L.A. Phil Debuts Dinner and Concert Packages

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