This was a very good meal and feels like a solid Los Angeles 2-star on par with Vespertine. Service was very attentive yet casual. All the flavors resonated with my palate, and the food felt distinctly tailored to this restaurant. My wife thought the repeated combination of citrus plus nasturtium got a little repetitive. The 45-day dry-aged New York steak course is easily my favorite dish so far this year.
- apple pond
- spring herbs, sweetbreads, buttermilk
- torn prawn, gooseberry, burnt lettuce
- sorrel & rhubarb
- torpedo onion & eucalyptus
- rockfish, fava leaves, stone rose leaf
- frozen mustard & passion fruit
- celery root, venison, savory granola
- aged and smoked new york strip, fennel, tamarind / nasturtium, short rib, plum / brioche & bone marrow
- puffed beef tendon & caramelized onion / black truffle milkshake
- caviar & coffee
- orange, beet, earl grey tea
- olive oil & chamomile
by flitcroft