The Beyond Steak Filet makes its debut today at all BOA Steakhouse locations,  one of the first fine dining destinations to serve the brand-new plant-based offering. Co-created by BOA Chef Brendan Collins, The Club Room Style “Steak Frites” features the all-new Beyond Steak Filet, which combines plant-based ingredients with steakhouse flavors. Made with simple ingredients like protein from fava beans and avocado oil, the filet is designed to sear like steak and “bleed” with a plant-based juice, providing 28g of protein per serving. BOA has locations in West Hollywood, Santa Monica, Manhattan Beach, and a new location coming soon to Las Vegas. 

Simonette at Palihotel Culver City and Marco Polo at Silver Lake Pool & Inn are hosting culinary collaborations with two award-winning Austin restaurants, Canje and Kalimotxo, which will take place on Thursday, August 21, and Saturday, August 23. Menu highlights include  West Indian Curry, jerk chicken, and strawberry Caipirinha from Canje, and albondigas with white wine, saffron, parsley, and almonds, seared snapper with littleneck clams and a  Wagyu ribeye from Kalimotxo. Reservations are available on OpenTable here (for Canje x Simonette) and here (for Kalimotxo x Marco Polo).

Beyond Steak

Canje Jerk Chicken (Courtesy Simonette)

 Benjamin Hollywood’s next With Friends dinner series, in collaboration with Resy, featuring chefs Michael and Bryan Voltaggio, takes place on Sunday, Aug. 10,  and with Moo’s Craft Barbecue on Tuesday, August 26. 

The Voltaggios return to LA for a collaborative dinner that reimagines signature dishes from their hit restaurant ink., while putting a creative spin on classics from The Benjamin’s menu.  The evening consists of a multi-course meal, a welcome cocktail, and a limited-edition event T-shirt. A  portion of the proceeds will support fellow LA chef Sonny Sweetman, who is currently undergoing treatment for a rare form of cancer.  Tickets are $150 per person (exclusive of beverages and 20% service charge) and reservations are available via Resy.

Founders Andrew and Michelle Muñoz, the duo behind the MICHELIN-recognized Moo’s, will step into The Benjamin kitchen to bring their Texas-style BBQ  to Hollywood. Tickets are $99 per person (includes a multi-course family-style dinner, welcome cocktail, and limited-edition Moo’s x The Benjamin T-shirt; exclusive of service and gratuity). Reservations are available via Resy.

Sunday Brunch is now being served at Wife and the Somm in  Glassell Park. From the Bakery expect  Clark Street Bakery’s Country Loaf, served warm with whipped butter, a housemade sweet or savory biscuit of the day. Other highlights include eggs with caviar, crowned with N25 Royal Ossetra,  chilaquiles, steak and eggs with a 4oz Wagyu flank steak and chimichurri, and an egg sandwich featuring Beeler’s Duroc bacon, cheddar, and garlic aioli on grilled Clark Street country loaf.  A rotating menu of desserts from  Christy Lucchese includes her signature  Basque cheesecake, lemon olive oil cake, and chocolate soufflé with velvet sauce.

What’s Popping Up is a column in the L.A. Weekly that explores everything new in food and drink.

Beyond Steak

Wife And The Somm Basque cheesecake (Nick Gingold /Craft Media LA)