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@ Saint Mary's

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Current Status: Closed

Home - All the comforts of home cooking Vegetarian - Chef prepared vegan and vegetarian entrées, sides and specialty dishes

Grill - Featuring our 100% fresh ground chuck burgers

International - Visit a different country every dayPizza - Hot from the Pizza oven and more

Stock Pot - Soups made-from-scratch

Our “Light” offerings, between regular meal times, will consist of the following items:

Salad Bar, HomemadeSoups, Pizza Station, Grill Station with made-to-order items and Desserts

Weekly Schedule

Vegan: Contains absolutely no animal or dairy products.

Made without Gluten-Containing Ingredients: Due to our open kitchens that handle gluten, we cannot guarantee that items made without gluten-containing ingredients are “gluten-free,” as defined by the FDA. We make every effort to avoid gluten cross-contact; however there is always the potential for cross-contact with other gluten-containing food items, particularly in our self-serve facilities. We encourage guests to speak to the chef or manager regarding any questions about ingredients.

Vegetarian: Contains no meat, fish, poultry, shellfish or products derived from these sources but may contain dairy or eggs

Seafood Watch: Contains seafood that meets the Monterey Bay Aquarium's Seafood Watch guidelines for commercial buyers.

Humane: Contains humanely raised meat, poultry, or eggs. Must be certified by a credible third-party animal welfare organization.

Do you have a specific question, suggestion, or feedback about your meal at a Bon Appétit café? Feel free to browse the previously asked questions below or contact our Bon Appétit managers using this form.

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Apr 9, 2018

The Steering Committee will provide guidance and direction in the Master Plan process and includes environmental and community advocates, regional agencies, city leaders and river experts.

Apr 6, 2018

The pilot is part of a larger and impactful program based on a piece of legislation recently signed by the governor called the Emergency Child Care Bridge Program.

Apr 5, 2018

New financial incentives available to landlords who rent to individuals and families who have experienced homelessness.

Apr 3, 2018

New dining destination to be designed by renowned architect Frank Gehry and operated by celebrity chef Wolfgang Puck at the current Gladstones location.

Five highlights from the Board Meeting from Supervisor Kuehl you might find interesting, important, or fun that can be read in no more than 5 minutes!

Apr 2, 2018

Have you ever thought about where that water actually comes from? It’s an important question to explore, especially considering the prolonged drought SoCal has been experiencing for most of the last decade.

821 Kenneth Hahn Hall of Administration 500 W. Temple St. Los Angeles, CA 90012 Phone: (213) 974-3333 Email: sheila@bos.lacounty.gov Office Hours (By appointment only):Monday – Friday: 8:00 AM to 5:30 PM West Valley Mountain Communities District Office 26600 Agoura Rd. #100 Calabasas, CA91302 Phone: (818) 880-9416 Email: sng@bos.lacounty.gov Office Hours:Monday – Friday: 9:00 AM to 5:30 PM 7555 Van Nuys Blvd. Suite 1. Van Nuys, CA 91405 Phone: (818) 901-3831 Email: nike air max 90 mens grey and white baseball tee
1645 Corinth Avenue, Suite 102. Los Angeles, CA 90025 Phone: (310) 231-1170 Email: air jordan retro 5 footlocker

Stay up-to-date with all of the action at the Board of Supervisors and in the Third District with “Kuehl Happenings,” Sheila’s weekly email newsletter!

The dining space at Le Coucou.

The designers were eager to explore what it would mean to create an ornate and soulful restaurant in a city that, at the moment, favors a more mellow and casual approach. But while the place is, indeed, fancy, “you don’t have to gild something to make it feel exquisite,” says Standefer. “We wanted to create the sense of ease and comfort that you might find at someone’s home—to make it less pretentious and stuffy and more moody.”

The decorative elements, Alesch explains, were all chosen to evoke emotion and “create a dreamscape that is not overly specific about a place and time in history. It’s our own reintegration of what we see and feel is grown-up and beautiful.”

The front dining space at Le Coucou.

A triple-hung window separating the main entrance and bar from the more formal dining room acts like a lantern, directing light and introducing a more intimate feel. High arched openings and vaulted ceilings give gravity to the space, while “rows of chandeliers marching down the ceiling and the punctuation of the tall candles,” highlight its structure, says Standefer. The volume, notes Alesch, “feels decadent and pleasurable,” while the muted color scheme introduces “a sense of poise, of rhythm and punctuation,” Standefer adds.

Large mohair banquettes more readily invoke a living room sofa than a fine-dining table, reminding guests of the intimacy and comfort of a dinner party at home. And as with the best dinner parties, it’s the vibe that’s most important. Says Standefer, “The dynamics and energy of the kitchen spill into the space. Like Daniel’s cooking, it’s meticulous yet mischievous—what you expect is not necessarily what you will get.”

Le Coucou, 138 Lafayette St., New York; lecoucou.com

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