First restaurant from former le bernardin and michael mina pastry chef lincoln carson.
blue prawns, meyer lemon cocktail
heads or tails? definitely heads.
back pepper brioche, comte cheese
canapes were delicious
chicken liver gougere
dungeness crab, pain de mie, avocado, mustard beurre blanc
the crab cake had a texture of shrimp paste but was all crab. highlight.
preserved meyer lemon and leek fougasse
jidori chicken, roasted breast, stuffed thigh, sauce perigourdine
is it rude to put your feet on the table? #askingforafriend
the rich, black, truffle-y perigourdine sauce was a highlight
the server mentioned black truffle under the skin, but i didn’t see or taste much truffle. could have been moister.
like a chicken sausage wrapped in skin.
nod to zuni
chocolate illanka souffle, green chartreuse, genepy
excellent textbook souffle that rose so high it made snoop dogg look sober. loved the sugar crusted exterior and the herb-y minty ice cream was a perfect complement to the rich chocolate. highlight.
passionfruit posset, citrus, campari pate de fruit
tart, creamy and refreshing.
712 S Santa Fe Ave
Los Angeles, CA 90021