The Westside’s popular sustainable seafood haunt, Crudo e Nudo, is celebrating its  5th anniversary with a week-long visiting chef series at the Main Street mainstay. From Monday,  April 13, through Sunday, April 19, from noon to 9 p.m., Chef/owner Brian Bornemann will bring some of California’s best chefs and winemakers for seafood-driven specials and wine pairings. Reservations can be made at  Resy; here’s the lineup:

– April 13 – Little Fish’s Anna Sonenshein and Niki Vahle with Mazette’s Zach Petersen.

– April 14 – Saw Naing from The Dutchess and Joplin’s in Ojai with Old World Winery’s Darek Trowbridge 

– April 15 – Betsy’s Tyler Wells with Jolie Laide’s Scott Schultz

– April 16 – Dom Crisp from Dom’s Taverna in Santa Barbara with Stirm Wine Co.’s Ryan Stirm

– April 17 – Scribe Kitchen’s Kelly Mariani with Scribe Winery’s Matt Ahern

– April 18 – Newly minted “Top Chef” contestant Duyen Ha with her Bondle Wines

– April 19 – Xuntos’ Sandra Cordero with Art Laietà Wines (dinner-only)

Each chef will feature Seremoni Grade fish (caught humanely with the “ikejime” method). Other highlights include special member treats from Blackbird, a 5th Anniversary white blend crafted by Jumbo Time Wines, seasonal spritzes by Atōst, spring and sparkling waters by Natural Spirit, Big Noise Beer, and more. 

Crudo e Nudo

Crudo e Nudo spot prawn-Crudo (Catherine-Dzilenski)

Mother Wolf LA will offer its first Easter lunch, La Tavola di Pasqua (The Easter Table), on Sunday, April 5.

The experience will feature a multi-course, family-style prix fixe menu designed for sharing, priced at $95 per person (ages 12+), $45 for children ages 3–10, with kids under 3 dining complimentary. Courses two through five will be served as shared plates for every two guests, creating a festive, communal dining experience.

The menu begins with sfincione, followed by a choice of salads like misticanza, cicoria, or crudo with burrata. Pasta selections include classics like cacio e pepe, carbonara, pomodoro with ricotta, and funghi, with kid-friendly pizza and pasta options also available. For entrees, guests can choose between lamb chops with cicoria salad, ribeye cap with arugula, or a frittata with braised kale and ricotta. The meal concludes with dessert options, including tiramisu or cheesecake.

To complement the springtime menu, the restaurant will offer a special Easter-only cocktail, L’uovo Buono (The Good Egg), made with Malfy Gin, honey syrup, lemon, Aperol, muddled orange, and egg foam, alongside favorites like the La Gioventù and Anacapri from the Bar Avoja menu. Reservations are now live via Resy.

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

Crudo e Nudo

Easter cocktail trio (Courtesy Mother Wolf)