DineLA’s restaurant week begins anew this coming Monday. With it lands nearly 300 three-course menus among a long list of local restaurants. Rather than make you sift through each and every one, we combed through some of the newest, most necessary, and outstanding and provided the menus for you to peruse. If you haven’t yet found your way to Cleo, The Raymond, or Starry Kitchen or simply want to savor cooking from first-time participants like Suzanne Goin or Petrossian’s new chef, Giselle Wellman, you’ll find direct routes to what they’re cooking and how to make reservations, hopefully helping you get the leap on your hungry competition. Check out our guide to twelve of restaurant week’s best menus below.
dineLA Restaurant Week
January 23-28th & January 30th-February 4th
All prices excludes alcohol, tax and gratuity
• A.O.C.
323-653-6359
Dinner $44
Choice of Appetizers
roasted pear, endive, hazelnuts, st. agur
market lettuces, barbara’s apples, buttermilk dressing
coppa, soppressata and cacciatorini
Choice of Entrees
clams from the wood oven with sherry
grilled chicken, escarole, anchovy, parmesan
paprika pork chop, potato, chorizo, sofrito
W/ farro and black rice with pinenuts and currants
OR
crushed fingerlings with crème fraîche
OR
cauliflower, curry and red vinegar
Choice of Desserts
chocolate-peanut butter brownie with salted caramel and vanilla ice cream
olive oil cake with chocolate, pistachios and candied orange
pumpkin pot de crème with pecans,brown sugar cream and butter cookies
• Bouchon
310-271-9910
Lunch $28
Choice of Appetizers
Soupe du Jour
soup of the day
Salade Maraîchère
mixed greens with red wine vinaigrette, warm goat cheese croûton & herbes de Provence
Salade de Betteraves et Poireaux
marinated beet and leek salad with citrus, garden mâche & sherry vinaigrette
Choice of Entrees
Tarte du Jour
tart of the day, served with a garden salad
Croque Madame
grilled ham & cheese sandwich on brioche, fried egg & mornay sauce, served with French Fries
Tartine de Thon Niçoise
open-faced sandwich with fresh tuna salad, hard-boiled egg & niçoise olives, served with French fries
Choice of Desserts
Pot de Crème
ginger infused custard with candied ginger & gingersnap cookies
Crème Caramel
caramel custard
Crème Glacée / Sorbet aux Fruits
ice cream / sorbet
Supplements
(not included in the price of the dineLA Restaurant Week menu)
Appetizer: Terrine de Jarret de Porc - house made ham hock terrine with pickled vegetables, Dijon mustard & toasted pain de campagne $5
Entree: Boudin Blanc - white sausage with potato purée & poached prunes $5
Dessert: Bouchons - Valrhona chocolate brownies with chocolate sauce & vanilla ice cream $2
Dinner $44
Choice of Appetizers
Soupe du Jour
soup of the day
Salade Maraîchere
mixed greens with red wine vinaigrette, warm goat cheese croûton & herbes de Provence
Terrine de Jarret de Porc
house made ham hock terrine with pickled vegetables, Dijon mustard & toasted pain de campagne
Choice of Entrees
Gnocchi à la Parisienne
sautéed gnocchi with a fricassée of garden vegetables & beurre noisette
Moules au Safran
Maine bouchot mussels, steamed with white wine, mustard & saffron, served with French fries
Poitrine de Porc
glazed pork belly with a cassoulet of pole beans & mustard scented pork jus
Choice of Desserts
Pot de Crème
ginger infused custard with candied ginger & gingersnap cookies
Crème Caramel
caramel custard
Crème Glacée / Sorbet aux Fruits
ice cream / sorbet
Supplements
(not included in the price of the dineLA Restaurant Week menu)
Appetizer: Huîtres - 1/2 dozen oysters $5
Entree: Steak Frites - pan-seared prime flatiron served with maître d’hotel butter & French fries $7
Dessert: Bouchons - Valrhona chocolate brownies with chocolate sauce & vanilla ice cream N/A
• Cleo
323-962-1711
Dinner $34
Choice of Appetizers
Mezze (2 of your choice)
DIPS
Babaganoush
Lebaneh with feta
Muhammara
Htipiti
Hummus with tahini
Cucumbers & yogurt
Carrot harissa
WOOD BURNING OVEN
Artichoke, nicoise olives
Spicy potatoes
Olives, almonds, oranges
Cauliflower, vadouvan, cashews
Eggplant, fennel, chili
Roasted Shishito Peppers
DELICACIES
Spanikopita
Kibbeh
Shrimp briouats
Dolmades
Borek
Choice of Entrees
Hanger Steak
Spoon Salad & Grilled Peewee Potatoes
Roast Lamb
Sonoma Lamb Leg with Greek Yogurt& Tabouleh
Grilled Daurade
Cumin, Heirloom Carrots, Beurre Noisétte
Choice of Desserts
“Sabra” Milk Chocolate Bar
Orangesicle Cream, Crispy Hazelnut Praline Coffee Brownie
Sticky Toffee Pudding
French Vanilla Ice Cream, Butter Roasted Walnuts
Apple Streusel
Cinnamon Cider Caramel, Spiced Vanilla Ice Cream
• Lucques
323-655-6277
Dinner $44
Choice of Appetizers
farro and green garlic soup with mint and pecorino toast
schaner farms’ citrus salad with avocado and pistachio aillade
arugula salad with blood orange, dates, almonds and parmesan
Choice of Entrees
winter vegetables with saffron cous cous and ginger-mint chutney
grilled chicken paillard with warm spinach salad, parmesan pudding and soft egg
niman ranch hangar steak with chanterelle-potato gratin, roasted shallots and gremolata
Choice of Desserts
chocolate-chestnut tart with marrons glaces and coffee ice cream
vanilla panna cotta with roasted dates, pistachio brittle and tangerine sorbet
sticky toffee pudding with braised pineapple and vanilla ice cream
• Night + Market
310-275-9724
Dinner $34
Choice of Appetizers
Yum Blue Crab
salted blue crab over green mango slaw
Yum Tuna
diced raw tuna dressed with lime, fish sauce, rice powder, roasted red chile
Yum Octopus
steamed octopus, shallots, mint, lime, bird eye chile
Choice of Entrees
Thai Charcuterie Plate
chieng rai herb sausage + isaan sour sausage (rice-fermented), mortar-pounded ‘noom’ salsa, bird eye chilies + cabbage wedge to tame the heat
Hor Mok Red Snapper
red curry, kaffir lime leaves, coconut cream in a traditional banana leaf ‘tamale’
Moo Ping | Pork Belly Satay
bathed in condensed milk. with cucumber relish, peanut sauce
Ob Gai Game Hen
half a bird, braised with north country aromatics. served with sticky rice + fried shallots**
Kao Soi | Chieng Rai Noodle Soup
rice noodles, pork ‘ong’ ragout, spare ribs. with fresh cilantro, lime wedge + housemade pork rind**
chinon, ‘les petites roches,’ joguet, france ’07***
Kiew Wan Braised Ox Tail
housemade green curry paste, coconut milk, sugar snap peas, thai basil. served with roti**
Supplements
(not included in the price of the dineLA Restaurant Week menu)
Dessert: Ice Cream Sandwich - enjoyed in ghettos throughout bangkok. housemade coconut ice cream, sweet sticky rice, evaporated milk, toasted mung beans on pan de leche $5
• Palate Food & Wine
818-662-9463
Dinner $34
Choice of Appetizers
roasted beet + carrot salad / labneh / walnut aillade
warm artichoke tart / st. maure / o.d. grapes / salsify chips
ricotta gnocchi / melted leeks / crispy potatoes / honshimejii mushrooms
Choice of Entrees
black cod / celery root / brussels sprouts / kumquat + bacon + pistachio relish
duck leg confit / stewed chickpeas / radicchio / black olives / preserved orange
braised short rib / blue hubbard squash / cavolo nero / truffle butter
Choice of Desserts
buttermilk panna cotta / winter fruits / orange blossom h2o
persimmon cake / cinnamon anglaise / dates
chocolate pudding / creme fraiche / fleur de sel
• Petrossian
310-271-0576
Dinner $44
Choice of Appetizers
Duck Confit Salad
Apple, Watercress, Hazelnut
Smoked Sturgeon Risotto
Pressed Caviar, Chive, Creme Fraiche
Cauliflower Soup
Beet Chips, Caviar, Chive Oil
Choice of Entrees
Wild Striped Bass
Yukon Gold Potato Noodles, Vodka Creme Fraiche, Chive, Caviar
Flat Iron Steak
Celery Root Puree, Cumin Roasted Carrots, Crispy Shallots, Red Wine
Truffle Fontina Agnolotti
Asparagus, Mushrooms, Parmesan, Prosciutto
Choice of Desserts
Vanilla Panna Cotta
Espresso Beads, Cardamom Shortbread Cookies
Sorbet Trio
• RH Restaurant at Andaz
323-785-6090
Dinner $34
Choice of Appetizers
Roasted Holt Farm Beet Salad
romaine hearts, sliced radish, sherry vinaigrette
Perigourdine Poached Egg and Foie Gras
lompoc farm white onion and leeks, cahors wine sauce, truffle butter crostini
Prince Edward Island Mussels
braised leeks, sauvignon blanc sauce and safran
Choice of Entrees
Field Mushroom Risotto Arborio, Black Truffle Sauce
shaved parmesan cheese, arugula
Seared Alaskan Salmon
split pea, baby carrots, white onion, baby spinach, shallot sauce
Traditional Perigord Cassoulet
duck confit, pork sausage, pork belly, white bean, garlic and parsley
Choice of Desserts
Apple Pie Tatin
apple cider sorbet
Walnut Cake with carmel sauce
maggee’s peanut butter ice cream
Chocolate Pie
chestnut and frozen praline bar
Lemon Bar
• Starry Kitchen
213-617-3474
Lunch $16
Choice of Appetizers
Pandan Chicken
Probably our most universally loved TEST KITCHEN dish: Juicy-licious morsels of chicken marinated in shallots, tumeric, young ginger (aka galanga) & lemongrass, all wrapped in aromatic pandan leaves and then fried to perfection infusing the aroma of the pandan into the already taste-tastic chicken!
Crispy Kimchi Rice Cakes
(Veggie Friendly!) aka “Game Changer #1” - Before The Crispy Tofu Ball, there was this misfit pairing of minced kimchi and parmesan cheese into a deliciously deep fried creation (served w/ a sweet + tangy soy vinegar) to make this one of our many original veggie creations to outshine it’s meaty SK bretheren.
SK Mac + Cheese (+Bacon)
One of our dinner (aka Din-Dins) ONLY dishes: it’s our own playful version of Mac+Cheese made in a 5-cheese sauce we concoct ourselves incl gruyere, sharp cheddar and even Velvetta in a sauterne wine sauce. And then we mix in bacon, minced shiitake mushrooms, jalapenos, fried shallots, carmelized onions.. and did we mention BACON?!?!?!
Choice of Entrees
Spicy Korean Black Pork Belly
All we should really need to say is: BLACK PORK BELLY (aka Kurobuta! aka “Berkshire Pork”) Not enough? It’s marinated in a spicy & o’ so flavorful Korean hot pepper paste (gochujang) mixture, and sauteed w/ delicious sliced red bell peppers. And yes, it‘s a lil fatty & flavorful because.. it’s PORK BELLY!! :p
Braised VN Beef (from “Bo Kho”/Beef Stew)
A classic+flavorful Vietnamese dish with chunks of beef simmered in a stew of lemongrass, 5-spice powder, star anise, fish sauce and annatto seeds. Once it’s topped w/ fresh basil, a splash of lime & a side of tasty au jus you will understand.. O’ J’YES! :)
Lemongrass Tofu
Kinda like it’s chicken cousin, but it’s tofu that is finger / chopstick / fork lickin’ DELICIOUS. (and it takes us two days to make it!) Here’s a simple rule: lemongrass w/ almost anything is awesome. With a lil bit of a heat and a lot of flavor, this = (Veggie) AWESOMENESS
Choice of Desserts
Pandan Flan
If ya don’t know what pandan is, it’s an aromatic leaf from Southeast Asia, and many cultures use the leaf and the extract in both sweet & savory (like the Pandan Chicken!) dishes. We take the extract of the leaf, make our own flan with it that we STEAM (because we don’t haz.. yes HAZ.. an oven) to make a creamier, more aromatic and deliciously subtle green flan.
Young Banana & Tapioca in warm Caramel Coconut Milk
This was our TEST KITCHEN dessert: very traditionally Asian, the name is almost verbatim of what you should expect. Delicious (also carmelized) young banana cooked and served in a rich & creamy mixture of caramel and mouth-watering coconut milk. uh huh huuuuh (I mean, if you like this kinda thing ^_^)
Durian Flan Cheesecake
Only served once at the Eat My Blog Winter 2010 Charity Bake Sale, this flan-like cheesecake contains a subtle balance of the almost always over-powering Durian (aka the “King of Fruits” aka stinky-licious) in cheesecake form topped with a coco caramel sauce. If you’re curious about this famous/infamous Southeast Asian fruit, this is a GREAT entree to see why many people “love to hate this fruit” (We love it ourselves! :D)
• The Bazaar
310-246-555
Dinner $44
Choice of Appetizers
Please select one dish from the following section:
SOME LITTLE STARTERS
Gazpacho estilo Algeciras, traditional gazpacho
Tortilla de patatas “new way”
Potato foam, egg 63, caramelized onions
Japanese taco
Grilled eel, shiso, cucumber, wasabi, chicharron
“Philly cheesesteak”*
Air bread, cheddar, Wagyu beef
“Hilly cheesesteak”
Air bread, cheddar, mushrooms
Choice of Entrees
Please select three dishes from the rest of our menu:
LATAS Y CONSERVAS
In celebration of the Spain’s great canning tradition
Green asparagus labne, macadamia nuts
Mussels olive oil, vinegar, pimentón*
West coast oysters lemon, black pepper
JAMONES Y EMBUTIDOS
Catalan style toasted bread, tomato
Jamón Serrano Fermin (2 oz)
Dry cured ham
Embutidos platter
Chorizo, lomo, salchichon
VERDURAS
Catalan spinach
apple, pine nuts, raisins
Escalivada
Catalan style roasted red pepper, onion, eggplant
Green asparagus tempura
romesco
Endive
goat cheese, oranges, almonds
Papas Canarias
salty wrinkled potatoes, mojo verdé
Pisto
vegetable stew, tomato, egg 63
Pa’amb tomaquet
Catalan Style toasted bread, Manchego, tomato
PESCADO Y MARISCO
“The ultimate Spanish tapa!” Ensaladilla rusa
potatoes, carrots, mayo, tuna belly*
Sautéed shrimp
Garlic guindilla pepper
Buñuelos
codfish fritters, honey alioli
Sea scallops
romesco sauce
CARNES
Butifarra Senator Moynihan
Catalan pork sausage, white beans, mushrooms
Beef hanger steak
piquillo pepper confit
Boneless chicken wings
green olive purée
Croquetas de pollo
chicken and béchamel fritters
SALADS
Jicama wrapped guacamolé
Micro cilantro, corn chips
Organized Caesar
Quail egg, parmesan
Apples and fennel
Manchego cheese, walnuts, sherry vinegar
Baby beets
Citrus, pistachio, olive oil goat cheese
Brussels sprouts
Lemon purée, apricots, grapes, lemon air
Choice of Desserts
Please select one of our desserts:
Traditional Spanish Flan
Vanilla and fruit
Creamy Chocolate Heart
Coffee and cardamom
Greek Yogurt Panna Cotta
Apricots and muscat gelatin
Ice Cream and Sorbet Selection
• The Raymond
626-441-3136
Dinner $34
Choice of Appetizers
Sashimi of Seasonal Fish
With appropriate garnish
Crispy Pork Belly & Bourbon Barrel Aged Maple
Apple, celery and chili
Grilled Japanese Octopus
Tarragon infused cantaloupe, Hawaiian hearts of palm, saffron-lemon vinaigrette
Choice of Entrees
Axis Venison from Texas with Italian Lardo
Glazed Turnips, Nasturtium, Smoked Potato
48-Hour Braised Short Ribs
Served on the bone with grilled asparagus & classic mashed potatoes
Roasted Chicken
Bacon roasted Brussels sprouts, roasted potato, roasted chicken jus
Choice of Desserts
Caramelized Pound Cake
Honey-butter pluots, candied cashews, toffee crisp & buttermilk sorbet
Flexible Chocolate Ganache
Ancho Chili Marshmallow, crème de cacao gelee, pomegranate cake and maple ice cream
Crème Brulee
Classic in preparation, offered with Fresh seasonal fruits
• Waterloo & City
310-391-4222
Dinner $34
Choice of Appetizers
Potted Pork and Truffle Parfait
Potted Pork and Truffle Parfait, Toasted Brioche, Cornichons
Caesar Salad
Caesar Salad, Poached Egg, Dried Prosciutto, Anchovies
Butternut Squash Soup
Butternut Squash Soup, Candied Walnuts, Craisins
Choice of Entrees
Pappardelle Nero
Pappardelle Nero, Ciopino Broth, Calamari, Rouille, Fresh Herbs
House Merguez & Lamb Shoulder
House Merguez & Slow Cooked Lamb Shoulder, Chickpea Revithia
Prime Beef & Bone Marrow Pie
Prime Beef & Bone Marrow Pie, Potato Puree
Choice of Desserts
Glazed Doughnuts
Glazed Doughnuts, Jam and Custard
Sticky Toffee Pudding
Sticky Toffee Pudding, Milk Ice Cream
