Advertisement
Daily Dish

Olympic fever specials

By Betty HallockDeputy Food Editor 
Share

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Unless you’re Mia Farrow, it’s highly likely that you’ve caught some Michael Phelps -- I mean, Olympic -- fever. So have some restaurants around town:

West at Hotel Angeleno is offering opening ceremony dishes for $8.88 such as ‘chicken javelin throws’ (chicken skewers). The obsession with the number 8 continues: Boa Steakhouse is offering a four-course ‘Infinite Deal’ menu (steaks and sides such as Caesar salad, garlic whipped potatoes and mac-n-cheese), for $88.08 per couple. The deal is available for 88 days.

Advertisement

Vinoteque is kicking off its Olympic-tied events with a special $8 menu during the opening ceremony, aired on its jumbo flat screen TVs. Other events include Sunday’s ‘Dream Team’ brunch in honor of the U.S. men’s basketball team.

Darren’s in Manhattan Beach is offering an Olympic menu with dishes that represent countries participating in the Games -- Spanish charcuterie and Manchego cheese (Spain); spicy ahi tartare over sweet rice cake (Japan); pan-seared frog legs (China); marinated shrimp and queso fresco (Peru).... During happy hour (5 to 6:30 p.m. weekdays), these dishes are half-price. And unlike at the opening ceremony procession, there are no diplomatic problems about which country follows which.

West at Hotel Angeleno, 170 N. Church Lane, West Los Angeles, (310) 476-6411. Boa Steakhouse, 8462 W. Sunset Blvd., West Hollywood, (323) 650-8383. Vinoteque, 4437 Sepulveda Blvd., Culver City, (310) 482-3490. Darren’s, 1141 Manhattan Ave., Manhattan Beach, (310) 802-1973.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

Advertisement