Prophetically true to its name, Pathos, Berkeley’s promising organic-oriented Greek Restaurant has closed, at least temporarily, due to a dispute with the landlord. The restaurant was notable for its htapodi, or grilled octopus, offering diners one whole grilled tentacle adorned only with capers. Prepared in the traditional Greek manner, using a three-day process of tenderizing, brining, dry-roasting, and grilling, the meat was tender smoky and slightly crisp.
On November 11, the restaurant at Mendocino’s MacCallum House Inn will offer a Wild Mushroom Winemaker Dinner. Now in its 16th year, the annual MacCallum House Restaurant Wild Mushroom and Winemaker Dinner is serving up a six-course seasonal menu, prepared by executive chef Alan Kantor, spotlighting the best in local mushrooms. Mushroom expert Eric Schramm will give a talk and winemaker Greg Graziano will pair the perfect Graziano wine with each course.
On November 11 and 12, John Ash & Co. Restaurant in Santa Rosa will welcome Chef and Author John Ash for a special two-night event, “Cooking Wild with Chef John Ash.” The event celebrates Chef Ash’s new book, Cooking Wild, which includes recipes and information on foraged and uncultivated foods. Guests can enjoy a special menu of some featured dishes from executive chef Thomas Schmidt. Chef Ash will be on hand to sign copies of Cooking Wild.
The Restaurant at the Getty Center in Los Angeles is now run by executive chef Jean-Paul Lourdes, whose locally-sourced, seasonally-focused menus will focus on the best of what’s available at the Hollywood and Santa Monica farmers markets, along with locally and sustainably caught fish and shellfish. The Getty’s Restaurant offers full service in an elegant setting with views of the ocean and the Santa Monica Mountains.