One of the most iconic of the Passover dishes is matzoh brei -- a Jewish frittata of matzoh scrambled with eggs. And if you can't get enough of it, consider dropping on by Jar, where chef-owner Suzanne Tracht is serving a different matzoh nightly from now till Friday -- including matzoh brei with spring onions, done chilaquiles style; matzoh brei with pencil asparagus, burrata and brown butter; matzoh brei with shimeji mushrooms and truffle cheese; matzoh brei with roasted apples and Vermont maple syrup; and matzoh brei with kimchi ($12 for traditional preparations, $15 for "variations on a theme"; 323-655-6566).
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Top Chef finalist Stefan Richter celebrates his 14th year living in America, with a three-courser priced at (what else?) $14 -- a duet of California crudo, a "very special anniversary" risotto, and a housemade German sausage with sauerkraut, mashed potatoes and American beer sauce; served all day at Stefan's at L.A. Farm (310-449-4000).
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It's Monthly Market Meet-Up time at Michael's, with a gathering from 8:30-1:30 a.m., this time centering on the organic produce of the 17 acre Coastal Farm in Santa Paula, where the first crop of fennel is currently in bloom -- and it's the many uses of fennel that chef John-Carlos Kuramoto will focus on, both shopping for, and using in recipes at the post-market tasting ($75 per person; 310-451-0843).
If you've wondered (and who hasn't?) how volcanic soil affects the growth and taste of wine grapes and wines, this is a chance to find out at a volcanic wines tasting at Mosto Enoteca -- a sampling of two reds and two whites -- "rich in minerals, with delicate aromas," served with small bites (7 p.m. onward; $35 per person; 310-821-3035).
It's time for the fifth annual Pebble Beach Food & Wine Festival, from today through Sunday, a gathering of more than 75 chefs, and 250 wineries at The Inn at Spanish Bay (17-Mile Drive, Pebble Beach, 800-654-9300), with ticket prices ranging from $100 for single events, up to $4,750 for a VIP pass to the whole weekend. For information, go to www.pebblebeachfoodandwine.com (866-907-FOOD).
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Breakfast in a bar? Certainly works at the Bouzy Gastropub in the South Bay, where breakfast is served Monday through Saturday from 8 to 11 a.m. -- an à la carte menu of bacon-infused Bloody Marys, a breakfast pizzetti, scrambled eggs with goat cheese -- and a "Wake Up Stack" of jimi cakes, sautéed mushrooms and fried eggs (310-540-1222).
Salt's Cure is part butcher shop, part meat-obsessed West Hollywood cafe - about the last place you'd expect to find a Sunday brunch. But there it is, served from 11 a.m. to 3 p.m., offering à la carte dishes like black cod (smoked in-house), blueberry scones, housemade coffee cake and a fine combo of two poached eggs, to slices of the thickly cut house bacon and two chorizo patties - made, of course, in the back (323-850-7528).
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