galleRy

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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
“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.