Silver Lake, Los Angeles · restaurant
French-Italian cooking out of a Craftsman cottage, with a whole-animal, hyper-seasonal approach that keeps the menu in constant motion. Rabbit confit, hoja santa. Poached black cod, and buckwheat tart set the tone for a kitchen that’s as precise as it is seasonal. Walk up for à la carte, or book ahead and go all-in on the $95 monthly prix fixe.
Tender sweetbreads, crispy fried, with beurre citron and calabrian chili.
Silky bluefin tuna belly, shaved thin with cucumber, green chili, and fresh herbs.
Hoja santa-poached black cod from the rotating French-Italian seasonal menu
House-baked daily, essential starter at this Silver Lake bungalow kitchen
Denver steak over coals, triple-cooked fries, bone marrow au jus, Sansho pepper