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Everytable Expands to Watts With Healthy Meals Starting at $4.95

Plus vegan omakase, and a big-named chef comes from SF

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Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the culture, people, and history that surrounds LA's dining landscape.

Adding another

Growing grab-and-go healthy chain Everytable is expanding to Watts on March 27. The new location will offer reduced-priced meals for the neighborhood starting at $4.95. Better still: The Wednesday grand opening will include 500 free meals, beginning at 11 a.m. and running to 2 p.m. 1633 E. 103rd Street.

All Love

40 Love is partnering with Magic City Kitchen through March Madness to do a variety of sports-friendly foods, including catfish nuggets and wings, plus lots of college basketball viewing and cocktails. The party runs through April 8.

Vegan vibes

A trio of Innovative Dining Group restaurants are now offering an all-vegan omakase menu. The meal will be available at Roku, Sushi Roku, and Katana, and runs $40 a head.

Weekend mood

Hinterhof in Highland Park is launching brunch this weekend. The vegan beer hall will offer both American staples and German fare, combined with plenty of craft beer of course.

In the sun

Longstanding Hermosa Beach sandwich spot Mickey’s Deli is finally catching on to the beach breakfast trend. The 66-year-old restaurant will start serving a few different types of breakfast burritos as of today.

Big names coming

One of San Francisco’s most prolific chefs is heading to Southern California, reports the SF Chronicle. Brett Cooper of high-end restaurant Aster is moving to the LA area to be closer to his wife’s family, and tells the paper that he’ll find an industry job that is more compatible with a family lifestyle.

Ma’am Sir on video

Check out Ma’am Sir getting some Filipino love in Eater’s new series Halo Halo. Chef Charles Olalia makes a mean longganisa burger, and talks about what it means to be cooking his food in Southern California.