Weekday Planner: Maryland Blue Crab Dinner, Chicago q Anniversary, Noodle Night at Arami
Maryland Blue Crab Dinner
Don’t be crabby about summer dwindling. Rather, pig out on seafood at Summer House Santa Monica’s next Maryland blue crab dinner, taking place August 31. Starting at 6:00 p.m., executive chef Ben Goodnick serves up an all-you-can-eat feast of Chesapeake Bay goodness, along with Hoopers Island oysters, corn on the cob, potatoes, and more. The good old fashioned American seafood medley can optionally (and ideally) be enjoyed with pitchers of beer and select wines on the adjoining patio at Stella Barra. The event is $50 per person and tickets are required in advance. Snag yours by calling the restaurant or emailing Katie at firstname.lastname@example.org.
Chicago q Anniversary
Hard to believe Chicago q is turning five this month. They grow up so fast! In honor of the occasion, the Gold Coast barbecue bastion is offering a whole hog dinner special on September 2. For $20 per person, the meal will be carved in the main dining area and accompanied by the diner’s choice of cornbread, cole slaw, french fries, or potato salad. Additionally, the restaurant will offer $5 drink specials all day and a jazz band performance.
Build-Your-Own-Bowl "Noodle Night" at Arami
For those who like to do things their way, the upcoming build-your-own noodle night at Arami is just the ticket. On August 31, between 5:00 p.m. and 9:15 p.m., the monthly noodle night goes in a DIY direction, allowing guests to select their own broths, proteins, and vegetables, all curated by chefs de cuisine Ajay Popli and Nelson Vinansaca. Options include miso, shio, or vegetarian broths; cured pork belly, braised short rib, roasted Amish chicken, grilled smoked tofu, and poached egg for proteins; and add-ons like seasonal vegetables, fish cake, roasted sweet corn, house pickles, Napa cabbage, bamboo shoots, and shimeji mushrooms. To drink, beverage features include $5 Asahi Japanese beer, Arami’s custom brewed sake Ichi No Tori, and complimentary tableside sake tastings.
- Matt Kirouac