Bar Lubitsch
March 7-13. Celebrate a decade of drinking vodka and dancing in the back room at the turn-of-the-20th century Russian-themed bar. All week long, the West Hollywood neighborhood mainstay celebrates with half off house vodka cocktails (think Rodchenko, Garden of Alla, Molotov Cocktail, Moscow Mule, among others) and a DJ night. Over the years, Bar Lubitsch DJs haven taken the scene by storm and they are all convening on March 9 to pay their tribute. Hear tunes mixed by Tony Okungbowa (of the Ellen show), Thee Mike B, Daisy O Dell, Steve Bloodbath, DJ Lady Sha, The Beat Ventriloquists, Angie Vee and DJ Cee Brown. Mon.-Fri. 7 p.m.-2 a.m., Sat.-Sun. 8 p.m.-2 a.m. 7702 Santa Monica Blvd., West Hollywood, 323.654.1234. barlubitsch.com
Hungry Cat Clambake
March 8. Celebrate the 11th anniversary of David Lentz’s flagship restaurant with a Maryland-style clambake, $5 cocktails and more. The clambake is prepared and served in Japanese bamboo steamers filled to the brim with premium Maine lobster, rock crab, mussels, shrimp, New England steamers, steamed potatoes and pork belly. 5:30 p.m. 1535 N. Vine St., Hollywood, 323.462.2155. thehungrycat.com
Cocktails & Conversations at The Ambrose
March 9. This month’s installment of The Ambrose Hotel’s libation education series spotlights Fernet-Branca. Learn all about the spirit and its use in mixology, tasted cocktails created with it and more. Living Room Lounge, Ambrose Hotel, 1255 20h St., Santa Monica, 310.315.1555. ambrosehotel.com
Public School 818
March 9. Celebrate Public School 818’s first anniversary over Modern Times brews, free PB&J sliders for the first 50 people who order a Modern Times beer, half off the Not Your Father’s Rootbeer Float cocktail all week and more. The Modern Times tap takeover includes a rare “Tap Room Exclusive” available that night only, along with Orderville IPA, Fruitlands Fruit Gose, Lomaland Saison and Blackhouse Stout. 15300 Ventura Blvd., Sherman Oaks, 818.728.9818. psontap.com
“Andaz Taste” with Angel City Brewery
March 9. Let Angel City Brewery’s brewmaster guide you through a complementary tasting of their popular brews, and following the tasting you can enjoy happy hour at HR Bar with drinks and appetizers starting at $5. 5-7 p.m. Wine Gallery at Andaz West Hollywood 8401 Sunset Blvd., West Hollywood. westhollywood.andaz.hyatt.com
Knuckle & Claw
March 12. Silver Lake’s favorite seafood shop celebrates their first anniversary by offering $1 oysters and $9 half bottles of champagne to accompany their signature lobster rolls and other East Coast fare. knuckleandclaw.com
Donut Farm
Doughnuts get the organic-vegan treatment at newly opened Donut Farm in Silver Lake. The bakery is the brainchild of doughnut-obsessed San Francisco native, Josh Levine who originally started making donuts out of a small pot of oil on his kitchen stove. Over time, Levine developed his vegan donut recipe and started a wholesale only distribution company under the name Pepples Donut Farm in 2007. In 2010, Donut Farm opened its first location in Oakland. In Silver Lake you can choose from classic and seasonal flavors that utilize artisanal glazes created from seasonal and local fruits and vegetables. Specialties include salted caramel, lavender Earl Grey, Philz Coffee, matcha green tea, roasted red chili, cinnamon twist, vanilla sprinkle and more. The shop also offers a vegan coffee bar serving hot drip and pour over coffee, cold brew, espresso and lattes made with organic, fair trade McLaughlin coffee. Matcha lattes are also available along with a rotating assortment of iced teas and lemonades including hibiscus tea and mango lemonade. Opens at 7 a.m. 2609 Sunset Blvd., L.A., 213.755.7549. pepplesdonuts.com
Scratch|Bar & Kitchen
The intimate restaurant from Phillip Frankland Lee and Margarita Lee known for their made-from-scratch fare now serves lunch. Daytime fare is more casual than the omakase-inspired dinner setup and includes a selection of sandwiches and sales like a cheese burger with clothbound cheddar, yellow (bell pepper) mustard, vine ripened tomato, white onion, hybrid pickles on a brioche bun; smoked chopped salmon with yogurt, cucumber, red onion, lemon, tabasco, brioche bread griddled in butter; Jonathan’s Choice, a seasonal vegetarian sandwich on sourdough that changes weekly; and more including the restaurant’s signature carrot lemonade. Tues.-Fri. 11 a.m.-2 p.m. 16101 Ventura Blvd. #255, Encino, 818.646.6085. scratchbarla.com
Kali
The new dining destination from Chef Kevin Meehan (of pop-up dinner party Kali Dining) and Drew Langley (former wine director of Providence) adds lunch service to its nuanced contemporary California cuisine dinner offerings. The afternoon menu will riff on their popular dinner items with dishes like charred avocado salad, celery root bisque, crudo and a few larger dishes like chicken breast with carrots, honey and lavender. Chef Kevin also offers elevated alcohol-free drinks like housemade shrubs and kombucha and Buddha’s hand lemonade. 5722 Melrose Ave., L.A., 323.871.4160. kalirestaurant.com
LQ @ Sangers & Joe
Revered Chef Laurent Quenioux hosts a weekly pop up Thursdays through Saturdays through April at Sangers & Joe in Pasadena. His raw bar is the focal point of the menu with a wide selection of offerings from oysters to whole lobsters to spot prawns and soft shell crab. The menu also offers hot entrees like 1/2 roasted chicken and a cheese cart. 57 E Holly St, Pasadena 323.553.0563. More Info.
Charcoal Venice
Chef Josiah Citrin’s new casual Venice restaurant amps up its offerings with a new bar menu. Taking center stage is the Charcoal Burger with lettuce, tomato, grilled onions, cheese and sauce, and Fat Uncle lemon pepper almonds. Other favorites include cabbage baked in the embers with yogurt, sumac and lemon zest; smoked lamb ribs; and smoky grilled chicken wings. 425 W. Washington Blvd., Venice, 310.751.6794. charcoalvenice.com
Wolf
You’ve seen him on everything from Top Chef to Marcel’s Quantum Kitchen, now Chef Marcel Vigneron unveils his first restaurant, Wolf. Vigneron applies his signature refined style to seasonal ingredients to turn out dishes like burnt carrots with coconut, passion fruit, mint, macadamia nuts, lime and sorrel; white miso black cod with watermelon radishes, bean sprouts, dashi and wasabi greens; and braised beef cheeks with Jerusalem artichokes, turmeric peppercorn sauce and County Line baby chicory. Wolf also practices “zero waste cooking” by utilizing every possible edible part of the product, from seed to stalk—much like a wolf would do for his meal. Tues.-Thurs. 6-10 p.m., Fri.-Sat 6-11 p.m. (photo Yasmin Alishav) 7661 Melrose Ave., L.A., 32.424.7735. wolfdiningla.com
Mignon
The jewel box wine bar in downtown’s historic core brings in new Executive Chef Johny Palomino. Palomino, who previously was sous chef at Papilles and has cooked at Republique, smoke.oil.salt. and Patina, aims to merge his Mexican background with Mignon’s (and owner Santos Uy’s) Cal-French sensibility. He does this with a three-course market menu that offers frequently changing dishes like beef tongue salad with tarragon-scented pee-wee potatoes; red-wine braised beef with creamy polenta and roasted carrots; and chocolate praline tart. The restaurant also offers cheese and charcuterie along with an exciting array of wines and beers curated by Uy. 6 p.m.-midnight daily, 11 a.m.-3 p.m. Sunday brunch. 128 E. 6th St., downtown, 213.489.0131. mignonla.com