Valets at Mozza and Bouchon to accept credit cards

How many times have you stood in the valet line to retrieve your car after a meal only to realize that you don’t have any cash?

Starting Dec. 1, valet stands at Osteria and Pizzeria Mozza in Hollywood and the just-opened Bouchon in Beverly Hills will accept credit cards. Regent Hospitality Parking, which provides valet services for those restaurants and others, says valet stations will have wireless credit card terminals and transactions will be completed “in less than one minute.”

Regent founder Brad Saltzman says credit cards will be accepted at other restaurant valet stands depending on the success of the new payment system at the Mozzas and Bouchon.

Frysmith truck officially rolls out

The Frysmith truck officially launched this week, bringing its rajas fries (roasted poblano chiles, caramelized onions and marinated steak with Jack cheese), kimchi fries (kimchi with kurobuta pork belly, onions and cheddar), vegan chili fries and chicken sweet potato fries to the hungry masses. Follow it on Twitter @frysmith.

Restaurant Week set for January

It’s starting to feel like “Restaurant Week” all year long. The next dineLA Restaurant Week is set for Jan. 24 to 29 and Jan. 31 to Feb. 5, in which participating restaurants offer special prix fixe lunch and dinner menus.

Participating in the inaugural fall “Restaurant Week” in October were 260 Los Angeles-area restaurants and dineLA’s Restaurant Week Food Truck, featuring a rotating roster of local chefs. But don’t expect a Restaurant Week food truck come January. “That was just a promotional event for the fall, we’ll come up with something else for next time,” a dineLA representative said.

In cupcake news

Southern Girl Desserts opened its first storefront at Lucy Florence Image. In addition to cupcakes, owners Catarah Hampshire and Shonijeh Robison specialize in Southern favorites like banana pudding and cobbler.

5671 W. Pico Blvd., L.A. (310) 686-8916; www.southern girldesserts.com.

-- Betty Hallock and Elina Shatkin food@latimes.com