Best Sunday Supper: Lucques
Since the first Sunday they opened in 1998, Lucques has been serving seasonal prix-fixe meals on Sunday in their cozy carriage house in West Hollywood, celebrating local ingredients and elevating Sunday dinner to the holy event that it is.
“Having grown up a total Francophile and having spent time in France loving the prix-fixe meals offered at tiny bistros and local cafes, I really wanted to replicate this experience when we opened Lucques,” James Beard award-winning chef and owner Suzanne Goin says. “I loved the idea of NOT having to decide what to order and being turned on to new and different dishes that I might not have ordered if I had been given more choices. This type of dining creates a conviviality and send of community and warm togetherness that feels more like eating in someone’s home than in a restaurant.” Many of the recipes from over the years have been immortalized in Goin’s cookbook Sunday Suppers at Lucques.
Pairing the genius of chefs Javier Espinoza in the kitchen and Christiaan Rollich behind the bar, each week celebrates new offerings like summer leg of lamb with chorizo stuffing, peaches and prosciutto or block island swordfish with farro, saffron tomatoes, Romeo’s herbs and aioli. Relax with a Lucques Manhattan garnished with Rollich’s own brandied cherries or his signature GNT, with house-made gin and tonic with lemongrass and aromatics. —Michele Stueven
8474 Melrose Ave., West Hollywood; (323) 655-6277, lucques.com.
Best Seafood: Michael Cimarusti
Seafood sustainability is synonymous with chef and restaurateur Michael Cimarusti and it’s the reason the fish on his menus is the best in Los Angeles. His celebrated Providence restaurant garnered two Michelin stars this year as part of the long-awaited return of Michelin’s first statewide California guide in the United States. Inspired by his grandparent’s love of fishing and the years Cimarusti spent cleaning and filleting their catch, he opened the casual Connie and Ted’s six years ago featuring New England favorites like steamers, oyster platters, hot and cold lobster rolls, and nothing but wild caught and sustainable seafood.
Cimarusti’s passion for sustainability in the seafood chain resulted in fostering the Dock to Dish program in Los Angeles, which connects chefs directly with the fisherman providing wild caught local product and has become the standard at any good restaurant across the country.
The James Beard-winning chef currently sources his seafood from various sustainable purveyors and local fishermen who adhere to strict fishing guidelines. The catch of the day gets delivered and the Cimarusti team adjusts the menu accordingly, whether it’s Santa Barbara spot prawns, rock fish or the occasional California sheephead or a translucent blue-fleshed lingcod on a lucky day. —Michele Stueven