Bel Air:Bel Air Bar & Grillhas temporarily closed for renovations, though the recent surrendering of its liquor license hardly bodes well for a rebound. [Eater]
Beverly Hills:La Seinewill debut “Tuesday night omakase” on May 3rd, a weekly event that findschef Alex Reznikserving a selection of sushi and seasonal small plates to eleven people each week at the sushi bar, priced at $85 a person. [Grub Street]
-Starting Saturday, May 7th, from 12:00 to 4:00 P.M.,Dominick’sis bringing back its crawfish boil, to be held every Saturday in May. Expect crawfish at $10.99 a pound, along with roast beef po’boys, New Orleans-style sno balls, and oysters, among the eats. [Grub Street]
-FormerIvychef Jorge Prado is set to soft-open Primavera today for Californian cuisine with mixed Mexican and European influences. [Eater]
Burbank:Sam Nazarian’s Papaya King truckrides today in San Fernando Valley, followed by a trip to Glendale. [Eater]
Downtown:Spice Tableis now open for lunch and apparently the banh mi here is incredible. It looks like a beauty! [Midtown Lunch]
-Silver Lake’sGarage Pizzais expanding to popular Seventh Street. [Squid Ink]
Hollywood:Districtis holding a seven-hour oyster and beer fest on May 15th, with servings of oysters on the half shell, fried oysters, oyster shooters, clam chowder, ribs, and BBQ ribs, among the goodies, along with “buckets of beer” and cocktail specials. [Grub Street]
Los Feliz: A Danish-style ice cream store named Paradis is now open and serving in a former Pinkberry location on Vermont. [LAW]
Manhattan Beach: American Farmhouse Cafe & Grill will relocate to the former home of Szechwan Restaurant on Sepulveda. [Eater]
Sherman Oaks: A new farmers market has hit the city, with another now serving Temple City. [LAT]
Torrance: Chefs’ Toys opened to sell chef-grade cooking equipment to restaurants and the public. [Squid Ink]
West Hollywood:Isla Cantinahas a new spring menu with five-dollar tuna tartar “street tacos” and fried avocado. [Grub Street]
Westwood:NineThirty at The W Hotel Westwoodhas a new spring menu with organic carrot bisque with sweet pea pesto, chili-roasted eggplant crepes, and sides like lobster mashed potatoes from new chef Dakota Weiss. [Grub Street]
