Singles Dinner for Six – Ages 50s&60s November 14, 2009

Explore different restaurants each month while getting to know other singles in the age group of your choice . . . so even if there's no love connection you'll still have a wonderful time. You'll order off the menu and receive separate checks for your purchases. Our website allows you to view the profiles of those registered for each dinner, tracks who you've dined with so you meet new people every time, and then let's you send a private message to those you've dined with afterward.

For current space availability, to see who's going, and to register please visit our website at www.TastyLA.com

This week join us at Animal

"“Meat decadence” is the theme of this “trendy”, midpriced stop on Fairfax where Jon Shook and Vinny Dotolo’s “fearless” American menu celebrates beef, offal and “all things pork” in a wide array of “exceptional” offerings (think foie gras with biscuits and gravy and bacon-coated chocolate bars); an “eager” staff eases the way with ordering, so “deafening acoustics” and “spare” surroundings notwithstanding, carnivores claim they’d “return in a heartbeat.”" - Zagat.com
""Just be wild. Come to the restaurant dressed as you wish. Order, drink what you want, and even eat with your fingers if that pleases you." This is the motto of chefs Jon Shook and Vinny Dotolo, and the explanation behind the name of their first restaurant venture. They've been a team for ten years, and have cooked in Florida and at other restaurants in LA, catered, and traveled the world discovering other cuisines. The minimalist décor is composed of natural elements: beech wood tables, ash banquettes, a copper-topped bar, brewed green tea-colored walls. There is no sign on the street; the twosome preferred to spend their dollars on food and dishware. And indeed, let us now talk about the cuisine. They are having fun changing the menu daily; either the produce or the preparation of an ingredient that might have been on the day before, all seasonal and fresh for an interesting comfort foodexperience. Start with melted petit basque (ewe cheese) with chorizo to spread on toasted garlic bread; an heirloom tomato salad seasoned with pickled onions, fresh garbanzo beans, feta and kalamata olives; mustard-crusted sweetbreads on a bed of jambalaya shrimp rice; or soft shell crab with pork belly. The pair likes to mix fish and meat, as in the two aforementioned starters, or in the grilled halibut with bacon and lima beans. The flat iron steak is topped with corn with an unusual poblano vinaigrette, a fun wake-up call for your palate. But the pièce de résistance is the impressive 109 (a butcher's term for a Tomahawk rib-eye chop) for two with a foie gras sauce. Chocolate fans will like the jar of chocolate pudding and will love the bacon (yes, and homemade) chocolate crunch bar with crème anglaise. Other desserts are made of fresh organic fruits, therefore changing according to the season. Shook is in charge of the wine and buys no more than 24 bottles of any given label. It's an ever-changing global mix, served by the glass, carafe or bottle." - Gayot.com

Official Website: http://www.TastyLA.com