December 18 - 24, 2014
Feast of the Seven Fishes Dinners
Keep in the Italian tradition with a Feast of the Seven Fishes, a seafood-centric Christmas spread on offer at a variety of restaurants around town. Chef Bruce Kalman does up his holiday menu ($125) at Union with an escabeche of sardines, farro-crusted scallops, olive oil-poached albacore with soft-boiled duck egg and more. At downtown's Drago Centro, expect dishes ($85) like roasted parsnip soup with caviar, lobster ravioli with truffle butter and more. And at L.A.'s seafood mecca, Providence, chef Michael Cimarusti prepares an eight-course dinner (think: squid carbonara, lobster raviolo) with optional wine pairing ($130 for dinner, $60 to 160 for wine pairings). Union, 37 E. Union St.; 626-795-5841; Drago Centro, 525 S. Flower St.; 213-228-8998; Providence, 5955 Melrose Ave.; 323-460-4170
OTHER EVENTS THIS WEEK
Opening of the Week
After much anticipation, Neal Fraser (BLD, Grace) opens Redbird's doors at Vibiana. Inside the rectory of the historic cathedral, the indoor-outdoor space is decorated with salvaged-meets-chic furnishings, two full bars, a retractable courtyard roof and plenty of old-world charm. Fraser developed the global menu with his wife, Amy Knoll Fraser, and restaurateur Bill Chait (Bestia, République); highlights include shishito peppers with bottarga and togarashi, blue shrimp with grits and mole, chicken potpie and Thai-flavored crab soup. 214 S. Main St.; 213-788-1191
The holidays just got sweeter with peppermint and chocolate pairings. Napoléon's Macarons updates the French confection with its chocolate-dipped peppermint version ($1.90 each, $21 for a dozen). Or try peppermint ice cream two ways: Salt & Straw's cocoa ice cream mixed with crushed candy canes and peppermint oil, or bathed in hot chocolate and topped with toasted marshmallows at Playa Provisions.
Two great powers—tacos and cocktails—unite in Santa Monica as Umami's Adam Fleischman and Guisados's Ricardo Diaz team up for a new mezcal bar/lounge called Tacoteca. Go for the tacos (i.e., dry-aged chorizo with seared farmer cheese or lamb barbacoa with mint garlic salsa (both $6), and stay for the cocktails. The all-tequila menu includes infusions, Oaxacan tonics, weekly specials and Mexican flavors like avocado and aloe vera. Try bartender Gilbert Marquez's Oaxacking ($13)—a mix of mezcal, toasted coconut milk, fermented pulque, orange juice and lime—or El Poblano ($13) with mezcal, poblano pepper, lime and chipotle salt. 2460 Wilshire Blvd.; 310-828-2115