|The annual Street Seder|
For the last 29 years, Wolfgang Puck has celebrated the holiday to benefit Mazon, a non-profit group working to end hunger. This year the second-night Seder, led by Rabbi Arni Rachlis and Cantor Ruti Braier of Irvine's University Synagogue, takes place at 6 PM, followed by dinner which includes the famous homemade shallot and thyme matzo, gefilte fish with red and white horseradish, chicken and vegetable soup with Judy Gether's matzo balls, roasted salmon with ginger-almond crust, braised beef shortrib flanken, vegetable ratatouille and carrot puree, and various desserts like cheesecake with berries, Ovaltine bars and passionfruit pops. Cost is $175 per adult: $80 for kids 12 and under. Reservations with credit card are mandatory (176 N. Canon Dr.; 310-385-0880)
Akasha Richmond's annual Passover "Kosher-style" dinner is sold out on March 25, but there are still seats available for the March 26 Seder, led by Rabbi Beau Shapiro and Susan Nanus of Wilshire Boulevard Temple, with musical accompaniment by guitarist and recording artist, Jason Mesches, and the Argentinian pianist, Mariano Dugatkin. The menu includes matzo crostini, organic chopped liver (and green bean and walnut faux "liver"), Seder plates (hard-cooked Schaner Farms eggs, market beet horseradish, charoset with dates, almonds and walnuts, etc.), Akasha's matzo ball soup, Sephardic fish balls with Tunisian tomato sauce, and entrees like plum-braised short ribs with carrots, eggplant parmesan with sprouting broccoli, and chicken tagine. Sides and desserts are served family-style at the table. $85 for adults (includes Kosher wines); $45 for kids 12 and under (9543 Culver Blvd.; 310-845-1700).
On Monday, March 25, Suzanne Tracht's Passover dinner includes a Seder service, led by author Racelle Rosett and Rabbi Susan Goldberg with music by singer/songwriter Sally Dworsky, and a menu that blends her family's holiday traditions with the restaurant's modern chophouse style. Look for house-cured salmon and crispy potato cakes, traditional chopped liver, and English pea puree with feta for passed appetizers; motzo ball soup in lemongrass broth; asparagus, spring radish and hard-cooked egg with mustard vinaigrette; and Tracht's signature pot roast or sauteed halibut in scallion butter for entrees. Sides and desserts are served family-style at the table. The seder begins at 5:30 PM with dinner to follow. $130 for adults; $55 for kids 12 and under (8225 Beverly Blvd.; 323-655-6566).
On March 26, there are menus for adults, kids and vegans at Susan Feniger's annual Passover dinner. The evening starts with a glass of wine for the blessings, and a traditional Seder plate to accompany the mal. Globally inspired dishes like Russian eggplant with buttermilk sauce and mint oil; green bean salad with watercress and chopped egg gribiche; heirloom spinach soup with matzo balls; lamb musubi with saffron rice; matzo-crusted spring nettle cakes with smoked halibut; and desserts. Service starts at 5 PM, with open seating after 7:45 PM. $55 per person; $25 for kids 12 and under (742 N. Highland Ave.; 323-203-0500).
The restaurant at the Four Seasons in Beverly Hills offers a four-course Italian-inspired dinner on March 26 and 27. Dishes include fegatini with chicken liver, crisp potato and chives; chicken brodo with lemon-sage matzo balls; stracotto with braised short ribs and mushroom risotto; and desserts like Mallorcan almond cake with strawberry sorbetto. All dinners will be served with Charoset apple, walnut, blueberry, cranberry and citrus. Seating begins at 6 PM both days. $55 per person (300 S. Doheny Dr.; 310-860-4000).
Katsuji Tanabe's Kosher-Mexican restaurant will be closed during Passover, but the truck will be parked in front serving a very limited Kosher menu of chicken and steak fajitas with all the accountrements Thursday through Sunday, March 28-31, from 11 AM-11 PM (8832 W. Pico Blvd.; 310-271-0900).
From March 25 through April 2, both the West Hollywood and L.A. Live locations will serve its Mexican-inspired Passover dishes, including beef marrow matzo ball pozole; crispy chicken skin tacos with sliced egg and mustard salsa verde; roast lamb stuffed with quince, jalapeno and pomegranate; banana-leaf-wrapped barbecue beef brisket; and Grandma Shapiro's strudel a la Mexicana. All dishes are served a la carte (8570 W. Sunset Blvd., 310-657-4991; 800 W. Olympic Blvd., 213-746-0001)
Larder at Tavern
Get a full meal to go from Suzanne Goin and Caroline Styne's Brentwood restaurant from March 25-April 2. Everything from chicken liver pate, chicken matzo ball soup, deviled eggs with chives, smoked fish platters, braised brisket or lamb shank, roasted salmon with cucumber yogurt, and sides galore will be available. You must order 48 hours in advance (11648 San Vicente Blvd.; 310-806-6464)
30 Under 30 winner Jonathan Grahm will dip just about anything in chocolate, but the chocolate-covered matzoh is a perfect holiday treat. The matzo is imported from Isreal and dipped in the signature dark or milk chocolate ($35 a box). It's available at the Brentwood shop or online (912 S. Barrington Ave.; 310-826-3380).
You can pick up food gifts for the holiday in the Brentwood Country Mart marketplace, including the addictive chocolate matzo toffee that's made in-house ($9 a bag). Available throughout the holiday (225 26th St.; 310-566-2400).