Hungry Cat's half-off oysters, dinner and the L.A. Phil, Bugis Street opens

Hungry Cat’s half-off oysters, dinner and the L.A. Phil, Bugis Street opens

By Betty Hallock

Oct. 17, 2013 9:34 AM PT

Oyster fiends, the Hungry Cat now offers half-off oyster Mondays at its Hollywood and Santa Barbara locations, as well as its Santa Monica Canyon outpost. Chef David Lentz selects oysters according to the local market and season for the Monday bargain. In Santa Monica Canyon and Hollywood, the price comes to $16 a dozen and $8.50 for a half-dozen; in Santa Barbara, $15 a dozen and $7.50 per half dozen. 1535 N. Vine Street, Hollywood, (323) 462-2155; 100 W. Channel Road, Santa Monica, (310) 459-3337; 1134 Chapala, Santa Barbara, (805) 884-4701; www.thehungrycat.com.

The Los Angeles Philharmonic kicks off special dinner packages this fall, partnering with downtown restaurants for part of its Casual Friday program (a shorter concert and casual dress code). Get Your Phil features a special prix fixe dinner for $32 per person, followed by a concert (starting at $50 per person) at Walt Disney Concert Hall. Dinner will feature a presentation about the concert by a special guest and a member from the L.A. Phil. The program starts Friday with Chaya, for Debussy & Bartók. On Friday, Oct. 25, it’s Border Grill and Salonen & Sibelius; Nov. 8, Le Ka and Tovey & Shostakovich; Nov. 15, First & Hope and Bruckner’s Eighth; and Nov. 30, Blue Cow Kitchen and Bach, Schumann and more. For more details, visit www.laphil.com/dinnerpackages/.

Singaporean-Chinese restaurant Bugis Street Brasserie has opened in the Biltmore Millennium Hotel downtown, in the space formerly occupied by Sai Sai Noodle Bar. It’s a 150-seat, split-level dining room with wood floors and black-and-white street scenes from Singapore’s Bugis Street shopping district. On the menu are Singaporean and Malaysian specialties such as the noodle dish laska and Hainanese chicken and rice, but also Cantonese and Sichuan dishes such as kung pao scallops and wonton noodle soup. The head chef is Horace He. 501 S. Olive St., Los Angeles, (213) 624-1100, www.millenniumhotels.com/biltmore.

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

Hungry Cat’s half-off oysters, dinner and the L.A. Phil, Bugis Street opens

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