Cube has an enticing agenda to make us spend even more of our summer evenings at its LaBrea cheese, charcuterie, and pasta paradise by introducing new two nights of specials that will launch at the end of May and end in September. Every Monday, expect five different small plates of sweets designed by pastry chef Jun Tan, all priced at less than five bucks so you can practice the art of sharing and only served at the bar. Cube tells us this “dessert bar Monday” will feature Tan creations like warm maple syrup brioche with bacon ice-cream, tres leches cakes, and S’mores tarts. There will naturally also be cheese and wine flights to pair. So what’s happening Tuesday?
Cube tells us it wants to put its edible garden to use and also try-out new recipe ideas. Guests get to be test-kitchen guinea-pigs during “Tuesday night lasagna lab.” Using Cube’s harvest, a changing three-item menu will hit the tables centered on a different lasagna, and backed with salad and one of two glasses of Italian wine, all for $20. Executive chef Erin Eastland and owner Alex Palermo collaborate each week on the menu, which is served all night from 6:00 P.M. on, all while Cube’s full-menu is still served.
Cube’s Dessert Bar Monday starts May 31st and Tuesday Night Lasagna Lab on June 1st. Check out the first two planned menus below.
Lasagna Lab Tuesdays
June 1st, 2010:
White Lasagna with Fatted Calf Duck Sausage, Fava Tendrils & Pecorino
Spring Greens with Avocado, Strawberries, Marcona Almonds & Lemon Vinaigrette
Wine Pairing: 2007 Nicodemi Montepulciano d’Abruzzo
-or- Nicodemi “Cerasuolo” Montepulciano d’ Abruzzo Rosato
June 7th, 2010:
White Lasagna with Zucchini Blossoms, Baby Zucchini & Red Cow Parmesan
Spicy Greens with Bacon, Apricot, Cipollini Onion & Aged Balsamic
Wine Pairing: 2004 Cascina Ca’Rosso Roero “Mompissano”
-or- 2008 Cascina Ca’Rossa Nebbiolo Rosato