Wine shop Bar & Garden in Culver City is hosting a goose taco pop-up on Saturday from 6 to 9 p.m. Chef Paul Osher of Bean & Thyme will prepare roast goose tacos, goose-schmaltz refried beans and vegetarian options such as butternut squash quesadillas. The wine store will be pouring complimentary sparkling wine. And a 5-pound donation of dog or cat food for One Dog Rescue and the Feral Cat Caretakers Coalition earns a 10% discount on anything in the shop. 6142 Washington Blvd., Culver City, (310) 876-0759, www.barandgarden.com.
Starting today through the two weeks leading up to Christmas, Hans Rockenwagner's 3 Square Cafe is offering limited servings of its special Weihnachtsgans Christmas goose (in addition to its regular dinner menu). The traditional goose is prepared with onions, thyme and fruit. 3 Square serves its slow-roasted organic goose with Brussels sprouts, red cabbage and dumplings for $23.50. Call ahead to reserve your portion of the goose. 1121 Abbot Kinney Blvd., Venice, (310) 399-6504, www.rockenwagner.com/cafe.
On Christmas Day only, Hollywood pub the Pikey is serving goose with stuffed onion, bread sauce and roasted potatoes for $30, along with an a la carte menu including smoked pigs in a blanket ($8), roasted chestnuts with bacon ($7), house cured ham with white beans and salsa verde ($28), cranberry sauce ($7) and minced pie with house-made ice cream ($8). Open Christmas Day from 3 p.m. to 2 a.m. 7617 W. Sunset Blvd., Los Angeles, (323) 850-5400, www.thepikeyla.com.
James' Beach in Venice, in addition to its regular menu, will serve classic roast goose with crisp potato pancakes, Brussels sprouts, roasted apples and onions for Christmas Eve. (Also on the menu: a Angus beef prime rib or a 1.25-pound wild Maine lobster, flown in fresh and served with grilled baked potato, seasonal vegetables and drawn butter.) For dessert, peppermint sundaes, eggnog creme brulée and made-to-order holiday cookies. 60 N. Venice Blvd., Venice, (310) 823-5396, www.jamesbeach.com.
For the month of December, ARC in Costa Mesa is offering a traditional holiday goose dinner among its "American roast house specialties." It's a whole-roasted goose (an homage to chef Noah Blom's mentor, the late Hans Prager, who offered an annual goose dinner at his Newport Beach restaurant, the Ritz). The coal-roasted goose is seasoned with black pepper, honey, mustard, caraway and coriander and is served with black iron potato dumpling, charred red cabbage with goose stock and duck fat and fire-roasted apple with almond, goat cheese and chervil. 3321 Hyland Ave., Costa Mesa, (949) 500-5561, www.arcrestaurant.com.