galleRy

follow us on instagram @dialogue.sm

 
“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]
“Spring Sorrel” A simple dessert indicative of spring flora of Southern California. . Wild wood sorrel leaves and flowers garnish an ice cream made from sorrel stems. Beneath, a shortbread flavored with green tea, salted cherry blossoms, and poppyseed. Tableside we pour a chilled broth of cherry blossom, rhubarb vinegar, and green tea. . . Tickets available now for our winter menu through our website and @resy . . Photo credit: @xtianseel
“4 weeks left” Our “winter” menu is the sixth menu at @dialogue.sm. With each menu we create a concept or storyline to keep ourselves on track. In the past we have framed menus around a progression of color, the idea of growth, or even something as literal as framing a season around the idea of a tree- exploring all aspects of its effects on a season as we do in our current autumn section of winter. What some people may not know is that with each menu change there is a complete change. New ideas, aesthetic, concepts... a new thought. - There are 4 weeks left in the current “winter” menu, and then everything goes away and we move on to... “spring”. . Tickets available now through our website and @resy. . . [more on the structure of our menus in one week]
The autumn section of our current “winter” menu is framed through the eyes of a tree. A tree, being a symbol of seasonal change, offers many perspectives on autumn- whether it be literal in reference to colors changing, or more conceptual in reference to the layering effect of soft and crisp leaves creating a delicate layer on top of the firm ground beneath. . . For the first two courses of autumn we focus on the oak tree. The glass holds an oak dashi - using toasted oak and kombu to push forward the subtle flavor and tannins represented in fresh wood, a taste of the aroma of autumn. The second is a toast made from acorn and rye. Acorns, being the nut of an oak tree, mature and typically fall in early autumn. We use acorn flour in the bread. The toast is garnished with black truffle and honey butter, finished with fresh black truffle and sea salt. . . Tickets available now for our winter menu through the website and through @resy . . Photo credit: @xtianseel
A smoked date truffle. A single bite of smoked date ganache dipped in bitter chocolate, dusted in a powder of cocoa and black tea. The truffle is presented on a bed of candied cocoa nibs and smoked with cherry wood. This is the final bite in the 5 course build of challenge, based around the notion that [a cold weather] winter is a challenging season. With challenge, there must be reward, we see this as that perfect mug of hot chocolate being enjoyed next to a warm fireplace after a long day of being outside. . . Photo credit: @xtianseel . Tickets on sale now for our winter menu. Available on our website and through @resy
“A California twist” For our current “winter” menu we embrace two perspectives on winter. . The first half of winter focuses on a cold weather winter - dishes that are deceptive and challenging, intended to push guests out of their comfort zone, not unlike the experience of a proper winter. . The second half of winter focuses more on the notion of winter here, in LA - cooler, rainy, and muddy, with signs of new growth. The food in the second half of winter is darker in aesthetic, muddier or less clean in flavor, with young herbs utilized to embrace new growth and freshness. . . Pictured above - in reverse order of menu 1. Classic French: beef tenderloin, potato dauphinois, sauce mornay, sauce bordelaise, wild nasturtium 2. Butter poached sturgeon, warm potato salad, burnt bread jus, chartreuse frill 3. Golden osetra caviar, burnt onion, chestnut, vanilla scented orchid Photo credit: @xtianseel . . Tickets available now through our website and @resy
Thank you to @forbes & @forbestravelguide for the amazing honor of 5⭐️ in joining such an elite list! We are proud to be such great company! Congrats to all the other new five star locations!
“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.