We’re deep into holiday territory now. The party invitations just keep coming, the Christmas Eve and New Year’s menus, too. But for right now, here are a few interesting eating opportunities in the coming days:
Michael Young, chef-owner of Ombra Ristorante in Studio City is marking the holidays with a special dinner celebrating baccalà, or salt cod. On Tuesday, he’ll be presenting a four-course meal paired with wines from the cult importer Eric Solomon of European Cellars. The cost is $59 per person. The antipasto is salt cod fritters, brandade and polenta crostini paired with cava (Spanish sparkling wine). That’s followed by short pasta with baccalà ragu and black olives with a Grenache Blanc. Then comes Norwegian Arctic cod with braised oxtail and a Ribera del Duero. Dessert is a Spanish blue cheese and fig cake with a dessert wine from the Penedès near Barcelona.
Ombra Ristorante, 3737 Cahuenga Boulevard, Studio City; (818) 985-7337; www.ombrala.com.
Hans Röckenwagner just sent out an email blast to say that he and chef Wolfi Gussmack will be preparing traditional Weihnachtsgans — Christmas goose! — for the next couple of weekends at 3 Square Café in Venice (in addition to their regular menu). Slow-roasted organic goose with Brussels sprouts, braised red cabbage and dumplings is $21.50. But better reserve your portion ahead to make sure you get some. Thursday, Friday and Saturday nights only through the end of the month.
3 Square Cafe, 1121 Abbot Kinney Blvd., Venice; (310) 399-6504; www.rockenwagner.com/cafe.
Now that Bestia, the rustic Italian restaurant deep in the downtown L.A. Arts district, is three weeks old, well, it calls for a celebration and chef/co-owner Ori Menashe has decided to roast up some Sonoma suckling pigs. He’s serving it with roasted winter vegetables at $28 per person. But if you want to really do it up at the holidays, he’ll sell you a whole roasted pig for $500.
Bestia, 2121 East 7th Place, Los Angeles; (213) 514-5724; www.bestiaLA.com.