Sriracha has hit Plan Check Kitchen and Bar in West L.A. If you thought it was good on ice cream or as a lollipop, what about Sriracha leather? Chef Ernesto Uchimura is putting a slice of Sriracha leather on his new SS PCB burger along with his regular ketchup leather. It's part of a new menu the restaurant created in collaboration with Stussy, the SoCal-based skate and lifestyle brand. The burger is made of Wagyu beef and includes the two leathers, habanero cheese, schmaltz onions, applewood-smoked bacon and pickles.
Other items on the menu include the Increase the Peas whole roasted English peas, miso butter and wasabi leaf furikake; the Stand Firm Fries, garlic Parmesan fries, skin-on russets cooked in beef tallow and sprinkled with truffle salt; and the WTL Spaceage Doughnut, made with Uchimura's signature cruller, pistachio ice cream and marshmallow pieces. The burger, fries, peas, doughnut and a beer will be available together May 11 to 18 for $45.
M Café chef Lee Gross has launched a new macrobiotic summer menu. Items include a green papaya, mango and sea palm salad, summer corn salad with applewood and smoked dulse, and red beet and hijiki salad ($4.50 - $17.50). For soups, a Tunisian chickpea, lotus root and sweet corn chowder ($3.95 small or $6.25 large) and a selection of beverages including a bloodroot tonic with chia boost and a lotus lift with lotus, celery, cucumber, romain, lemon and parsley ($6.50 to $13.95). 7119 Melrose Ave. or 9433 Brighton Way, www.mcafedechaya.com.
Fig & Olive chef Pascal Lorange will debut new summer dishes. The menu, inspired by Provençal summers by the French Riviera, will consist of 10 dishes, including scallops with eggplant caviar, Provence vegetables and burrata, zucchini blossom and goat cheese ravioli, Yellowfin tuna a la Provençale and veal Milanese. 8490 Melrose Place (310) 360-9100, www.figandolive.com.