Calivirgin Olive Oils Dinner at Mezze
July 20. For one night only Chef Micah Wexler partners with Calivirgin Olive Oils for an exclusive five-course Calivirgin Extra Virgin Olive Oil-infused tasting menu that includes selections such as tomato flatbread with housemaid lebne; mackerel with smoked egg and avocado; blue prawn with avgolemono and puffed rice; veal cheek sweetbread; and Calivirgin Extra Virgin Olive Oil semolina cake. Diners can also chat with the founders of Calivirgin, the Coldani family, and learn more about the California-produced oils that inspired Chef Wexler’s menu. $55/pp. 6-11 p.m. Reservations required: 310.657.4103. Mezze Restaurant, 401 N. La Cienega, L.A.
Pinot Bistro “Tour de France” Tasting Menu
Through July 24. In celebration of 98th annual Tour de France, Pinot Bistro Chef Steven Mary offers a “Tour de France” dinner tasting menu throughout the duration of the race that ends July 24. Dine on selections such as truffled gougers, baby calamari with grilled Provencal vegetable, pan-roasted quail, Grenoble walnut and her-crusted sea bass and more. Mon.-Sat. during dinner. $45/pp, $65/pp with wine pairings. Pinot Bistro, 12969 Ventura Blvd., Studio City, 818.990.0500. www.pinotbistro.com
Girl and a Grill at Nick + Stef’s
Thursdays. Executive Chef Megan Logan helms the grill on the Nick + Stef’s patio, offering delicious creations like tri-tip, skirt steak, ribs, chicken breast, barbeque shrimp, grilled oysters and more. Accompanying the grilled dishes are seasonal salads and sides, including spicy coleslaw, potato and pasta salad, corn on the cob, veggie skewers and tomato. Also enjoy live entertainment along side the meal. 5-9 p.m. Nick + Stef’s Steakhouse, 330 S. Hope St., downtown, 213.680.0330. www.patinagroup.com/nickstef
Ramen Bull at Breadbar West Third Street
Mon.-Sat. Through September. Take ramen to the next level with Breadbar’s new “PopChef” series that features Chef Nori Sugie’s contemporary take on Japan and China’s most iconic traditional street fare. Every ramen dish (from the soup and protein menu) showcases all-beef repertoire: oxtail ramen, beef tongue ramen, corn beef ramen and more. Garnishes for all ramen bowls include soy-marinated poached eggs, mushrooms and scallions. All dishes are MSG-free, and all the beef soups are made with an original blend of housemade spices. To accompany the ramen, diners can also select from a variety of gourmet sides and toppings such as bone marrow, oxtail, short rib, beef tongue, fried Shishitou pepper, spiced ground beef, and marinated poached egg. In addition, to keep diners cool through the summer, they can order a cold ramen consommé, which consists of shredded beef short rib, beef consommé, sliced cucumber, radishes, peanut, arugula, coriander, and shishitou peppers. Breadbar West Third Street, 8718 West Third St., L.A., 310.205.0124. www.breadbar.net
Veggie Grill Virgin Day
July 20. When Veggie Grill fans bring their VG virgin friends to experience the Veggie Grill in Rolling Hills the virgins get their lunch or dinner on the house. Try the new Buffalo Chickin’ wings, Santa Fe Crispy Chickin’ sandwich, All Hail Kale salad and more. Veggie Grill Rolling Hills Plaza, 2533 Pacific Coast Highway, Torrance, 310.325.6689.
Chaya Brasserie Beverly Hills Guest Chef Series
July 21. During the debut of its Guest Chef Series, Executive Chef Harutaka Kishi invites celebrity chef Marcel Vigneron (Marcel’s Quantum Kitchen, Top Chef) for an inventive market-to-table six-course tasting menu. Expect chefs Kishi and Vigneron to turn out seasonal summer dishes including poached lobster ravioli; compressed cucurbitaceae with Weiser Family Farms Melon; heirloom baby tomatoes, nasturtium flowers, and micro greens; olive oil-poached white sea bass; and miso cured Koji duck breast with crispy duck leg. Special guest mixologist Devon Espinosa, of The Tasting Kitchen in Abbot Kinney (and Marcel’s Quantum Kitchen) create unique seasonal cocktails inspired by local market ingredients. 6-10 p.m. $75. CHAYA Brasserie Beverly Hills, 8741 Alden Dr., Beverly Hills, 310.859.8833. www.thechaya.com
Summer Thursdays Aperitivo at Fig & Olive
Thursdays through August. Oenophiles can sip and savor four new French wines from Provence at “Summer Thursdays”—alongside open forum discussions with the vintners and a complimentary appetizer with the purchase of a glass of Côtes de Provence rosé ($10; one appetizer per guest). The Côtes de Provence Appellation d’Origine Controlee (AOC) is the largest appellation in Provence and is known internationally for producing some of the world’s best rosé wines. 5–7 p.m. Fig & Olive Melrose Place, 8490 Melrose Place, L.A., 310.360.9100. www.figandolive.com
Scorpracciata
July 25. The spirit of “scorpacciata,” an Italian term that means indulging in large amounts of local, seasonal ingredients, is alive and well at Drago Santa Monica. Drago Executive Chef Evan Gotanda reconvenes with guest Chef Jeremy Strubel (Public Kitchen & Bar) and Brandon D’Imperio (Inner Gardens) to curate a new five-course menu featuring local, sustainable and organic ingredients. Dine on offerings like heirloom tomatoes and basil, summer squash and mint, jade tiger abalone and shiso, duck cotechino and more. Chris Hewes (Library Bar) joins the crew to shake up farm fresh cocktails. $65/pp; $25/optional cocktail pairings; $12 a la carte cocktails. 6-10 p.m. Reservations recommended. Drago Santa Monica, 2628 Wilshire Blvd., Santa Monica, 310.828.1585. www.celestinodrago.com
SLS Tastings by José Andrés
July 26. The SLS Hotel hosts the second in a series of SLS Tastings by José Andrés at Tres. Open to the public and free of charge, Chef de Cuisine Joe Anguiano, along with representatives from California Olive Ranch, will guide attendees through a series of tastings from their exceptional extra virgin olive oil collection. After years of research, a group of entrepreneurs purchased 700 acres of land in the small farming community of Oroville, California. They chose this land because it had similar climate and soil conditions found only in the Mediterranean’s finest olive orchards. Their goal, now achieved, was to develop a world class extra virgin olive oil from California. In addition to the olive oil, the tasting will be accompanied by an assortment of cheeses, breads and marinated olives. 5-7 p.m. All attendees must RSVP to sls.pr@luxurycollection.com.
North Coast Brewery Dinner at SAAM
July 27. José Andrés and SAAM, the Chef’s Tasting Room’ at the SLS Hotel, present a special dinner featuring North Coast Brewery. Dine on tapas—-tomato watermelon skewers, bagel & lox cone, uni buns, Iberico platter, chiparones, beef cheeks, chicken and dates, foie bun and chocolate pear–while sipping on a selection of North Coast Brewery ales including Red Seal, Blue Star, Le Merle Saison and Old No. 38 Stout. Priced at $150 inclusive of tax and gratuity, the space is limited to 40 guests. 5-7 p.m. For reservations, please call 310.246.5545.
Wine and Swine at Dominick’s
July 30. Dominick’s celebrates the release of their first ever Dago Rosé and new Dago White blends for summer with a pig roast brunch. Menu offerings include oysters, roasted pig bruschetta, roasted potatoes and sweet potatoes, polenta cake and more, along with $12 bottles of Dago Wine and prosecco and $3 Moretti beers. 1-6 p.m. Dominick’s, 8715 Beverly Blvd., L.A., 310.652.2335. www.dominicksrestaurant.com
