The Angler reopens in Beverly Center
On the heels of reopening their San Francisco location, Saison Hospitality has reopened Angler Los Angeles at the Beverly Center. Chef Joshua Skenes’ seafood-focused menu draws inspiration from the small group of fishermen, gatherers, ranchers and farmers from whom the restaurant sources to prepare the highest quality dishes. Try their Reserve caviar with banana pancakes, bigeye tuna tartare and delicate whole sea bream. Angler’s award-winning wine program offers wines of Burgundy, as well as Napa and Sonoma. 8500 Beverly Blvd., (424)332-4082.
Bottega Louie West Hollywood
The much-awaited Bottega Louie is open as a restaurant, gourmet market, patisserie and café. Similar to the downtown L.A. location, there is a full bar and an extensive selection of sweet and savory products to order off the menu or to take home to enjoy. The restaurant does not accept reservations and will seat guests upon arrival. Go on Resy waitlist if you are within a 5-mile radius of the restaurant. Valet parking is available in front of the restaurant starting at 6 p.m. Self parking is available at the West Hollywood public parking structure. 8936 Santa Monica Blvd., (213)802-1470.
National Steakhouse Month at STK
During the month of June, STK highlights premium cuts of Wagyu from Australia, Japan and America. Indulge in delicacies like Wagyu beef tartare and caviar or A5 Wagyu filet. Make a reservation for Father’s Day brunch to try the Wagyu beef skirt tostada with a slow-cooked duck egg. Other specials this month include Dad’s Night Out where he can indulge in Wagyu and whiskey featuring STK’s signature Not Your Daddy’s Old Fashioned made with Woodford Reserve, angostura bitters, brown sugar and vanilla bean. Also on the menu are Korean-style short ribs and Zingy rubbed skirt steak. 930 Hilgard Ave., (310)659-3535.
Cinque Terre West opens
Chef Gianbattista “Gianba” Vinzoni discovered his love of cooking as a child while spending time in the kitchen with his grandmother. Now he is preparing these authentic Ligurian family dishes at a little hideaway in Pacific Palisades. Set into a greenery-surrounded courtyard, he prepares made-from-scratch pastas and pizzas. The braised short rib-stuffed ravioli has a black truffle sauce and beech mushrooms. Other menu items include homemade bigoli with Maine lobster, lobster bisque, cherry tomatoes, basil and zucchini blossom. A signature pizza is topped with slow-roasted pork belly and soft Ligurian cheese. Fish lovers will enjoy roasted Mediterranean sea bass with potatoes, olives, pine nuts, white wine and basil. 970 Monument St., Suite 110, (310)454-0709.
Sunright Tea Studio Instant Boba Kit
Boba tea fans can now make their own boba milk tea at home thanks to Sunright Tea studio. This do-it-yourself kit comes in a sunny yellow box and is filled with Ceylon black tea and Sunright’s special milk tea powder. Add sweetness from brown sugar and chewy boba pearls made of tapioca packets to make six delicious servings. It is easy to make at home in just a couple of minutes. Stop by any Sunright Tea Studio to pick up their new Instant Boba Milk Tea Kit. 2206 Sawtelle Blvd., (424)499-6999; and 134 S. Central Ave., (213)758-8888.
Stop by “Top Chef” and “Tournament of Champions” winner Brooke Williamson’s Playa Provisions after riding along the bike path or a day at the beach. She and husband Nick Roberts expanded their patio deck near the bike path so riders can stop and enjoy brunch, craft cocktails and elevated seafood by large fire pits. Weekend brunch is available on Saturdays and Sundays from 10 a.m to 3 p.m. Menu items include lobster rolls, battered fish tacos and a pretzel croissant sandwich. Brunch cocktails are named Pool Party, Semester Abroad and Hooked on Tonics. Save room for a scoop or two of their small-batch ice cream. 119 Culver Blvd., Playa del Rey, (310)683-5019.
Theia brunch cocktails
The restaurant lounge concept at Theia offers a lively ambiance, inventive cocktails and contemporary Greek cuisine during brunch on Saturdays from 10:30 a.m. to 4 p.m. Sit outside on the expansive patio area or inside the dining room. Two cocktails to try include the Tanqueray gin-based Purple 75 with St. Germain elderflower liqueur, freshly squeezed lemon, Champagne and butterfly pea flower tea drops. The Bathtub Gin is made with Mulholland cucumber gin, freshly squeezed lemon, lemongrass, Fever Tree tonic water, endive, cherry tomato and mint. 8048 W. Third St., (323)591-0059.
Sol Mexican Cocina brunch
Inspired by the best of coastal Baja California, Sol’s kitchen features a unique spin on fresh, healthy Mexican food made from scratch. Weekend brunch is from 10 a.m. to 3 p.m. Sit back and enjoy Sol’s Fro-Mo for $11 with wood-grilled tacos and fresh seafood ceviche. The Fro-Mo is a frozen mimosa made with freshly squeezed orange juice and a splash of sparkling wine. 12775 Millennium Drive, #160, (424)289-0066.
Bull & Butterfly brunch
A Californian ode to ranch cooking with a Baja spin, Bull & Butterfly reimagines Saturday and Sunday brunch from 11 a.m. to 2 p.m. The savory menu includes egg dishes, salads and sandwiches. Highlights including a steak and cheddar eggs, jumbo blue crab and poached asparagus, avocado toast, a buttermilk-fried chicken sandwich, a 10-ounce hickory patty melt, and eggs and cheddar cheese. Brunch cocktails include sangria, bloody marys with bacon or jumbo shrimp, and creative Champagne cocktails. 12746 Jefferson Blvd., #2200, (213)267-2900.
Craft Cocktails at Manuela
A new Garden Bar at Manuela seats 33 guests and is now open on weekends from 2 to 9 p.m. The produce-driven craft cocktail menu by beverage director Niki Kotantoulas offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with executive chef Kris Tominaga’s “Tropical Nights” menu. Located in the property’s scenic garden, guests sit near flowers, produce and herbs, and are entertained by the 11 rare-breed chickens who have been a source of eggs for Manuela for nearly five years. Manuela’s restaurant is open for lunch, dinner and weekend brunch. 907 E. Third St., (323)849-0480.
L.A. Times Food Festival Juneteenth virtual food forum
Attend L.A. Times staff writer Donovan X. Ramsey’s virtual event covering Black life in Los Angeles on June 15. He explores Black foodie spots in L.A. with Kevin Bludso (chef and owner, Bludso’s Bar & Que), John Cleveland (chef and owner of L.A. Times 2020 Gold Award honoree Post & Beam), Kim Prince (chef and owner, Hotville Chicken) and Ray Anthony Barrett (Cinqué). Go to Eventbrite to register and listen for free to this esteemed panel via Zoom at 6 p.m. eventbrite.com/e/la-times-food-bowl-2021-food-forum-red-drinks-for-juneteenth-tickets-15403235391.
First Light grass-fed Wagyu beef
Grass-fed beef is the best in the world, and First Light beef is a cooperative of family farmers producing beautiful, naturally marbled grass-fed Wagyu beef packed with buttery flavor and Omega 3. All First Light beef is certified humane and sustainably raised with zero antibiotics, hormones or GMOs. Go online to First Light for Wagyu for recipes and cooking tips. This beef is also available nationally at Thrive Market, Bristol Farms, Lassens, Vicente Foods and Vintage Grocers. firstlight.farm.
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