Culver City, Los Angeles · restaurant
A slick California bistronomy spot in the basement of a split-level building on Pico. $150 gets you a four-course set with snacks, served by Swedish staff to a playlist that mixes Fleetwood Mac and Tupac. The menu changes weekly: expect aged squab panzanella with fermented yuzu, lamb in white pepper jus and coffee oil, or a prawn-topped uni spaghetti as an add-on. The evening opens with 'magic water'. Chilled with chartreuse bitters, poured from a crystal decanter without explanation.
Aged California squab with yuzu pepper, walnut miso, chewy beet, and ginkgo nut.
Hand-cut spaghetti with red prawns, sea urchin, preserved yellow tomato, and yuzu zest.
Add-on pasta: herby tortellini with grilled morels in rich egg yolk sauce.
Add-on pasta: charred spaghetti with sea urchin and prawn tartare, rich and briny.
Seasonal set menu with snacks; courses evolve weekly around local farms and winemakers.