galleRy

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“The simple ingredient” This course was designed entirely to showcase a potato... specifically a magic Myrna potato. @mckennalelah found them at the @smfms farmers market and we fell in love with them. Three colors, three very distinct textures. The potatoes are brined, slow cooked in clarified butter, then pan roasted with apples, shallots, and thyme. The potatoes are served hot, garnished with a lightly whipped apple creme fraiche, golden osetra caviar, and sorrel. . . Tickets available now through our website or on @Resy . . Photo: @xtianseel
It’s been two years since we opened @dialogue.sm. 2 years, 160 new dishes, and the same incredible team the whole way through. We’ve accomplished a lot in a little space that was never intended for a fine dining restaurant. I couldn’t be more proud of our team and couldn’t me more grateful for the passion, trust, and drive that they have shown in helping this project evolve. . ...And just as important, our guests. Our amazing diners that come and support us, listen to our stories, and share their own. The life of a restaurant is more than just the team, it’s the guests. Thank you for all of the support!
“onion, entirely...” . . A dish focusing entirely on the market onions currently available. Caramelized sweet onion, chive, leek flowers, fried leeks seasoned with malt vinegar, and a white onion soubise. The dish is finished with a mist of Madeira from the @rarewineco’s historic series - giving the dish a very distinct oxidative aroma. . . Tickets available now through our website and @resy . . Photo: @xtianseel
Three years of roses... Sharing a philosophy with our pork dish, this course showcases three years of roses... used to elevate the amazing squash @mckennalelah found for us at the @smfms. A salad of squashes, radish, and peach... with three years of roses. The dish is finished with a vinaigrette made from fresh sancho berries (@girlndugfarm) and a mist of rose scented whey - the byproduct from hanging goat yogurt. 2017: white peach and white rose vinegar 2018: rose syrup 2019: fresh roses from @farmerkelley . Tickets for SSA19 are available through @resy and through our website! . Photo: @xtianseel
“Three years of peaches” . . A very simple, but complex dish focusing on peaches... . Pork belly is paired with 3 vintages of peaches and a warm pork and burnt onion vinaigrette (made from our 2 year barrel aged burnt onion syrup). Finished with local kinome from @girlndugfarm. . @andysorchard Peaches: 2017- Peach sweet and sour sauce made with aged peach syrup 2018 - peach sambal made from a peach and ginger ferment mixed with a peach and chili ferment 2019- roasted peach with Sichuan peppercorn . . Photo: @xtianseel
An ice cream sandwich to start summer... Fried basil, red shiso candied with ginger sugar, and caramelized soy ice cream. . . Tickets available now through @resy and through our website.
A single bite of spring... A cracker made of jasmine rice and baby prawn shells, dressed with ginger mayo, raw marinated spot prawn, pickled green strawberry, and wild nasturtium. . Tickets available for our current menu- SSA19 through our website and through @resy . . Photo credit: @xtianseel
“The first sprout” The spring section of our current SSA19 menu is riddled with signs of growth...snapshots of an emerging season. For our opening course we chose not to open with the start of spring as a light and fresh flavor, but rather the end of winter- dark and earthy, using the notion of a first sprout engaging new life from the dark ground. . . Tickets available now for SSA19 through our website and @resy! . . Photo: the first course on our current menu - braised celery root, pickled cherry, and burnt bread... with additional flavors of opal basil, red wine, and douchi. A balance between fresh and aged/preserved flavors to signify new growth in the start of spring. Cred: @xtianseel
“new life” The spring section of this menu is framed around growth, new life emerging through foliage left behind from winter. Tickets available now for our current SSA19 (spring summer autumn 2019) menu through @resy and through our website. Photo: a course framed around oyster- or the idea of as it contains many “oyster” components without actually having any actual oyster. Showcasing salsify with leaves and flowers (oyster root) as well as oyster mushroom, oyster leaf and flower, borage... all ingredients that have a subtle oyster like, briny flavor. Fresh new life growing through the dead (roasted) leaves... new life emerging in spring. Credit: @xtianseel
Conversations at the counter... . . Join us for the summer menu! Tickets on sale now through @resy or through our website. . . Photo: NY strip “au poivre”, salanova lettuce, fermented tomato - the final savory of the summer section. Thanks for the photo @bonjwing!
Our summer menu is now in full swing! Tickets available now through @resy or through our website! #SSA19 Photo: lovely photos from @steveweissman and @theyearofelan
Golden osetra caviar, vanilla and coffee creme anglaise*, hazelnut, lapsang souchong tea oil, wild alyssum. . *the anglaise- the most important part of the dish- is anglaise simply in technique and ingredient. It is made with 65% less sugar than a traditional anglaise, looking at anglaise from it’s textural experience rather than its dessert characteristics. . . Only a week and a half remain in our “spring” menu. Tickets available now through our website and through @resy . . Photo: @xtianseel
Butter poached chicken breast, chicken jus, and a ragout of burnt onion, braised kombu, and raw strawberry. The dish is garnished with roasted chicken skin, crispy kombu, and wood sorrels. . . A course inspired by early spring wood sorrels growing through the damp leaves... . . Tickets available now for the final two weeks of “spring” through our website and @resy . . Photo: @xtianseel
A salad of wild succulents, fennel, and rhubarb, finished with clam. The foam is an aerated vinaigrette of raw rhubarb juice, raw ginger, and aged rhubarb vinegar. . . The spring section of the menu is intended to reflect moving up the coast- from Santa Monica through Malibu and up toward Santa Barbara. Each course reflects on a specific feeling along the route. This course is indicative of the wild succulents, fennel, and rhubarb that grow along the water. The foam and clams bring the feeling of the briny sea foam present just along the waters edge. . . Tickets available now through our website and through @resy . . Photo: @xtianseel
“A confused course” A single bite of black pepper and sour cherry pate de fruit with a wild nasturtium flower. . . This course intended to transition the diners from spring to summer, savory to dessert. We say it’s confused because it’s a course that showcases ingredients from two seasons that overlap in Southern California. Nasturtium flowers appear throughout spring, coming to an end at the start of summer while cherries are just coming to the market now and will continue into the summer months. . . Photo: @xtianseel
We got a star! We are extremely thankful and grateful to be included alongside our fellow Los Angeles restaurant friends who received Michelin stars! We're so proud of our achievement and thankful to our guests - without all of you, none of this would be possible. Cheers to another stellar year!
“To end winter” A smoked coffee and date truffle. . . This is the final bite in the winter section of our current “spring” menu. A course that is intended to evoke the feeling of sitting in front of a fireplace with a cup of hot cocoa (or coffee) at the end of a cold winter day. . . Tickets available now through our website and @resy . . Photos from @xtianseel
“Sour cherry” Summer begins. Sour cherry sorbet, paired with iterations of begonia, and a short bread flavored with poppyseed, green tea, and salted cherry blossoms. . . The sour cherry is balanced by the bitterness of the begonia, leaving the diner with a tart bitter pop indicative of a digestif. . . Tickets available now for our “spring” menu through our website and through @resy . . Photos by @xtianseel
“spring chicken” A dish of chicken breast, kombu, and strawberry. Butter poached chicken breast is served with a ragout of raw strawberry, burnt onion, and braised kombu. This is topped with crispy chicken skin, crispy kombu, and sorrel, finished with a traditional @alainducasse style chicken jus. . . Tickets for “spring” are available now through our website and through @resy . . Photo: @xtianseel
“Nasturtium and strawberry” Wild nasturtium and pickled green strawberries sit atop braised brisket and bone marrow custard, all finished with sauce bordelaise and a mist of our burnt strawberry vinegar, barrel aged for 2 years. . . Tickets available now for “spring” through our website and @resy . . Photo credit: the good ones are @xtianseel