Diners at Meet are encouraged to share dishes by the on-staff mom trying to raise upstanding progeny. Politely split an appetizer such as cheese fondue (serves two, $14) or Meet's beets, served with goat cheese and honey-champagne vinaigrette ($10). The moules frites (mussels) come five ways, including au Roquefort (garlic, shallots, Roquefort, chives, and cream) and à la moutarde ancienne (tomato confit, mustard, tarragon, and cream) ($10 for the appetizer, $16 for entree). Pair a side of potato gratin or pommes puree ($5 each) with a classic of French cuisine like cabernet-braised short ribs ($22.95). The planche à fromages (assorted imported cheeses, $11) or pot of chocolate fondue (serves two, $12) brings the meal full circle like a Frisbee thrown into the wind. For a traditional finishing touch, try the tarte tatin (puff pastry, red apples, and caramel, $7).
The crispness of the golden crust on Honey's Kettle Fried Chicken’s eponymous dish is what “sets this place apart,” according to LA magazine. Chefs fry poultry the old-fashion way, sizzling it in heavy-gauge stainless-steel drums whose intense heat seals in natural juices and ensures un-soggy crunch. Scratch-made country classics, including buttermilk biscuits and sweet-potato pie, round out the menu alongside veggie sides such as hand-shucked corn on the cob.
Consistently praised by the Los Angeles Times, LA Weekly, and numerous other publications, BottleRock enlightens palates with a wine inventory of more than 600 labels and a selection of carefully crafted small plates. Oenophiles can unleash their imaginations sans the risk of being punched by Dionysis with a wine flight—a dramatic sequence of three 2-ounce pours. After a trio of samplings, connoisseurs can nibble on mild and nutty manchego cheese from Spain or indulge in tender pork rillette, slow-cooked in-house and served as a pâté. Cheese plates contain guests’ choice of five or seven out of 14 available moon fruits, and elegant charcuterie platters highlight one of six meat treats. Consult the dinner menu for a full list of available options. Wine tastings featuring the happy tears of grapes from Robert Hall Winery let patrons sample an assortment of adult juices, each paired with elegant snacks such as tuna tartar and grilled truffle cheese.
The meat connoisseurs at Libra Brazilian Steakhouse know showmanship is one of the primary draws of churrascaria-style dining. In this spirit, the chefs cook succulent hunks of meat on giant skewers over an open flame. And once it’s ready, their servers distribute the tender, freshly flamed meat throughout the dining area, pausing tableside to carve off slices directly onto plates.
Presentation aside, Libra Brazilian Steakhouse backs up its bravado with quality meats. The chefs use only 100% Black Angus beef and refuse to accept any meat containing hormones or antibiotics. Additionally, the culinary artists cook more than 30 hot, made-from-scratch sides as well as housemade desserts. And to top it off, the steak-house staff curates and recommends numerous international wines.
Housed in a charmingly rustic venue, the Culver City eatery specializes in a more-refined version of Korean barbecue. Smokeless barbecue grills allow diners to experience tableside service without lingering wafts of eau de dinner. Fish fans will appreciate the glazed miso salmon ($21), sided with succotash, or poached black cod with Korean miso broth ($22). While the full menu is available anytime, Groupon holders can also take advantage of the prix fixe G menu, with options to feed parties of two, three, or four ($79–$195) any Thursday through Saturday. The date-friendly G1 option on the prix fixe includes Gyenari's galbee, bulgogi, aged pork belly, flower chicken, and japchae. For larger groups, try the G4, a full-on meat fest that includes filet mignon, Wagyu beef, fresh lobster tail, and diver sea scallops ($195 for four people). For dessert, upgrade from ordinary sprinkled dough rings with Gyenari's famed green-tea doughnuts ($8). The piping-hot pastries come made to order with a buttermilk-raspberry glaze and Ghirardelli chocolate sauce for dipping.