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L.A. Phil Debuts Dinner and Concert Packages

How to have a delicious night of culture Downtown
October 17, 2014
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by Lesley Balla

Fall means culture, like seeing the L.A. Philharmonic at the Disney Concert Hall. No reason you should go hungry, though: Go the pre-show route at Patina or get out and explore some of the other great restaurants Downtown. To keep things budget-friendly, there are new "Get Your Phil" dinner packages for the season, which start next week, exclusive $25 multi-course menus at top spots like Chaya, Rivera and more. Beethoven and beef marrow? Bring it. Buy a ticket for the show, make a reservation for dinner and you're done. They'll even shuttle you to the concert hall so you only have to park once (bonus!). Here's a taste of what you'll find this month and beyond.

October 24: Salonen, Saariaho & Sibelius
Chaya: spiced butternut squash soup with coconut foam and apple; soy-glazed black cod with lotus root; and flourless chocolate cake
Spear Steak & Seafood: charred Brussels sprouts with saba, toasted walnuts, bleu cheese and grapes; black truffle risotto with roasted shiitake and oyster mushrooms; and hazelnut chocolate cremeux

October 30: Mozart & Beethoven
Eat.Drink.Americano: mixed beets with goat cheese or charcuterie board; spinach and olive oil flatbread or ceviche; and tiarmisu
Zinc Cafe: warm honey-drizzled goat cheese with walnuts; pappardelle with bitter greens and poached egg; and lemon squares with whipped cream

November 14: Ravel & Elgar
Rivera: corn flan with quinoa; salmon steak with black lentils; and cactus pear ice
Faith & Flower: warm roasted peppers and butternut squash salad; roasted chicken with saffron-scented rice and salsa verde; and pear almond tart

February 6: Haydn & Mozart
The Artisan House: Roasted kale salad with sweet corn and pepitas; braised short ribs with polenta; and caramel budino with sea salt biscotti

April 10: Vivaldi & Handel
Nick & Stef's: Caesar salad; slow-roasted prime rib with potato puree; and chocolate pretzel bread pudding
Blue Cow: Grilled vegetable salad with lime vinaigrette; miso salmon with shishito peppers and red quinoa rangoon; and gooey buttercake with macerated berries

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