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Daily Dish

Chefs discuss L.A.’s dining scene; Anisette does quickie lunch; $5 menu at M Cafe

By Betty HallockDeputy Food Editor 
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Chefs of the roundtable: The DineLA Chef Roundtable is scheduled to take place June 8 at the REDCAT theater downtown. The forum will feature chefs Wolfgang Puck, Josiah Citrin, Susan Feniger, Karen Hatfield, Mark Peel and Joachim Splichal in a moderated panel discussion about the evolution and future of the L.A. dining scene. The panel will be followed by a reception hosted by downtown’s Starry Kitchen. 7 to 8 p.m. June 8, REDCAT theater, 631 W. 2nd St., Los Angeles. Reservations required; go to dineLA.com/roundtable. Seating is limited.

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Quickie lunch: Chef Alain Giraud at Anisette Brasserie in Santa Monica has created a l’Express lunch menu for the summer. The two-item menu includes soup of the day or salad and either the grilled steak sandwich or the grilled fish brochettes (three different cuts of skewered and grilled fish served with ratatouille), for $18. For $21, you get the dessert du jour. Anisette Brasserie, 225 Santa Monica Blvd., Santa Monica, (310) 395-3200, anisettebrasserie.com.

$5 menu specials: To celebrate its fifth anniversary, M Cafe will offer specials next month, including a $5 menu on June 5 from 5 to 7 p.m. At all three M Cafe locations (the original is on Melrose Avenue, and the other two are in Culver City and Beverly Hills), everything on the menu will be just $5 (items that are less than $5 will be regular price). Yes, that means the Big Macro Burger, normally $9.75, and the M Chopped Salad, normally $11.45, will be five bucks. There also will be rotating $5 specials throughout June. Green tea roll cake made with green tea sponge cake and green tea tofu cream is $5 all month long. 9433 Brighton Way, Beverly Hills, (310) 838-8459; 9343 Culver Blvd., Culver City, (310) 838-4300; 7119 Melrose Ave., Los Angeles, (323) 525-0588; www.mcafedechaya.com.

-- Betty Hallock
Daily Dish
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.

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