Singles Dinner for Six – Ages 50s&60s April 8, 2010

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 Vinoteque.

"As the Greek suffix “theque” suggests, Vinoteque on Melrose is a repository of wine, starting with the imposing, curved wooden wine rack filled with vino that nearly reaches the ceiling. The wine list classifies more than two hundred and fifty labels from around the world---ranging from $11 a bottle to over $1,000---into twenty four different regions to help guests choose. Another wine decision to be made is whether to have it by the glass or bottle, as any bottle will be opened with a minimum purchase of two glasses. Vinoteque is not your usual wine bar, since restaurateur Gil Ran and chef/co-partner Joshua Smookler have decided to serve full-sized plates and not small ones. After having served as wine director at Bouley, then cooked at Per Se, Smookler is well-versed in pairings. Fitting with the décor, he prepares casual cuisine, with some sophisticated twists, for a young clientele who enjoy the great outdoor patio as well as the main dining room overlooking Melrose Avenue. Start with the frisée salad with lardoons, poached eggs with panko (Japanese style breadcrumbs), the gnocchi in which the sauce is made of Port and Stilton cheese, or the asparagus gratin with saba (reduced grape must). The lobster risotto is tasty, but the fried pancetta on top is unnecessary. We like the pistou made with fresh mussel juice that accompanies the turbot, and the horseradish ice cream on the halibut is interesting, but a tad too sweet. The roasted chicken is served with caramelized Brussels sprouts, while short ribs are on a bed of parsley purée. Finish with the delicious churros and coffee or the mascarpone panna cotta. " - Gayot.com

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