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Tunde Wey Cooks at POT, Mark Peel Cooks Again At Rascal, More!

Plus more Super Bowl madness.

POT at the Line Hotel
POT at the Line Hotel
Matthew Kang

KOREATOWN— Tunde Wey, a Detroit chef specializing in Nigerian cuisine, is popping up at POT on February 5. It's part of an eight-city tour whereupon Wey will be dishing up Nigerian specialties alongside the normal Korean fare. Is this the first time Korean and Nigerian cuisines met inside a restaurant in Los Angeles?

MID-CITY— Mark Peel had so much success with the first pop-up at Rascal for his new Grand Central Market concept Bombo that he's returning to the kitchen on January 27 and 28. He's testing some new dishes like fish & chips, curried shrimp, and pork pot stickers from 5 to 10 p.m. both days.

WESTLAKE VILLAGE— The Four Seasons Westlake Village is hosting a swell Super Bowl party at the bar and Lookout Lounge this coming Sunday with New England lobster corndogs and Seattle crab cake sliders. Bites run $9 each while draft beers cost $4.90 apiece.

AROUND TOWN— The Hollywood Reporter has published their annual edition of Power Lunches around Los Angeles. Hits include Hinoki & the Bird, Soho House, Bouchon, and Chateau Marmont.

Pot at the Line Hotel

3515 Wilshire Blvd, Los Angeles, CA 90010 (213) 368-3030 Visit Website

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