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I had been wanting to try Ammo for a while, so when Blackboard Eats offered a 30 percent off deal for the entire check — including alcohol — I jumped on it. I recruited a few of my friends (the discount was good for up to parties of four) — the usual suspects, Esther of e*starLA, Caroline of Caroline on Crack, and H.C. of L.A. and O.C. Foodventures — to join me. What I discovered was a restaurant that offers great value for your buck in a pleasant (if a tad too dark) setting.

We started off with cocktails, of course. I had the restaurant’s whiskey sour, made with Black Maple Hill bourbon, and lemon, orange and grapefruit juice, topped with a house made brandied cherry. I liked the abundance of citrus, which gave it a light sweet and sour taste without using a nasty-tasting mix. I appreciated that.

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Produce from Crows Pass Farm

I spent yesterday afternoon on the CBS lot in Studio City, eating and drinking my way through more than 30 of Los Angeles’ chefs’ food at the 23rd annual Great Chefs of Los Angeles event, which benefited the National Kidney Foundation of Southern California. OK, I didn’t taste everything — I’m not a black hole of food — but I did taste a lot of good stuff.

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