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Escargot with grits
Cheese cart
Cheese condiments
We were disappointed. We only ate there once and the kitchen could have been having an off night. But what we experienced was a pretty mixed bag.
Good stuff: oatmeal infused with prawns. It was totally killer, like a delicious prawn risotto. Also great were grits, vivid green with parsley, and laden with fun, chewy chunks of escargot. They had a mind-blowing cheese cart, with over 30 different French cheeses and interesting condiments, including a "green" ketchup.
Service: It was nice how you could order half sizes of many of the dishes, creating a personalized tasting menu. But although we told the waitstaff we intended to share everything, they never brought us extra plates or serving utensils for the dishes. Although we felt a bit ignored by our food server, the server who suggested wine was spot on: a minerally Sancerre with the seafood, a more astringent Burgundy with the meats.
Questionable stuff: A dish described as a rabbit tart was actually rabbit two ways—a very undercooked, tough, sautéed fillet that we did not finish, and what appeared to be a braise on top of a small circle of pastry dough.
Bizarre stuff: A similar kind of slapdashedness arrived with a plate of great cheeses we selected from the cart. We were each brought three unevenly round, unevenly baked little rolls on a skewer. Were we supposed to eat the cheese with these little rolls? Why were they undercooked? Why were they on a skewer? And although most of the table setting was very pretty—antique mismatched hotel silver, an elaborate silver domed butter dish—the cheese condiments were served with plastic spoons, like you might see in an ice cream shop for dispensing samples.
It seems like the chef really is creative with food, but the execution didn’t quite live up to our expectations.
My wife and I have eaten several times at this restaurant in the last year. Consistently fine food and I've ordered something different. Last night, I had the chanterelles with sweetbreads to start, followed by the rack of veal. Donna had the oatmeal, followed by the rabbit. All superb. Again, I have sat in all four corners of the place and never felt ignored. If you need something at any...+READ
My wife and I have eaten several times at this restaurant in the last year. Consistently fine food and I've ordered something different. Last night, I had the chanterelles with sweetbreads to start, followed by the rack of veal. Donna had the oatmeal, followed by the rabbit. All superb. Again, I have sat in all four corners of the place and never felt ignored. If you need something at any restaurant, you sometimes have to ask, e.g. plates, more bread.-COLLAPSE
I think this chef is one of the most innovative chefs in LA. You should expect both moments of surprise and moments of WTF! from any chef that is really pushing the envelop. There will inevitably be times when the chef goes to far. This is true for Ludo and Roy Choi (ie his ooey gooey fries). Chef LQ's uni tapioca dish is pure joy.