Wolfgang Puck & Pierre Gagnaire Dinner at Hotel Bel-Air
Jan. 7. Michelin-Starred Chef Pierre Gagnaire joins Chef/restaurateur/empire-builder Wolfgang Puck at his namesake restaurant at Hotel Bel-Air or a one-of-a-kind culinary experience. Two of the world’s most esteemed chefs offer a six-course dinner that includes an amuse and three courses from each chef. $225/pp, $125/pp wine pairings. There are only 70 seats available. 701 Stone Canyon Rd., L.A., 310.909.1644. dorchestercollection.com
Tar & Roses
Reopens Jan. 8. Andrew Kirschner’s revered Santa Monica flagship restaurant, serving rustic American cuisine reopens its doors after it temporary closed in June because of fire damage. Look forward to dining on delicacies like oxtail dumplings, crispy pig tails, wood-fired candied sweet potatoes, spaghetti carbonara, shellfish pot and dry aged ribeye for two. Compliment the cuisine with wine selections from as many as 80 bottles nightly. 602 Santa Monica Blvd., Santa Monica, 310.587.0700. tarandroses.com
Little Pine
The Silver Lake vegan bistro, from singer-songwriter Moby, is in full swing serving Mediterranean-inspired California cuisine featuring 100 percent organic plant-based produce and ingredients. As the driving force behind the restaurant, Moby just announced that 100 percent of the restaurant’s profits will go to support animal welfare organizations. “Opening little pine was never meant to be a conventional entrepreneurial endeavor. I want it to represent veganism in a really positive light, and also help to support the animal welfare organizations who do such remarkable work,” Moby said. Drop in for breakfast, lunch or dinner for dishes like panzanella salad with toasted bread, market vegetables and avocado; trio of stuffed shells with olive oil and pesto, roasted artichoke with herbed cream and spinach and ricotta in a marinara sauce; and meatballs and polenta with fried polenta and blistered tomatoes in a marinara sauce. The space is settled in an art-deco building and Moby worked closely with prominent Interior Designer Tatum Kendrick of Studio Hus to create the sophisticated, mountain-lodge vibe. The front of the bistro is a retail space featuring eclectic home accessories and gifts from Moby’s favorite artisans, artists and authors. 7:30 a.m.-midnight. 2870 Rowena Ave., L.A., 323.741.8148. littlepinerestaurant.com
Ivory
One of the hottest newest restaurants to grace the L.A. dining scene made it’s debut on New Year’s Eve inside the Mondrian LA. Ivory brings market-driven dishes of California cuisine designed by chef Brian Malarkey to the iconic Sunset Strip locale. Sharable places are at the core of the restaurant’s menu and include veal and pork meatballs, pork belly with deviled egg yolk and grilled octopus with cannellini beans. Rounding out the dining experience are raw and chilled items, flatbreads and dishes from land and sea like a 36 oz. tomahawk ribeye, diver scallops with chanterelle mushrooms and twin lobster tails. Also expect signature cocktails like Dueling Pistolas with tequila, mezcal, housemade black mission fig jam, clove agave, lime and bitters. 8440 W. Sunset Blvd., West Hollywood. ivoryla.com
Salt’s Cure
After moving from their original Fairfax locale, Salt’s Cure is now serving a larger menu and wine list and a full bar with cocktails in Hollywood on Highland Blvd. The expanded menu is broken down into sections of veggie, fish + shellfish, butcher and meat. Signatures include grilled oysters, chicken liver with pickled red onion; Hope Ranch mussels in ale, bacon cheeseburger; and grilled halibut with celery root puree and fennel garlic broth. Head Butcher Rick Wright continues to lead the esteemed butchery program, and will offer a selection of charcuterie, lamb, pork, beef, duck and poultry including a Stemple Creek 10 oz. New York strip and 16 oz. bone-in Berkshire pork chop from Marin Sun Farms. Wines, available by the glass, half bottle and bottle focus on global, small producer, biodynamic and organic varietals. 1155 N. Highland Ave., L.A., 323.465.7258. saltscure.com
Cavatina
Like many who relocate to Los Angeles, Chef/restaurateur Michael Schlow fell in love with the city and the Sunset Marquis hotel and decided it needed to be a permanent location for his culinary talents. On the heels of the hotel’s 50th anniversary two years ago, Schlow’s restaurant, Cavatina opened in a breezy indoor-outdoor setting. Now Executive Chef Jonathan Kim joins the team and continues to offer a menu focused on California cuisine utilizing simple fresh ingredients. Highlights of the indulgent offerings include pork belly with kimchi and a sunny side up quail egg; scallops with pickled apples, nori oil and sesame powder; and a Catalan stew of lobster, shrimp, asparagus and chorizo. The restaurant also continues to offer a selection of burgers and salads for lunch and fresh breakfast and weekend brunch offerings. 200 Alta Loma Rd., West Hollywood, 310.358.3759. sunsetmarquis.com
The Bellwether
Nosh on Chef Ted Hopson’s globally inspired comfort foods like Dutch babies and eggs in purgatory, while you wash away your hangover woes with house-infused signature cocktails at the The Bellwether’s new weekend brunch. Other top dishes on the menu include the Nashville hot chicken sando with pimento cheese and green tomato chow chow; smoked salmon toast on rye bread with creme fraiche and an “everything” mix; and their Ploughman’s Burger with Branston pickle and cloth-bound cheddar. For drinks, don’t pass up the Easy Like Sunday Michelada with tomato juice, lime, housemade carrot-habanero hot sauce, lager (you can also add a float of house-infused habanero vodka). 10:30 a.m.-2:30 p.m. 13251 Ventura Blvd., Studio City. thebellwetherla.com
Crossroads
Brunch doesn’t just have to be on the weekends anymore. Crossroads now serves it every day of the week. Chef/owner Tal Ronnen (who is on the heels of the launch of his newest book Crossroads) has conjured a menu of hearty and comforting daytime dishes. Standouts include the porcini mushroom scramble served with butterbean toast; fried “chicken” and waffles; egg sandwich with shitake bacon; and Jann’s bagel served with housemade smoked heirloom carrot lox. Daily 10 a.m.-2 p.m. 8284 Melrose Ave., L.A., 323.782.9245. crossroadskitchen.com