The Restaurant features rustic New American cuisine offering comfort food for carnivores and herbivores alike, with delicious flavors and sustainable ingredients. Akasha Richmond brings visionary cuisine to her neighborhood eatery in historic downtown Culver City.
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The Downtown Culver mainstay is offering a what-could-be-better pairing of Vodkas & Latkes the week of Hanukkah that you can indulge in at the restaurant or at home. Those dining in can start with a cocktail, like the Jelly Donut made with cranberry-and-mint-infused vodka, apricot jam, and Meyer lemon, and then dig into Chef Akasha’s legendary Yukon Gold Potato Pancakes with Fairhill Farm’s apple sauce and sour cream. The special a la carte holiday menu also includes Chopped Chicken Liver (as well a faux vegan version), a Winter Greens Salad, Brisket with Roasted Carrots, Roasted Chicken with couscous and za’atar roasted chickpeas, as well as macarons and rugelach. Takeout menu options include the Chopped Liver and Latkes along with Everything Challah Focaccia, bagel chips, and Spatchcock Chicken with tangerines and dates, plus sides of roasted market vegetables and the couscous chickpeas, all of which serves four.
Dine-in details: A la carte pricing varies. Hanukkah menu available December 18-23.
How to book: Make reservations via Tock.
Takeout Details: Starters, sides, and snacks: $8-$34; entrees: $60-$85; half-dozen cookies: $12.
How to order: Pre-order online by December 14th for pick-up and delivery between December 18th to 23rd via Tock.
Chef Akasha Richmond’s Culver City restaurant is a neighborhood mainstay. The seasonal menu is inspired by chef Akasha’s global travels and features fan-favorites like short rib barbacoa taquitos; Roman-style pizza with squash, kale, and goat cheese; and Scottish salmon over a cauliflower-carrot puree. The mocktail of choice here is Rosemary Fields, with Coleman Farms rosemary syrup, Garcia Farms lemon and lime juice, mint, and club soda.
How to book: online.
Every year, Akasha Richardson’s eponymous restaurant does a “Vodkas and Latkes” special for Hanukkah, and this year they’ve pivoted the menu for take-out: options include a bunch of fun cocktails (“Light the Menorah”: vodka, lavender blue lemonade, side of lavender sugar), as well as a slew of celebratory bites, including chopped chicken liver, “pletzel” challah, and of course Yukon Gold Latkes.
Cost: Varies; available a la carte
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