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Daily Dish

Un Petit Porc returns to Gram & Papa’s

By Betty HallockDeputy Food Editor 
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Un Petit Porc returns to Gram & Papa’s on Tuesday, June 19, and Wednesday, June 20. It’s a porchetta-menu collaboration between chef Ludo Lefebvre, Gram & Papa’s owner Mike Ilic and sneaks store Undefeated‘s James Bond -- the same trio who teamed up for the inaugural Un Petit Porc in December.

The menu includes: bagna cauda and aioli; pork-belly wrapped pork shoulder with potato dinner rolls and orange jam slaw, or arugula sandwich with tomato confit and burrata on country bread; broccolini with chile, garlic confit and Pecorino; fries with escargot butter; and creme fraiche panna cotta with caramel. And the cost is $49 per person.

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Reservation lines open at 1 p.m. on Friday, June 15, at (213) 624-7277. Three seatings are available for the porchetta dinner, at 6:30 p.m., 8 p.m. and 9:30 p.m.

Gram & Papa’s, 227 E. 9th St., Los Angeles, www.gramandpapas.com.

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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