Northeast L.A., Los Angeles · restaurant
The house bread alone (hotel-pan baked with caramelized onions and nigella seeds, served with sheep's milk spread) is worth the two-week wait to get a table. Eight rotating small plates built around peak farmers market finds: nixtamalized beets with guajillo-sunflower salsa one week, grilled pork over charcoal with nettle-apple purée the next. Dinner only, Tuesday through Saturday. Reservations fill fast and the menu changes every time.
Sweet-tart seasonal dessert pairing toasted pine nuts with rhubarb in Thompson's precise style
Bigfin reef squid with chilled cucumbers, a recurring seasonal highlight from chef Miles Thompson
Hotel pan bread with onion seeds, mirin glaze, served with spicy Liptauer cheese
Nixtamalized beet with sesame cremeaux and guajillo-sunflower seed salsa
Hotel-pan baked with caramelized onions and nigella seeds, served with sheep's milk spread