Last week the Four Seasons Los Angeles at Beverly Hills hosted a poolside cooking demonstration to celebrate the launch of some new additions to the Cabana Restaurant menu. As waiters circulated with samples on silver serving trays the press in attendance (myself included) swarmed for every bite. Here’s what makes this surprising: those nibbles didn’t include the usual high-end fare of caviar or glistening slices of sashimi. There were no Kobe beef sliders or lobster wontons.
Who doesn’t love a good happy hour? And these early evening respites don’t get any happier than the one offered by Petrossian West Hollywood. During last week’s media happy hour mixer, the indulgent bites included caviar burger sliders, smoked trout tacos wrapped in jicama and topped with tequila-infused trout roe, potato tarts with crème fraiche and a dollop of white sturgeon caviar and caviar deviled eggs.