3 Events: Livello preview, Chaya crab fest, Zengo's Lima-Tokyo
Livello Test Kitchen series: L'Ermitage Hotel in Beverly Hills is hosting a "test kitchen" series to preview dishes for its new restaurant, Livello. Beginning Thursdays in November, the Livello Test Kitchen will offer a five-course prix fixe menu for $50, featuring Italian-Asian-inspired dishes from executive chef Joseph Elevado. With menu items changing weekly, guests might get to try harissa lobster salad with baby spring mix, portobello confit and harissa-lemon vinaigrette or wagyu beef with shallots, Thai bird chile and garlic ponzu. For dessert, pastry chef Angela Ng will be serving limoncello orange yuzu soufflé with vanilla frozen yogurt and pear tarteletta with toasted rice sherbet, pear yogurt and macerated pear, to name a few. There also will be specialty cocktails, and the hotel's wine list is available. Reservations can be made by calling (310) 278-3344. 9291 Burton Way, Beverly Hills, www.lermitagebh.com.
Dungeness crab fest: From Oct. 24 through Nov. 6, Chaya Venice will be celebrating Dungeness crab season by offering menu items highlighting the crustacean. New starters include a crab tamale with crab veloute, shishito pepper and pesto, crab bisque "hot pot" and a fingerling potato tower with crab salad and aji amarillo aioli, each for $15 and under. The entrées will include a crab and asparagus risotto with Pinot Noir-braised short rib and buffalo ricotta gnocchi with crab pumpkin, coconut milk, lemon grass and sautéed spinach. These specials are available only for dinner; reservations are recommended. 110 Navy St., Venice, (310) 396-1179, www.thechaya.com.
Lima-Tokyo: For the month of October, chef Richard Sandoval is showcasing the flavors of Japan and Peru at Zengo restaurant. His Lima Tokyo menu is composed of small plates priced at $13 to $16. Diners will be able to sample sarsa salad made with lima beans, green beans, queso fresco, watercress and a ginger-peanut dressing or the rainbow ceviche with tuna, salmon, fluke, sesame seeds, cilantro and yuzu leche de tigre. Cocktails have been created to complement these fusion dishes and include muddled grape, pisco and sparkling sake and maracuya-aji amarillo pisco sour. 395 Santa Monica Place, Santa Monica, (310) 899-1000, www.richardsandoval.com/zengosm.
-- Leah Rodrigues
Photo: "62-degree egg" with uni, a dish from chef Joseph Elevado. Credit: Peden + Munk