Monday, April 16th, Playa del Rey Gastropub, The Tripel, is teaming up with The Bruery to celebrate their one year anniversary. The event will feature Bruery beers along with a four-course tasting menu by Brooke Williamson & Nick Roberts with courses such as Duck Leg Confit and Beet Taro Cakes. The Bruery’s own Ben Weiss will be guiding a tasting of some of their most hard-to-find brews. The festivities start at 6:30 p.m. with a “cocktail beer” gathering, with dinner and tasting starting at 7 p.m. Make your reservations, because there are only 30 seats available! For those unable to make the ticketed event, The Tripel will offer their new menu along with the limited selection of Bruery beers from 9pm to close. $65 per person
It’s all about beer this month. A.O.C. Restaurant & Wine Bar presents a reserve beer and cheese tasting this Wednesday, April 11 6pm-9pm. AOC will offer a tasting of Deschutes Brewery’s Abyss, Stoic and BlackButteReserve Paired with A.O.C. Cheese Selections. You can look forward to Caveman Blue, Delice Triple Cream and Timanoix. $15 per guest; reservations suggested.
Starting July 1st there will be a statewide ban of foie gras. Josiah Citron’s answer is to present a seasonal foie gras tasting menu nightly until the ban takes effect. Citron’s celebrated restaurant, Mélisse, will “Celebrate the Indulgence of Foie Gras. The five-course dinner “begins with Citrin’s Pre-Amuse of Foie Gras Cromesquis followed by an Amuse of Foie Gras Flan, Blood Orange Gelée, Toasted Hazelnut Foam. The first course is a Torchon and Crisp Foie Gras, Red Beets, Asparagus, Aged Balsamic. Next served is a pasta course of Truffled Foie Gras Agnolotti, Chicken Oysters [???] and its Consommé. Two fish courses follow in sequence – True Day Boat Scallop “Rossini,” and a Dover Sole and Poached Foie Gras, Fava Beans, Vidalia Onions, Morels. The fifth and final course culminates with Prime Beef Rib Eye & Braised Beef Cheek, Cured Foie Gras, Leeks, White Mushroom, Foie Gras Parfait. Even dessert includes foie gras. Expect something seasonal and sweet, and of course, with foie gras.” $185 per guest; beverage, taxes and gratuities excluded. Reservations for dinner may be made by phone 310.395.0881 online through the restaurant website, or Opentable.com.
Image of pretzel burger courtesy of Tripel
