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Daily Dish

Small Bites: Chaya Brasserie turns 25; Forty Deuce burlesque at Cafe Was; raclette on Balboa Island

By Betty HallockDeputy Food Editor 
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Chaya celebrates: Chaya Brasserie in Beverly Hills launches a new menu for its 25th anniversary, still focusing on its mix of French and Japanese cuisine (heavy on the French): fruits de mer, rillettes served en cocotte, daily specials such as cote de boeuf and entrees such as boudin blanc. A new bar menu, titled ‘La Petite Chaya,’ in honor of the first restaurant that the Tsunoda family opened in California in1982, features small plates, sushi and dessert. Executive chef Shigefumi Tachibe also is offering a $25 prix-fixe dinner special for the month of October served with anniversary-edition wines by the glass from Au Bon Climat Winery. Proceeds from $25 tickets for an Oct. 25 celebration will benefit the Careers through Culinary Arts Program. 8741 Alden Drive, Los Angeles, (310) 859-8833, www.thechaya.com.

Forty Deuce Fridays: Starting this week Ivan Kane brings back his Forty Deuce burlesque show. Kane’s Cafe Was will host Forty Deuce Fridays with shows at 10 p.m. and midnight. 1521 N. Vine St., Hollywood, (323) 466-5400, www.cafewas.com.

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Balboa Island raclette: Raclette night returns to Swiss-French restaurant Basilic on Tuesday. For $21.50, all-you-can-eat raclette is served with fingerling potatoes, cornichons and pickled onions; for an additional $7, a selection of Bundnerfleisch (Swiss air-dried beef), prosciutto and saucisson sec. 217 Marine Ave., Balboa Island, (949) 673-0570, www.basilicrestaurant.com.

-- 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.

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