Passover begins Monday night, and while many Anjewlenos will be gathering around a table in someone’s living room, eating Bubbe’s Kosher kugel, some of L.A.’s top chefs will be cooking up gourmet Seder dinners for those who’d rather not schwitz over the tzimmes. Not Jewish? Plum-braised short rib, eggplant with buttermilk sauce, and lemongrass matzo ball soup are delicious no matter your faith.
Chef Akasha Richmond hosts her annual Seder extravaganza on Monday, March 25and Tuesday March 26. The four-course menu includes dishes such as Sephardic fish balls, plum and onion braised short ribs, Passover eggplant melanzane, potato and leek fritters, and flourless hazelnut tortes. Kosher cocktails will also be offered. The Seder service begins at 7:30 p.m. with dinner to follow. The cost is $85 per person and includes wine, coffee and tea; $45 for children until 12. To-go and full-service catering also offered. More information.
The Larder at Tavern
In need of an artisanal appetizer to bring to Rabbi Cohen’s? Susan Goin is offering a Passover takeaway menu from the Larder at Tavern from March 25 to April 2. Delectable offerings such as chicken liver pate, matzo ball chicken soup, and braised lamb shank with horseradish jus are sold a la carte, and serve four or more. 48 hours notice required for orders. More information.
Susan Feniger hosts A STREET Seder to Savor on Tuesday, March 26. For $60 per person, diners can feast on dishes such as rustic eggplant with buttermilk sauce and mint oil, heirloom spinach soup with matzo balls, and matzo-crusted spring nettle cakes. Oh and we can’t forget the coconut macaroons dipped in Moroccan spiced chocolate. The Seder service will be held by Jessica Steinman at 5 p.m. Reservations recommended; open seating available after 7:45 p.m.; kid’s menu available for $25 per child. More information.
Chef Suzanne Tracht is throwing a special four-course Passover meal and informal Seder service on Monday, March 26. Break unleavened bread with family over a meal of dishes such as matzo ball soup in lemongrass broth, Jar’s signature pot roast, Alaskan halibut with spring scallion butter, and family-style sides such as horseradish-mashed potatoes. Finish off the feast with macaroons and lemon cheesecake. The dinner costs $130 per adult, $55 per child. More information.
Spago celebrates their 29th Annual Passover Seder with an elaborate five-course menu on Tuesday, March 26, benefiting Mazon, which works to combat local hunger. Dishes include shallot and thyme matzo, roasted Loch Duart salmon with ginger-almond crust, and braised beef short rib “flanken” to name a few. $175 per person; reservations required. More information.
Partake in a Mexican-inspired Passover dinner at Rosa Mexicana from March 25 to April 2. Matzo balls are spiced up in varieties ranging from poblano pepper to chipotle marrow. Indulge in dishes such as roast saddle of lamb stuffed with quince, jalapeno, pomegranate, and cilantro; roasted brisket of barbecued beef wrapped in a banana leaf with dried fruit tsimmes; and tacos with crispy chicken cracking, caramelized onions, sliced egg, and a mustard salsa verde. More information.
The chic Italian eatery within the Four Seasons Hotel is offering a four-course Italian Passover menu on Tuesday March 25 and Wednesday March 26. Offerings include dishes such as fegatini, Italian-style chicken liver with crisp potato and chives; brodo con matzah, chicken and vegetable broth with lemon-sage matzah ball; stracotto, braised beef short rib with mushroom risotto; and budino al cioccolato, chocolate budino with caramel sea salt and a coconut macaroon. All dinners will be served with charoset. Seatings begin at 6 p.m.; the dinner costs $55 per person. More information.