Makes some sense, two very labor intensive dishes that are hard to charge a lot for. Which is a shame because they’re so good. Looks like they brought over the oysters and collar from the SF one though. I’m curious if they kept the tanks for live seafood. You can’t see them in any of the photo angles.
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Wonder if the splash zone is being sacrificed for the La Cienega entrance…
the pr photos show a bluish tint reflecting off the chairs facing the would be tanks, so I think they’re still there.
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Looks like Colette’s stuffed sticky rice wings! But honestly I didn’t know what a capon was til now…yikes 
Now I’m curious if they source only wings or get the castrated 
and what they do with the rest of it.
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This article is fascinating.
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so…where can we buy capon to cook at home?
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Pretty sure I’ve seen it in the freezer of goodies at Vicente Foods in B’wood as well as at Puritan Poultry at the Original Farmer’s Market
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epicurus
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You might try some of the better Kosher butcher shops.
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tanks confirmed
Chung thinks a lot about seaweed, so he plans to grow some at Angler. He’s happy to explain how this is going to happen, right down to the pinholes in one of the seafood tanks at the restaurant and the circulatory current he can create there.
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so other than the wing dish… not sure what else is a standout? the wing sounds very tasty though.
review forthcoming
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Went last night. Will post a few thoughts later.
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OOE cold and hot appetizer + bread for $317
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More like $200? if I do the math right.