Terrine Anniversary Tasting Menu
Dec. 14. Relive Terrine’s epic first year on Dec. 14 with a special “greatest hits” tasting menu. These six courses take you through a year of cuisine that earned the restaurant accolades like LA Weekly’s coveted “Best New Restaurant 2015” and Eater Los Angeles’ “Hottest Restaurant of the Year 2015” awards. Dishes include fluke crudo with watermelon radish, basil olive oil and Meyer lemon; octopus with toasted broccoli, burrata, salsa calabrese and sunflower seeds; agnolotti with truffled rice, hazelnuts, hen of the woods mushrooms, arugula and porcini sauce; garbure with pulled duck confit, ham, carrots, duck broth and chabrot; tournedos rossini with beef medallions, foie gras, fresh truffles and crispy potatoes; and profiteroles for dessert. The menu is available only on Monday, Dec. 14, from 5:30-11 p.m. $65 for six-course tasting menu, $35 for wine pairings (excluding tax and gratuity). Reservations recommended. 8265 Beverly Blvd., L.A., 23.746.5130. terrinela.com
Feast Of The Seven Blue Seas
Dec. 14-24. Blue Ribbon Sushi Bar & Grill Los Angeles at The Grove puts its own spin on the traditional holiday Feast of Seven Fishes menu with a limited edition platter inspired by the feast. The dish features seven types of seafood complemented by unique accoutrements and garnishes including Masu (Tasmanian sea trout) with dijon aioli; European Suzuki sea bass with sea salt and house-made yuzu-koshu; Washington Shigoku oyster with Ponzu and momiji oroshi and more. 189 The Grove Dr., L.A.,323.352.9300. blueribbonrestaurants.com
Cozy Cabanas at The Peninsula Beverly Hills
It’s the perfect time on year to cozy up in one of The Peninsula Beverly Hills’ poolside cabanas. Wrap up in a warm cashmere blanket and gaze out at the twinkling skyline while you dine on a winter menu from executive chef David Codney. Normally reserved just for hotel guests, now the public can book a dining experience that includes evening cabana rental, jacuzzi and pool usage (from 5-9 p.m.), welcome cocktails and chefs menu for up to four guests and a bottle of house wine. $350. 9882 S. Santa Monica Blvd, Beverly Hills, 310.551.2888. beverlyhills.peninsula.com
BOA
The stylish steakhouse with outposts in West Hollywood and Santa Monica ups its game with a winter menu that includes delicious appetizer additions like slices of smoked salmon served atop a potato-dill waffle with herb garlic cheese and pickles; pan-seared scallops with sunchoke puree, chanterelle mushrooms, baby leeks and shellfish broth; and thyme-smoked beef carpaccio with crispy artichokes, hen of the wood mushrooms, picked radicchio and brown butter aioli. For mains, the showstopper is a prime 21-day dry-aged tomahawk steak topped with foie gras butter. If you’re craving something a little smaller go with the Sun Fed Ranch true organic petit filet Mignon with morel mushroom sauce. 9200 Sunset Blvd #650, West Hollywood, 310.278.2050; 101 Santa Monica Blvd, Santa Monica, 310.899.4466. innovativedining.com
Charcoal
Fire—fueled by wood, coal or in a Big Green Egg—takes center stage at Michelin-starred chef and owner Josiah Citrin’s new casual neighborhood restaurant. Citrin uses premium oak and hickory lump coals to fire large signature dishes like half chicken salsa verde, 48 oz. dry-aged porterhouse and coal-roasted carrots. He also offers smaller starters that include a selection of tartare (beef heart and lamb), alongside a selection of farmers market vegetables, such as a whole head of cabbage baked in the coals until it’s completely black on the outside and smoky on the inside. Cocktails follow the restaurant’s lead with choices like the Midnight Margarita with tequila, charcoal and elderflower. The restaurant also offers a selection of craft beers and a curated wine list focused on Citrin’s favorite Californian and French producers. Open for dinner Tues.-Sun. 6-10 p.m. (photo Dylan + Jeni) 425 W. Washington Blvd., Venice, 310.751.6794. charcoalvenice.com
Scratch|Bar & Kitchen
Inspired by omakase sushi bars, chef and owners Phillip Frankland Lee and Margarita Lee offer an innovative dining experience in Encino. The 1000-square-foot restaurant seats 30 diners at once, either at the chefs counter or at high tables centered around a 12-ft. wood-burning oven with an open hearth. Everything on the menu—including house-cured charcuterie, several aged cheeses and hand-pressed olive oil—is made from scratch. Instead of having waiters, you will interact with the chefs and tell them your preferences so they can make customized a la carte dishes for you. If you’re willing to put your meal in the hands of a professional, you can also opt for a set 7- to 25-course tasting menu. Dinner Tues.-Sun. 16101 Ventura Blvd. #255, Encino, 818.646.6085. scratchbarla.com
12 Days of Soufflés at the Polo Lounge
Dec. 12-23. Make the holiday season a little bit sweeter with new specialty soufflés from executive pastry Chef Michael Aguilar. He has reinvented the Polo Lounge’s signature dessert to best capture the sweetness of the season. A different seasonal flavor will be offered each day on the 12 days leading up to Christmas. Flavors include candy cane, gingerbread, eggnog, spiced pear and cranberry, chocolate hazelnut (Ferrero Rocher), among others. 9641 Sunset Blvd., Beverly Hills, 310.887.2777. dorchestercollection.com
Otium
The last piece of the Broad complex is in place as Otium, overseen by former French Laundry chef de cuisine Timothy Hollingsworth, opens for dinner starting Friday. The dining destination, which also serves lunch and weekend brunch, is adjacent to the Broad’s olive-tree-shaded plaza. The cuisine—think lobster roll with celery salt chips; bucatini with egg, bacon, clam and creme fraiche; and pork belly with caramelized garlic, egg, rice and bok choy—balances rusticity and sophistication, while the vibe is fine dining without the fuss. With the Music Center’s multiple stages just up the block and MOCA across the street, Otium is a perfect complement to whatever art you crave. (photo Sierra Prescott) 222 S. Hope St., downtown. otiumla.com
Cento Pasta Bar
Your lunch break just got better. Dine on quality, hand-crafted pastas accessible without the fine dining prices at the pop-up residency at Mignon downtown. The concept—from Santos Uy (owner of Papilles, RiceBar and Mignon) and Avner Lavi (previously the pasta cook at Bestia and Sotto)—features a combination of homemade fresh pastas and sauces with select artisanal dried noodles direct from Italy. The seasonal menu offers four pastas per day until they sell out. Right now, you can dive into orecchiette with bolognese; ricotta and egg yolk raviolo with brown butter sage; butternut squash-stuffed pasta topped with pepitas and shaved Nilla Wafers; and uni spaghetti with chilies. Tues.-Fri., 11 a.m.-3 p.m. 128 E. 6th St., downtown.
Arts District Brewing Company
Check out the newest spot to hit the Los Angeles craft beer scene for nine original beers, food and bar snacks from chef Neal Fraser’s Fritzi and classic bar games, including ping pong, giant Jenga, darts and 10 impeccably restored vintage Skeeball machines. The 17,000 square-foot space boasts a 15-barrel brewhouse that can produce 3,300 barrels of beer annually, as well as a long-form main room and bar, in addition to an outdoor patio. The venture is from Cedd Moses, Mark Verge, and Eric Needleman of 213 Hospitality/The Spirited Group and Devon Randall (Pizza Port in Solana Beach) will serve as head brewer alongside Brian Lenzo (Blue Palms Brewhouse). 828 Traction Ave., downtown, 213.519.5887. artsdistrictbrewing.com