Plenty on Bell

09/25/2026

Join us tomorrow, September 26th, for Old Days! We’ll have our full menu offered inside the restaurant, a grab-n-go burrito & coffee station at our patio gate, and our sister estate Dovecote offering a flight of w**es. We hope to see you this weekend!

09/15/2026

Introducing our new Hand-Cut Fries. Fresh-cut Russets, housemade seasoning, housemade Southern Comeback sauce. Say hello to your new obsession.

09/04/2026

Our library offerings continue to grow with these 2 beauties, both of which come from nearby Alisos Canyon. Quantities are very limited.

The 2021 Albariño from Âmevive is at a beautiful place in its evolution. The citrus notes of its youth have mellowed and softened, allowing the w**e’s mineral core to become much more prominent. Allied to the waxy texture that can only come with age, this is a profound expression of this Spanish grape.

The 2016 Nebbiolo from L.A. Lepiane does justice to this challenging Italian variety. It has all the notes you’d expect from aged Nebbiolo- rose petal, fresh earth- but with the fruit and warmth that can only come from California sunshine. While one might expect a 10-year-old Barolo to be tight and backward, this is open and generous, perfect for a leisurely lunch or dinner as you watch its beauty unfold.

08/20/2026

This Friday night we continue celebrating the summer bounty from our garden!

To start:
🌶️ Blistered Shish*tos with lemon, salt, and Parmesan

🍆 Japanese eggplant caponata with whipped ricotta and Codi’s sourdough

Entrees:
🥩 Steak béarnaise with smashed fingerlings and broccolini

🐓 Moroccan-inspired chicken with pearl couscous

08/13/2026

This Friday night we have a lot of goodies in store for you. See you at the table!

To start:
🌶️ Blistered Shish*tos from the Plenty garden with Parmesan, lemon juice, and salt

🍅 Whipped Ricotta with Plenty garden tomato compote, basil, and Codi’s grilled sourdough

Entrees:
🎣 Local halibut topped with blistered cherry tomatoes, summer squash from our garden, onions and fresh herbs, served over creamy polenta

🐖 Crispy pork schnitzel with roasted new potatoes, lemon and capers, quick-pickled grilled red cabbage, and a mustard remoulade

08/06/2026

This Friday night we’re featuring:

To start:
🌶️ Blistered Shish*tos with Parmesan, salt, and lemon

🥗 Vietnamese cucumber salad with Plenty garden herbs

Mains:
🐓Moroccan-inspired chicken confit with pearl couscous and lemon gastrique

🌊 Pan seared diver scallops with tomato & corn summer succotash and chili oil

See you at the table!

08/02/2026

Last day for our house made loaves before Codi heads out of town for 2 weeks! First come first serve. Make sure to leave your number and email so we can send you notifications of when bread is available for pick up. We’ll soon have an app for regular bread drops, so stay tuned…

3 loaves of country sourdough
2 loaves of everything but the bagel
2 honey and oat

07/31/2026

We have unfortunately had to cancel our BBQ event due to unforeseen circumstances, but we will be open Saturday for Breakfast & Lunch. See you soon!

On Saturday, August 1, we’re bringing a little bit of Brazil to Los Alamos for our first summer pop-up.

Chef Richard Bruce of Aly’s Grill joins forces with Chef Jesper for an evening of Brazilian BBQ, while DJ Mano Gil spins an all-vinyl set celebrating the sounds of Brazil—from samba and bossa nova to MPB and beyond.

Expect a long summer evening shared around the table with great w**e, food, and music. Reservations available at the link below.

Brazilian BBQ & Beats
📍 Plenty On Bell
📅 Saturday, August 1
🕠 5:30–8:30 PM
🍖 $70 • All-you-can-eat Brazilian BBQ
🍷 W**e & b**r available for purchase

https://www.opentable.com/booking/experiences-availability?rid=1147717&restref=1147717&experienceId=757920&utm_source=opentable&utm_medium=tms_email&utm_campaign=shared

07/30/2026

We have a packed weekend! This Saturday is our Brazilian BBQ Pop-Up collab with Aly’s Grill, plus spinning an all-Brazilian set! Walk-ins are welcome or you can book online at the link in bio.

And of course, Friday night’s specials:
🌶️ To Start: Blistered Shish*to Peppers from the garden, prepared simply with lemon, sea salt, and Parmesan

🐚 Shell Pasta with Plenty Garden vegetables, including Japanese eggplant, roasted peppers, zucchini, and more

🥩 Santa Maria style Hanger steak with fingerling potatoes and roasted peppers

See you at the table!