David Tanis at Lucques, Dominick’s lamb roast, LQ’s cassoulet waitlist

Dominick’s is holding its spring lamb roast on Wednesday, prepared by chef Brandon Boudet and served with the neighborhood Italian restaurant’s $9 glasses of Dago rose wine. On the menu: spit-roasted lamb with marinated tomato, mint, garlic, yogurt sauce and grilled flatbread ($15); Little Gem salad with marinated tomato, cucumber, red onion, kalamata olives and feta ($12); roasted potatoes and sweet potatoes with oregano and sea salt ($8); spit-roasted lamb plate with salad, potatoes and grilled flatbread ($24); and buttermilk panna cotta with strawberries ($8). A bottle of Dago Rose is $25. The regular menu will be available too. All evening. 8715 Beverly Blvd., Los Angeles, (310) 652-2335, www.dominicksrestaurant.com.

Lucques’ Suzanne Goin hosts one of her mentors, former Chez Panisse chef David Tanis, for a dinner on April 3 celebrating his James Beard Foundation-nominated cookbook, “One Good Dish.” The family-style dinner will be served in the remodeled patio and feature wines from In Pursuit of Balance, a consortium of wineries promoting dialogue about California Pinot Noir and Chardonnay. The dinner is $95, including wine and a copy of the book: salty almonds with rosemary, cashews with Indian spices, Gorgonzola and walnut crostini, cheese in a jar, Moroccan carrots, red beet salad with hard cooked egg, very green fish stew, Tunisian meatballs with couscous, quick scallion kimchi, tangerine granita, brown butter almond cakes and espresso-hazelnut bark. 7 p.m. Call for reservations. 8474 Melrose Ave., West Hollywood, (323) 655-6277, www.lucques.com.

This is already fully booked, but it’s worth trying the waitlist. LQ @ Vertical Wine Bistro will throw a cassoulet dinner party on Monday. Before leaving to pop up in London next month, Laurent Quenioux will prepare the traditional dish of southwestern France cooked and served in an earthenware cooking pot -- a rich stew of meat, sausages, beans and herbs. Quenioux’s cassoulet will feature tarbais beans (which, he notes, are as expensive as foie gras per pound), hand-made sausages, lamb shoulder, duck confit and pork belly stewed in aromatics and tomatoes, cooked for seven hours -- each hour he adds bread crumbs, garlic and parsley. The three-course dinner will start with eggs meurette and end with gateau Basque, made with almond, butter and cream. $38 per person. RSVP at www.bistrolq.com/reservations. Vertical Bistro, 70 N. Raymond Ave., Pasadena.

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