Yeah, Overseas Union Enterprise (owner of US Bank Tower) has a lot riding on this and the other new consumer concepts, because they are bleeding corporate tenants. This being successful would be a good sign for the recent influx of Asian $ in DTLA real estate. But by all accounts the restaurant has been running smoothly. This pricing and structure is atypical NY hotel restaurant, but nothing wrong with that. Will probably try soon (I work a block away).
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Why are they bleeding Corp tenants? Just out of curiosity.
They’ve lost a few big law firms to neighboring buildings due to high rent, and outside of those and banks, corporate tenants (tech in particular) are looking at traditional hubs like DTLA less and less for local presence.
Everything was surprisingly tasty. Highlights were the uni, octopus, scallops, and pork.
oyster, uni, caviar, tarragon, champagne #uniintheskywithdiamonds
farm egg, crispy potato, chorizo, finger lime, cilantro
foie gras terrine, beets, pistachio, tonka bean, rustic bread
grilled octopus, peach, lemon, mustard
loin belly croquette
scallops, carrot, vadouvan curry, coconut, barrel-aged fish sauce
caramel custard, truffle praline almonds, coconut sorbet, pork and maple powder
So high it makes snoop dogg look sober #compensating
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I, too, had a tasty meal at 71 Above. Actually, it was more than tasty. It was fantastic. Not too full of itself, not overly fancy. The experience was satisfying, the cuisine beautifully plated, thoughtfully curated, expertly executed. It was delicious. The desserts were as strong as the rest of the meal. Tried 18 dishes in all and not a poorly executed dish in the bunch. Only some dishes more appealing than others. The only thing that could use some work are the cocktails, but I understand they may be pitching a different crowd here for cocktails.
Perhaps it was the low expectations ipse set for me, but I’d go back in a heart beat.
Along with the highlights mentioned by PorkBelly above we liked:
- The Parsnip (incredible, creative, one of the best dishes of the evening)
- Hamachi Crudo
- Artichoke with ricota gnudi
- Steak Tartare
- Fig with Purslane
- Young Chicken with jus mixed with liquified foie gras
- Lemon Curd with Bay Leaf Ice Cream
- Did our Caramel Custard have leaf lard?
No doubt Vartan cooks like a fiend. He’s recruited a heck of staff including his chef de cuisine, Jon Butler, from Republique and Greg Baumgartner doing pastry. Service was terrific and 18% gratuity is added.
It was fine dining without too much fussiness. So hard to do. Hope 71Above does not fall in line with the majority of restaurants with great views.
Can’t wait to return.
P.S. Thanks chrishei for the OUE explanation. We were all wondering what that was.
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Just had lunch at 71Above yesterday and the views are as impressive as Ipse described. My dining companion and I both had the halibut, which I found tasty but not sublime and which she did not finish. My starter was a total misfire, however–beef tartare with waaay too much Tabasco and Worcestershire, like a noob bartender making his very first Bloody Mary. A pity, because I am sure it wasn’t done to cover up poor quality beef.
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