Singles Dinner for Six – Ages 50s&60s November 19, 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 Blvd 16

"Something of an “undiscovered gem” in Westwood, this polished New American in the Hotel Palomar offers an “adventurous” menu with a market-driven bent; service “flows smoothly” too so while not inexpensive, enthusiasts attest it’s “worth repeat visits” for “business lunches” and “cozy” dinners, and for now it’s still “easy to get a table.”" - Zagat.com
"Few know that Wilshire Boulevard encompasses a 16-mile span, running from the sands of Santa Monica all the way east to downtown. Executive Chef Simon Dolinky, a protégé of August’s John Besh, has landed in Los Angeles. The chef brings his Midwestern sensibilities and direct-from-the-farm passion with him in a to-the-point menu that emphasizes organic, sustainable including the green oriented surroundings. This is American fare that utilizes the best of Southern California's farms in upmarket style. Don’t expect overly complicated plates; instead anticipate big flavors. Dolinky’s appetizers show off his nimbleness. The market vegetables---just-picked radishes and cucumber turned into an ultra light consommé---accompany yellowtail tartare and equally star on the marquee. Dolinky harvests herbs like basil, mint, thyme and rosemary from an on-site garden. This enterprise has inspired dishes such as the pappardelle pasta with mint, English pea ragout, roasted cipollini onion and French butter sauce. Beef is sourced locally and amplified by wine-soaked cherries and Point Reyes blue cheese. This is creamy comfort food that does not weigh you down. Be sure to taste one of the restaurant’s creative cocktails; The BLVD 16 infuses vodka with ginger liqueur and citrus juice. We liked the by the glass selection for its balance and creativity." - Gayot.com

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