Power Lunch Launch – Spaghettini – Beverly Hills

SPAGHETTINI & THE DAVE KOZ LOUNGE SETS THE TABLE FOR WEEKDAY POWER-LUNCHING IN BEVERLY HILLS, LAUNCHING MARCH 3

Owners Cary Hardwick, Laurie Sisneros, and nine-time GRAMMY nominated Dave Koz unveil a daytime sidewalk patio alongside delectable lunch fare, available Tuesday Friday

WHAT:Spaghettini & the Dave Koz Lounge on Canon Drive is joining the power lunch scene in Beverly Hills beginning tomorrow, Tuesday, March 3, 2015. Every Tuesday Friday from 11:30 a.m. 2 p.m., Executive Chef Scott Howard will prepare a menu of California starters, salads, sandwiches, pastas, and entrees from the land and sea. During the new lunch hour, the restaurant will offer a more casual approach to Beverly Hills dining, and debut sidewalk patio seating perfect for enjoying the beautiful spring weather and rubbing elbows with the music executives with offices around the corner.

Howard’s lunch menu features his signature Spaghettini with saffron, Dungeness crab, shrimp, fennel pollen, and uni butter ($28), alongside new daytime-specific plates such as Crab & Shrimp Louie with bibb lettuce, tomato, avocado, watercress, and egg ($26); Short Rib Grilled Cheese with Fontina and tomato jam ($16);Crispy Chicken with jalapeno coleslaw, yukon potato puree, and maple jus ($19); and Steak & Potato Salad with bibb lettuce, cherry tomatoes, pecorino, fingerling potatoes, and mustard.

In addition to lunch served during the week, Spaghettini & the Dave Koz Lounge is also open for Sundaybrunch from 11 a.m. 3 p.m., with 94.7 The Wave broadcasting live from inside restaurant and Dave Koz’s protege Vincent Ingala as the resident musician. Brunch ($75 per person) consists of a selection of small plates brought to the table at the whims of Chef Howard, followed by guests’ choice of entree and one bottle of Chateau St. Michelle’s Michelle Brut per couple. Brunch entree items include, among others, Short Rib Hash with crispy yukon potato, Bloomsdale spinach, soft egg, and hollandaise; Pork Cutlet Milanese with espresso gravy, organic polenta, and sunny-side-up eggs; and Organic Eggs Benedict with Dungeness crab, La Quercia prosciutto, focaccia, and hollandaise.

Additional lunch menu items include, among others:

• Halibut Salad with baby spinach, cucumber, cherry tomatoes, avocado, and horseradish ($26)
• Rib-Eye Sandwich with horseradish, crispy onions, and au jus ($18)
• Jidori Chicken Breast with smoked gouda orzo mac & cheese, broccolini, and marsala ($26)
• Meatballs with creamy polenta, Pomodoro, and Parmigiano-Reggiano ($14)
• Ahi Tuna Tartare with avocado, ponzu, and scallion ($18)
• Burrata with strawberry jam, miso, yuzu, wild rocket arugula, and aged balsamic ($14)