Rappahannok Oyster Bar in DTLA
Visit DTLA on April 22 to celebrate Earth Day. Rappahannok Oyster Bar’s owners and cousins Ryan and Travis Croxton focus on sustainable aquaculture in Chesapeake Bay. They set a new sustainability standard for the industry with their eco-friendly approach to the entire menu. They also offer ethically fished and responsibly farmed ingredients. 1318 E. 7th St. Suite 154, (323)435-4004.
Wild Living Foods Earth Day dishes
The colorful, fully raw, vegan breakfast, lunch and dinner menu is made in an organic, plant-based kitchen. Menu favorites include chocolate mousse crepes, avocado toast and flat earth pizza. Since meat consumption takes a toll on environmental resources, Wild Living Foods makes it easy to eat vegetarian and/or vegan meals on Earth Day and beyond. 760 S. Main St., (213)266-8254.
Staying green at Gusto Green
Celebrate Earth Day and beyond at female restaurateur Janet Zuccarini’s plant-forward Gusto Green. She incorporates highly-nutritious hemp superfood into her chocolate chunk cookies served with cinnamon cardamon horchata. She also makes a hemp-based sourdough puffed pita filled with hemp za’atar and smoked baba ghanoush. On Earth Day, she will donate a dollar from every plate sold to People’s Pottery Project, which offers employment, advocacy and community for formerly incarcerated women, LGBTQ, trans and non-binary individuals. On Tuesday through Friday come in at 4:20 p.m. to 6 p.m. for happy hour. Specials include a brick oven-baked sourdough pizza and pint of beer for $20. 718 S. Hill St., (323)218-0294.
Rookie Day at Mas Veggies
Veggie Grill and its vegan Mexican ghost kitchen concept, Mas Veggies, are both hosting a Rookie Day on April 25. For one day only, each guest who eats at a Veggie Grill or orders from Mas veggies with a vegan rookie first-timer will receive a BOGO meal for their friend. This special is for in-store and online purchases with code Rookie22 at all locations. eatmasveggies.com/farmers-market. 110 S. Fairfax Ave., (866)872-8630.
Krapow Thai with a twist
In Culver City, Krapow is a new, ghost kitchen concept offering signature bowls and dishes. Menu favorites include a crispy chicken bowl, ribeye bowl and mega mushroom Krapow bowl. All are made with basil fried rice, Thai chili, garlic, basil, house-made sauce, basil chips, cucumber slices and topped with a sunny side up egg. The “Coco Wings” are baked and grilled jumbo, crispy-skin, whole chicken wings coated in rich coconut lime marinade. Open Wednesday through Sunday for delivery via Uber Eats, Postmates, DoorDash and for pre-order pick-up through Tock from 11:30 a.m. to 2:30 p.m., and 6 p.m. to 9 p.m. 5660 Selmaraine Drive, (831)999-1688.
H&H Brazilian Steakhouse opens at Beverly Center
Owned and operated by restaurateur and executive chef Henrique Huyer, the dinner menu at H&H Brazilian Steakhouse is similar to the downtown L.A. location. Diners can choose from the unlimited churrasco menu. There are a variety of meat options that include Japanese A5 wagyu beef, filet mignon, ribeye, lamb chops, sausages, pork ribs, chicken hearts and an elevated burger, served on beautiful Brazilian plates with dadinho de tapioca and house made pepper jelly. The cheese bread and tapioca-based dishes are gluten free. The restaurant has a full bar featuring a number of classic caipirinhas including a candy topped rainbow caipirinha and a number of Brazilian wines. 8500 Beverly Blvd., Suite 113, (424)284-7733 and 518 W. 7th St., (213)266-8103.
Providence’s new table-side cocktails
South African born beverage director Kim Stodel offers guests one-of-a-kind versions of their favorite beverages. Unveiling his new tableside cocktail orogram, Stodel brings the bar to each table as he masterfully crafts timeless classics, elevated with rare and extremely special spirits. The $100 margarita at Providence features Casa Dragones Jovennand, a master blend of 100% blue agave silver and extra aged tequila, plus Grand Marnier Cuvée du Centenaire, before it is poured over a hand-cut, gem-shaped ice sphere and finished with Harry’s Berries Strawberries from the Farmers Market. Kim also makes a whisky-based Japanese Penicillin and an elegant Agave Last Word. 5955 Melrose Ave., (323)460-4170.
Camphor Modern Bistro
Founder and owner Cyrus Batchan of the new Camphor, along with culinary duo Chef Max Boonthanakit and Lijo George, offer an exciting menu of French and Indian influenced fare. Located in the DTLA Arts District, the restaurant offers shareable small plates and a cocktail cart service for after-dinner drinks. On the cart are items such as Suntory’s Royal Whisky Limited Edition Year of the Tiger, Amer Picon, Cardinal du Four Armagnac, and various cognacs. Also on the cart is one of the largest selections of yellow chartreuse and vintage chartreuses, including a 1941 yellow chartreuse offered at $1,200 per ounce. 923 E. 3rd St. #109, (213)626-8888.
Los Angeles PI’LA style pizza
Native Angeleno Chef Fred Eric of famed Fred62 makes a Detroit-style pizza with dough that is fluffier, lighter and umami-flavored. A Firebird Seoul Kitchen pizza is named for its spiced pork belly, shiitake mushrooms, kimchi tomato sauce and Asian pear. The Impala LowRider pizza has Mole chicken, roasted pumpkin, Oaxaca melting cheese and rajas con crema. The Love Bug is a potato gratin topped with truffle gruyere cheese sauce, jambon ham and onion confit. 124 W. Fourth St., (213)221-2433, and 933 S. Broadway, (213)608-3014.
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