Dining by days of the week: Cube's Dessert Bar Mondays and Lasagna Lab Tuesdays; Sunday suppers everywhere

Dining by days of the week: Cube’s Dessert Bar Mondays and Lasagna Lab Tuesdays; Sunday suppers everywhere

By Betty HallockDeputy Food Editor

May 6, 2010 2:40 PM PT

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Sundays: Warm weather seems to have inspired a new wave of Sunday suppers. At Whist at the Viceroy Hotel in Santa Monica, chef Tony DiSalvo introduces “Savor Sundays,” with three-course dinners offered until June 20 ($27 per person). Beacon is in on it too. For May and June, the Asian bistro in Culver City is serving three-course Sunday suppers for $20.10. Ammo in Hollywood recently launched its “Sunday Roast” three-course dinner series, this weekend celebrating Mom ($32 per person). And Sashi Sushi & Sake Lounge has kicked off Sashi Sundays with two-for-one carafes of sake sangria, a build-your-own Bloody Mary bar and $9 small plates.

Whist, 1819 Ocean Ave., Santa Monica, (310) 260-7500, www.viceroyhotel.com. Beacon, 3280 Helms Ave., Los Angeles, (310) 838-7500, www.beacon-la.com. Ammo, 1155 N. Highland Ave., Los Angeles, (323) 871-2666, www.ammocafe.com. Sashi, 451 Manhattan Beach Blvd., Suite D126, Manhattan Beach, (310) 545-0400, www.sashimb.com.

Mondays and Tuesdays: On Monday nights at Cube, executive pastry chef Jun Tan presents Dessert Bar, with $5 dessert plates (sized for ordering several). Dessert flights (as well as cheese flights and wine pairings) are served at the cafe’s cheese counter only. Examples? Warm maple syrup brioche with caramelized bacon ice cream and sour raspberry compote or tres leches cake with vanilla bean parfait and milk meringue. Tuesdays are for Lasagna Lab, when executive chef Erin Eastland collaborates with owner Alex Palermo to create lasagnas such as white lasagna with Fatted Calf duck sausage, fava tendrils and Pecorino. Dessert Bar starts May 31 and Lasagna Lab on June 1, continuing through September.

615 N. La Brea Ave., Los Angeles, (323) 939-1148, http://www.cubemarketplace.com/.

-- Betty Hallock

Daily Dish

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.