Vegetarian sushi at Seed Kitchen
Vegetarian sushi at Seed Kitchen

Top 3 Events: Sushi With the Chef, Korean BBQ + Big Daddy's Summer BBQ

Sushi With the Chef

Eric Lechasseur will offer a prix-fixe vegetarian menu that includes a vegetarian sushi roll, salad and beverage for one night only at Seed Kitchen. The chef has studied in Japan and France in addition to completing a program in Canada. The menu shows a Japanese influence with dishes like the Saisai donburi macro bowl.

WHAT: Sushi With the Chef

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WHEN: Sunday, May 26, 4 p.m. and 6:30 p.m. seatings

WHERE: Seed Kitchen, 1604 Pacific Ave., Venice; (310) 396-1604.

COST: $25 plus processing fee (presale); $30 (at the door)

Korean BBQ at Susan Feniger's Street

Susan Feniger's Street and Giant Robot host a Korean BBQ on the restaurant's patio this Sunday with beef short ribs, slow-roasted pork and tofu paired with bibimbap rice salad and wood oven-roasted corn on the cob. There will be a kimchi station with five types of kimchi and a sake lounge.

WHAT: Korean BBQ at Susan Feniger's Street

WHEN: Sunday, May 26, noon-9 p.m.

WHERE: Street, 742 N. Highland Ave., Los Angeles; (323) 203-0500.

COST: $35 includes four drink tickets (presale until 48 hours before event); $45 at the door includes three tickets

Big Daddy's Summer BBQ

To mark the beginning of summer, Ford's Filling Station is putting together a barbecue combo for $28, which buys two meat options and two sides. The range of options include beef brisket, pork ribs, mac 'n' cheese with ham hock and Fresno chile, BBQ baked beans, and marinated heirloom tomatoes.

WHAT: Big Daddy's Summer BBQ

WHEN: Monday, May 27, 1 p.m.

WHERE: Ford's Filling Station, 9531 Culver Blvd., Culver City; (310) 202-1470.

COST: $28

And in related news:

- Meatless Mondays: Susan Feniger + A Burmese Gin Thoke Melon Salad Recipe

- Meatless Mondays: Eric Lechasseur, Macrobiotic Veganism + Seed Kitchen's Original Kale Salad Recipe

- The Gastropub Flowchart: If You Can't Beat 'Em, Join 'Em

Want more Squid Ink? Follow us on Twitter or like us on Facebook. Follow the author on Twitter at @chrstnchiao.


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