QUICK BITES

An icon returns

> L.A.’s famous 18-foot-long hot dog is back: Tail o’ the Pup, one of the city’s most iconic examples of programmatic architecture, celebrates its return with new items and a new location. The 1946-founded, hot-dogshaped stand slinging hot dogs, burgers and soft-serve cones has added a smashburger, vegan hot dogs and a gluten-free corndog. The 1933 Group — which purchased, restored and operates the food stand — consulted past Tail o’ the Pup employees and menus to create dishes inspired by the shack’s methods through the decades, resulting in items such as the split-and-grilled 1946 Pup, with grilled onions, house-made mustard and apple cider vinegar. The new Tail o’ the Pup, with indoor and outdoor seating, sits about a mile north of the stand’s original location. Open from noon to 8 p.m. daily, with extended hours to follow. 8512 Santa Monica Blvd., West Hollywood, (424) 527-0131, tailothepup.com

Shops, then chops

> Baja-inspired steakhouse the Hideaway is set to open on Rodeo Drive in August. It will feature a kitchen helmed by chefs Alex Moreno (Mélisse, Spago) and Viet Pham (“Iron Chef,” Pretty Bird), with a beverage program created by prolific L.A. barman Julian Cox. The menu will include Mexicanleaning takes on surf-andturf classics, plus tartares, margaritas and California and global wines. Open 11 a.m. to 2 a.m. Wednesday to Saturday and 11 a.m. to midnight Sunday to Tuesday. 421 N. Rodeo Drive, Beverly Hills, (310) 974-8020, thehide awaybeverlyhills.com

Elevated poolside fare

> There’s a new rooftop bar and restaurant atop Culver City’s Shay Hotel serving tropical cocktails, natural wines and dishes that riff on poolside fare. Canopy Club offers indoor and outdoor dining, daily breakfast and an all-day menu that includes tamarind-marinated steak; grilled lobster with frites; ssam-inspired BLTs; and shrimp cocktail with habanero sauce. Open 7 a.m. to 11 p.m. Sunday to Thursday, and 7 a.m. to 2 a.m. Friday and Saturday. 8801 Washington Blvd., Culver City, (209) 364-7541, canopy club.la

Want a vegan Reuben?

> Serving a vegan array of sandwiches, house-made “meats,” sides like potato salad and desserts such as Mexican chocolate mousse, Highland Park’s newest restaurant is an entirely plant-based sandwich shop and deli. Nutritionist Maciel Bañales Luna partnered with her husband, Joe Egender, and restaurateur Dustin Lancaster (Bar Covell, the Hermosillo, L&E Oyster Bar) to open the casual spot, which creates bacon, pastrami, short ribs and other deli meats out of chickpeas, jackfruit, tomato paste and wheat protein. Sandwich options include Reubens, Italian subs, a Mexico-inspired short rib sandwich and a bacon, egg and cheese. Patio and indoor counter seating is available. Open 11 a.m. to 3 p.m. Thursday to Sunday. 5933 York Blvd., Los Angeles, instagram.com /maciels.plant.butcher

Ocean-view seafood

> Hotel del Mar recently launched an alfresco restaurant with ocean views. Patio del Mar focuses on seafood dishes inspired by California and the Baja Peninsula, such as ceviche with vegetable chips; raw oysters; Peruvian bay scallops; and Dungeness crab avocado toast. Wine, craft beer and hard seltzer are available. Open noon to 8 p.m. Thursday to Monday. 1910 Ocean Way, Santa Monica, hotelcasadelmar.com — Stephanie Breijo