“British Sunday Roast” might not be the first dish that comes to mind when thinking about Los Angeles eateries, but that’s exactly what Hollywood’s The Pikey has decided to bring to the table. Starting Sunday March 3, the newly opened Pikey will begin offering Chef Ralph Johnson’s imaginative rotating menus, which use only organic and local produce. Enjoy beef short ribs with horseradish cream, roast lamb with mint jelly, pork with fried apples and capers, or chicken with stuffing while surrounded by the cheerful and cozy atmosphere that only a British gastropub can offer. For vegetarians the nut roast with braised carrots is wonderfully inventive, and all dishes are served with a generous side of duck fat potatoes, yorkshire pudding, market greens, and finely crafted gravy. For the perfect end to a leisurely Sunday, pair the dinner with The Pikey’s full-bodied house red or delicate white wine ($5 a glass, $20 a bottle). Cheers!