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Starting today, Auburn has added limited quantities of make-your-own-croissants from pastry chef Dyan Ng and fresh boxes of produce from Girl & Dug Farm (one of which is a “Lucky Ssam” box that includes nine distinctly flavorful greens, sauce and more to create your own ssam at home). The restaurant recently launched family-style dinners for pickup with the revenue helping  support health insurance for the  team and provide work for a few key team members. The culinary team is doing “take-overs,” menus that change weekly and are all paired with Chef Dyan Ng’s desserts and optional bottles of wine and cocktails.

Élephante will be serving their first “Sunday Gravy Meal” this Sunday, April 19. The special is available for pick up between 2-5 p.m., and by ordering via email at info@elephantela.com.  The meal serves four guests for $100, and includes menu items like tomato braised pork, meatballs, Italian sausage and more. Customers have the option to purchase a la carte add-ons like the restaurant’s signature whipped eggplant, shaved Brussel sprout salad and family-style tiramisu. The Sunday Gravy menu also offers drink specials like discounted bottles of wine, Élephante lager, and pre-made cocktails in mason jars, poured over ice to serve.

Sunday gravy meal (Elephante)

PizzaRev celebrates its eighth birthday starting Monday, April 20 through Friday, April 24. Score unlimited pizzas and salads next week at only $6 each for takeout and delivery. Use the code REVBDAY if ordering online. PizzaRev offers traditional Roman thin crust, gluten-free, vegan and cauliflower crusts. Order online or in-store for takeout at seven of their Los Angeles County locations: El Segundo, Midtown, Northridge, Studio City, Valencia, Van Nuys or Woodland Hills.

PizzaRev is also offering 30 percent off online orders with code ONLINE30 at checkout. Kids eat free with the purchase of an adult entree with the code FREEKIDS at online checkout. Both of those promotions end this Sunday, April 19.

Maple Block Meat Co. is running a Smoked Munchie Meal Special on Monday featuring their smoked pastrami mac & cheese and two smoked chocolate chip cookies for $20 bucks. Available for delivery or non-contact curbside pickup. They also have their Reuben sandwich and hot pastrami sandwiches, smoked in-house weekly. The Munchie Meal special will run all day Monday.

Chef Ray Garcia and the team at Broken Spanish launch B.S. Taqueria Taco Night, bringing back the celebrated DTLA modern Mexican restaurant, B. S. Taqueria, for a limited time. The Tuesday-only menu features B.S. Taqueria favorites like tacos made with hand-pressed Landrace organic corn tortillas with the choice of chorizo and potato, shrimp a la diabla, carne asada, and mushroom and garlic; along with tortilla chips with queso Oaxaca, salsa roja and verde, and pinquito beans, all for $15/person with optional add-ons of guacamole, B.S. Taqueria’s famed rice and beans, and churros. B.S. Taqueria Taco Night is available for pickup at the restaurant on Tuesdays, with advance ordering via Tock . Batched cocktails, spirits, beer and wine are also available.

B.S. Taqueria mushroom garlic tacos (Michele Stueven)

Little Dom’s in Los Feliz is now offering an at-home pizza making kit for two, which includes two pizza doughs, a ball of mozzarella and house-made tomato sauce, plus the option to add a bottle of wine and toppings like Kalamata olives, pepperoni and house-made fennel sausage.

Chef Ei Hiroyoshi, former head sushi chef at Sasabune, just launched a delivery-only concept, Skinny Fish. The menu consists of  a selection of bowls and rolls made with sustainable fish and locally-sourced vegetables. But there’s a  twist: instead of traditional sushi rice, he’s using a special, handmade cauliflower rice that he’s been developing for about a year and has adopted traditional sushi rice techniques to. There’s a salmon sashimi bowl with sustainably-caught salmon sashimi, cauliflower sushi rice topped with sesame seeds, organic mixed greens, cucumber, avocado, wakame, lemon, edamame and pickled radish. Or try the shrimp bowl — sustainably caught shrimp, cauliflower sushi rice topped with sesame seeds, organic mixed greens, cucumber, avocado, wakame, lemon, edamame and pickled radish.  The ebi cream roll is a combination of cauliflower rice with cream cheese, boiled shrimp, avocado, and cucumber and the kani roll features cauliflower rice with avocado and blue crab.

Salmon bowl (Courtesy Skinny Fish)

And if you’re looking to help feed local healthcare workers and first responders, Crateful Catering has partnered with Operation USA, a small nonprofit organization that goes into impoverished areas and provides relief when disaster strikes, in this case  providing relief and nourishment to hospitals and essential businesses in Southern California. They  deliver healthy, nutritious, high-quality food and organic coffee to underserved, low-income areas of Los Angeles.

Together with Fuel Them, they are using an innovative recycling program called the Sustain & Gain Jar Program. The healthy meals get dropped off  and are packaged inside a mason jar. Once they’re done, the jars are disinfected, sanitized, picked up, sanitized again and reused in an effort to cut down on the use  of  plastic and Styrofoam.