Updates at Clifton's, Teddy's is BACK, and So Much More!

DOWNTOWN—Take a look up above at the updates over at Clifton's Cafeteria. Though it's unclear exactly how much work has been done to the interior, the exterior is now completely excavated, revealing Clifton's original facade for the first time in decades. [EaterWire]

HOLLYWOOD—The Hollywood Roosevelt's popular night spot Teddy's is back, reports Urban Daddy. Fridays only, Teddy's is basically operating as it was two years ago, before it closed for renovations. [EaterWire]

LOS FELIZ—Ramekin, that dessert shop on Vermont from Paul Yoo (Mexicali Taco & Co) and Jason Park (Maru) is now fully open. After a few weeks of test tasting on the neighborhood, Ramekin's hours of operation will be Sunday through Thursday from 6 p.m. until 11 p.m. and Friday and Saturday until 1 a.m. Ramekin offers desserts made to order in their namesake piece of china. Handsome Coffee Roasters provides the coffee. [EaterWire]

HERMOSA BEACH—The next kitchen takeover at Abigaile happens next Tuesday, March 5. In honor of National Women's History Month, women take over the kitchen. Notably, Barlady Lindsay Nader is whipping up cocktails and pastry wizard Danielle Keene is making lemon poppy seed cake with Meyer lemon sherbet and candied kumquats. See the menu, below. [EaterWire]

COCKTAILS by Lindsay Nadar
TEAL Collins
Cointreau, Lime, Soda, Teal

Pear Necessities
Dolin Dry Vermouth, Pear Liqueur, Orange bitters (suggested to be
paired with Parsnip and Pear soup)

Passion Police
Passionfruit, Lemon, Simple, Duvel Beer (suggested to be paired with
Wild Mushroom Salad)

Barry Wall
Beefeater Gin, Carpano Antica Sweet Vermouth, Cointreau (suggested to
be paired with the Lamb Duo)

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Leslie Durso
1st Course
Parsnip and Pear Soup with leeks and celery root

Sandra Cordero
2nd Course
Wild Mushroom Salad with mustard greens, pickled baby turnips, radishes, Marcona almonds and goat cheese toast

Meg Hall
3rd Course
Lamb

4th Course
PIG POP TARTS

5th Course by Danielle Keene
Lemon poppy seed cake with meyer lemon sherbet and candied kumquats