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The pots in “Splendor in the Grass,” Karin Gulbran’s exhibition of ceramics at China Art Objects, all have straightforward titles, for instance Pigs in the Woods and Fish Bowl. Stuff your face at The Los Angeles Donut Festival with donuts from local shops, then finish it off with a donut burger as you vote for Best Donut in Los Angeles: People’s Choice! Professional eaters from Yelp will determine the title of Best Gourmet Donut in Los Angeles on stage in a live judging panel. The Los Angeles Donut Festival will be the sweetest event for foodies to taste what is trending in the donut world.
The North American leg of the 101 Vagina book launch and exhibition tour stopped at Think Tank Gallery in Downtown L.A. Hatchet Hall's space purposefully goes from light and airy to dark and brooding, and it feels like a natural progression. Chicken livers come sautéed in big chunks over toast, accompanied by onion jam and the fruity sting of apple cider vinegar.
Brian Dunsmoor's food is more wide-ranging than his menus at the Hart and the Hunter, but it's no less Southern in spirit. Our weekly guide to Los Angeles dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
With suggestions for every day of the week, our recommendations will keep you busy on any budget. Attendees will also have a chance to win free donuts for a year and create a new donut flavor to be carried in one of the donut vendor’s shops! Photographer Philip Werner photographed 101 women for this project, as well as gathered personal messages by each woman about vagina and body image.

It's not that there was any doubt in my mind that chef Brian Dunsmoor could cook with soul and finesse. It's an outrageously rich plate of food, and just about all I ever wanted from a chicken liver dish.
The animals have elongated limbs and googly eyes and the pots themselves are clumpy; the imperfection is clearly intentional, but it's also not beautiful in the controlled way modernist design objects often are.
Opening night featured talks by sex educators Lady Cheeky, Hernando Chaves and Sex Nerd Sandra, as well as local art and a vagina crafting table for the public. This is the work of wine steward Maxwell Leer, who made his mark as a young and enthusiastic presence at Bestia, where he introduced the city to a lot of cool and interesting wines not usually found on restaurant lists. The chicken-on-bread theme continues with a whole, roasted game hen, which is showered with hen-of-the-woods mushrooms and served over bread to soak up the juices. The sweet messiness of Gulbran’s show recalls novelist Michael Cunningham’s recent retelling of the Rumpelstiltskin story, in which a conniving hobgoblin with an inferiority complex manages to be endearing. To many drinkers, those wines were a little confusing, but if they thought they were confused then, Leer has a whole new level of befuddlement waiting for them at Hatchet Hall.I get the feeling that Leer is going for some kind of Dadaist wine performance art with this list, a thing that's rife with hashtags and signifiers that mean nothing to anyone but Leer and his brethren (Adam Vourvoulis, who used to be the GM at Trois Mec and puts on "wine raves" with Leer, also is working here a few nights a week).Is there some fantastic wine to be had on this list?
It's comforting and modern all at once, a combination that's as rare as it is delicious.At Ladies' Gunboat Society, I found Dunsmoor's penchant for sweetness often overwhelming, but here that's less the case. There are a lot of peaches on the menu right now, but there are also a lot of peaches around right now, so perhaps he's just making use of the season.
Taking over the massive Culver City space formerly occupied by Waterloo & City, this new project would test the bounds of any chef, let alone one whose executive chef experience has been limited to a pop-up, a tiny hotel restaurant where there were no stoves and a residency in the Flores kitchen so short it called into question whether Dunsmoor was up for cheffing at all.
And there are plenty of intensely savory dishes, including okra with Calabrian chile and pickled garlic (and not a hint of sliminess) and wood-grilled octopus with lemon aioli and salsa verde.
This is a long, diverse, ambitious menu, and it is being executed incredibly well.Beyond wine (and even including wine, if you ignore the difficulties of the list), the drink program here is stellar.

The cocktails were created by Cappy Sorentino, a bartender who made a name for himself at Sonoma's Spoonbar and is now in L.A.
But what people outside of the South rarely understand is that the best Southern cooking these days is thoroughly modern and ingredient-driven, and Duns­moor does a fine job of translating that aesthetic here. The Ladies' Gunboat Society was named, for some unknown reason, for a group of women who raised money for the Confederacy. It's true that this food is more wide-ranging than his menus at the Hart and the Hunter, but it's no less Southern in spirit.Sometimes that will be recognizable to all, as with a plate of sliced fresh tomatoes served with pigeon peas, aged cheddar and fresh herbs, or a skillet-fried quail served with peaches, honey, black pepper and bursts of fresh basil. Other dishes are slightly more subtle in their Southern-ness: Hunks of yellowtail are sandwiched with thin-sliced habanero and juicy peach, all wrapped up in a sliver of translucent fat shaved from a Johnson Mangalitsa country ham. There is barely anything so heartening as watching a chef rise to an occasion, and I'll admit that I wasn't so sure Dunsmoor could pull off this mighty task.
Along with restaurateur Louie Ryan, Dunsmoor and Strader have done quite a number on this space, opening it up and segmenting it in ways that make it feel airy and not at all like a giant dining hall.The capacity has gone from 300 to 130, with many of the seats on the front patio, which looks like a garden party that has spilled out of the restaurant. Inside, comfy seating near the entrance gives way to a curved dining counter, a long bar and, in back, a separate bar called the Old Man Bar. The space quite purposefully goes from light and airy to dark and brooding, and it feels like a natural progression.

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