THE DISH: Special dinners on tap at Black Angus, The Kitchen

A celebration of the "popular summer spirit," the experience is a three-course menu highlighting top-quality ingredients with Mexican flavors, with each course complemented with a handcrafted Patron tequila cocktail.

Start the evening with a plate of grilled shrimp with avocado butter, served with house-pickled red onions and steak chicharrons. The dish is paired with a refreshing strawberry and tequila "Ranch Water."

Enjoy a hearty entree of grilled Tajin-marinated flat iron steak, topped with guajillo butter with sides of cumin roasted carrots, crispy yuca, black radish and salsa verde. Paired with the steak is a tequila cucumber mojito.

End your meal with a prosecco margarita, paired with a tequila lime strawberry shortcake with whipped cream.

Dinner starts at 7 p.m. at the steakhouse, 3601 Rosedale Highway.

The specialty tequila dinner is $51.99 per person. Visit blackangus.com/tequila-dinner to make your reservation.

Spring is in full effect at The Kitchen in downtown Bakersfield.

On Friday, the venue will offer a spring-inspired all vegan menu designed by chef Richard Yoshimura.

The four-course meal begins with a spring panzanella salad, followed by an oyster mushroom dumpling in a miso brodo. Cauliflower katsu curry serves as the entree, and the meal ends with lemon olive oil madeleines with strawberries.

Dinner starts at 7 p.m. Friday at The Kitchen, 1317 20th St.

The cost is $75 (plus tax and gratuity) per person. An optional per-course wine pairing is available for $48.

Those who would prefer dinner at home can order a takeout version ($40) with the panzanella salad, cauliflower katsu curry and madeleines.

Takeout dinners must be ordered by 4 p.m. Thursday, with pickup from 5 to 6 p.m. Friday.

Visit thekitchenbakersfield.com/schedulista or email info@thekitchenbakersfield.com for reservations, takeout orders or more information.

The Kitchen will continue to offer themed dinners in May.

Coming up are a Cinco De Mayo Celebration with a DJ, a five-course chef's tasting menu on May 12, a hands-on Japanese/Okinawan-inspired cooking class on May 19 and another vegan tasting menu on May 26 paired with a non-vegan version of the same menu on May 27.