October 30 - November 5, 2014




How Dry...

dm-image-ph How Dry...Go to a cocktail party and contribute to L.A.'s drought-relief efforts while you're at it this Sunday at How Dry...: Proceeds benefit drought-affected California organic farmers. Sip creative drinks for a cause from Matthew Biancaniello paired with bites from Cooks County, Belcampo Meat Co., Cliff's Edge, Red Bread and Union, as well as sweets from Valerie Confections. Bonus: All edibles are made with a California native plant. 11/2, 4:30 to 7 p.m., Greenbar Craft Distillery, 2459 E. Eighth St.; $37.50 per person.



How Dry..., 11/02 ➞



Chef Kris Tominaga returns post-The Hart & The Hunter, swapping his usual Southern cuisine for rustic French at Cadet. The décor at the new Santa Monica restaurant is all country charm à la exposed brick, wood beams and an impressive hearth. Wood-fired plates are at the heart of the menu: Octopus is roasted with turnips and topped with pistou and olive relish ($14), and porterhouse steak ($42) is served with gooey Époisses and smoked bone marrow (optional). 2518 Wilshire Blvd.



If bluefin doesn't want to be extinct, it shouldn't be so fucking delicious. There, I said it. Sorry. Sort of.
@nohashtagellis, a.k.a. Noah Ellis of Top Round and the former Red Medicine


This Saturday afternoon, Tasting Art celebrates Día de los Muertos with—you know it—food and art. The day starts with a tour of LACMA's Latin American collection—think of it as a Day of the Dead 101 field trip. Then, head to the kitchen to cook (and eat) a Southern Mexican meal inspired by the holiday. 11/1, 1 to 5 p.m., LACMA, 5905 Wilshire Blvd., Miracle Mile. $100 per person.


Drink the season with a new crop of autumnal cocktails. Sotto mixes cinnamon essence with rye, Punt e Mes, bitters and apple brandy for the Bad Grandpa ($12). Lucques's barman Christiaan Rollich tops red wine with rum, cinnamon and vanilla in his Rioja Libre ($14). And at Downtown's Faith & Flower, sample glögg (mulled wine) with bitters and gin in the Witch of Wilshire ($14).

Swap butternut for the sweet, green-skinned squash variety known as kabocha. Start at Hinoki & the Bird for toast layered with slices of the Japanese pumpkin with miso ($12). Or try breakfast for dinner at Field Trip: A velvety kabocha porridge is topped with mochi and braised winter melon ($14). At Hatfield's, squash purée is paired with curried chicken breast and caramelized fennel ($35). To try at home, order locally grown ones from Good Eggs.


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