galleRy

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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!!
“Leaving spring” Spring starts with ice, and gives way to flowers before entering the summer section of the menu. In this iteration of “spring|summer|autumn,” we start with cold and herbs before moving towards a warmer and more florals aspect. Ultimately, we use fruit to move the guest into the summer section of the menu. . Our third course “frosted geranium leaf” features lime geranium dusted in a sugar that is seasoned with geranium petals and ginger, giving the leaf an almost rose-colored shine. . Tickets available now through our website or through @resy.
spring|summer|autumn Our new menu is open. Spanning the same seasons as our opening menu, we chose to focus on a couple of familiar flavors fit into entirely new concepts. This is a menu that truly highlights new relationships with farmers and produce, a chance to show four menus of evolution. . . Photo: “spot prawns, long beans, chocolate mint” - part one of a two part prawn course. . . Tickets available now through @resy and our website.
Finding perfection in the imperfections of these tiny sungold tomatoes. . spring|summer|autumn starts today. . Tickets available through @resy and on our website.
It’s our final week of “winter|spring|summer” and your last chance to see 18 of the current 19 course menu. (In keeping form, one course from the current menu will carry to the next). Tickets available on our website. . . Photo: @ds0ng placing leaves on our summer tart of wild sorrel and wild fennel. Photo credit: @gq
“Savory vs sweet” . Our last menu opened with summer, the same season that concludes our current. We decided to end the current menu with an aesthetically identical course to the start of the previous, bringing the seasons full circle - using one as a savory example, and one as a sweet. . The first picture is of the final dessert in the summer section of our current winter|spring|summer menu. Bubbles of raspberry and rose, covering toasted brioche purée and roasted peanut. Reminiscent of a PBJ it was intended to look forward to the upcoming season. . The second picture is the first course of our previous summer|autumn|winter menu. Strawberry bubbles, covering pork belly, hazelnut crepe friache, and golden osetra caviar. A savory bite intended to look back at summer fruit. . . . Only two more weeks to experience our spring menu! Tickets available at our website or through @Resy. . . . Photo: first is from @gq, the second is from @cecilia_tolone
Such an honor for the entire team @dialogue.sm!!!!! Thank you for including us @gq and congratulations to all of the other amazing restaurants on the list. —— #Repost @dcberan ・・・ A huge thank you to @gq for including @dialogue.sm as one of their 13 best new restaurants of 2018!!!! - Pictured: 1. A dessert of raspberry and rose with toasted brioche and peanuts (current menu) 2. Fermented persimmon with maple 3. @ds0ng assembling sorrel tarts (current menu)
“Growing with the season” The spring section of this current menu was intended to grow with the season. Each dish planned with herbs that (over the course of the 12 weeks) would begin to flower- taking the spring section from herb to flower driven. . With the pictured dish, the course originally started with farm raised nasturtium leaves. As the season has progressed, the course has moved to wild nasturtium, and slowly added petite leaves, buds, and occasional flowers. This is the first time we have planned a menu around it growing parallel to nature, reflecting the seasonal changes on a day to day basis. . With only 4 weeks left, we are excited to see how this continues to evolve and grow. . Photo: Roasted lamb loin with wild nasturtium and fermented strawberry sauce béarnaise. This is the first part of the final savory course on our current winter|spring|summer menu.
“A transition” On our current menu, the seasonal transition is gradual, moving guests through winter, spring, and summer over a succession of courses. Two of these summer shifting courses share strawberry as an ingredient- the first savory, the second as a transition into sweet. - The course pictured is a sphere of strawberry juice, seasoned with black pepper. The juice is encased in a shell of olive oil and garnished with freeze dried strawberry and an arugula flower. Sharing both savory and sweet notes this carries the diner out of the lamb with fermented strawberry course and toward our olive oil dessert. . . Thanks for the great pic @mariataop @theartofplating
“crab with parsnip and coconut”. . Our current menu is driven by the aesthetics of seasons. This is a much more natural and organic looking menu than the previous two. As we built the progression through this menu our goal was for each course to move the guests through the seasons, creating a slow transition. This is a dish from the winter section of our current winter|spring|summer menu. Being the third course on the menu we sought after an aesthetic that was a visual representation of winter as well as one that provided the tactile sensation of cold. The course is served on a frozen plate. The goal in presentation was for the parsnip to resemble a snow drift, lightly dusted with coconut snow. . Dish: -marinated crab - finger limes, sesame seeds, shallots, chili, lime/soy/sesame vinaigrette -coconut puree -whipped parsnip cream Photo credit: @kvarnefalt