Vitello’s celebrated their grand re-opening on June 30, after nearly 50 years of serving Italian classics in Tujunga Village. Along with a newly open dining room, Vitello’s is unveiling a new menu with specialties like pizza with clams and pancetta, ravioli stuffed with truffles and marscapone, and eggplant stuffed with goat cheese and sun-dried tomatoes. As long as they still have pizzaolio I’m happy.
Celebrate July 4th by letting Chef Suzanne Goin do the cooking. The Larder at Tavern offers a huge array of take-out specials. Platters serve 6-8 people. Choose from specials such as assorted cured meats and salumi ($56), slow-roasted salmon with cucumber yogurt ($69) and grilled jidori chicken with green olives & preserved lemon ($59). Barbecue-ready burgers, mini baguette sandwiches, sides and bakery items are also available. 24-hour notice required. 310.806.6460
Patina is introducing a new Summer Market Menu from Chef Joachim Splichal and Chef de Cusine Charles Olalia. The restaurant “will feature the three- or four-course menu throughout the summer, changing weekly following the chefs’ Wednesday Santa Monica Farmers’ Market visits.” The premiere menu offers a Stonefruit Salad with celtuce, yogurt, basil, and crostini, Porcini Risotto with crème fraiche and Parmigiano-Reggiano and the choice of Copper River King Salmon with ratatouille, squash blossom, manila clams, and basil or Sonoma Duck Breast with Santa Rosa plums, pommes mousseline, and currant jus. Dessert is a decadent Bing Cherry Tart topped with coffee streusel and vanilla ice cream. Patina will close for summer break on Sunday, August 26, 2012 and re-open with a new fall menu on Wednesday, September 12, 2012.
On Sunday, July 22, 2012 Chef Kenny Seliger’s Pop-Up Restaurant/Dinner Series Concept, “Trap Door Dining” will host a pre-fixe six-course Pig Tasting Menu with Figueroa Mountain Brewing Co. Beer Pairings. “Seliger’s six-course tasting menu inspired by the “sustainable”, snout-to-tail trend, will be priced at $59.00 per person*. The dinners will include a dessert course co-created by Marcona’s resident Pastry Chef, Janna Leone.” The July 22 “Trap Door Dining” venture marks the first in what will be a series of pop-ups at Marcona, the second of which will be announced in the coming weeks. For July 22 reservations/reservation policies, please contact the Trap Door Dining team at firstname.lastname@example.org or www.trapdoordining.com/contact.html.