Mama Musubi rice ball pop-up, stone crab at Cut, Hatfield's wine dinner

Mama Musubi, maker of onigiri (Japanese rice balls), pops up at Aburiya Toranoko downtown for one week, through March 15. On the menu are rice balls ($3.75) made with fillings such as 24-hour Berkshire pork belly with "umami sauce"; miso chicken; Angus beef rib eye with caramelized onion; Oregon Bay shrimp, crab and yuzu aioli; miso with grilled scallions; spicy kelp; and cooked tuna with cucumber and truffle oil. Made with Japanese short-grain rice and wrapped in nori and sprinkled with furikake, the rice balls also are available as part of a lunch or dinner ($9.50 and $19.50 respectively) set with accompaniments such as karaage chicken, miso soup, shio salmon, vegetables and Kewpie-mayo potato salad. A pint of Sapporo is $5 during happy hour. Mama Musubi @ Aburiya Toranoko, 243 S. San Pedro St., Los Angeles, 11:30 a.m. to 2 p.m. and 5 to 11 p.m. Monday to Saturday (closed Sunday),

Throughout March, Cut in Beverly Hills is offering seasonal fresh Florida stone crab specials Wednesdays through Saturdays. Specials include an entrée of three jumbo claws ($38) served with hot-sweet mustard and Mud Creek Farm's citrus and shaved fennel slaw. The claws also are available a la carte, starting at $12 per claw, at the next-door lounge Sidebar. A Champagne flight to complement stone crabs includes Lanson Rose, Perrier-Jouët and Billecart-Salmon Nicolas François 1999 ($20 for the flight). Beverly Wilshire Hotel, 9500 Wilshire Blvd., Beverly Hills, (310) 275-5200,

At Hatfield's on Thursday, March 27, Quinn and Karen Hatfield will host a four-course wine-pairing dinner with two of their favorite producers from the Central Coast: Dragonette Cellars and Liquid Farm. Hors d‘oeuvres with rosé pairings will start at 7:30 p.m., followed by the seated dinner. $140 per person. Reservations must be made by calling the restaurant (online Open Table reservations won't be honored). 703 Melrose Ave., Los Angeles, (323) 935-2977,


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