|More time for this at Juicy Lucy|
It's sunny out, which means one thing: sno-balls at the Deli at Little Dom's. Starting today, the Los Feliz deli will have the finely shaved ice treat in raspberry, blueberry, coconut cream and almond cream, with crème fraîche, housemade syrups and fresh fruit for toppings (2128 Hillhurst Ave.; 323-661-0088).
Tuesday, April 9
Spanish winemaker Joseph Puig and chef Don Dickman are cooking paella tonight at Silver Lake's Barbrix. The special four-course menu includes hors d'oeuvres like scallop bruschetta and blue-cheese-and-date croquettas, plus chickpea stew with chorizo and meatballs, black paella with shrimp and squid, and warm chocolate souffle cake. $50 per person includes wine pairings. In the South Bay, Abigaile's monthly Kitchen Takeover features desserts and cocktails with a special appearance by cake master Duff Goldman. $45 per person includes snacks, desserts and cocktails by Joe Brooke.
Wednesday, April 10
Paul Shoemaker's Juicy Lucy is now open later during the week, serving cheese-stuffed burgers, salads and Sriracha cheese fries from 11 AM-8 PM Monday through Friday. In addition to the house Juicy Lucy - one of our favorite bites at the new Figat7th complex Downtown - there are a few new burgers, including one topped with Gruyere cheese, bacon and rosemary aioli (735 S. Figueroa St.; 213-683-1030).
Thursday, April 11
Our youngest 30 Under 30er this year, Miles Thompson, has added a new tasting menu to the mix at Allumette. Now you can get five courses of his daily-changing menu for $72 (extra $45 for wine pairings). The regular a la carte menu is still available as well (1320 Echo Park Ave.; 2132-935-8787).
Friday, April 12
Check out the new monthly pop-up series at the Bodega adjacent to Pasadena's Market on Holly in Old Town. Kicking things off is the Produce Project pop-up stand, live jazz, complimentary wine and cheese and $3 taco specials from 5-7 PM (57 E. Holly St.; 626-844-8811).
Saturday, April 13
Jerusalem chefs Assaf Granit and Uri Navon join Suzanne Tracht at Jar tonight for a special dinner to celebrate the 65th anniversary of Israel's Independence Day. Granit and Navon, from Machneyuda, which is known for market-driven Middle Eastern fare, will help prepare a five-course menu with things like roasted eggplant with musabacha; calamari with dates, honey, pomegranate and porcini mushrooms; shikshukit with tahini yogurt; and basbusa for dessert. The wines come from the Israeli Wine Producers Association. $125 per person, with proceeds going to Ultimate Peace, a summer camp in Israel that unites Jewish and Arab youth (8225 Beverly Blvd.; 323-655-6566).
Sunday, April 14
In addition to the Sunday roasts now happening at The Pikey, chef Ralph Johnson has changed up the brunch menu with a few spring additions. Starting today, new items like frittata with leeks, English peas and housemade ricotta, brioche French toast with berries and crème fraîche and bitter leaf salad with speck and smoked blue cheese are now available, plus white sangria made with kumquats, California citrus and rhubarb and the Jean Genie (Bombay gin, grapefruit, maraschino liquor) to drink. 10 AM-3 PM (7617 W. Sunset Blvd.; 323-850-5400).