At Eva, a prix fixe Sunday supper by chef Mark Gold may include brisket, lettuce wedge with bleu cheese and fried chicken. (Robert Gauthier / Los Angeles Times)
Eva chef Mark Gold chats with customers at Eva on a Sunday evening. (Robert Gauthier / Los Angeles Times)
A patron enjoys grilled Australian lamb chops, part of a Sunday supper at Noir Food & Wine in Pasadena. (Stefano Paltera / For The Times)
A pan-seared scallop from a Sunday supper at Noir Food & Wine. (Stefano Paltera / For The Times)
The Ammo Roast suppers at Ammo in Hollywood are based around main courses from the restaurant’s wood-burning oven. (Ringo Chiu / For The Times)
Diners sup outside at Lucques in West Hollywood. Chef Suzanne Goin often cooks the Sunday suppers and wrote a cookbook based on recipes from the events. (Barbara Davidson / Los Angeles Times)
