From a Mysterious Pasta Pop-up, a “Kitchen Witches” Feast to High-Fashion Brunches and Basque Bites, Chefs Are Serving Serious Flavor This Halloween Weekend.
For those in the know and the brave, it’s time to announce that Estrano has announced its return. The street pasta pop-up that led to Chef Diego Argoti’s much-loved and missed Poltergeist, and a whole lot of awards, will be popping up at Alma’s Cider and Beer starting at “8-ish” with Estrano’s on Thursday, October 30.
Do we know what’s being served? Not yet. Pasta probably. Some of the best pasta in Los Angeles. Will it be worth it? Absolutely. Costumes are recommended, and fun and delicious food is guaranteed.
Magic is hitting the kitchen this Halloween as Amiga Amore joins forces with the culinary mischief-makers at Evil Cooks for a one-night-only dining experience on Thursday, Oct. 30.
Dubbed the “Kitchen Witches” Dinner, the collaboration promises a bewitching menu blending Latin flavors, fall ingredients, and a touch of culinary dark arts. With only a few seats remaining, guests are encouraged to reserve early for this limited-seating feast.
To add to the festivities, diners are invited to arrive in costume for a chance to win a $100 Amiga Amore gift card.
A Wickedly Inspired Menu
The themed multi-course dinner showcases inventive dishes inspired by seasonal produce and traditional Latin fare, including:
- Huitlacoche Arancini with queso fresco cheese sauce and a dusting of chapulines
- Aguachile Negro featuring Peruvian scallops on the shell with avocado, cucumber, and passion fruit
- Tamal Ahogado — pumpkin tamales with poblano, acorn squash, and cheese
- Chocoyotes Bolognese Agnolotti with amaretto butternut, epazote pesto, and pomegranate
- Trompo Porchetta — lamb shank slow-cooked in fig mole
- Dessert: a decadent Chocolate Skull Pan de Muerto Sandwich
The event blends Amiga Amore’s soulful Mexican-Italian cuisine with Evil Cooks’ edgy, playful culinary artistry, promising a dining experience as bold as it is unforgettable.
Tickets are available through OpenTable, but seats are limited, as the event is almost sold out, and like any good spell, the magic won’t last long.
High fashion will meet oceanfront dining this weekend as Mastro’s Ocean Club Malibu partners with international Filipino designer Puey Quiñones for an exclusive Fashion Salon & Brunch on Saturday, Nov. 2, from 12 to 1 p.m.
The elegant midday affair will transform the restaurant’s dining room into a live runway, where models wearing Quiñones’ holiday collection and select bridal couture will walk among guests as they dine. The immersive presentation is designed as a graceful surprise — discovered between courses, conversation, and glasses of champagne.
Brunch attendees will enjoy Mastro’s signature weekend menu, a decadent spread that includes Maine Lobster Eggs Benedict, Red King Crab Omelet, Wagyu Sweet Potato Hash, and Belgian Waffle with Matcha Cream, alongside the restaurant’s celebrated seafood tower, prime steaks, and the iconic Butter Cake for dessert.
Guests may reserve a table via OpenTable or by calling (310) 454-4357. Seating is limited for this one-of-a-kind event at Mastro’s Ocean Club Malibu, located at 18412 Pacific Coast Highway.
Renowned for his modern silhouettes and meticulous craftsmanship, Quiñones has dressed global clientele and celebrities alike. His designs—rooted in Filipino artistry and executed with international sophistication—embody the refinement that will take center stage at Mastro’s.
If you are looking for a day trip, there’s a new wave of Basque-inspired cuisine has arrived in downtown Santa Barbara as Dom’s Taverna, the latest venture from acclaimed chef Dominique “Dom” Crisp, officially opens its doors today.
Crisp, celebrated for Los Angeles restaurants The Lonely Oyster, Saso, Blue Plate Oysterette, and L&E Oyster, brings the flavors of Northern Spain and Southwestern France to the Central Coast. In partnership with Raj Nallapothola of Toronix Gourmet, he has transformed the former Trattoria Victoria space into a modern Basque-style gathering spot blending European tradition with California’s farm and coastal bounty.
The restaurant’s all-day menu celebrates regional ingredients reimagined through a Basque lens, offering dishes that balance rustic charm with refined technique. Signature selections include:
- Pintxos: Bite-sized Basque skewers that let guests sample a variety of flavors.
- Wood-Fired Specialties: Prepared in a custom Josper charcoal oven from Barcelona, adding distinct smokiness to dishes such as Whole Fish Basquaise, White Miso Roasted Oysters, Navarra-Style Bone-in Wagyu Rib Eye, and Hope Ranch Mussels.
- Arroz Negro: Cast-iron black rice with local spider crab and a caramelized soccarat crust.
- Santa Barbara Spot Prawns: Served Gambas al Ajillo-style in a garlicky-herb emulsion.
Desserts showcase Basque indulgence, including the Goxua, an orange liqueur-soaked sponge cake with a crème brûlée top, and the Black Perigord Truffle Basque Cheesecake.
Anchoring the restaurant is a showstopping marble bar, offering Spanish, Oregon, and California wines alongside vermouth, ciders, and craft cocktails developed to complement the menu. Highlights include the LAIE Vermouth Spritz, the Espresso Eroa (a Spanish twist on the espresso martini), and the D’Alizia, a smoked rum tiki-style cocktail.
The bar team, led by Ben Carey, is also curating an extensive whisky collection featuring rare bourbons, ryes, and international malts.
For Halloween, Dom’s Taverna will serve a limited-edition cocktail dubbed “Two Snakes” — a $16.66 creation made with mezcal, reposado tequila, orange, agave, squid ink, mole foam, and black truffle. The vegan foam hides the dark elixir beneath, served over a single Penny Pound rock.
Located at 30 East Victoria Street, Dom’s Taverna was designed by Zlata Nikonovskaya in collaboration with AB design studio. The restaurant honors Santa Barbara’s Spanish architectural roots, incorporating Valencian tile, Oregon white oak sourced from the vineyard where Crisp was born, and personal details—down to the fish-bone motifs symbolizing the Basque “Mar y Montaña” (sea and mountain) spirit of dining.
