Restaurant Roundup: It’s Truffle Time!

It is Autumn, and that means one thing — truffles! OK, Autumn mean a lot of things, but for the sake of this article, let’s just say it means one thing. And that one thing is …truffles! Bouchon in Beverly Hills will be celebrating truffle season by featuring both white and black burgundy shaved truffle as an optional addition to any dish (shaved white truffle mousse, anyone?). The restaurant recommends adding the white truffles to  carnaroli risotto, scrambled farm eggs and the Croque Madame. Or add fresh Burgundy truffles to your Le Burger or NY Strip Steak.

This week’s KCRW’s Good Food with Evan Kleinman airing on Saturday, November 20, from 11am-noon was recorded primarily at the farmers market in Santa Monica. The show will be archived, available as a podcast or on-demand, after 12 noon on Sat., Nov. 20 here. Evan Kleinman will be talking to chefs about vegetarian and ethnic Thanksgivings, turduken, and backyard farms. Jonathan Gold will be talking about Roy Choi’s A-Frame and Lesley Bargar Suter of Los Angeles Magazine will be discussing the best Mexican food in LA.

On Sundays, Palate in Glendale offers a 3-courses featuring produce from the local farmers market. Reservations are suggested for the Sunday supper that runs from 5-9PM.  This Sunday, November 21st the menu features oxtail stew / nshima / sweet potato / collard greens $ 12

If you dine at Henry’s Hat or Luna Park on Black Friday, they will reward you with gift certificates equal to the amount you spend on your meal.  The bonus: They will round the amount up $5. The catch: Half of the gift certificates will be for henry’s Hat and half will be for Luna Park. Catch #2 You can only redeem one goft certificate per table. So if you have a $38 bill, it will be rounded up to $40, and you will receive a $20 gift certificate for Henry’s Hat and a $20 gift certificate for Luna park. Not too shabby!

This weekend Royal T will hold its first  “TOKYO NOUVEAU” SUNDAY CHAMPAGNE PARTY  “combining electronica beats, bubbles, and brunch fare at Culver City’s premier art space, retail store, and Japanese “cosplay” maid café.  Bottles of Veuve du Vernay Brut Champagne  will be offered for only $28. Brunch items include Royal/T Eggs Benedict ($9), and Salade Niçoise with Seared Ahi, Green Beans, Quail Egg, and Olives ($11). DJs will be spinning in the back room cause this ain’t your mama’s brunch. Sundays from 10 a.m. to 3 p.m.
Chef Randall Rosa of Sublime Food Lounge in Culver City is now offering a rotating selection of three house-made charcuterie selections paired with cheese and a house-made quince chutney for $18. “Creating charcuterie was a passion for me long before I became a professional chef,” notes Rosa. “I started smoking meats in my backyard Weber in college and moved on to curing my own bacon— I was hooked. Charcuterie satisfies both the artist and scientist in me.”
“Chef Rosa is currently pairing Lomo and Valdeon Blue, Finocchiona and Triple Cream Brie, and Mortadella and five-year aged Gouda as the featured charcuterie and cheese plate. Selections will rotate daily, based on availability.”  Charcuterie selections will include Bresaola,  Lomo, Finocchiona, Duck Prosciutto, Kobe Sake Salami, and Wild Boar Rillettes with cherry pistachio gelée. The charcuterie will also be incorporated in the Fall menu. The culinary lounge is open for lunch Monday through Friday 11:30 am to 3:00 pm, dinner Tuesday through Saturday 6:00 to 11:00 pm, and happy hour Tuesday through Friday from 5:00 to 7:00pm, and 11:00pm to close.
RH’s new fall menu includes favorite signature dishes using ingredients sourced from local organic farms.  Crispy Hudson Valley Duck Confit, the Slow Braised Beef Cheek and 12-hour Boneless Suckling Pig will remain on the menu. New stars include Traditional Perigord Cassoulet (featured as a special last fall, this dish becomes a permanent fixture on the menu after popular review) rich, slow cooked, white bean stew casserole with chef’s secret combination of seasonings and meats (duck confit, pork sausage, pork belly) as well as Half Grimaud Farm Moscovy Duck with Roasted Breast and Braised Leg served with port wine baked mission fig and sautéed field mushrooms

In addition to serving these delectable new dishes, RH is thrilled to expand its guests experience to include a unique, hands-on culinary opportunity not available anywhere else in Los Angeles. The newly added chef’s table and “Be The Chef” package will allow guests to get a one-on-one cooking lesson from highly acclaimed Chef Sebastian and work on the production of a chef’s table meal in a beautiful exhibition style professional kitchen which includes tools such as a Moltini Stove. The guest will then host the chef’s table, serving the dishes prepared alongside Chef earlier that day. You even get your own chef’s coat!

Photo courtesy of Bouchon

About Kiki Maraschino

I like catfish. Sure, we all like catfish, but I think for me it is somehow deeper.
This entry was posted in Los Angeles. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *