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Food

Mohawk Bend late-night, Parish breakfast, Gladstones clambake

By Betty Hallock

What’s for breakfast: Downtown gastropub the Parish is now serving breakfast daily from 7:30 to 11:30 a.m. On the morning menu are housemade muffins, chocolate or sausage brioche rolls, lemon curd and huckleberry danish; biscuits, eggs and sausage, fried chicken, grilled escarole over egg, sweet and savory beignets, and coffee from Handsome Coffee and Four Barrel. The Parish also is launching happy hours: From 5 to 6:30 p.m. beers and wines are $2 off, and from 11:30 p.m. to close a weekly punch cocktail will cost $5 and shots of Buffalo Trace are $6. 840 S. Spring St., Los Angeles, (213) 225-2400, www.theparishla.com.

Longer hours, cheaper beer: Echo Park beer hall Mohawk Bend has new hours -- now it’s open from 11 a.m. to 2 a.m. Monday to Saturday and 11 a.m. to 1 a.m. on Sunday. From 10 p.m. to close is late-night happy hour with $4 Golden Road beers (Point the Way IPA, Golden Road Hefeweizen, and Get Up Offa That Brown), $5 well cocktails and $6 snacks such as personal-size pizzas, a veggie platter, mini-calzne, vegan or non-vegan nachos, chile, twice-baked potatoes or seasonal salad. 2141 W. Sunset Blvd., Los Angeles, (213) 483-2337, www.mohawk.la.

AYCE clambake! Gladstones is celebrating clambake season with the return of its monthly all-you-can-eat steamed seafood buffet. Gladstones’ “Clambake on the Beach” takes place this Sunday from noon to 4 p.m. on the restaurant’s outdoor deck. This month’s clambake will feature live music from the Pacific Palisades-local Gregory Alper Quartet. Local residents also have access to a beach party in the restaurant’s private Sunset Room with light appetizers, a Pacific Coast Vineyards wine tasting, massages from Oasis Palisades Spa and face painting for kids. $38.95 for adults; $19.95 for kids 12 and under. RSVP by Saturday by calling the restaurant. 17300 Pacific Coast Highway, Pacific Palisades, (310) 454-3474, www.gladstones.com.

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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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