galleRy

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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
“The counter” Where the barrier between kitchen and diner are removed. As much, or as little interaction as the diner wants... Join us for our “spring” menu. Tickets available now through our website or @resy. . . . Photo: @chefjasonroberts
Spring in a bowl. A ragout of poached snapper, hon schmeji mushroom, and leek - garnished with wild celeries, pea flowers, and a seasoning of black lime. A nod to the wild flowers growing up the coast through Malibu. . . . Tickets available now for “spring” through our website and through @resy . . Photos from @xtianseel
“rhubarb and lilac” Rhubarb- gently poached in a syrup made from rhubarb vinegar and green tea, glazed and dried. Seasoned with matcha, held in place with a lilac pudding. Finger food, served as the first of a two part lilac course. . . Tickets available now for our “spring” menu through our website and @resy . . Photo credit: @xtianseel
“peaches and cream” Truffle “dippin dots”, preserved peach from @andysorchard. A course in the summer section of our current “spring” menu. . . Tickets available now for “spring” through our website and through @resy . . Photo: @xtianseel
“A cleansing course” From our “winter” menu- a frozen soup of lapsang souchong tea infused with the traditional flavors of tom yum soup. The soup was finished with raw radish, cucumber, mint, and ice lettuce. A course intended to both reward and challenge the diner, this course was served after a spicy bite, used to refresh the plate without washing away the flavor profile of the previous course. . . Tickets available now through our website and @resy.
“End with a smile” A late harvest carrot - cured, fried, then slow roasted in sugar giving it a chewy texture with a crisp exterior and concentrated carrot flavor. Symbolic of the last carrot pulled from the ground at first snowfall- the sweetest carrot. This was the final bite of our opening menu- “spring, summer, autumn”. A course meant to end the meal with a bit of humor and laughter. . Tickets available now for our current “spring” menu through our website and @resy . . Photo: @erinsimkinphoto
“Citrus salad” From our winter menu. A look toward spring with a citrus salad. . Four types of citrus from @jjslonedaughterranch, roasted carrot, marcona almonds, lightly whipped creme anglaise, and spring greens including citrus fern, tarragon, chervil, and fried carrot tops. . . Tickets available now through our website and @resy for our “spring” menu. . Photo: @xtianseel
“Spring” Spring is here! Join us for our new menu!!! Tickets available now through our website and through @resy. . . Spring has a very distinct feeling, our most localized to date- inspired by the canyons, local market, and traveling along the coast. . . In a #photosfromdiners series- Here are a couple from @thefoodofelan @theyearofelan: . 1. Bone marrow custard with pickled green strawberry, nasturtium, and sauce bordelaise 2. Chicken breast with bunt onion, sorrel, and kombu. 3. a succulent salad, with rhubarb and clam. .
“The final week” This is the final week of our current “winter” menu. Join us before it’s gone! Tickets available now through our website and @resy. . . Photo: porcini brownie, caramelized white chocolate, roasted banana powder. A dish intended to close out autumn, comforting and sweeter flavors of autumn with a winter aesthetic alluding to what is to come. . Photo credit: @xtianseel
“two weeks” Just two weeks remain in our current “winter” menu. Tickets available now through our website and @resy. . . Pictured: a dish of layers. Smoked wild fennel ice covers a sphere of roasted beet and hibiscus purée, resting atop a layer of raw ginger yogurt. As the guest agitates the course, the beet/hibiscus pops, changing the color of the dish from pale green to red, emulating the changing color of leaves in autumn. . Credit: @xtianseel
“Three weeks left” Only three weeks remain in our current “winter” menu. Tickets available now through our website and @resy . . . Each menu approaches the idea of “seasons” through a different perspective. The intention is that the menus are written as complete thoughts, rather than a collection of short stories. The initial inspiration was drawn from the idea of an album. An album is intended to be played straight through, in order, allowing it to build a progression- song 5 needs songs 4 and 6...certain songs may not make sense or feel complete without the others. Our menus are written in the same manner. Using the idea of a complete record, we craft menus that build in a specific progression, where every course relates to the next- through a carry over ingredient - allowing some courses to be focal points, and some courses to set the stage for the next. In certain cases courses are intended specifically to prep the diners palate for the next course... each completing the idea of the previous while alluding to the next. . . [more about menu structure in our next countdown post]