2019 Farmer & Vegetable Dinner Series

Since opening over 12 years ago, our ethos has always been a commitment to our local market—especially to the passionate and committed farmers who have allowed us to thrive. We take great pride in the relationships we’ve cultivated with them.

The monthly Farmer & Vegetable Dinner Series is an outlet for Executive Chef Andy Doubrava to create very focused celebrations of—and dedications to—one amazing farm or one humble ingredient (or both!). Our proximity to one of the greatest markets in the country gives us the chance to work with the most amazing farmers in the world. Come join us in celebrating these wonderful people, and the incredible hard work and passion they put their backs into every day.

The Schedule

Tickets are typically available 1 month in advance via Resy for each night. If any of our dinners are sold out, you can call the restaurant to be added to the waitlist. Follow our Instagram page and check back here to reserve your spot, along with updates on the fun themes we’ll be exploring each month.

Tuesday, September 24 – Dock to Dish – This time, instead of showcasing a farmer of the land, we’re celebrating farmers of the sea. Dock to Dish is an incredible, international network of small-scale fisherman, marine biologists and sustainable seafood advocates that makes it easier for restaurants and coastal communities to get access to local, low-impact, wild seafood. Sarah Rathbone, Co-Founder of Dock to Dish L.A., and Captain Eric Hodge join us for this very special evening, so you can learn more about their amazing work, which was recognized by the United Nations Foundation.

Chef Andy Doubrava and his team are cooking up a Six-Course Tasting Menu featuring a variety of very local and hyper-seasonal seafood. All the fish will be freshly caught by Dock to Dish Captain Eric Hodge and other local fisherman, so dishes may be subject to change.  Highlights include Sheepshead Ikejime Crudo, Tomato & Swordfish Tarte Tatin, Cured & Steamed Black Cod with kelp “noodles,” Charred Buttermilk & Pickled Seaweed Ice Cream and more! 

Tickets are $125, exclusive of tax & gratuity, with a $50 deposit per person charged when booking through Resy. Optional wine and cocktail pairings also available that night.