Los Angeles Wine-Singles Dinner for Six - Ages 21-40

For current space availability, to see who's going, and to register please visit our website at www.TastyLA.com.

Tonight join us at Citrus at Social:

"Thanks to the efforts of restaurateur Jeffrey Chodorow, chef Michel Richard returns to his LA roots to offer his ‘favorite bistro classics’ plus Eclectic creations (e.g. a lobster burger) at this eatery in the ultra-trendy Social Hollywood; renamed in honor of Richard’s legendary Citrus on Melrose, the erstwhile Moroccan Room space is now dominated by elegant green furniture but retains some North African touches and, of course, the vaulted ceilings of the former Hollywood Athletic Club." - Zagat.com

"Thanks to restaurateur extraordinaire Jeffrey Chodorow, Michel Richard is back in Los Angeles after a ten-year absence. Chodorow has had the restaurant at his club, Social Hollywood, completely remodeled to welcome the cooking of one of the pioneers of French-California cuisine. To harmonize with the name of Richard's first restaurant, a nod to its cross street, Citrus Avenue, the room is in light green and yellow tones. It is now one open space with the original vaulted ceiling, with bronze-colored mirrors, drapes, comfortable chairs and banquettes. To execute his culinary vision, Richard, who remains in his Washington, DC kitchen, has chosen French chef Rémi Lauvand, who spent many years at New York restaurants La Grenouille, Montrachet and Le Cirque with Daniel Boulud. The gastronomic trip starts with appetizers like the carbonara where the pasta has been replaced with long thin strands of cuttlefish in a shellfish sauce, and the barely cooked lobster with "beluga" pearls made of Israeli couscous infused with black squid ink. Don't confuse the chicken faux gras (pâté) with foie gras, and order the onion tart unadorned from the selection of small plates. Avoid the gougères (cheese puffs) but save room for the bread and Vermont butter. To distinguish the luxurious burger, it is prepared with lobster (a tad too dry); or opt for the monkfish served with a light duck jus. Take your time eating the tender, tasty short ribs since it takes Lauvand 72 hours to braise them; they are accompanied by french fries that see two cooking sessions in clarified butter. Colorado lamb and duck à l'orange are also meat options. And don’t miss the Swiss chard gnocchi. Presentation is paramount: Lauvand and his team employ giant tweezers from a medical supplies store to help assemble the plates. Do not forget that Richard began his career making pastries in his native France. If you are a soufflé fan, order the orange version and ask yourself how it stays aloft on the plate. The vacherin takes the form of a mushroom in grass (pistachio sauce) while the kit kat bar, a chocolate croustillant, is so light and crispy that you’ll be tempted to order seconds. Banana and passion fruit flavor not two but just one sorbet, creating an interesting combination of the diverse fruits. The wine list is very international, and even includes selections from Lebanon." - Gayot.com