Flavors of Spring: What's new in food this March in L.A.
MASTRO'S RESTAURANTS UNVEILS SOPHISTICATED NEW PENTHOUSE GARDEN TERRACE IN BEVERLY HILLS
Mastro's Restaurants debut The Garden at the PenthouseMastro's Restaurants have expanded their Beverly Hills location with the opening of The Garden at The Penthouse. This new facility offers a luxurious rooftop dining area with 1,654 square-foot lush garden spaces. The space accommodates up to 115 guests and offers spectacular views of the Beverly Hills skyline. Guests can enjoy Mastro's decadent cuisine, top of the line service and unique entertainment. The Garden at The Penthouse at Mastro's Beverly Hills is open for dinner Sunday through Thursday from 5:00 p.m. until 10 p.m., and Friday through Saturday 5:00 p.m. to 11 p.m. Reservations can be made on Open Table or by calling 310.888.8782.
Nobu's expansion to Grand Wailea and Hotel del Coronado
Grand Wailea, a Waldorf Astoria Resort, and Hotel del Coronado are thrilled to announce their culinary partnerships with the renowned Nobu Group.Opening Spring 2025, Nobu Grand Wailea, designed by the award-winning Rockwell Group, and Nobu del Coronado, designed by celebrated architect and interior designer Dianna Wong, will feature Nobu's iconic dishes, like Black Cod with Miso and Yellowtail Jalapeño, alongside the group's beloved sushi.
To support the recovery of our great city, Nobu hosted a special event at Nobu Los Angeles and made a donation to World Central Kitchen. The culinary legend continues to elevate dining experiences at these two iconic coastal destinations while supporting local recovery efforts.
Sunday Supper at A.O.C. on March 16
Acclaimed chefs and restaurateurs, Suzanne Goin and Caroline Styne are behind the success of Lucques and A.O.C. A.O.C. is offering a special menu for $85 per person featuring dishes like Early Spring Fritto Misto with Stinging Nettle-Green Garlic Aïoli, Young Escarole Caesar, and Paccheri Bolognese with ground pork, Wagyu beef, and rapini. For dessert, enjoy A.O.C. Tiramisu with espresso, rum, mascarpone, and cocoa powder. The menu was curated to highlight market-driven and seasonal dishes.OpenTable Experience
Eat + Drink West Hollywood is expanding past their typical 'restaurant week' and extending it into a month-long food celebration for March. The month showcases nearly 200 food and beverage spots in the city. Visit West Hollywood is donating $1 for every reservation made (up to $10,000) to support workers impacted by the wildfires. The event is featuring well-loved spots in the city and some newcomers such as Ladyhawk, Somni, Uchi, BOA Steakhouse and more. Find more info here.
SALT at Marina Del Rey Hotel is offering a unique waterfront dining experience, featuring three tiers of Damann teas with amuse-bouche and refreshing tea sandwiches. The experience can be enhanced with highballs made with the restaurant's premier Japanese whisky. Reservations can be made every Wednesday to Friday from 1:30 PM to 4:00 PM.
Korean Fried Chicken Brunch this Sunday, March 16th and launching officially on the 23rd.
Korean Fried Chicken Brunch is from 11:30am - 3pm every Sunday for $95 per person. The brunch will have premium dishes that will be included in the price like Farmer's Market Banchan, Kim Chee Bao Dumplings, Grilled Marinated Short Ribs, Korean Style Fried Chicken, Market Vegetable Stone Rice, Warm Dark Chocolate Cake and more!
Brunch cocktails like Mimosa's and Bellini's will also be offered (separate from the $95).
Reservations are preferred and can be made on SevenRooms
Chef Brooke Williamson is to be recognized at Los Angeles No Kid Hungry Dinner March 17. This event will focus on "Restoring Hope: Feeding Kids in the Wake of the L.A. Wildfires."
Academy Award-Winning Actor Jeff Bridges will be joining Williamson to be honored for their admirable commitment to the mission of No Kid Hungry.
Chef Tim Mangun from Majordōmo and Si! Mon are collaborating for an unforgettable culinary experience on Wednesday, March 19th. The special dishes include Tuna Tostada, A5 Wagyu Tartar, and Tasajo Smoked Prime Rib, blending flavors from both restaurants. Reservations are available via OpenTable.41st Annual charity interfaith Passover Seder on Sunday, April 13th, 2025.
Barbara Lazaroff, co-founder and owner of the renowned Spago Beverly Hills restaurant, is holding the event.
Barbara Lazaroff is hosting the 41st Annual charity interfaith Passover Seder at Spago Beverly Hills on Sunday April 13. This benefit is raising funds for MAZON, The Jewish Response to Hunger. The event has a $300 dinner option for adults and $150 option for children under 10. Executive Chef Ari Rosenson and team are preparing specials like gefilte fish, roasted wild Alaskan King Salmon, and Passover sweets by Pastry Chef Della Gossett. The event will have live performances from Rabbi Arnold Rachlis, Cantor Ruti Braier, the West Los Angeles Children's Choir, Kings of Klezmer, and artist Craig Taubman.
Sofia Vergara's TOMA Empanadas Launch at The Hideaway in Beverly Hills
Sofia Vergara alongside her son Manolo Gonzalez Vegara are bringing their brand to The Hideaway in Beverly Hills. Their brand, TOMA, is in collaboration with Sam Nazarian's Everybody Eats, combining the best of Latin culinary traditions. The menu is offering options of Beef, Cheese & Onion, Vegan empanadas, and a dessert Chocolate Hazelnut empanada. Starting Monday, March 3, guests can enjoy these handcrafted empanadas, which reflect their Latin American heritage, alongside The Hideaway's elevated Mexican menu. The Hideaway is located on Rodeo Drive.
Chef Wei is now offering a delectable omakase experience called Omawei Omakase. This dining experience highlights Chef Wei's experience in sushi-making as well as the unique flavors of omakase. The experience is available Wednesday to Sunday with two seatings per night, from 6:00 p.m. to 8:00 p.m. and 8:30 p.m. to 10:30 p.m., at $295 per person (excluding alcohol, taxes, and gratuity). Reservations can be made via OpenTable, phone, or email, with a maximum of 10 seats per seating.
Chef Deau is packing up Holy Basil and taking it on the road with multiple pop-ups in L.A. and Portland, showcasing his delicious Thai street food flavors. These events include:
Tsubaki (March 18): A special collaboration with Holy Basil and Tsubaki, offering dishes like Grandma's Fish & Rice Onigiri and Moo Krob Yakisoba, with an optional sake pairing.
Augie's on Main (March 19 & 20): Serving the Holy Burger and Crispy Rice Salad.
Langbaan (Portland, March 23 & 24): A special $165 tasting menu with an optional wine pairing.
Rory's Place at Holy Basil Atwater (March 31): Part of the Women's History Month Festival, featuring à la carte specials and Holy Monday Night highlights.
The Intimate, One-Night-Only Experience Will Raise Proceeds for the LAFD Foundation and the California Community Foundation
Eataly is teaming up with chef Massimo Bottura for a benefit dinner on March 18. The event will take place at Eataly Century City's rooftop restaurant, Terra. The 'Gather for Good' event is raising money for the L.A. Fire Department. Chef Bottura is set to collaborate with other chefs including locals Mattia Agazzi and Michael Cimarusti. Tickets are $1,000, with limited seating.
Savor Executive Chef Colin Bedford's famous Beef Wellington, featuring roasted beef tenderloin, mushroom and truffle duxelle, potato purée, green peppercorn sauce, seasonal vegetables, and bresaola encased in a golden sour cream pastry. Bedford is taking a U.K. classic and giving it an L.A. twist.Available every Wednesday for dinner in THE Blvd.
For reservations: https://www.opentable.com/r/the-blvd-beverly-wilshire-hotel-beverly-hills
The Maybourne Beverly Hills is debuting Prêt-à-Portea, The Red Carpet Collection, an afternoon of tea and high-fashion inspired by iconic red carpet moments. The collection launched on February 28, and is an exclusive event that brings a playful twist to traditional afternoon tea. The event is featuring couture cakes inspired by celebrity fashion, such as Björk's swan dress, JLo's green Versace gown, and Zendaya's Valentino ensemble. Decadent pastries are provided by Executive Pastry Chef Brooke Martin. Guests can enjoy this glamorous experience at the hotel's Terrace Tearoom every Friday through Sunday with seatings at 2:00 and 3:00 pm.
Due to recent closures, Saltie Girl decided to collaborate with L.A. chef Michael Fiorelli for a pizza extravaganza during March. The takeover is focused on combining the seafood focus of Saltie Girl and the pizza specialty of Fiorelli to make unforgettable flavor combinations. This will take place on March 18th and 25th, with reservations available via Resy and walk-ins welcome.
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Inside Nobu's Global Sake Program
Nobu on London's Portman Square. In the world of upscale lifestyle dining, few restaurant and hospitality groups command the international presence and cultural cachet of Nobu. Co-founded by chef Nobu Matsuhisa, actor Robert De Niro, and film producer Meir Teper, the brand is known for its high-end Japanese cuisine and supporting hotel business. After three decades of refinement, the offering is both casual but sophisticated, while Nobu's culinary identity, with its fun Peruvian influence is unmistakable. Underpinning it all is a deep and deliberate focus on sake. Sake, is a Japanese fermented drink made from polished rice, water, yeast, and koji mold. Its flavor profile can vary significantly, from light and crisp to rich and full-bodied, making it a highly versatile companion to Japanese cuisine. At Nobu, guests are encouraged to celebrate that versatility by pairing specific dishes, such as delicate sashimi or umami-rich miso cod, with different sake styles. While the pairings can be fascinating, it's also an opportunity to get your head around the differences between, say, a Ginjo and a Junmai. At every Nobu restaurant and hotel around the world, one producer dominates the sake list however - Hokusetsu, an artisanal brewery from Sado Island, a remote and solitary area of northern Japan. The brewery is privately owned and operated by the Hazu family and has been crafting sake under demanding winter conditions for generations. It was founded in 1871, and since has harnessed the natural characteristics of the territory. 'Delicious sake cannot be made without fresh air and clean water' notes the brewery. 'Sake rice, the raw ingredient, doesn't grow well until the temperature drops. We have ideal conditions for that. This place is perfect.' Hokusetsu's team point out that not only do they cherish traditional values, but, also strive to make sake that people oversees will enjoy. The Hokusetsu Sake Brewery on Sado Island The story behind Nobu's partnership with Hokusetsu goes back some time. In 1987, famed Japanese rock musician Eikichi Yazawa gifted Chef Nobu a bottle of Hokusetsu sake at his Beverly Hills restaurant, Matsuhisa. Struck by its quality, Chef Nobu reached out to his distributors and soon arranged an introduction to Mr. Hazu, owner of the brewery. What began as a professional agreement quickly grew into a lasting friendship and creative partnership. Over nearly 40 years, their collaboration has evolved into a deeper relationship. 'We're connected at a level that goes beyond a business partnership, we're like brothers.' The Nobu team reaffirms this, pointing out it comities to be a 'thoughtful and ongoing collaboration built on shared passion and trust.' Nobu San has invested in a high quality sake partnership with Hokusetsu on Sado island. 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