dineLA Restaurant Week Returns
baby artichokes with buffalo mozzarella, watercress and goji berries at Fig
If you're one of the few noble people who's actually kept your New Year's resolution, get ready to face a major hurdle. In just a few weeks, dineLA's Restaurant Week returns for its sixth season, serving specially priced three-course prix-fixe lunches and dinners from January 23rd to 28th and January 30th to February 4th. With almost 300 participating restaurants, it's time to put away the protein shakes, dust off your "must try" restaurant list, and get eating.
First things first: plenty of fan favorites are back. Try pappardelle, seared scallops, and flourless chocolate torte from chef Akasha Richmond's eponymous Akasha. Glazed pork belly with cassoulet, ham hock terrine with pickled vegetables, and ginger-infused pot de crème with candied ginger & gingersnap cookies from Bouchon. Or salmon sashimi salad, three-day black cod miso, and banana caramel soy tobanyaki from Nobu.
While the event's veteran restaurants have a strong presence, there are also a fair number of rookies gearing up for their first dineLA season. Inn of the Seventh Ray serves its organic egg cup with a soft yolk, cauliflower truffle, lobster, chantrele mushrooms, pastry and chive. Top Chef All Stars' and Beechwood chef Jamie Lauren plans to make a blackened pork confit with collard greens, smoky beans, pickled jalapeno herb salad; and a housemade ding dong made from devil's food cake, white chocolate mousse, and chocolate ganache. David Lentz and Suzanne Goin's Hungry Cat is serving salt cod gratin with peppers and a slow-cooked egg, as well as bacon-wrapped trout with spaetzle, cabbage, apples and mustard.
This year's dineLA event also continues last year's hotel package deal, with special hotel and restaurant packages at the Fairmont Miramar & Fig, JW Marriott Los Angeles at L.A. LIVE & LA Market, Viceroy Santa Monica & Whist, and more. For more information, visit DineLA's website.
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