Michele StuevenAnybody who grew up in the San Fernando Valley has memories of The Odyssey restaurant, perched high up in Granada Hills. It was opened in 1970 by Specialty Restaurants Corporation, founded by David Tallichet, a World War II veteran noted as the pioneer of themed restaurants, including the Castaway in San Bernardino, Pieces of Eight in Marina del Rey, and the original Proud Bird at LAX, among others
The site for generations of prom nights, weddings, engagements, family reunions, and romantic sprawling views of the valley, The Odyssey has undergone a remodel and menu remake, reopening in December.
One of the oldest surviving restaurants in LA, the hilltop hacienda and beacon if you’re heading north on the 405, has been reimagined, bringing back its original allure. The property has been thoughtfully redesigned to honor its legacy and introduce a more modern guest experience at the same time, with a stunning new light and bright interior.
Courtesy The Odyssey
The expansive new cocktail menu features a lineup of spirit-forward classics, low-ABV offerings, and spirit-free cocktails. On the culinary side, the restaurant has launched a new farm-to-table-driven seasonal menu. A standout feature of the relaunch is the introduction of an on-property dry-aged beef program, using Italian-imported dry-aging coolers that allow beef to be aged in-house, bringing a steakhouse-level experience to the heart of the Valley.
With Dry January upon us, Montecito’s famous retreat, the San Ysidro Ranch in Montecito, will host its first-ever Tea & Confections Workshop on Thursday, Jan. 29. Led by tea sommelier Elizabeth Escobedo, the 90-minute experience will feature interactive brewing sessions to learn proper steeping methods, water temperatures, and more to bring out the best flavors in the tea.
The experience culminates with a tea blending activity, where you will create your own custom blend to reflect your personal palate and seasonal notes. The class also includes a tasting of artisan chocolates, pastries, and traditional tea sandwiches, created by San Ysidro Ranch’s Michelin-recognized culinary team. Reservations are required.
In collaboration with Escobedo, San Ysidro Ranch has also created a custom signature blend that will be available year-round during afternoon tea service. Sip and indulge in the Veranda courtyard on tea sandwiches, lobster profiteroles, seasonal scones, and house-made pastries, including fresh Meyer Lemon cookies. A selection of 14 teas from around the world includes a rare Himalayan ginger herbal tea and a Sri Lankan lemongrass herbal tea.
On Friday, Jan. 16, Alice Waters’ Lulu in Westwood will host the first dinner in its new Women in Food series with an evening dedicated to Edna Lewis, the author of The Taste of Country Cooking. The four-course menu will be a collaboration between Waters’ new head chef, Rob Newton. Reservations required.
Firstborn’s Kenzo Han (Ron De Angelis)
On Tuesday, Jan. 20, Firstborn opens its doors for a Japanese Shochu Guest Shift pop-up as part of JFOODO’s Japanese Shochu Month, welcoming Thunderbolt Head Bartender Tom Liu behind the bar alongside Firstborn’s own Kenzo Han, Esquire’s 2025 Bartender of the Year.
Behind the bar, expect shochu to shine in all forms, from a crisp, easy-drinking highball to inventive cocktails dreamed up by Tom and Kenzo. Chef/Owner Anthony Wang will team up with Brandon Skier, more popularly known as Sad Papi, for a bar menu that includes a walnut blue Caledonian shrimp roll with walnut chili crisp and honey tofu crema, short rib beef roll wrapped in a beef-fat scallion pancake, Firstborn’s cult-favorite orange fried chicken sandwich, and pommes Dauphine with chili crisp mayo. Walk-ins only, no reservations.
What’s Popping Up is a column in the L.A. Weekly that explores everything new in food and drink