Liquid dining at Skybar, La Brea Bakery food truck, guest chef series at Patina

Skybar at the Mondrian is offering a limited-time four-course liquid dinner of craft cocktails and artisan breads. The cocktails include mushroom-infused Belvedere and beet and avocado-infused spirits, with garnishes such as an entire piece of bacon or goat cheese and lettuce. One of the cocktails is even served in a mini bell pepper. All of the cocktails were crafted by Robert Descant, Danielle Nelson and Handerson Wade. The accompanying breads are baked by Artisan Crust Bakery in Los Angeles and chosen by its bread sommelier Arvin Natan. The cocktail dinner will be available Oct. 1 to Oct. 3. 8440 Sunset Blvd., West Hollywood, (323) 848-6025, www.morganshotelgroup.com.

La Brea Bakery Cafe is undergoing renovations, so the popular L.A. bakery has launched a temporary food truck. It’s parked behind the bakery’s new location at 468 S. La Brea Ave. The truck will offer artisan pastries and breads as well as a limited menu of sandwiches, including a turkey avocado and ham and Gruyere, as well as a couple of salads, espresso drinks, coffee, hot tea and hot chocolate. The truck will be open Mondays through Fridays 7:30 a.m. to 3 p.m. and Saturdays and Sundays 8 a.m. to 3 p.m. It will be in operation until the new La Brea Bakery Cafe opens later this year. www.labreabakery.com.

Patina is hosting a guest chef series this fall through winter 2014. The series kicks off Oct. 2 and 3 with former Patina chef Theo Schoenegger (currently at Encore’s Sinatra restaurant in Las Vegas). Schoenegger will prepare a multi-course Italian-inspired menu with three courses for $70, four courses for $85, five courses for $100 and six courses for $115. Menu highlights include the Cappesante, a diver scallop carpaccio; porcini and blueberry risotto; 36-hour braised veal cheeks; Torta al Cioccolato con banana, caramel pudding with bananas brûlée and more. Call for reservations. 141 S. Grand Ave., Los Angeles, (213) 972-3331, www.patinarestaurant.com.

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