken croquettes (Croqueta de Jamon and Pollo) and the second is Rosa Porto’s famous chicken pie (Pastel de Pollo). They are available for delivery starting Jan. 25. The frozen order will be shipped directly to your home. Just place onto a baking sheet, heat and serve. Go to store.portosbakery.com to order.

Salt & Straw Veganuary flavor

The new vegan flavor Bourbon & Caramelized Honeycomb offers pillowy, deeply caramelized, chocolate-dipped honeycomb chunks with vanilla and smooth oat milk ice cream. It’s been spiked with Portland’s Eastside Distillery Bourbon to enhance the flavors. Salt & Straw ice cream can be shipped Monday through Thursday with two-day, ground or overnight shipping options. Local pickup is available at participating scoop shops. 240 N. Larchmont Blvd., (323)466-0485; 829 E. Third St., (213)988-7070; 8949 Santa Monica Blvd., West Hollywood, (424)288-4818.