The beautiful fall weather is finally in full swing. Feeling the chill? These delicious dishes will make you feel warm and toasty inside as we prep for a West Coast winter. Plus, you're invited to a special Fall Collaboration Dinner!
SQUASH SALAD (BUTCHERS & BARBERS - HOLLYWOOD)
Butchers & Barbers is a classic American bistro serving up quality comfort food in an unpretentious atmosphere. The menu features seasonal plates for sharing, a great charcuterie program and house-cured meats. Creative infusions inform the cocktails, while carefully curated wines and draft beers complement the cuisine in a chic space complete with white subway tiles and exposed brick walls.
CHILI BEAN CURD (LITTLE SISTER - DOWNTOWN)
Little Sister delivers Chef Tin Vuong's European-influenced Southeast Asian cuisine. Guests can enjoy a variety of creative plates — inspired by a mix of Vietnamese, Thai, Burmese, and Cambodian cuisine — along with a wide range of craft beers, sakes and wines. The industrial-chic dining room is adorned with concrete walls, brown leather chairs and dark wood and steel tables.
ROASTED CHICKEN (CAULFIELD'S BAR AND DINING ROOM - BEVERLY HILLS)
Caulfield's Bar and Dining Room is a glamorous, vintage-style restaurant located on the first floor of the SIXTY Hotel in Beverly Hills. Featuring contemporary American cuisine with Mediterranean influences, this critically-acclaimed hotspot offers guests well-crafted, market-driven dishes and a full bar stocked with an exquisite selection of craft cocktails, craft beer and wine.
SPAGHETTI RUSTICHELLA (BESTIA - ARTS DISTRICT)
Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis are the husband and wife team behind Bestia, a multi-regional Italian restaurant. Bestia — which means “beast” in Italian — serves up creative, seasonal fare including Menashe’s house-cured meats, hearty pastas and Gergis’ homemade desserts. The restaurant’s industrial vibe features soaring ceilings, pops of color and wood tables.
Crossroads serves up Mediterranean-inspired, innovative vegan fare and desserts by Chef (and culinary trailblazer) Tal Ronnen. The imaginative and ever-changing menu is informed by seasonal Southern California ingredients. A selection of custom-made libations, artisanal small-batch spirits and a thoughtfully crafted wine list complement the fare.
On Wednesday, November 18, Reserve will host an exclusive dining experience — Chef Battle II: Fall Collaboration Dinner. Chef Hannah An of The District by Hannah An will welcome Chef Erwin Tjahyadi of Komodo into her kitchen where each chef will prepare a dish for a three course meal with wine pairings by Epic Wines & Spirits. Reservations are available exclusively through Reserve for all three seatings — 6:00PM, 7:30PM and 8:45PM. The prix fixe meal is $65 per person, before tax and tip. Request your seat today!*
Happy dining, Michelle Manning, Reserve LA
*Must be 21 years or older and reserve your space via the Reserve app to attend. Price does not include tax, tip or Reserve’s $5 concierge fee. Substitutions cannot be made to the menu.