galleRy

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“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
A taste of autumn. “parsnip and chai pie, barrel aged apple cider vinegar, caramel butter cream”. Currently on our “spring|summer|autumn” menu.
Quietly becoming a staple in our summer menus, the coriander plant has offered and explosive herbaceous flavor to a few of our Thai influenced dishes. Photos: 1. The whole plant (roots not pictured) 2. A variation of som tom with burnt lettuce vinaigrette (summer 2017) 3. Hamachi in monochrome (summer 2018)
“kombu, yuzu kosho, charred strawberry” Kombu, or sea kelp, is braised for 8 hours in a mixture of chili, soy sauce, charred strawberry juice, and a medley of aromatics. Once braised the kombu is dried, then fried, giving it a delicate and slightly puffed texture. Once fried, the kombu is seasoned with a blend of sugar and our house made yuzu kosho that has been fermenting since 2016. The chip has a balance of sweet and savory, inspired by a Japanese flavor profile while using all local California ingredients.
What an honor to be included among @bill_addison’s best new restaurants in America! Congrats to all the others on the list and a big thank you to @eater and @bill_addison. So proud of the team!
The great thing about SoCal, @girlndugfarms brings us new things they are excited about every week. When the heat wave killed all of the arugula flowers, these alyssum flowers showed up. . . . Photo credit: @mrmatthewkim
“hamachi in monochrome, sweet peas in pastel” . For this course we start with raw hamachi. The fish is diced, seasoned, and pressed back together into a large plank. The fish is then crusted with mustard, coriander and sesame seeds, and seared on one side. Once seared, it is cut into planks, giving it the flavor of seared fish but the texture of raw tartar. . We use two sauces to help highlight the different identities of the fish. The first, black sauce, is a burnt lettuce vinaigrette. This sauce, intended to play off the seared elements, has a roasted, slightly sweet flavor with Thai influence. The second sauce is a raw ginger emulsion, playing more to the fatty texture of the raw fish. . The course is finished with sweet pea greens and flowers, coriander leaves and flowers, and agretti. . The herbs are dusted in a powder of nori and the pigment from the skin of the hamachi, giving them a light luster and earthy flavor. . “spring|summer|autumn” is running now through the beginning of September. Tickets available on our website or through @resy.
Happy 4th of July! . In honor of the 4th and all things summer, we present our beef dish. 30 day dry aged ribeye, smoked, and seared. Paired with charred and compressed (cold) watermelon, and a sauce made from the charred beef trim and our 1.5 year barrel aged burnt onion jus. . In observance of the holiday we are closed for the evening. . Thanks for the great photo @stephanie.y.wang
“spring|summer|autumn” . Our current menu, running through mid September. Counter seats and tables available on @resy or our website.
Chef @dcberan adding a few final touches - perfectly captured by @whatcouldbebutter. . . . A few tables are still available for this weekend! Please visit our website or @resy to book your table.
Arugula flower, the final component to our sphere of strawberry, black pepper, and olive oil. This is the only course from our last menu to carry to the current, changed just a bit to lean it a bit toward summer for the new menu. . Tickets available for our spring|summer|autumn menu through our website. . Thanks for the amazing photo @garyadcock!!