• Dining

Lazy Ox Canteen

Offer Ended

This tavern in Little Tokyo serves up craft brews, canteen wines and small plates—from yellowtail tartare with brioche crostini to roasted sunchokes with garlic confit and black truffle.

  • Lazy Ox Canteen
  • Lazy Ox Canteen
  • Lazy Ox Canteen
  • Lazy Ox Canteen
  • Lazy Ox Canteen
  • Lazy Ox Canteen
  • Lazy Ox Canteen

Friday–Sunday: Family-Style Main for Four


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  • Family-style main course for up to four people available Friday–Sunday nights
  • Bottle of wine paired by sommelier

    See Menu tab for details

What we love

  • A special weekend family-style dinner is the perfect way to kick-off the weekend, especially when it begins with a bottle of wine.
  • On Friday night, it’s grilled lobster and seafood paired with a sancerre from France.
  • On Saturday, the special is leg of lamb with roasted apples paired with a Vacqueyras from Domaine de la Verde.
  • And on Sunday, the restaurant features a suckling pig BBQ with an Old Vine zinfandel.
  • This meal is enough for four people, but feel free to come as a twosome—and be prepared to bring home enough leftovers for another meal from home.

What to know

  • Redeem by: Sunday, February 3, 2013
  • This offer is subject to Terms and Conditions
  • Please note the menu changes daily and is subject to change
  • This offer is final sale and non-refundable
  • Dates are subject to availability and reservation is required; please reserve well in advance of desired date
  • Must be 21+ with valid government-issued ID
  • Gratuity is not included; we recommend tipping on the full retail value of service(s)
  • Offer does not include tax; tax will be charged upon redemption


241 South San Pedro Street
Los Angeles, CA 90012

About Lazy Ox Canteen

With 25 years in the industry, Lazy Ox creator Michael Hide Cardenas is the inspired restauranteur behind Sushi Roku, BOA Steakhouse, Katana on Sunset, Robata Bar, Toranoko and Fat Spoon. He is constantly changing things up at Lazy Ox, with dishes ranging from Mexico and the Middle East to Japan and the States.

Recruited in late 2012, executive chef Travis Chase is one of the city’s up-and-coming chefs. Before leading the kitchen at The Tin Table in Seattle, Chase practically lived in the fast-paced kitchens of the Fairmont and The Ritz-Carlton. At Lazy Ox, he starts with the best available ingredients to bring diners local, sustainable and eclectic fare—from roasted bone marrow with orange gremolata and rabbit ragu with hand-cut pappardelle to beer-braised grilled octopus with tomato confit.

The atmosphere is warm and casual; the staff knows the menu well, and are passionate about their favorites. Wrote S. Irene Virbila in the Los Angeles Times “Lazy Ox Canteen could be the poster child for the new wave of L.A. restaurants: gutsy, affordable, fun.”

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