For twelve nights in July, Wife and the Somm is turning Southern California’s peak-season produce into a three-course dinner built for lingering evenings, chilled wine and a table full of people who know summer does not last forever.
The Glassell Park restaurant will introduce its “Supper Series: Simplicity of Summer” from Wednesday, July 15, through Sunday, July 26. The limited-time prix-fixe menu is priced at $55 per person and features market-driven dishes from Chef Frank Ryan Saporito, with optional wine pairings selected by Sommelier Chris Lucchese.
Corteza is part of Sendero, the hotel’s collection of Latin American dining experiences. While Leña focuses on fire-grilled meats and steakhouse traditions, Corteza looks toward the sea, with a menu built around ceviches, tiraditos, tostadas, seafood and bright, chile-driven sauces.
Dinner begins with either grilled and chilled artichoke hearts or Hokkaido scallop. The artichokes are paired with salsa macha verde, aged pecorino and wild mint, bringing together smokiness, heat, salt and a fresh herbal lift. The scallop course is cleaner and more delicate, served with cucumber sunomono, grilled apricot and toasted sesame. The sweetness of the scallop and apricot is balanced by the cool acidity of the cucumber.
The second course moves fully into summer produce. Local watermelon arrives with queso fresco, opal basil oil, toasted pepitas and cilantro blossom. The dish plays with contrast: crisp fruit, creamy cheese, nutty seeds and fragrant herbs.
The alternative is a plate of macerated local peaches with malt vinaigrette, charred torpedo onion and rose geranium. It is a more savory approach to stone fruit, with the vinaigrette and onion cutting through the peaches’ natural sweetness. For the final course, guests can choose between Wagyu flank steak and pan-roasted local halibut.
The steak is served with local carrot purée and stone fruit agrodolce, pairing the richness of the beef with sweet acidity and a smooth, earthy base. The halibut takes a lighter route with caramelized onion purée, heirloom cherry tomato confit and scallion oil. The fish is designed to remain the focus, supported by concentrated tomato flavor and the gentle sweetness of the onion.
Wine is central to the experience, as expected at Wife and the Somm. Guests can add a Summer Wine Flight for $25, featuring bright, refreshing pours chosen for warm-weather drinking. A more structured Somm Select Wine Pairing is available for $45, with Lucchese matching wines to each course.
The pairing option gives the dinner greater dimension, particularly with dishes that move between chile, fresh fruit, seafood, herbs and richer meats. A crisp white can sharpen the scallop and halibut courses, while a textured rosé or lighter red can meet the sweetness and acidity of stone fruit without overwhelming it.
Wife and the Somm has built its identity around thoughtful wine, seasonal cooking and the kind of neighborhood hospitality that encourages guests to stay for another glass. This supper series leans into that formula without making the meal feel overly formal.
It works as a midweek dinner, a date-night reservation or an excuse to gather friends around a table before summer begins to slip away. With only twelve days on the calendar, the simplicity may be the point—but booking ahead would be wise.
For more information about Wife and the Somm or to make reservations, please call 323.739.0058 directly or visit wifeandtheSomm.com.
Event Details:
Where: 3416 Verdugo Road, Los Angeles
Reservations recommended
When: July 15–26, 2026. Every Wednesday and Thursday from 5-10 pm, every Friday and Saturday from 3-10 p.m., and every Sunday from 3-9 p.m. Wife and the Somm is also open for Brunch every Sunday from 11 a.m.-3 p.m.
Supper Series: Simplicity of Summer
July 15–26, 2026
$55 per person
Summer Wine Flight: $25
Somm Select Wine Pairing: $45
Photo credits: Photo courtesy of Nick Gingold / Craft Media LA
