In celebration of National Hamburger Month, Fuku Burger takes its burgers to epic proportions with a “sumo-sized” option. The Japanese-inspired burger joint offers a mammoth two-and-a-half pounds of meat, cheese, and various toppings throughout the month of May. 

For $40 each, you can choose any burger on the menu—creative options include fried egg, applewood smoked bacon, shiitake mushrooms, and their signature “crack sauce”—and amp up the size. To award those who can finish the entire patty in 20 minutes, Fuku Burger will pay back the burger’s cost, provide a complimentary t-shirt, and enter the champion eater into a raffle for a lifetime supply of Fuku Burger. 1634 Cahuenga Blvd., Hollywood, 323-464-3858

As LA begins to really heat up, cool off with Pazzo Gelato’s homemade gelato/sorbetto. Known for farmer’s market flavors and natural, locally grown ingredients, owner Mike Buch releases a seasonal line of gelato that ranges from simple to adventurous. The new flavors center around peak, market-fresh ingredients, featuring California fruit, herbs, and single-origin chocolate and coffee.

Daily-produced batches served up from scratch include gelatos like rose petal with swirled candied pistachio and sea salt caramel lavender with white chocolate. Toasted coconut macadamia is a favorite sorbetto flavor, while summer-appropriate strawberry options run the gamut from custard, yogurt, and sorbetto. Look for these and other refreshing treats at both Pazzo locations in Silver Lake and Echo Park. 3827 Sunset Blvd., Silver Lake, 323-662-1410; 1910 W. Sunset Blvd., Echo Park, 213-353-9263

Experience Glow’s new happy hour when it debuts Thursday, April 12. The candle-lit outdoor lounge’s happy hour features specials on everything from expertly crafted cocktails, draft beers, and tasty small bites Monday–Thursday, 5-7 PM and Friday, 5-10 PM. Marriott Marina Del Rey, 4100 Admiralty Wy., Marina del Rey, 310-448-4815

There’s no shame in bringing home a bucket of chicken. That is, now that Bouchon Beverly Hills is serving Ad Hoc’s fried chicken to-go. Made famous in the Napa Valley restaurant by chef Thomas Keller, the lemon-brined, double deep-fried chicken is worth staying in for. Keller's fried chicken will be available for take-out on select "Bouchon Fried Chicken Nights" (call for schedule) for $36 per bucket. 235 N. Canon Dr., Beverly Hills, 310-271-9910

An awards show viewing party is not complete without an appropriately themed cocktail. The upcoming Grammy Awards (February 12) demand something music-themed, and Diddy’s CÎROC Life cocktail seems as fitting as any.

CÎROC Life
SERVES ONE

1 1/2 ounces CÎROC Peach
1 1/2 ounces tonic

Add ingredients to a tumbler filled with ice.

Since opening his first restaurant in 1989, Todd English has become quite the chef and quite the catch. We shared a few moments with English and found that, in addition to his good looks and culinary chops, he’s also very funny.    

To what do you attribute the rise of food entertainment television?
TODD ENGLISH: Food is edible entertainment. It is a show for the mouth and a mini staycation for the palette. Food is mysterious, as it is often a collection of exotic flavors that have the ability to evoke a very real emotional/psychological adventure.

What are your guilty pleasures when it comes to food?
TE: I enjoy good food but, like everyone, I also appreciate the power of peanut M&M’s, In-N-Out burgers and chocolate chip cookies. And while I am revealing my inner foodie secrets, the cookies don’t always make it to the oven as I have a slight weakness for [raw] cookie dough.

Tell us about your new book, Cooking In Every Day English: The ABC’s Of Great Flavor At Home?
TE: It’s for those people who may never have set foot in the kitchen, as well as those who know their way around the pantry. It is about taking common ingredients and elevating them to the remarkable without feeling as if you have to be a trained chef to do so. I also feel a responsibility to address the need for cooking healthy meals. I spice things up—literally—and offer flavor without all the fat.

What is the greatest misconception about you?
TE:  Sometimes I feel people think I am unapproachable and it is really quite the opposite. I enjoy hearing stories from the kitchen, as it allows me to be both teacher and student.

Read more from Joshua Estrin at popmuncher.com.

Tortelloni di zucca Drago

Drago Santa Monica is celebrating the end of an era. The legendary Italian eatery is closing its doors at the end of the month after 21 years as one of LA’s favorites. As an honorary tribute, chef Celestino Drago is adding seven throwback dishes from the original 1991 menu to his current list of offerings. Beginning January 9, homemade entrees such as sautéed duck liver with aged balsamic glace and grilled Belgium endive; baked ziti with meat and cheese sauce wrapped with eggplant; and a polenta sandwich with wild mushrooms, fontina cheese and truffle fondue will accompany signature Drago dishes like tortelloni di zucca (pumpkin, sage butter and parmesan cheese) and pappardelle al fagiano (roasted pheasant and morel mushrooms). Arrivederci! 2628 Wilshire Blvd., Santa Monica, 310-828-1585

Magnolia Bakery is celebrating LA’s NBA teams with special Lakers and Clippers cupcakes. The sweet buttercream treats are available every home game and can be delivered and pre-ordered for your next party. 8389 W. Third St., LA, 323-951-0636

Country style flatbread at Artisan House

New downtown eatery Artisan House could easily be found in Manhattan’s trendy Meatpacking District. Located on Main Street in the historic Pacific Electric Building, the upscale gastropub and market gives off a chic city vibe and offers an ever-changing menu of organic and vegan dishes crafted by executive chef Jason Ryczek. Ryczek “pays respect to the basics” by using seasonal ingredients to create dishes in a variety of style including French-Italian, Western-Mediterranean and German. A restaurant signature, the “country style” flatbread—made with a nutty whole-wheat dough—is used in everything from basic Margarita pizzas to more elaborate pies like duck prosciutto and pear with triple cream brie, caramelized shallots, baby kale and 40-year balsamico. Also on the menu are adventurous shared plates, salads and cocktails from veteran mixologist Elden McFeron III. Adjoining the restaurant is the well-stocked market stocked with an array of wine and liquor, imported cheeses, herbs and spices and organic bath oils. The restaurant is open for brunch, lunch and dinner. Artisan House, 600 S. Main St., 213-622-6333

Add a little spice to your holiday drinks repertoire with a festive cocktail like the Nutmeg Honey. Made with Tequila Don Julio 1942, the sweet and savory blend makes for a great seasonal drink.

NUTMEG HONEY
1½  ounces Tequila Don Julio 1942
¾  ounce fresh squeezed lime juice
¾ ounce honey syrup (50/50 ration of honey to water)
Ground nutmeg
Honey for garnish
Sugar for garnish

Combine Tequila Don Julio 1942, lime juice, honey syrup, and ground nutmeg in a cocktail shaker. Shake well. Rim a rocks glass with honey and sugar. Pour cocktail into the glass and serve.