galleRy

follow us on instagram @dialogue.sm

 
“Skate ribs” The skate is carefully cut into chops, marinated in a broth of chili, fermented red rice, and an array of aromatics. To finish, the skate rib is fried, glazed in a sauce made from the puréed version of the marinade that has been finished with lightly fermented persimmon. The rib is coated in the traditional whole spice blend of sesame, white pepper, cumin, and coriander and served with a lime basil leaf to soften the spice. A course intended to both challenge and reward the diner. . This course is inspired by the “muslim lamb chops” from “fu run dong bei” in Flushing, NY - seen in picture 2. The addition of fermented persimmon is not typical, but rather us injecting a bit of California into traditional Dongbei cuisine. . . Tickets available now for our “winter” menu through our website and @resy
A meal is so much more than what’s on the plate. It’s a story, a perspective. Food can offer the opportunity for a transformative moment, the chance to take the diner somewhere they’ve never been, or back to a place they have long forgotten. . . Photo: a view from our counter. Chef @dcberan explains the philosophy behind our caviar course to some of our guests. Thanks for the amazing photos @andershusa. . . Tickets available now through our website and through @resy
A meal is so much more than what’s on the plate. It’s a story, a perspective. Food can offer the opportunity for a transformative moment, the chance to take the diner somewhere they’ve never been, or back to a place they have long forgotten. . . Photo: a view from our counter. Chef @dcberan explains the frosted squash blossom to one of our guests. Thanks for the amazing photos @andershusa. . . Tickets available now through our website and through @resy.
A view from our counter. . A look back at a course from our autumn menu. Flavors of chamomile tea, fennel, and white sesame bring a little sweetness to the end of the summer section of the menu and move guests toward autumn. . In the background, @mckennalelah - the youngest member of our kitchen team, plates food while overseeing the hot side of the line. . Join us for our current winter menu. Tickets available now through our website or on @resy. . Photo credit: @chefjasonroberts
“A dusting of snow” Autumn in the current winter menu is built primarily around aesthetic and tactile experiences relating to the season. In this case we are looking toward winter while still holding on to the last of the autumn ingredients. A porcini brownie, paired with a caramelized white chocolate ganache, finished with roasted banana powder and a mint leaf. The banana powder is intended to hint toward the idea of a light dusting of snow while adding a necessary acidity to the dish. . . Tickets available now for our winter menu through our website and @resy
“The first frost” A frosted squash blossom, seasoned with roasted banana vinegar and toasted barley. A sweeter transition from autumn to winter in our current “winter” menu. - The team fell in love with the banana notes that came naturally from seasoning and drying squash blossoms. Banana seemed to be the natural pairing as the flavors aligned and banana bread is something that has always reminded chef @dcberan of autumn. Adding notes of toasted barley only enhances the roasted bread flavor making it a sweeter and comforting bite to conclude this section of the menu. . . Tickets available now for our current “winter” menu through @resy and through our website. . . Thanks for the photo @theyearofelan
“winter” Our first ever winter menu has arrived. The winter section of our menu starts cold and absent of color - like a snowy day. Pictured is the first course of the winter section - a sphere of coconut mousse, filled with a crab and pumpkin seed salad, dressed with powders of coconut and banana - served on an ice plate to create the chilling, tactile experience of winter. . . Tickets available now through @resy and through our website.
Winter arrives this Friday at @dialogue.sm! The team is hard at work preparing 19 never seen before courses for tomorrow evening. . We are excited to begin our new Winter menu tomorrow, running through the end of March. Tables are available on our website or through @Resy. . . . As always, please email info@dialoguerestaurant.com with any questions. We hope to see you soon for Winter! Photo credit: @sandy_bole
Happy new year! . 2018 has been a wild ride. With five menus completed, we are excited to be starting 2019 with our first ever Winter menu. . Big thank you for all your support. We would not be here today if it wasn’t for all of you! . Also, we apologize for anyone who was cut off from our midnight photo. It was harder than we thought to get the entire restaurant in one shot. . . On to 2019!
Wishing everyone a happy, safe, and healthy holiday! . Dialogue will be closed until Friday, December 28th. We will reopen for the last four nights of December 2018. Please join us for Autumn before it all goes away. Tables are still available through @Resy! . Big thank you to @foodbooknyc for this wonderful photo.
“Progression through seasons” At dialogue, each of our menus encompasses three seasons. Originally inspired by a “kaiseki” style tasting menu, but also as a way to embrace all of the produce represented at the market. Within each menu, we create a storyline, mostly to help keep ourselves on track. For our current Autumn menu, we saw the progression as moving across the arc of three days. We open with a cold summer morning, through the day and into the evening. A transition through night is represented by using late summer ingredients with autumn flavor profiles... then into an autumn morning. Across the menu we present different flavor profiles and aesthetics indicative to the ingredients and feelings of the represented seasons. The idea is to create a storyline that shows forward progress. Every menu has a different storyline and feeling. Some are obvious, some are not, but overall the philosophy of the menu and food presented is always about looking forward - first by taking a step back. . . Our autumn menu runs through the end of the year. Tickets available through our website or on @resy. . . Photo: the first course of autumn- representing an autumn morning through flavor profile as well as the aesthetic of a sunrise - “warabi mochi, brook trout roe, kinako”. Taken from the guests perspective at one of our 8 counter seats. Thanks @chefjasonroberts for the great pics!
A salad of kanpachi, fermented tomato, and maritime greens. Currently featured in the summer section of our autumn menu. This course is look back to summer before we immerse the diners in a caricature of a Southern California autumn. . . The kanpachi is diced, seasoned, re-shaped, and crusted with fennel, coriander seed, and mustard. The fish is seared to set the crust, then chilled and broken, giving a tartar like texture while offering both cooked and raw flavors. Beneath the fish- lightly gelled fermented tomato water, jade green tomatoes, and nasturtium oil. Above the fish- an array of coastal greens including purslane, ice lettuce, nasturtium, borage, and oyster leaf, all dressed in a tomato and black pepper vinaigrette. . Tickets available now through our website and @resy! Our autumn menu runs until the end of the year. . . Photo: thanks for the great pic @chefjasonroberts
We will be open an extra day the weekend after Thanksgiving. Please join us Sunday, November 25th for dinner. . Tickets available for purchase on our website or via @resy. . We look forward to seeing you for our Autumn menu!
“Salad” A new perspective on a traditional French salad. . Aesthetically, this is aimed to be a bit of a snapshot of autumn. Dark rocky base, colors of yellow and orange, and the absence of anything representing new growth. . Flavors are representative of the current market produce showcasing amazing grapefruit, radicchio, endive, and black walnut. The dish is finished with an aged goat cheese and flavors of cocoa and vanilla. . Autumn flavors, ingredients, and aesthetic, offering a snapshot of the season. . . Tickets available now for our “autumn” menu through our website and @resy. Photo credit: @chefjasonroberts
Our current “autumn” menu has become a favorite for the dialogue team. Personal experiences, unique ingredients, and new flavor combinations have pushed this menu further than any of the previous. Sadly there are only 9 weeks remaining in our “autumn” menu. - But the good news... we are fully into r+d for our first ever winter menu!! Last year we skipped winter in an effort to adjust menu timing to match with seasonal changes and gain more of an opportunity to wrap our heads around the notion of what winter means in Southern California. The first samples of late fall/early winter produce are starting to appear, and with that, a flood of ideas! - Come check out “autumn” before it’s gone. It will certainly be missed. Tickets available through our website and @resy. . . Photo: @mckennalelah with a sample of early “winter” squashes. Likely to build a bridge between the end of autumn and early winter section of the upcoming menu.
“Caviar” Caviar is one of our favorite ingredients. With each of our five menus we have sought after different combinations of flavors and textures that showcase the nuances of each specific choice of caviar. . This seasons caviar dish is our most simple in presentation, and most dynamic in flavor. . -Golden osetra caviar -Burnt onion butter, cooked for 10 hours with apple, sherry, and vanilla, finished with our barrel aged burnt onion syrup -chestnut puree, finished with browned butter and nutmeg -an oil infused with lapsing souchong tea -2yr barrel aged apple cider vinegar -orchids scented with vanilla and black pepper - . . Tickets available now for our autumn menu on our website and through @resy
“Yuzu” An opportunity to showcase the entire plant (or at least the majority of it). Yuzu juice is turned into a clear chip. It is seasoned with pickled mustard seeds and yuzu kosho - fermented for 2 years, then powdered. The bite is served on a dried yuzu branch. - 2 years ago @dcberan went to a friends house in Northern California. They harvested yuzu and branches from his tree. The branches were dried and made into service pieces, the yuzu was turned into kosho. We are excited to serve this course as it is something that has been slowly developing over the last couple years. Looking forward to seeing what happens with this years harvest! - Thanks for the yuzu @bulycz!!! - . Tickets for “Autumn” available now through our website and @resy
“Autumn” . Our current menu is seen as a movement through the arc of three days- summer, autumn, winter. The summer day is a representation of the growth of a garden, autumn is interspersed with flavors and scents of smoke inspired by the smell of a fireplace and burning leaves, and winter is represented as monochromatic with both warming and chilling aspects. - Pictured is the first dish to begin the transition from summer to autumn. This dish alludes to the smell and aesthetic of smoke in the evening. Rice ice cream has been smoked using dried fennel stalk, giving it a subtle smokey/anise flavor. To accompany this, a lightly fermented peach and ginger jam. The dish is finished with opal basil, fresh and frosted red shiso, and a powder made from fennel ash and fermented shiso leaves. . . -tickets for “autumn” available now through our website and @resy
summer|autumn|winter . . New flavors, new ingredients, new thought process. New menu opens Wednesday. . . Tickets available now through our website and @resy.
One year! . Big thanks to all of your support over the past year. We couldn’t have made it to this point without you! . Here’s to many more happy years! . . #eater #eaterla #foodandwine #jamesbeard #bonappetit #ladining #lafood #latimes #michelinguide #instafood #foodphotography #foodofinstagram #santamonica #finedining #eeeeats #anniversary #oneyear