3/23/2012 04:07:00 PM

Weekend Planner, March 24-25: Monet, March Madness and More

AKA Bistro
For lunch today, chef David Féau is serving a four-courser at The Royce at The Langham Huntington Pasadena inspired by the life and art of French impressionist Claude Monet. Expect dishes like "Green on Green" (an homage to Monet's Water Lilies), Dover sole with chanterelles, chicken in crayfish sauce and a classic apple Tatin - in the style of the Tatin Sisters (11:45 AM on; $65 per person; 626-585-6410)

For those immersed in March Madness, the NCAA teams will be down to the Elite Eight this weekend. And Nick & Stef's Steakhouse in Downtown LA is throwing its doors open to fans, with a game-friendly menu of braised beef short rib skewers, prosciutto de Parma flatbread and oysters on the halfshell, along with ales like Arrogant Bastard, Green Flash and Chimay Tripel. There's a 4th Street Dirty Martini as well - just in case your team craters (213-680-0330).
Pasadena Restaurant Week begins today, running through Friday, March 30, with nearly 50 Pasadena eateries offering two course lunches priced at $15, $20 or $25; and three-course dinners for $26, $35 and $44 - including local favorites like AKA Bistro, Arroyo Chop House, Bistro 45, Cafe Bizou, Vertical Wine Bistro and more. For details, go to www.pasadenarestaurantweek.com.

To celebrate its opening, Delfini Citta - the first branch of Caffe Delfini in the Pacific Palisades - is throwing an all-you-can-eat pizza party, for $15 a person (which includes one beverage), from 5 PM on (8635 Wilshire Blvd., Beverly Hills, 310-659-9555).

Learn about the preparation of spring lamb - "up close and personal" - when the owners and butchers of Huntington Meats join with Suzanne Tracht at her Jar Restaurant for an evening spent "breaking down a whole lamb...portioning primal cuts..." and, of course, cooking dishes like Tracht's lamb ribs with sweet onion salad; lamb satay with Zanzibar spice; braised lamb shank with star anise; and her roasted leg of Elysian Fields lamb (6 PM on, about two hours, with a sampling of course; $125 per person; 323-655-6566).


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