Arts District, Los Angeles · restaurant
French bistro cooking filtered through Southeast Asian and Indian palates, the scallops come demi-lune, the kanpachi lands with green apple and goat cheese, and the dessert menu's chocolate soufflé is chocolate meringue over hazelnut ice cream. One Michelin star, Arts District warehouse, easy and unpretentious on purpose.
Kanpachi crudo with beet relish, buttermilk vinaigrette, herb oil, trout roe, shaved horseradish, an
Sea bream with Santa Barbara uni, green apple granita, and horseradish cream
Rotating seasonal tart with shattery crust and vanilla mousse
Half-moon pasta with scallop and truffle beurre blanc
Chocolate meringue over hazelnut ice cream.