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Liver tasting menu at the Grill on the Alley, $5 cocktails at Elements Kitchen and weekend brunch at Delphine

Elements-Kitchen
The Grill on the Alley: This stylish Beverly Hills haunt is applying a modern approach to a vintage dish with its three-course liver tasting menu, served April 19-25. This isn't your grandmother's liver and onions: Dinner begins with an endive, spicy pecan, romaine and Gorgonzola salad before moving on to a choice of either calf’s liver with bacon and onions or calf’s liver with bordelaise sauce, and finishing with a sweet treat. The cost is $37.75, add another $10 for a glass of wine. 9560 Dayton Way, Beverly Hills. (310) 276-0615; www.thegrill.com. Also available in Thousand Oaks and Westlake Village.

Elements Kitchen: Chef Onil Chibas’ classy Elements Kitchen in Pasadena has implemented a cocktail program headed up by bar consultant Michael Dozois of the much-talked-about Neve Luxury Ice company. Neve makes hand-cut ice cubes frozen to a slow-melting density that suits classic cocktails and fine sipping liquors. Dozois uses fresh juices and house-made syrups to create a menu of old-fashioned crowd-pleasers including gin rickeys, Gordon’s cups and mint juleps. To celebrate the new bar program, Elements has launched “Thursday Liquid Sketches” featuring three cocktails centered around a single element such as cucumber or hibiscus and priced at $5. It's a sister program to the restaurant’s “Wednesday Night Sketches,” which offers a weekly changing menu of $5 small plates based around a single ingredient like asparagus or scallops. 37 S. El Molino Ave., Pasadena. (626) 440-0044. www.elementskitchen.com.

Delphine at the W Hollywood: This breezy brasserie in the uber-hip W Hollywood hotel will debut its outdoor patio and begin serving brunch this weekend on both Saturday and Sunday from 10 a.m. to 3 p.m. Classic, Riviera-inspired dishes include Le Delphine fruits de mer; Croque Monsieur or Madame; eggs à la Basquaise; scrambled eggs in puff pastry with asparagus and wild mushrooms; steak frites with béarnaise; and grilled chicken paillard salad with frisée and mustard vinaigrette. Fresh-squeezed juices, espresso, cocktails and Bellinis are also available. 6250 Hollywood Blvd. (323) 798-1355; www.restaurantdelphine.com.

-- Jessica Gelt

Photo: The beefsteak tomato tartare at Elements Kitchen. Credit: Glenn Koenig / Los Angeles Times

 
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Daily Dish is written by Times staff writers.