Mac and Cheese from Rush Street
It ain’t easy for a vegetarian. Especially with a big event like dineLA. Combing through menu after menu only to be disappointed by the last-minute appearance of prosciutto or shrimp in an otherwise promising dish can be disheartening. Not to fret, The Beat has already gone to the trouble for you. Well, some of the trouble. When we hit D-F we fizzled and just added a few favorites. For the sake of expediency, let’s just assume the desserts are vegetarian. Although we have not eaten at all of these restaurants ourselves, I’m sure you will find something fantastic.
208 Rodeo offers a lunch of Roasted baby beet, pistachio purée, herb goat cheese, hazelnut praline, shaved chioggia beet, and basil. For the main course, Salad 208 organic mix greens, granny smith apple, candied pecan, crumbled goat cheese, grilled chicken breast, red wine dressing (I’m sure they would be happy to hold the chicken on the salad). Dinner adds a Caprese Salad and Squash Ravioli to the menu. $$ (Beverly Hills)
Babalu‘s First Course Choices are Char grilled romaine salad with blue cheese croutons balsamic dressing, or Cashkabud um June “Better than Baba Ghannouge, this eggplant dip, topped with crushed walnuts & served with pita, will make you wonder how you ever lived without it!” For the main there are a number of choices: Seasoned chick pea burger on a whole wheat bun topped with grilled onion & tomato, avocado, alfalfa sprouts & chipotle- basil aioli with fries. Or Szechuan stir-fry Steamed yaki soba noodles tossed with sauteed vegetables in a spicy sweet szechuan sauce. Chicken available as an add on. Or Vegetable Risotto. Risotto with rosemary, roasted corn, butternut squash, spinach, and seasonal vegetables, finished with chile oil roasted pine nuts and parmesan. At dinner there is a choice of Szechuan stir-fry or Vegetable Risotto. $ (Santa Monica)
More after the jump!
Long-time Beat favorite, Loteria Grill is serving up their delicious Esquilites — like street corn on the cob but better. Tender Toasted Corn, Crema Mexicana, Queso Añejo, Onion, Epazote, Chile de Arbol For a second course you can treat youself to their Chile Relleno de Quesillo de Oaxaca. The guava cheesecake piques my interest too. The vegetarian main at diner is Ensalada de Milpa Asada Grilled Field Vegetable Salad Drizzled with Chile Ancho infused Olive Oil. If you aren’t a big salad person you may feel sad while your friends grub on tacos. $$ (Hollywood, Studio City)
Cafe del Rey starts with Eggplant Panzanella pickled onion, bocconcini mozzarella, prosciutto, toasted focaccia, grape tomato followed by delicious-sounding Agnolotti of Wild Mushrooms black truffles, wild mushrooms, brown butter, pecorino. At dinner the main is Stuffed Cannelloni eggplant, garlic, mushrooms, spinach, goat cheese, mozzarella, reggiano, marinara. $$ (Marina del Rey)
Our beloved Bouchon’s lunch starts with Salade Maraîchère mixed greens with red wine vinaigrette, warm goat cheese & herbes de Provence, followed by Quiche Florentine classic French savory custard tart with spinach & comté cheese served with mixed greens.For dinner the selection is “Carnaroli Risotto Biologico” with roasted squash, braised Swiss chard, confit of chestnuts & parmesan foam $$$ (Beverly Hills)
Drago Centro is one of the top restaurants in LA. They start you off with Soft boiled egg, herb aioli, toasted focaccia, mixed greens, lemoncello vinaigrette. You can go wild with the Wild mushroom and artichoke risotto if you want to shell out for the (truffle supplement $30). The main dish at dinner is also the risotto, but for starters the app would be Mafaldine pasta, basil pesto, chile, smoked ricotta salata.
Fig and Olive in West Hollywood brings Provencal Carrot & Thyme Soup Carrot, celery, onion, garlic, thyme, olive oil crouton – Cilantro Olive Oil or Northern Italian Mushroom & Truffle Soup (double check the stock)
Cremini mushroom soup, garlic, onion, thyme – White Truffle Olive Oil. Second course is Zucchini Carpaccio Zucchini finished with olive oil, lemon pine nut, parmesan – Picholine Olive Oil. The same options are available at dinner, with the addition of PENNE FUNGHI TARTUFO
Cremini mushroom, black trumpet, parmesan, parsley, scallion – White Truffle Olive Oil, and PUMPKIN SAGE RAVIOLI
Pumpkin olive oil emulsion, free range chicken, ricotta and charmoula
pumpkin seeds, parmesan cheese – Frantoio Olive Oil
Can You just be vegetarian at Lunch?
3Twenty Wine Lounge in Mid-City offers and intriguing lunch, with Beet Salad with Haricot Vert This is a combination of two of our small plates. We fresh roast red and orange beets, and serve them with blue cheese and a citrus vinaigrette. Alongside, we serve haricot vert cooked in a white wine and soy reduction, with garlic chips.”, Burrata Tartine Prepared as an open face sandwich with roasted asparagus and olives. Served with French Fries or Salad, and chocolate gelato. Unfortunately, they do not have a vegetarian main at dinner. $$ (Mid-city)
Like 3Twenty Wine Lounge, Ago serves up a lovely lunch, but doesn’t go with a vegetarian entree at dinner. For the 1st course, you have a choice of Burrata e Pomodoro Creamy Mozzarella, tomato slices, basil leaves and olive oil, or Insalata di Campo Sping Mix Salad, Tomato Wedges, Shaved Parmesan Cheese in a Balsamic Vinegar Dressing. You can follow this up with Ravioli di Ricotta e Spinaci.
Industry hangout Asia de Cuba is cooking up the unusual-sounding Black Bean and Chickpea Dumplings, Steamed or Wok Fried, Tomato-Ginger Sauce, Charred Tomatillo Puree and Citrus Crema with Marinated Crispy Tofu, Soy Lime Chipotle Marinade, Caribbean Vegetables, Soy Dressing and Mango Sauce, a dish that could be a stroke of genius or could go terribly, terribly wrong.
Bar Celona keeps it simple with Wild Arugula Salad Arugula, Parmesan Cheese, Grape Tomatoes, Roasted Garlic Dressing, and Grilled Vegetable Sandwich Grilled Seasonal Vegetables, Tetilla Cheese, Manchego, Pesto, on Grilled Country Bread
- blvd 16 is also all about salad with baby greens pomegranate seeds, Pt Reyes blue cheese, toasted almonds, and tangerine vinaigrette. Pappardelle house made pasta, foraged mushrooms, braised kale, and truffle oil — a real treat, since pappardelle is usually served with a ragu of beef or lamb. A kind of sparse-sounding option is Creamy Parsnips, Lentils and Winter Greens.
- Lola’s goes all out with a Soyriso infused Queso Fundido a version of queso fundido (Mexican style cheese Fondue). Using queso oaxaca infused with mushrooms, caramelized onions, and soyriso. Melted, this delicious concoction is served with with warm tortillas.For the main dish, Jalisco Tacos Three tortillas smothered in our rich enchilada sauce and grilled. Stuffed with your choice of filling (Most veggies go with their mushroom chutney), topped with queso cotija, pico de gallo, lettuce, and sour cream. Served with frijoles de la olla,fried plantains, and guacamole on the side. $ (Long Beach)
Always a friend to vegetarians, Border Grill treats you to Quinoa Fritters crunchy aztec grain • cotija cheese • aji amarillo aioli, Plantain Empanada and Green Corn Tamale roasted plantains • black beans • poblano chile • cotija cheese sweet corn • sour cream • salsa fresca. Follow up with Avocado Tacos red quinoa • amaranth • black sesame • chipotle salsa • grilled corn relish • pickled onion $ (Downtown, Santa Monica)
Dinner Only?
- The Lexington Social House provides a choice of salads, Local Beet Salad Tangerines, pistachios, arugula, aged goat cheese, lemon
- or Local Apple and Pomegranate Salad Radicchio, mixed greens, salted almonds. Again, we are treated to Papardelle Kale pesto, pecorino, roasted tomatoes, lemon. They also have a delicious-looking monkey bread pudding (does not contain monkeys). $$ (Hollywood)
I will make the wild assumption that the soup at La Botte is vegetarian, but double-check. Zuppa di Canellini con Crostini di Pane Fresh cannellini beans soup, sweet basil bread croutons. Follow with Gnocchi di Patate con Funghi Selvatici Sierra Gold potato gnocchi, roasted wild mushrooms sauce.
- Would Executive Chef Benjamin Bailly let us down? I think not. The new man at the helm at Cliff’s edge is cooking up Baby Beets Goat Cheese, Lavender, Orange, Pistachio or Crispy Polenta Mushroom, Sunny Egg, and Pecorino Romano. The main course is Taleggio Risotto Butternut Squash, Rosemary $$$ (Silverlake)
