The culinary landscape of Los Angeles is often defined by its sprawling diversity, a patchwork of strip-mall gems, high-end bistros, and historic institutions that have fed generations of Angelenos. Last weekend, these disparate worlds collided in spectacular fashion at Eater Off Menu, the publication’s annual celebration of the chefs, dishes, and beverage trends that have defined the year in food. Held in partnership with Cathay Pacific, the event served as a living map of the current gastronomic zeitgeist, bringing together a meticulously curated selection of talent for a night that was as much a performance as it was a tasting.
This year, the festivities took place at the legendary Tam O’Shanter in Atwater Village. Selecting the venue was a deliberate nod to the city’s deep-rooted history; the Tam O’Shanter is one of Los Angeles’ oldest restaurants, an Old Hollywood haunt that has remained a fixture since 1922. Its aesthetic—a whimsical blend of a 19th-century Scottish tavern and the storybook charm of Snow White’s cottage—provided a surreal and storied backdrop for the evening. It was famously the favorite restaurant of Walt Disney, and the cozy, wood-paneled interiors felt like the perfect setting to host what many attendees described as an "insane" lineup of the industry’s most influential figures.
The guest list for the evening featured a formidable roster of Eater favorites, blending local Los Angeles legends with heavy hitters flown in from across the country. The lineup included the likes of Holbox, Thunderbolt, Night on Earth, Pasjoli, Café Telegrama, Lawry’s The Prime Rib, Quarter Sheets, Ji Rong, and Kidori. Adding to the star power were notable visitors such as Gregory Gourdet, the acclaimed chef behind Portland’s Kann, and the team from Dean’s, the New York City hotspot that has been making waves in the British pub revival scene. Molly Baz, the culinary personality and cookbook author, was also on hand, representing her new venture, Mister’s ice cream sandwiches.
As attendees moved through the winding corridors of the Tam O’Shanter, they were greeted by a "winding wonderland" of culinary installations. One of the most visually arresting sights was a 40-foot-long sheet cake created by pastry chef Hannah Ziskin of the Echo Park favorite Quarter Sheets. The cake snaked through the space, offering a continuous ribbon of dessert that guests could admire before diving into a slice. Nearby, the team from Dean’s presented a tabletop-sized stargazy pie, a traditional Cornish dish known for its dramatic presentation featuring fish heads peering through the pastry crust. It was a bold, visual statement that highlighted the evening’s theme of pushing boundaries while honoring tradition.
The air inside the historic tavern was heavy with the scent of roasting meats and savory sauces. Ji Rong, a destination for Peking duck in the San Gabriel Valley, showcased the precision of their craft, carving succulent slices of duck for a steady stream of guests. In a unique cross-pollination of Los Angeles culinary icons, the Michelin-starred French bistro Pasjoli utilized Lawry’s The Prime Rib’s legendary silver carving carts to serve French dip sandwiches. These were no ordinary sandwiches; they were smothered in a rich, delectable poivre sauce, bridging the gap between the classic American steakhouse and refined French technique. Meanwhile, the staff from Lawry’s stayed true to their roots, preparing their famous "spinning salad" to order, a theatrical performance involving a bowl spun over a bed of ice as dressing is poured from a height.
