Sweet Rose Creamery opens it third location this week. The new Beverly Boulevard store debut on Wednesday will be the latest small-batch ice cream shop from restaurateurs Josh Loeb and Zoe Nathan and co-owner/chef Shiho Yoshikawa. Located near the Grove, it will feature a rotating selection of Yoshikawa's flavors, including yam swirl with salty sesame brittle, malted chocolate with hazelnut praline and tangerine sorbet. Also available are shakes, sundaes, ice cream sandwiches, and Nathan’s sweet and savory pastries, baked daily at Milo & Olive. Caffe Luxxe coffee will be served, as espresso, single-origin pour-overs or for affogatos. Designed by Montalba Architects, the 1,000-square-foot shop features plywood and blackened steel elements, schoolhouse chairs and chalkboard painted cabinets, and seats 20 inside and a dozen more on the patio. 7565 Beverly Blvd., Los Angeles, www.sweetrosecreamery.com.
800 Degrees Neapolitan Pizzeria opens its Santa Monica location on Tuesday at 11 a.m. Serving its build-your-own personal pizzas, baked for about a minute in an 800-degree wood-burning oven, 800 Degrees also has locations in Westwood and at Tom Bradley International Terminal at LAX. The partnership between chef Anthony Carron and Umami Restaurant Group's Adam Fleischman and Allen Ravert also is planning to open a downtown location this year, with Pasadena, Hollywood, Studio City, Marina del Rey, Orange County, San Diego, New York and more to follow. The 5,000-square-foot Santa Monica location, which seats 120 people and has a private dining room, is open Sunday to Wednesday 11 a.m. to 1 a.m., and Thursday to Saturday 11 a.m. to 2 a.m. 120 Wilshire Blvd., Santa Monica, www.800degreespizza.com.
Lucky Duck is open in Silver Lake, from Square One Dining partners Manao Davidson, D’nell Larson and John Himelstein. A menu from chef Bryan Stevens (Water Grill, Gingergrass) features dishes including a cheese plate with Drake Family Farms aged goat brie with fresh honeycomb and homemade butter, Hachiya persimmon with coffee and mizuna, chilled Dungeness crab with crab butter, grass-finished beef ribeye from Dey Dey Ranch topped with bone marrow and herb salad, and the homemade noodle of the day, such as farro fettuccine pesto with flageolet beans. A Dey Dey ranch burger is topped with smoked gouda, harissa aioli and tomato. Open Wednesday to Monday from 5:30 to 10:30 p.m. Weekend brunch will begin in the spring. 2630 Hyperion Ave., Los Angeles, www.squareonedining.com.
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