Public Kitchen & Bar at the Hollywood Roosevelt Hotel will offer a special oyster and Champagne menu every Tuesday. Champagnes, sparkling wines, and East and West coast varieties of oysters will rotate. Beginning Thursday, March 29, Public Kitchen & Bar will be offering a special assortment of savory charcuterie and artisanal cheeses every Thursday. Offerings include San Daniele Riserva prosciutto, Fra’ Mani smoked uncured ham and Creminelli mortadella as well as house-made chicken liver terrine, pecorino peppato, jamon Serrano, salami Toscana, cured pork loin, and Foie Gras Trochon.
THE LARDER AT TAVERN is the newest addition to Suzanne Goin & Caroline Styne’s restaurant family. The restaurant is offering a complete dinner for the Passover holiday or order individual dishes. Offerings include appetizers, brisket, lamb, Roasted Root Vegetables, Grilled Asparagus, Seasonal Fruit Platters and Chocolate Dipped Coconut Macaroons.
Patina’s Executive Chef Tony Esnault welcomes spring with a new menu complemented by diverse edible plants, flowers, and herbs taking root above the restaurant in the Blue Ribbon Garden at the Walt Disney Concert Hall. The April menu will feature dishes such as Acquerello Zucchini Risotto with tomato confit, lemon thyme, and Grana Padano; Velvety Nettle Velouté with wild Burgundy snails, celery, and fennel; and Côte De Bœuf for Two with Pont Neuf potato, asparagus, and béarnaise.
