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Since Valentine's Day is such a great holiday, we've decided to make a
weekend out of it!
Bring your sweetheart to Josie Restaurant on Valentine's Day, Sunday, February 14th. We'll be opening our doors at 5:00 PM and serving an elegant four-course prix-fixe dinner in our very romantic dining room. Or, if you
prefer, stop by on Saturday the 13th for our regular dinner menu plus
fantastic specials that are sure to warm your heart.
Sunday's four-course prix-fixe dinner costs $110 per person, and wine
pairings by our sommelier are an additional $45. To take a look at the menu, click here or visit our website at www.josierestaurant.com
To make a reservation, please give us a call at (310) 581-9888. There are still some tables left, but we're filling up quickly so call soon for the best
availability.
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dineLA Restaurant Week is a two-week dining event established to
introduce diners to the vast array of restaurants throughout the Los Angeles area. However, we didn't think that two weeks was enough time, so we've gone ahead and extended it for another week!
Join us Sunday, February 8 through Friday, February 12 for one more week of our $44 dineLA Prix-Fixe menu. Don't feel bad if you can't make it--starting on the 15th, our $45 Weekly Prix-Fixe returns, as well as our $35 Farmers' Market Prix-Fixe on Wednesday evenings.
To view our dineLA Restaurant Week prix-fixe menu, click here, and for more information about other participating restaurants or dineLA in general, visit their website at www.dinela.com/restaurantweek.
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This month, we've decided to turn the recipe over to our master at the bar, Tim Sanford. Here's what he has to say:
"Given the task of coming up with a beverage that highlights one of my favorite seasonal fruits, the Oro Blanco grapefruit, for this month's market menu is, I have to say, right up my cocktail crafting alley.
At the moment, I'm really into keeping it simple and love it when three ingredients are enough to get the flavors to pop right out of the glass. This month's featured product is: light, sweet, tart, with just a hint of bitter. To design a drink that showcases this fruit is to highlight its delicate flavors and not over power it (this, BTW, comes up a lot when working with farmers market fresh ingredients ...
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which is a good thing).
I'm also using one of my favorite spirits; Martin Millers gin (80 proof). This gin, to me, has a strong white pepper nose that softens on the palate, and blooms into rich, citrusy flavors that are both floral, and mineral (as a martini it makes me want to slurp a couple dozen oysters -- light, fresh, and straight from the ocean, I can taste 'em right now.)
The third element, another favorite, is Velvet Falernum from Barbados., a famous vet from the back bar that is/was/andforeverwillbe remembered for its contributions to the "Tiki -lounge" drinks made famous right here in LA. It's sweet, but not cloying, liquor made from clove, almonds, and a touch of ginger. A little goes a long way, but, I think, Falernum really adds the
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right counter note to the featured citrus and gin we already have in the glass.
All that's left is to shake it cold and strain into a chilled cocktail glass with a burnt orange twist. What you get is a frothy white beverage, with a sliver of golden orange peel floating on top, and a very literal result for this month's featured drink - White Gold."
Tim's White Gold Cocktail
1 1/2 oz Martin Miller's Gin
1/2 oz Velvet Falernum
1 oz Oro Blanco
grapefruit juice
Combine all of the ingredients over ice in a mixing glass. Shake, strain, and garnish with a burnt orange twist
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