Restaurant happenings and food events
DATEBOOK
TODAY
This fritter's for you Catch the final days of a delicious new year's deal from Whist at the Viceroy hotel. Through Friday, the restaurant is offering free lump crab fritters -- with chives, aioli and caviar -- to customers who bring in a printed copy of Whist's Facebook page (or show it on a mobile phone). No purchase is necessary, but freebies are limited to one order per customer per day. Whist, 1819 Ocean Ave., Santa Monica. Noon to 6 p.m. (310) 260-7511. www.viceroysantamonica.com.
Wine dinner goes weekly Due to increased popularity, Upstairs 2 has decided to turn its "Wine and Dine" wine dinners into a weekly event. The first dinner of the new year features wines of Southern Italy chosen by sommelier Marilyn Snee and paired with a four-course dinner prepared by chef Todd Barrie. Upstairs 2, 2311 Cotner Ave., L.A. 7:30 p.m. $55 per person. (310) 231-0316. www.upstairs2.com.
SATURDAYWhen Schwab's was king Join Charles Perry (former Times Food writer and president of the Culinary Historians of Southern California) as he discusses the history of the American soda fountain. Attendees are assured that the talk will cover titillating soda fountain-related subjects including alcohol, starlets and explosions. Themed refreshments will follow. Los Angeles Public Library, Mark Taper Auditorium, 630 W. 5th St., L.A. 10:30 a.m. Free. (323) 663-5407. www.culinaryhistoriansofsoutherncalifornia.org.
MONDAYFree your inner Francophile Enjoy a five-course dinner paired with the wines of Jean Chartron. The Chartron family vineyards are in the village of Puligny-Montrachet, known for producing some of the most exquisite white wines in the world. The menu, created by chef Jean Francois Meteigner, includes Dungeness crab bisque, farm-roasted squab with truffle potatoes and Dover sole with wild mushroom sauce. La Cachette, 10506 Santa Monica Blvd., L.A. 7 p.m., cocktails, 8 p.m., dinner. $135 per person. (310) 470-4992. www.lacachetterestaurant.com.
Submit datebook items at least two weeks before publication date. Mail to Food Section Datebook, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012; or e-mail to fooddatebook @latimes.com.
