Winter 2017 dineLA starts today, and because we don’t think you always have to save the best for last, we’re giving you a first look at the end of the menu and the delicious and decadent dineLA desserts that await you at participating restaurants through January 27.
Mousse au Chocolate at Bouchon, Beverly Hills
This year’s dineLA menus at chef Thomas Keller’s Bouchon are traditional Lyonnaise menus in homage to Paul Bocuse and a 10% contribution from both lunch and dinner ($25 per person for lunch; the dinner prix-fixe is $49 per person with an optional $25 per person wine pairing for dinner only) will be made to ment’or. Don’t miss Keller’s classic Mousse au Chocolate that features Valrhona chocolate mousse and delicious crème anglaise. Make a dineLA reservation at Bouchon.
Chocolate and Caramelia Mille-feuille at Avec Nous, Beverly Hills
French fare is in full effect at Avec Nous with a $49 dineLA dinner menu that includes Salad Nicoise and Steak Frites. End things on a seriously authentic note with the delicate, multi-layered mille-feuille (aka The Napoleon), whose origins date to the 18th century. Make a dineLA reservation at Avec Nous.
Fudge Brownie Sundae at Daily Grill, Santa Monica
Chef Phil Kastel has a creation sure to please diners of all ages with an amped-up take on a classic ice cream dessert. The fudge brownie sundae features salted caramel, hot fudge, vanilla bean ice cream, and candied pecans. Make a dineLA reservation at Daily Grill.
Warm Coconut Doughnuts at RockSugar Pan Asian Kitchen, Los Angeles
Executive chef Mohan Ismail (a recent winner this season on Food Network’s Beat Bobby Flay!) is serving three courses for $29 per person (for parties of two or more.) The menu includes beloved signature favorites like Crispy Chicken (or Vegetarian) Samosas or Indian-Stuffed Flatbread as starters and Singapore Hainan Pork or Black Peppered Bay Scallops as entrée options. To end the night on a sweet note, dessert selections include decadent favorites such as the Caramelized Banana Custard Cake with Milk Chocolate Ice Cream, Malted Crème Anglaise & Nut Brittle, and the delightful Warm Coconut Doughnuts with Passion Fruit Sauce. Make a dineLA reservation at RockSugar Pan Asian Kitchen.
Chengdu Churros at E.P.+L.P., West Hollywood
A truly Los Angeles dessert, the Chengdu Churros feature Asian and Mexican influences with star anise sugar and Sichuan chocolate. This dessert from executive chef Louis Tikaram is part of E.P.’s three-course dineLA dinner menu for $29. Make a dineLA reservation at E.P.+ L.P.
Lemon Olive Oil Sorbetto at SOTTO, Los Angeles
Pastry chef Katherine Benvenuti notes that in Italy, salads are normally the last course of dinner and serve as a refreshing end to a meal. The Lemon Olive Oil Sorbetto is like that of a salad in Italy, except in dessert form. It’s a palate cleansing dish that leaves you wanting more. The dish, which is served with grapefruit granita and bacio al pistacchio, is prepared with citrus that is locally grown at Balderama Farms and sold at the Santa Monica Farmer’s Market. Make a dineLA reservation at SOTTO.
Apple Galette at GEORGIE, Beverly Hills
Keep it simple — and simply delicious — with this delightful apple galette from pastry chef Amanda Lavin. Classic apple flavors are accented with ginger spice gelato. Make a dineLA reservation at GEORGIE.
Monkey Bread with Banana & Rum Toffee at Craft Los Angeles, Century City
Chef de cuisine Andrew Gavalla highlights peak-of-season produce with starters include Kabocha Squash Toast and Smoked Salmon with kohlrabi & farro for the table. Main course offerings include Diver Scallops with green garlic and cara cara orange; and Mugifuji Pork with spaetzle and brown butter. And, last but not at all least, pastry chef Shannon Swindle offers sweet treats for the table to bring the meal to a close, including a warm Monkey Bread pastry with caramelized banana and house-made rum toffee ice cream. Make a dineLA reservation at Craft Los Angeles.
Popcorn Ice Cream at Paley, Hollywood
Paley’s three-course dineLA menu begins with the choice of Scallop Ceviche or Sweet Gem Salad, followed by main course offerings such as Roasted Chicken with chicken truffle jus and root vegetables. For dessert, choose from a rich Smores’ Cake or Paley’s signature treat, Popcorn Ice Cream — an ode to the Golden Age of Hollywood. Make a dineLA reservation at Paley.
Warm Molten Chocolate Cake at One Pico, Santa Monica
Executive chef Vittorio Lucariello makes sure his dineLA meal doesn’t lose momentum by finishing strong with his Warm Chocolate Molten Cake. Served with pistachio streusel and vanilla ice cream, this dessert is a win. Make a dineLA reservation at One Pico.
Sweet Potato Donuts at STK LA, Los Angeles
STK LA will be offering a three-course menu for $49 that includes chef Robert Liberato’s pork belly with maple, bourbon waffle, and d’Anjou pear compote and a petite filet with jalapeno roasted peewee potatoes, red vein arugula, horseradish demi glace, and crispy shallots. Be sure to save room for the sweet potato donuts, served with a bourbon glaze, candied pecans, and a Tahitian vanilla crème fraîche. Make a dineLA reservation at STK LA.
Kluay Thawt at Pok Pok LA, Los Angeles
Chef Andy Ricker brings a tropical twist to dineLA desserts with Kluay Thawt, a dish of Thai bananas deep fried in sesame batter with palm sugar syrup and toasted coconut. Make a dineLA reservation at Pok Pok LA.
Photo credits: DYLAN + JENI (Paley and Avec Nous); Danielle Adams (Craft Los Angeles).