Twelve guests, approximately four courses, once a month, under the stars in the hills of Hollywood. The food is seasonal and sourced primarily from local farmers' markets and whatever I can yank from my garden. Guests arrive for a cocktail and then dinner is served.

For reservations or inquiries email Dinner at Eight. Confirmation will be sent immediately upon receipt of e-mail reservation, and a reminder (address included) will be sent one day prior. Whether you decide to collect your most special friends and make a reservation, bring a date, or fly solo and meet a pile of new friends is entirely up to you. Either way this culinary adventure will be sure to satisfy and delight the taste buds. Just a suggestion: wouldn't this make a great surprise birthday or anniversary present?

August 28, 2010: The Dog Days of Summer.

 Photography by Christopher Kuhn

Another fantastic evening! We had the birthday girl, Brooke, and her friends and family, along with a couple other wonderful guests this go 'round. Thanks so much for coming, everyone!

Though my oven is not yet repaired, we had an almost seamless day/night in the back of the house (figs + toaster oven = perfect). Mom and I hardly bickered at all, Stew and Katie were the perfect servers AND helped my sanity in the kitchen, and Chris was there to assist in plating and photo taking (and bad jokes). Ah, my very special team. The only thing missing this time was the venerable Jill. But she was there in spirit with her fantastic, and always surprisingly interesting, pairings. 

I do believe we will begin serving two dinners a month beginning in September. I am very excited for the new Autumnal produce about to explode... So be on the lookout for dates and menus coming very soon!


Cocktail Hour:
Bacon-Wrapped Empress Dates Stuffed with Parmesan
Lillet Cocktail

Course 1:
Creamy Artichoke Soup with Truffled Creme Fraiche
 2008 Field Recordings Jurassic Park Vineyard Chenin Blanc, Santa Ynez Valley

Course 2:

Heirloom Tomato and Watermelon Salad, Feta, Red Onion, Basil and Mint 
2008 Edmunds St. John Heart of Gold Vermentino/Grenache Blanc Blend, Ed Dorado County

Course 3:

Wild King Salmon with McGrath Farms Succotash over Black Garlic Smashed Fingerling Potatoes
2008 Edmunds St. John Porphyry Gamay Noir, El Dorado County

Course 4:

Roasted Black Mission Figs with Honey Ice Cream
NV Vergano "Luli" Chinato, Piedmont, Italy

Executive Chef: Elliott Shaffner
Pastry Chef: Kathy Emerson

Wine Pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280