Los Angeles, CA – L.A. Weekly is excited to present The Essentials at the California Market Center in DTLA. Saturday, February 20, 2016 from 6 p.m. – 10 p.m. for LA Weekly’s signature food and wine extravaganza.
Curated by our award-winning food writers, the event showcases signature bites from restaurants featured in our 99 Essentials restaurant issue that hits stands the same week. Along with great food, guests will enjoy wine from top-shelf wineries, cocktail samples from our liquor partners, as well as non-alcoholic sips and shopping in our vendor village.
Guests can expect more of LA’s hottest chefs, wineries and homegrown Los Angeles vendors, all in our expanded California Market Center Penthouse. Take in 360° views of stunning DTLA as you enjoy samples of the best food and drink this city has to offer.
Confirmed restaurants include: Animal, a.o.c, Baroo, Bestia, Beverly Soon Tofu, Broken Spanish, Cassia, Chengdu Taste, Chichen Itza, Coni’Seafood, Crossroads, Guelaguetza, Guerrilla Tacos, ink, Jitlada Southern Thai, Jon & Vinny’s, Kiriko Sushi, Kogi BBQ, La Casita Mexicana, Le Comptoir, Lucques, Luv2eat Thai Bistro, Mariscos Jalisco, Mélisse, Night + Market, Park’s BBQ, Philippe the Original, Pot, Providence, Racion, RedBird, Republique, RiceBar, Rustic Canyon Wine Bar and Seasonal Kitchen, Sotto, Spago, Sqirl, Szechuan Impression, Terrine, The Hungry Cat and Wexler’s Deli with more to come!
Buy Tickets at http://ticketf.ly/1SqR9ka.
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We hope to see you there!
About L.A. Weekly:
L.A. Weekly, and more recently LAWeekly.com, has Los Angeles covered, with investigative reporting, comprehensive calendar listings and forward-thinking cultural coverage, including daily blogs like the highly regarded Squid Ink, which covers the city’s food scene. We keep our readers loyal with stories by some of the country’s finest writers—now accessible through our mobile platforms. In 2007 L.A. Weekly was the first newspaper to be awarded the Pulitzer Prize for its food criticism. This year, restaurant critic Besha Rodell was honored with a James Beard Award, widely considered food writing’s top prize.