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Note: We will be closed from December 22, 2019 to January 1, 2020, reopening for dinner on January 2, 2020.

dineL.A. Restaurant Week

/dineL.A. Restaurant Week
dineL.A. Restaurant Week2021-03-01T19:37:31+00:00

dineL.A. Restaurant Week

March 1-14, 2021

One hot restaurant. Two smokin’ menus.

Take a break from the kitchen and explore the diversity of Mediterranean cuisine this month during dineL.A. Restaurant Week at Plateia. Select your favorites from one of our special 3-course prix fixe menus and immerse your senses in incredible local dining. See what’s cooking below and reserve a table in our olive tree courtyard or on one of our spacious patios.

(Please note, tables of up to six people from the same household will be accommodated and reduced capacity is in place.)

Lunch is from 11 a.m. to 2 p.m. and Dinner is from 5 p.m. to 9 p.m., both are dine-in only.

Reserve Now
Plus: Explore Our Cookbook!

Lunch ($25 per person)

Lunch

Starters

Select one from the following

GREEK VILLAGE SALAD

cucumbers, baby heirloom tomatoes, olives, red onion, romaine, radicchio, lemon oregano vinaigrette

ROASTED BEETS & BURRATA

organic apples, freshly grated horseradish, honey balsamic emulsion

Entrées

Select one from the following

TAGLIATELLE BOLOGNESE

beef, veal, pork, fennel seed, cream, tomato, shaved reggiano, Italian parsley

PAN SEARED STRIPED BASS

muhammara, roasted kabocha squash, pickled sumac red onion, Zhoug sauce

GRILLED SKIRT STEAK

Spanish chorizo infused white beans, romanesco, house made harissa, fried shallots

“THE” BURGER

Leoncini smoked pancetta, oven roasted tomato, French comté, caramelized onions, arugula, basil aioli, brioche bun, parmesan fries

IMPOSSIBLE BURGER™

cremini mushrooms, whole grain mustard aioli, pepper jam, green oak lettuce, toasted vegan brioche bun, vegan fries

Dessert

SCOOP OF GELATO

(pistachio or primo latte)

Dinner ($45 per person)

Dinner

Starters

Select one from the following

GREEK VILLAGE SALAD

cucumbers, baby heirloom tomatoes, olives, red onion, romaine, radicchio, lemon oregano vinaigrette

ROASTED BEETS & BURRATA

organic apples, freshly grated horseradish, honey balsamic emulsion

YELLOW FIN TUNA TARTARE

Hass avocado, matbucha, Vadouvan oil, grilled bread

Entrées

Select one from the following

ŌRA KING SALMON

asparagus infused Acquerello risotto, chives, morel mushroom jus

PAN SEARED NY STEAK

Roman braised artichoke, soft polenta, mushroom parmesan stuffed piquillo pepper, Brunello sauce

ROASTED SUMAC CHICKEN

M’hamsa couscous, preserved lemon, currants, Castelvetrano olives, broccolini, green harissa, pimento oil

PASTA DI VONGOLE

Linguine di Gragnano, fresh clams, confit tomato, chard, white wine, Meyer lemon, herbs, red pepper flakes, butter

VEGETABLE TAGINE

braised lentils, artichokes, Castelvetrano olives, chard, butternut squash, broccolini, garlic, pomegranate reduction

Dessert

Select one from the following

TWO SCOOPS OF GELATO

pistachio and primo latte

CHOCOLATE NEMESIS

flourless chocolate cake, Valrhona 70% Guanaja, whipped Bellwether crème fraiche