|LOS ANGELES – Sofitel Los Angeles at Beverly Hills is commemorating the one year anniversary of Cattle & Claw with the launch of a new menu just in time for the spring and summer months. The laidback, SoCal eatery will be enhancing its offerings with seasonal fare that celebrates the core ingredients which inspired the restaurant’s creation – lobster and beef. Located in the heart of Los Angeles at the intersection of Beverly and La Cienega, Cattle & Claw has quickly become a destination for foodies across the city and beyond as it offers omnivores a place to enjoy two of the world’s favorite foods – lobsters and burgers. With the introduction of its latest menu, guests can enjoy a colorful selection of shareable appetizers and family-inspired entrées among the blooming ambience of the restaurant’s garden patio, decorated with florals.
Diners can begin their meal with a Summer Kebab featuring locally-sourced, freshly grilled veggies and beef, or a Lobster Minestrone made with cannellini beans, tomato and squash. Pizza-lovers can rejoice with a choice of meatball or lobster pizza, and those looking for a pasta dish can enjoy the ravioli stuffed with lobster and mascarpone potato served in a light cream sauce with asparagus and cherry tomatoes. Guests seeking ultimate decadence will be delighted by the Cattle & Claw’s two crowning achievements of the seasonal menu: the Lobster Burger, made with a lobster patty and a grilled beef patty, both smothered in melted brie and lobster aioli, and the Lobster Paella, a SoCal-take on the traditional Spanish dish that is topped with whole Lobster and which can be served as individual portions or family-style.
Locals and travelers alike can experience the best of SoCal’s food and drink scene at Cattle & Claw’s Boozy Brunch. Taking place on the garden patio every Saturday from 12:00 p.m. to 2:00 p.m., and every Sunday from 12:00 p.m. to 5:00 p.m., the restaurant’s terrace features an outdoor DJ, classic menu items, including the popular Lobster Waffle, Lobster Roll, 10oz Lobster and combo towers. The top-notch selection of drinks include fresh jar cocktails, a selection of local craft beer, and the eatery’s exclusive Lobster Bloody Mary.
All you need to join in and celebrate a year of success at Cattle & Claw is a love of beef and lobster mixed with a splash of Southern California-cool. For more information on the restaurant’s new menu, or to make a reservation, please visit www.cattleandclaw.com, or call 1-310-358-3906.
Sofitel Hotels & Resorts is an ambassador of modern French style, culture and art-de-vivre around the world. Established in 1964, Sofitel is the first international luxury hotel brand to originate from France with over 120 chic and remarkable hotels in the world’s most sought after destinations. Sofitel exudes a refined and understated sense of modern luxury, always blending a touch of French decadence with the very best of the locale. The Sofitel collection includes such notable hotels as Sofitel Paris Le Faubourg, Sofitel London St James, Sofitel Munich Bayerpost, Sofitel Rio de Janeiro Ipanema, Sofitel Washington DC Lafayette Square, Sofitel Sydney Darling Harbour and Sofitel Bali Nusa Dua Beach Resort. Sofitel is part of Accor, a world-leading augmented hospitality group offering unique and meaningful experiences in 4,800 hotels, resorts, and residences across 100 countries.
|About Sofitel Los Angeles at Beverly Hills
Sofitel Los Angeles at Beverly Hills is a stunning hotel in LA offering elegant luxury accommodations and dramatic decor with an ambiance that combines see-and-be-seen excitement and the calm of an urban resort. Ideally situated on the corner of La Cienega and Beverly Boulevard, opposite the Beverly Shopping Center, this West Hollywood hotel is conveniently located near Cedar Sinai Medical Center, Rodeo Drive, Melrose Avenue, and Sunset Boulevard. Discover a unique blend of French fashion mixed with Hollywood glamour at this elegant hotel offering 295 rooms on 10 floors including 28 suites all featuring Sofitel’s luxurious feather top and state-of-the-art technology. Make the most of Sofitel Los Angeles’s numerous onsite amenities from the 2,500-square-foot gym SoFIT to the French cosmetology SoSpa and the Celebrity Hair Salon LeSalon. Have breakfast at our farm-to-table breakfast restaurant Esterel, join us for lunch or dinner at Cattle & Claw, our burgers and lobster SoCal Eatery and finish the night at Riviera 31 Lounge Bar for a night of breathtaking live music and unforgettable cocktails.
Yes, your favorite dining destination not only has a new wine list, Mother’s Day, the Chef’s Tasting Menus Friday, Saturday and Sundays, then comes Taco Tuesday, Late Night Fried Chicken until sold out on Thursdays after 7, Sunday Brunch, Tap Takeovers and new beers daily – whew – they’ve also got two extra special events for you coming up only on 5/23 (ticketless but will be a sell out for sure) and 6/10 (this one requires a ticket and at press time over half were sold) so plan ahead if you want to attend:
Newhall Refinery 5th Anniversary Celebration With $5 Specials: 5 Years of Menu Favorites Available Until Sold Out.
Only from opening to closing on Wednesday May 23:
Lunch selections include the Refiner’s Fries, Hummus, Drunk Mac, Fish ‘N Chips, Mini Coffee ‘N Donuts for your $5 dessert as well as Beer and Cocktail Specials.
Dinner will have their House bread – a Country white with house made cultured butter finished with sea salt; from their Brunch – Refinery hash with poached/fried egg; From Taco Tuesday – they will offer a Calamari taco avocado radish; Water flower Wednesday will be the Papardelle Pesto Lobster; as well as Refiner’s Fries, Drunk Mac, Blueberry Bread Pudding and Coffee ‘N Donuts – again all until they run out!
Facebook event page link for updates: https://www.facebook.com/events/194438508003423/
Summer Wine Pop-Up at Newhall Refinery on the afternoon of June 10 is one I’m really looking forward to as they have all of the wineries – and one surprise winery – from the tasting rooms in downtown Newhall: Hoi Polloi, Pagter Brothers, Pulchella and Parhelion. The event will also feature some of the new wines for the new wine list at Newhall Refinery too! So it’s a true “shop local” event and a wine tasting! These are the teasers, I’m mystified by what will be in the “bubbles and dessert” area as well as where the location may be:
Guests will receive a wristband and a map to the event…
Local wines, accompanied by delicious Summer Wine Selections by Newhall Refinery, to give guests…the perfect mix of adventure and imbibing!
Find our “bubbles and dessert” area…
Delicious bites from Newhall Refinery…
A trio playing live music…
Only 200 tickets available…
Ticket includes entry, a commemorative etched wines glass, food and wine!
Get tickets –> http://newhallrefinery.com/product/summer-wine-tasting-pop-up-event/
Facebook event page link for updates: https://www.facebook.com/events/1016900871793483/
September’s Wine Around the World Dinner takes you to…your own backyard – California! This is the fourth in this year’s series. Tickets here: http://newhallrefinery.com/product/wine-around-the-world-dinner-california/
Their Special Events Menu created by Chef Dustin Boole offers several options for a private affair in The Cellar for you and up to 49 of your pals.
There is always more, so stay tuned to these pages to see what’s next: http://newhallrefinery.com/events/
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com
L.A. Weekly is excited to announce the return of Brunch at the Races, their now second annual brunch extravaganza! Taking place on Sunday October 9th, from 11 a.m. to 2 p.m. at Santa Anita Park, this event is sure to be one for the record books!
Curated by LA Weekly food writer Garrett Snyder, this event will feature signature brunch bites from over 30 of Los Angeles’ most iconic breakfast, brunch and lunch spots.
As of press time, the following restaurants have confirmed attendance at this year’s event: All’Acqua, Dupar’s, Four Cafe, Jones Coffee Roasters, L.A. Chapter, L&E Oyster Bar, Little Dom’s, Mendocino Farms, Moore’s Delicatessen, Myke’s Cafe, Pez Cantina, Poppy + Rose, Sonny’s Hideaway, Sotto, The Hart & The Hunter, Tortas Ahogadas Chago and Wolf with more to come.
Sponsors of this year’s event include: Beam Suntory, Beautiful Things LA, Cacique, Café Demitasse, Diabolo Beverages, DRY Sparkling, Hustler Hollywood, Spearmint Rhino, Destiny Candle, Farm Fresh to You and London Manori with more to come.
Tickets can be purchased at https://www.ticketfly.com/purchase/event/1240933.
General Admission tickets will be available starting at $40 and include: entry into the event, full day admission to Santa Anita Park, unlimited food samples from 30+ restaurants, beer/wine/cocktail samples from our partners, access to entertainment and a vendor village. A limited number of VIP admission tickets will be available starting at $60. VIP Admission tickets include all general admission perks plus access to an exclusive VIP lounge and VIP gift bag.
Follow L.A. Weekly on Facebook facebook.com/LAWeekly, Twitter @laweeklystreet, Instagram @laweekly and foursquare for updates as they unfold.
Don’t miss out on our second annual Brunch at the Races!
A portion of this year’s Brunch at the Races proceeds benefit Food Forward. Food Forward rescues excess fresh fruits and vegetables from various sources to provide nourishment for people in need across Southern California.
About L.A. Weekly:
L.A. Weekly, and more recently laweekly.com, has Los Angeles covered, with investigative reporting, comprehensive calendar listings and forward-thinking cultural coverage, including daily blogs like the highly regarded Squid Ink, which covers the city’s food scene. We keep our readers loyal with stories by some of the country’s finest writers—now accessible through our mobile platforms. L.A. Weekly has won more awards from the Association of Alternative Newsweeklies than any other paper in the country, and in 2007 was the first newspaper to be awarded the Pulitzer Prize for its food criticism.
Sherman Oaks, CA: Coming up on one year this April, Tipple & Brine’s eponymous combination of craft cocktails and oysters (along with fresh and sustainable seafood of all kinds) has been getting lots of attention. And now the Downtown Sherman Oaks hot spot is taking its next step in shaking up the local food scene by introducing new Executive Chef Marc Johnson!
Chef Johnson, a Los Angeles native, graduated from the California Culinary Academy in San Francisco in 2001 and has been making his mark on the Southern California food scene ever since. Some of his previous culinary homes include the Lincoln Steakhouse in Santa Monica, the Avalon Hotel and La Seine in Beverly Hills, the now closed Culver City favorite Waterloo & City under Executive Chef Brendan Collins, Haven Gastropub in Pasadena with Owner and Executive Chef Greg Daniels, and West Hollywood’s STK. In 2013 Johnson was named Executive Chef at Hollywood’s mainstay Wood & Vine, where he focused on creating a rustic modern menu that allowed guests to choose from a selection of unique bites and shareable plates, then launched a successful and delicious weekend brunch, while making his mark with signature dishes that call upon his personal culinary philosophies.
“I have done fine dining, and it definitely helped expand my creativity and my focus on execution and management,” Johnson says. “But, I prefer a more casual dining atmosphere where guests are more relaxed, and I can do what I want in the kitchen without being pigeonholed into any one style. It also gives more freedom to be creative as a chef, but I never forget the principles and precision of working in a fine dining kitchen.”
Experimenting in the kitchen is really in Johnson’s blood: With a working mom growing up in La Cañada, he would come home from school and “just start making things with whatever was in the fridge,” he says. The cooking bug stuck, and when his best grades in high school were in his ‘Foods’ class, Johnson knew culinary school was calling his name.
Johnson will not be making any drastic changes to the Tipple & Brine menu off the bat; customer favorites like the Crispy Oysters and Sea Urchin Toast with Avocado Mousse will not be going anywhere. “We are just fine-tuning everything,” he says. “The menu is still the same concept, still seafood-forward; I am just going to elevate that some.” Diners can expect to see more original creations from the new Chef coming in April 2015, when Tipple & Brine will celebrate its one-year anniversary and release an all-new spring menu.
“We are off to a great start,” says Tipple & Brine Principal Richard DiSisto. “Chef Marc brings incredible talent and sophistication to our team, and his skill, knowledge and overall humble demeanor perfectly complement our Vantage Restaurant Group philosophy.” In addition to serving as Executive Chef at Tipple & Brine, Johnson will also be taking on all Executive Chef responsibilities for DiSisto’s Vantage Restaurant Group, helping to plot the culinary path of future projects for the veteran restaurateur as well.
Whether you are looking for a quick after work cocktail and a half dozen oysters or you are looking for a tasty spot for a date night feast, Tipple & Brine is the place for you. With Executive Chef Marc Johnson taking the helm in the kitchen, there are new and exciting tastes for everyone to explore and enjoy!
Tipple & Brine is open Sunday through Wednesday from 4:30 pm to midnight, and Thursday through Saturday from 4:30 pm to 1:00 am. For more information or reservations, please visit www.tippleandbrine.com, or call Tipple & Brine directly at 818.528.2550.
Tipple & Brine
14633 Ventura Blvd.
Sherman Oaks, CA 91403