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.
For those seeking the flavors of the ocean, Holbox provided a masterclass in Mexican seafood. Guests gathered at their counter to slurp fresh scallops served straight from the shell, a testament to the award-winning quality that has made the South Central spot a national sensation. The freshness of the seafood was complemented by the elegance of the service, as Cathay Pacific flight attendants moved through the crowd, passing out flutes of chilled champagne to ensure the celebratory mood never wavered.
The beverage program for Eater Off Menu was equally ambitious, led by the teams from Thunderbolt and Night on Earth. The bars were designed to reflect the top drink trends identified by Punch throughout the year, offering a glimpse into the future of the cocktail world. One standout was the banana-miso carajillo, a savory and sweet riff on the classic coffee cocktail that utilized the burgeoning trend of incorporating umami flavors into spirits. The nostalgic return of Hpnotiq was also on display in the form of a neon passion fruit refresher, a vibrant and playful drink that leaned into the revival of Y2K-era aesthetics. For those preferring the classics, the "tiny ’tini" trend was represented with miniature versions of traditional martinis and Gilda-style variations, proving that sometimes the best things come in small, potent packages.
The sensory experience extended beyond just taste and smell. In the game room, a conceptual ice sculpture loomed over the festivities. More than just a decorative piece, the sculpture was embedded with an array of ingredients—fish, radishes, beets, and even tinned vegetables from Row 7. It served as a frozen time capsule of the year’s focus on high-quality produce and the elevated status of tinned seafood.
As the party spilled out onto the patio, the atmosphere shifted to a more relaxed, outdoor diner vibe. Café Telegrama set up a pop-up counter where they served sweet and savory versions of their cult-favorite ricotta pancakes, a dish that has earned them a dedicated following in Los Angeles. Nearby, the aroma of charcoal filled the air as guests enjoyed yakitori from Sumibiyakitori Kidori, the Arcadia-based specialist known for its mastery of the grill. The patio also featured a cozy outdoor lounge hosted by Cathay Pacific, providing a space for guests to decompress and converse.
Surprise treats were a recurring theme of the night. Those who lingered on the patio were treated to passed salt bread from Out of Ordi, a rising star in the local bakery scene. The rolls were filled with unexpected flavors like sweet corn and ube cream, offering a salty-sweet profile that kept guests reaching for more. For a final indulgence, Molly Baz personally handed over Mister’s ice cream sandwiches. These treats were topped with a signature sweet-and-salty crunchy brittle, providing a refreshing and textured end to the evening’s heavy hitters.
The event also made sure that the memories would last beyond the night itself. The Majestic photobooth saw a constant line of guests eager to capture the moment against the backdrop of the Tam O’Shanter’s unique interior. As the evening drew to a close, no one left empty-handed. Every guest was provided with a gift bag packed with products from brands that have earned the "Eater favorite" seal of approval. The bags included Luxardo’s iconic maraschino cherries, Unreal’s better-for-you chocolate candies, and gluten-free pasta from Giadzy, the lifestyle brand founded by Giada De Laurentiis. Also included were noodles from Fly By Jing, complete with their famous chili crisp, and a coupon for Ayoh, Molly Baz’s signature mayonnaise line, with the dill pickle flavor being a particular staff recommendation.
Eater Off Menu 2026 was more than just a food festival; it was a curated reflection of the current state of the hospitality industry. By bringing together legacy institutions like Lawry’s and the Tam O’Shanter with modern innovators like Holbox and Quarter Sheets, the event highlighted the continuity and evolution of the Los Angeles dining scene. It showcased a community of chefs and creators who are as committed to honoring the past as they are to defining the future.
For those who missed out on this year’s festivities, the organizers emphasized that this is an annual tradition that continues to grow in scale and ambition. To stay ahead of the curve and secure access to future events, Eater encourages fans to download their app and create a profile, which serves as a gateway to first-access tickets and exclusive updates. As the culinary world looks toward 2027, the success of this year’s "Off Menu" celebration at the Tam O’Shanter sets a high bar for what is to come. For the attendees who were there, it was a night of discovery, indulgence, and a shared appreciation for the vibrant food culture that makes Los Angeles one of the premier dining destinations in the world.
