The Atwater Village Scottish restaurant serves roughly 5,000 pints every March 17.
Tam O'Shanter's former chef is coming out of retirement to make the signature Scottish sausage for two nights.
The new gastropub is literally just a caber's toss from Tam O'Shanter.
Each month brings a look at a different decade's cooking.
Meanwhile, S. Irene Virbila lets WP24's awesome views and menu distract her from the contemporary pop music.