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Westside Negroni at The Churchill. Photo by Annabelle Abouab.

On Thursday, Oct. 17, stop by The Churchill on West Third Street for a combined celebration in honor of the restaurant’s 2nd anniversary as well as The Hudson’s 4th anniversary. Starting at 10 p.m., you’ll be treated to passed appetizers from Churchill Executive Chef Michael Bryant, half-off fall cocktails from mixologist Karen Grill and sounds from KCRW’s Garth Trinidad. With Bryant and Grill behind the eats, this is sure to be a tasty affair.

Set to be on the passed-app menu:

*Ahi tuna with cucumber and harissa aioli
*Mini tacos with fresh snapper ceviche, pico de gallo and guacamole
*Beef tartare
*Roasted market veggie kabobs
*Parmesan gougères
*Angus beef sliders

Grill’s new fall cocktails will be half-off at $6 and include:

*24th 1/2 Century: scotch, Punt e Mes, cacao, fresh lemon juice
*Mezcalifornia Dreamin’: mezcal, Cointreau, sage liquer, fresh lime juice
*Westside Negroni: London Dry gin, east india sherry, Aperol, lemon zest
*Caipeira: cachaca, pear brandy, lime segments, Peychauds bitters
*High Tea: tequila, earl grey tea, rhubarb liquer, orange bitters, fresh lemon juice, soda
*Tiki-Tiki Tembo: aged rum, Cynar, pineapple juice, orgeat, lime, grated nutmeg
*Churchill Manhattan: rye whiskey, vermouth, Angostura bitters
*Lily of the Valley: gin, aloe liquer, agave rose soda, fresh lime juice

Bryant recently took over for chef Bruce Kalman, who left to start his own pickle company, and Grill has taken over for Mia Sarazen. I recently tried both Bryant’s food and Grill’s drinks (the 24th 1/2 Century was my favorite, followed closely by the Westside Negroni, which is less bitter than traditional negronis) and can attest to their quality. Should be a good time!

The Churchill
8384 W. 3rd St.
Los Angeles, CA 90048
10 p.m. to close

Clockwise from bottom left: Brandon’s Barbecue Pickled Salad, Minted Macadamia Nut Cole Slaw and Red Pepper Orzo at The Peninsula Beverly Hills’ Roof Garden

What’s better than lounging around outside on a warm summer’s evening? Lounging around on The Peninsula Beverly Hills‘ hotel rooftop while enjoying fancy barbecue and cocktails, obviously. And with the hotel’s Weekend Barbecue at the Roof Garden, you can do just that.

Grab a Speckled Jalapeño Margarita — it has just the right amount of kick — and nosh on some addictive roasted red pepper hummus and pita chips while you take in the view. Then move on to the mains: I liked the Giant Tiger Shrimp served “char siu,” or Chinese barbecue, style and the ribs best. And don’t forget the side dishes — purple Okinawa sweet potatoes; Red Pepper Orzo with roasted corn, cilantro and blue cheese; and Brandon’s Barbecue Pickled Salad are all standouts.

Speckled Jalapeno Margarita

Giant Tiger Shrimp

If you’re still hungry, order the Ahi Tuna Chop-Chop from the rooftop’s regular menu. Accompanied by avocado, crisp pineapple, baby coconut and roof garden-picked herbs, The Peninsula’s take on the ubiquitous ahi tuna-and-avocado starter is a revelation and by far one of my favorites.

Ahi Tuna Chop-Chop

You have until September 2 to enjoy the weekend barbecue, which happens Saturdays and Sundays from 5 p.m. to 9 p.m.

Note: This meal was hosted.

Further reading:

BBQ at the Roof Garden, Peninsula Hotel (Beverly Hills) by Gourmet Pigs

Peninsula Beverly Hills’ BBQ and Cocktails on the Roof Rock by Deathbed Food