Google “chefs are the new rock stars,” and you’ll find there’s a whole movement of people who think this could be true. Okay, sure. MTV died with Kurt Cobain, and now most of America’s young adults are more likely to be watching Gordon Ramsay than they are to be reading this sentence. As the airtime, headlines, and dollar-signs have it, people who make dinner are more popular than people who play guitar.
If I were a computer twerking the data, I’d arrive at the same conclusion. But I feel like today’s “rock star chefs” couldn’t possibly trigger the kind of emotional response that say, Jim Morrison once did. Like, nobody’s going to cry and scream watching David Chang turn on a blender. On the other hand, there’s got to be somebody out there with a David Chang recipe tattooed on their leg. Or even better, a David Chang face.
Anyway that’s all speculation. What really validates this rock-star-chef phenomenon is that it’s no longer just the TV personalities who matter. In the restaurant world, chefs have recaptured the spotlight and built an eager live audience that’s ready to follow them from popup to food truck and back.
Go to a hip new eatery, and you can see into the kitchen. It’s a stage! Take a look at the menu, and you’ll immediately find the name of the chef. It’s a program! Dining out is no longer what you do before the show. It is the show. And nowhere is this more true than at the new Arts District eatery Fifty Seven.
“This used the be the old Heinz Loading Dock,” your server will say in his opening shpiel. “That’s why it’s called Fifty Seven.” And look at her now! All done-up in layers of wood and brick, accessorized with sleek iron rails and mod ceramic vessels. If only the old Heinz managers could see how beautifully their warehouse bay seats twenty on a long leather banquette.
This stunning makeover comes courtesy of Cardiff Giant, the same crew of geniuses behind the rotating nightclub DBA. These guys have figured out a nightlife hack: go curatorial, and you’ll never get old. Accordingly, Fifty Seven is more dining venue than dining concept. It’s a space built to showcase the most compelling chefs from around the country, with a new one arriving every season with a new menu. And while some say LA is the “dark horse” of the culinary scene, we expect Fifty Seven will always have first draft pick. Because really, who could say no to local produce?
Not Chef David Nayfeld! California’s bounty is what lured him back to his home state after ten years abroad, including racking up three Michelin Stars and six James Beard Awards at Eleven Madison Park in NYC. For his inaugural stint at Fifty Seven, Nayfeld crafted a progressive American menu, featuring deviled eggs with mushrooms tucked inside, sumptuous veal liver with an onion jam spread, and a rustic, stuffed chicken on a bed of romesco sauce.
Whatever kind of stars they are, today’s chefs have undoubtedly risen on a tidal shift in attitudes toward food. Every single day in America, somebody else watches a documentary and becomes aghast to learn the dirty details of our megafarm-to-supermarket system. They join a movement to dethrone the Wonderbread dynasty, with the chefs at the culinary vanguard leading the charge.
In LA’s downtown Arts District, this local/artisanal movement takes on an ironic significance as it burrows in the ruins of yesterday’s national distribution network. It’s really only fitting that the nexus of the dining zeitgeist would appear here, at Fifty Seven, where millions of bottles of ketchup once stopped on their way to every fridge in town.
photo JOSH TELLES
Ever sat glued to your television anguished over your inexplicable decision to flip to the Food Network or Top Chef Masters when you were just lamenting the pitiful state of your empty fridge? If so, chances are you’ve spotted culinary, multi hyphenate Curtis Stone on the screen, doing everything from cooking to judging and hosting. We caught up with the prolific cookbook author and host of Top Chef Masters as he dishes on his new restaurant Maude, the LA culinary scene, food-obsessed television, and his recent nuptials.
Everyone is excited about your new restaurant purchase in the Los Angeles area. Can you tell us a little bit about it and what inspired the new venture?
I am really excited about it too. It has been a dream of mine for quite a few years to have a tiny, little restaurant that I could just work with a talented group of guys on, who could focus all of their energy into cooking beautiful food. Not having a huge menu or throwing huge numbers. The concept of the restaurant revolves around produce around Southern California. We are very lucky. We are up there with the best markets in the world. I want to pay homage to some of those ingredients. Each month I am going to choose one ingredient and do a seven- or eight-course tasting menu around that ingredient. I want to be as versatile and creative as possible. It will be a set menu, which allows me to put more detail into each dish, rather than having hundreds of courses.
Los Angeles is a melting pot of cultures that often translates into unique fusions of flavors. It is also a city that embraces over-the-top, glamorous plates. As someone who is committed to letting great ingredients shine without too much fanfare, how do you envision your new restaurant fitting into the Los Angeles landscape?
I think LA has gone through such a huge culinary revolution. It was all about the scene, glitz, and glamour not too long ago. But now, look at the restaurants that are popular. They are the ones that really get their hands on great quality ingredients and come from a more humble place—like spending the entire morning in my garden. I have a bit of an experimental garden, so I grow all sorts of different things. You know, that’s the place that I play with different varieties of stuff that you can’t get your hands on commercially. Also, the culture around great growers—that’s something that makes me happy. Honoring the farmer that works his ass off. That’s what my restaurant will be all about.
Any favorite taco spots in LA where we might spot you after a late night?
Oh god, absolutely! I love tacos and the beautiful thing about this city is that they are everywhere. The one that I sort of hit most often is Pinches on Sunset, which I am sure many know. ¡Lotería! is really good as well. We go down to East LA for tacos too. Too many spots to remember the names of. But with tacos, it’s usually the dirtiest hole-in-the-wall with the best offerings.
Okay, one night in LA—where is Chef Curtis Stone going to eat and why?
I just ate at Lukshon in Culver City a couple of nights ago, and, I’ve got to say, it is one of my favorite dining experiences in this city. It is so innovative and Chef Sang Yoon cooks really beautiful food—same guy from Father’s Office. He’s one of my favorite chefs.
READ THE FULL INTERVIEW WITH CHEF CURTIS STONE IN OUR NEW ISSUE HERE
A row of striking antlers set off by vibrant lighting dominates the bar upon entering Taberna Arros y Vi, Michael Cardenas’ latest tapas-centered venture in Santa Monica. The restaurant’s mishmash of art and decor include a boar’s head, flickering candles, large chairs and couches, and an assortment of art, providing for a hip, eclectic ambiance that walks the line between intimate and energetic.
We are greeted warmly and settle down to enjoy one of the restaurant’s numerous house-crafted cocktails, the Seasonal Salted Watermelon. A wash of sweet and savory pleasantly tingles our tastebuds and we decide that the tasty cocktail may have been worth the trip to Santa Monica alone. But what meal is complete with just one solo drink? A selection of refreshing sangrias awaits, and who are we to deny ourselves, particularly when a delightful Honey Grapefruit sangria is just begging to be consumed.
But let’s get down to business. Deciding what to order from the extensive menu might seem overwhelming at first, but that’s why the Iberian Gods invented small plates, right? You’ll find a variety of tapas and paellas on chef Verite Mazzola’s menu, including traditional standbys like Gambas al ajillo (Shrimp sautéed with garlic) or Aceitunas Alintadas (Cured Olives) and more creative interpretations, like Pulpo en Lata (Octopus in a Can).
We start off with an order of the Pickled Vegetables, a mix of vegetables with just the right mix of crunch and tanginess, and a welcome briny accompaniment to our dishes still to come. Out comes a Scallop Ceviche, which is plated with sweet pickled fennel, blossoms, herbs and melt-in-your-mouth fried capers. We also order the Mejillones al Vino Blanco, green-lipped mussels that sit in a complex, queso-and-white-wine broth perfect for soaking crusty bread in. Dip in and you might also find bits of chorizo for a nice surprise. Crispy Pig Ears also arrive, paired with a flavorful harissa aioli. We dig in and we’re pleasantly surprised with a tasty, refreshing experience in a tapas realm that can be all too predictable.
READ MORE ON TABERNA ARROS Y VI IN OUR NEWEST ISSUE HERE
Santa Monica, CA 90401
text MICHAEL FRANCESCONI
photo RACHEL MANY
After a slow start that saw the brink of closure, Alma, the first brick-and-mortar from 28-year-old Ari Taymor, has surged to the front of LA’s chef-driven must-try list. A mountain of recent press and praise from foodies alike has the restaurant poised to be one of the most sought after seats in 2014. LAC sat with the young chef to review the year gone by and look at what’s ahead.
A year ago you said: “We’re looking to do everything the right way. From the way we build To the ingredients we use. To the way that we treat our staff. We’re looking to do something different.” Any update?
You know, I’m really happy with the way those things are going. With the success of the restaurant, we’ve been able to move closer to those ideals—in terms of compensating staff, growing our own food, working with individual farmers, cooking unique, delicious food.
You’ve been open for a year. You’ve been in LA for two. Thoughts on Los Angeles?
Truthfully, I love it. The markets are the best in the country. The produce here is untouchable. I’ve said that it’s hard to do conceptual food here, but we’re here because we have the best product and it allows us to the cook the best tasting food.
Will you elaborate on conceptual food?
We’re not necessarily cooking from a regional background. Conceptual cooking is trying to bring the essence of some dish you had in Italy or France or Spain into the kitchen. Personally, I have these memories and emotions that I want to articulate through food, and Alma is my venue to do that.
What made you start cooking?
I went to Atera in New York where Matt [Lightner] was serving a beet ember I think they cooked for thirty-six hours. And you look at it and think ‘this is a beet’ but everything that went into it, the way it was eventually dressed and plated, made it taste more than of itself, like the platonic ideal of what a beet should be. When I experienced cooking that made food taste more like itself than it would normally, I realized I had to do it for a living.
Speaking of hyper-realized food, you have to explain your lament of the Cronut.
[Laughs] Look somebody spent all this time and care to make this thing that hasn’t been made before. It’s a beautiful thing. It’s original. If people can use that to articulate something else, and make something that’s equally beautiful and original and delicious, then that’s great, but you can’t just take things from people like that. There’s no copyright on it, but that’s intellectual property. There’s borrowing and there’s chefs sharing things with each other, but I don’t hear anyone thanking Dominique Ansel for making this thing we’ve all been inspired by. They’ve just hacked together a crude copy. It doesn’t seem fair when you consider he probably spent a couple of years perfecting it. What I’d love to see in LA is less of that and more people looking inside and deciding how they can express LA and what we do here and what we love.
Is there anything indicative of LA cuisine yet?
I think it’s still so open. The pervasiveness of second and third generation guys that are straddling both worlds—between immigrant parents and a modern California culture—and are finding authenticity in their cooking without looking for it are going to be big shapers of defining LA cuisine. I guess it’s going to be very personality driven.
Is Alma personality driven?
I don’t think Alma is necessarily about me, Ari. I think it’s more about the memories and emotions that I try to convey to people, the care I show to the staff, the sourcing, the preparations. I think those are things I could eventually instill in a chef de cuisine and no longer be here and Alma could exist and succeed.
Are you working on anything else?
I would love to get the support to turn this into a prix-fixe restaurant. As we grow to utilize the garden more, the easiest way for us to use 100 percent of the vegetables is to have a more focused menu. But that requires trust—guests coming in and feeling comfortable, giving up total control. And I think in LA that’s a little more difficult than it is other places. And that trust takes time. This restaurant is 20 percent of where it could be. We can get so much better. So much more refined.
Goals for the next year?
Be full every night. Continue to grow the staff and give them a bigger voice. Continue growing our social and community outreach. I want more time to do research, to discover how to better articulate through cooking. You know, really, to just keep making better food.
On a hot summer’s day an outdoor food festival complete with cool drinks is a welcome respite. But this isn’t any plain old food festival, it’s The Taste, one of LA’s premiere food adventures. Set on the Paramount lot, nothing could be more quintessentially Hollywood than this ode to food and drink, particularly since the backdrop street is… Brooklyn? Leave it to LA to have our own city’s top-notch food festival in a fake (yeah, I said it, FAKE) East Coast city’s backdrop. We can be or do anything, so don’t mess with us. We are farm-to-table, Izakaya, California-French fusion. Got a problem with it? Call our agent.
Now back to the action that made up The Taste Festival last weekend. “Field to Fork” was the first event with Los Angeles Times food editor Russ Parsons. Cooking demonstrations focused on sustainable seafood and featured noted chefs such as Ari Taymor of Alma and Michael Cimarusti of Providence fame. Pulitzer Prize-winning writer Jonathan Gold, of the LA Times, hosted “Flavors of LA,” the first evening’s event, co-hosted by Sang Yoon, the creator of Father’s Office and Lukshon. Discussions (and samples!) of the growing pop-up restaurant culture were covered, as were cooking demonstrations from some of LA’s hottest up and coming chefs.
Vendors hawked their goodies, everything from sausages to watermelon slaw. Two days and two nights of food frenzy and enough alcohol to keep one forgetting about the scorching heat. Who knew there could be so many iterations of wine cocktails out there? Wineries such as Jacob’s Creek and Cupcake served up iced concoctions of their well-received white blends. Can I say that Cupcake Wines wasn’t the only vendor sloughing out cupcakes and can I say I am over the cupcake? Can we move on? How about a Cronut or a Fonut? Or a gluten-free, dairy free, date-nut, acai, antioxidant puff? You know, something Gwynenth Paltrow might eat a crumb of? And make it tasty. This is a LOS ANGELES food festival isn’t it?
The gems of the event seemed to be some of the smaller restaurants that knew making a name for themselves here could mean a boon for business. L & E Oyster Bar came out with guns blazing: mountains of ice and pounds of oysters from around the country. Wagyu Beef by Gottsui was both smoky and satisfying. Surprisingly, Ramen from Jinya Ramen was so tasty that ninety degree weather couldn’t stop them from running low on their superb broth. And nothing like The Counter’s deviled eggs, shredded in cheddar, mustard, mayo, paprika & topped with parsley and bacon to keep your tastebuds coming back for more.
Not to be outdone, an entire bar featuring beers from Belgium stole the show. High end sponsors like STK and BOA Steakhouse drew lines for mouthwatering sliders and filet mignon.
Sunday’s festivities covered more family-friendly fair, dubbed the “Labor Day Block Party” and co-hosted by Noelle Carter and Nancy Silverton. The most meat-heavy day, event-goers could also fill up on everything from fresh made guacamole, bratwurst, or octopus ceviche. Not to leave the kiddos out, the paramount lot was filled with bubbles, face-painters, and balloons. If you still had room, or like us were willing to continue out of the goodness of your heart and not wanting to leave anyone out, ice cream sandwiches beckoned, as did more cold beer.
The final night was “Cocktail Confidential” hosted by LA Times Deputy Food Editor Betty Hallock, Destination Cocktail columnist Jessica Gelt, and mixologist Matthew Biancaniello. All in all, a food lover’s dream complete with the little guys and big guys all in the trenches showing LA what they’ve got. LA’s got a lot to be proud of and the spectacular food and drink made this event one not to be missed!
All photos provided by Supper For One and Ben Hunter for Life & Thyme
Cruising west on Olympic, it’s pretty easy to drive right past culinary gem, Tapenade. It’s unassuming refectory nestled in the Olympic Collection plaza was admittedly hard to track down even with our updated version of Google Maps, but alas, we spotted the location by process of elimination and scored some free street parking (after 3p, yep, 3) that had us strolling into the well-lit lounge with a satisfied and confident skip in our step.
L-R: Original, Italian, Mediterranean, and Thai Brussels Sprouts
Chef Ressul Rassallat opened his first restaurant on the Westside after 20 years creating elaborate dishes at internationally award winning hotels and restaurants. Tapenade, which he personally constructed from the open and unique interiors, to the impressive California “Mediterranean influenced” menu with flavors derived from Italy to Morocco. Tucked away on the corner of Sawtelle and Olympic (“West LA’s Little Japan”), Tapenade is the latest addition to this growing restaurant row of established eateries that step a bit left of traditional Asian cuisine. Rassallat, a member of the American Culinary Foundation, is known not only for his tremendous expertise in all things gastronomic, but also for his fine palate, outside-the-box fusions and attention to detail. The culinary exhilaration we enjoyed in his recipes kept us blabbing to our friends throughout the long weekend. Brussels Sprouts four different ways? Sure, why not? One time for the Cabernet and champagne flavored sea salt.
Prosciutto Manchego Terrine
Burgundy and Champagne Salts
We had been eyeing chef Walter Manzke’s moves ever since we snuck a bite of his Pig Ear Nachos at Test Kitchen. So when Playa closed its doors in March, we were ever so curious to see what would fill the void (Dear god, do not let it be some preachy vegan-paleo-raw-gluten-free-macro-nutrient-deconstructed-I’m-more-sophisticated-than-you restaurant). Enter Petty Cash, Manzke’s newest endeavor with Guillermo “Oso” Campos and restaurateur Bill Chait.
The restaurant is a bit of an ode to Los Angeles’ roots, a thoughtfully constructed blend of gourmet food and L.A.’s east side Mexican fare. Tables are communal with smaller two-tops available for a more intimate experience. The 150-seat room is dominated by a wall mural by graffiti artist RETNA and repurposed 40 oz. beer bottles serve as water jugs on every table.
Julian Cox, mixologist extraordinaire, has taken the reign of Petty Cash’s bar, serving up drinks like The Brixton, a mix of lime, Thai chili, gin, a flaming green chartreuse, and a quirky straw. Or the Jamaichael Jordan, inspired by the Luchador’s Lady from the Bon Vivants. There is an array of fun, inspired cocktails along with unique mezcals and tequilas at a relatively good price.
We immediately got started with Manzke’s cheesy churros: foot-long fritters, coated shaved cheese, served with green mole corn dip. As heavy as it may sound, it’s anything but. Fluffy fried dough with oozing cheese that simply melts in your mouth. Churros were followed by chicharrones, still crackling and popping and accompanied with a spicy avocado and carrot-pineapple dip.
Ceviches and seafood play a strong role on Petty Cash’s menu, offering everything from Kanpachi and oysters to Ceviche Negro, cuts of Mahi Mahi cooked in a rich, smooth squid ink base. Gotta say, I’m a traditional ceviche kinda gal (the more acidic, the better), but this definitely sparked by taste buds. Sprinkled peanuts and a hint of mango create a real depth of flavor that make this dish sing.
Next, we tried one of the DIY aguachiles, a chilled seafood broth made from homemade clamato, served in a traditional molcajete and packed with an impressive mix of Kanpachi, Littleneck clams, octopus, Gulf White prawns, Live Santa Barbara Prawns, and Santa Barbara sea urchin. A corner of the ocean for your seafood-loving friends. Be warned, the mortar is far shallower than it appears so carefully consider the expensive price point before diving in.
Finally, our favorite Pig Ear Nachos made a second appearance and proved to be just as excellent this time around. Undeniably delicious, we’re still not sure what we loved best about this dish–the oozing, runny egg yolk, or the chewy, fried pig ears. (There is something so satisfying about cutting into a soft-cooked egg, isn’t there?)
The shrimp tostada, seemingly less popular and a bit hidden in the middle of the menu, proved to be one of our absolute favorites. The ingredients are fresh and colorful, an eye-catching mix of Ceviche shrimp, sungold tomatoes, avocados, radishes, and lime. Do not dismiss the tortilla however. The tostada itself is worth mentioning, a perfect mixture of masa and water, wonderfully crispy and never waning under the weight of its ingredients.
Our tostada was followed by Crispy Brussels Sprouts in a morita-cauliflower crema. The Brussels Sprouts were separated into petals and quickly fried, making them less hearty than we would have liked, but the veggies are so nicely seasoned that we could even do without the cauliflower crema at the bottom of the bowl.
On to the tacos. The Al Pastor is robust in flavor, with a nice heat from the salsa. The Baja fish taco, a favorite, is lightly battered, not too heavy, and well textured with the crunch of cabbage. The Charcoal Grilled Octopus is a standout here, incredibly tender and just a tad smoke-y. The arbol chile, peanuts, and jack cheese truly compliment the fine-tuned flavor of this taco.
And even after stuffing ourselves to a point of near-suffocation, we decided it wouldn’t be fare to skip dessert. After all, we’d gotten this far, it would be a shame to quit now. Dessert consisted of both a leche flan with strawberry granita and buñuelos (beignes) dipped in cinnamon and sugar and served on a bed of dark chocolate syrup. These two desserts are really all this menu needs (that is, if you have enough room in your stomach to make it this far down the menu). I am an avid chocolate fiend, my partner-in-crime not so much, so we were oh so pleasantly surprised to have something that suited our taste buds equally. The flan is incredible, served in a mason jar and topped with cut peaches. And the buñuelos, oh those buñuelos. So light, so fluffy, served warm, so delectable. The chocolate is real chocolate, so rich that we couldn’t even attempt to make a dent in the portion. No worries though, doggy bags are welcome.
While we may have been skeptical of a gourmet taqueria, especially when L.A. does it so well on the street for a fraction of the price, we knew Manzke would make it interesting. Petty Cash is a great addition to the array of restaurants lining Beverly Blvd. You won’t leave hungry, that’s for sure.
Right off the beach on a prime corner lot, the Bank of Venice looks like it could be a historical landmark. Instead, owners Tom Elliott and Spoon Singh are hoping to create a cornerstone in the community. This is the same team behind the Venice Ale House, and they’ve brought over their local, organic menu. Singh carefully curates his menus, making sure his meats are sustainable, GMO-, hormone- and antibiotic-free. It’s what he feels the community he wants to build should reflect. That also inspired the feel of Bank of Venice. The name is a nod to the building’s original use, as a bank, and the interior has an air of nostalgic revival, despite being in the middle of colorful, beachy Venice. Singh describes Bank of Venice being an, “old world refuge on the beach.” While “old world” and “sustainable organic” might seem like disparate concepts, their fresh, California cuisine is easy and unpretentious and accommodating of both concepts.
Though Bank of Venice has an impressive list of beers and California wines, we wanted to know what they had up their craft-cocktail sleeves. We started with a couple of their Soju cocktails: Bank Cosmo and The Mint. Their cosmo came with a hint of blueberry, and was very sweet. Almost like drinking a berry tea, the Bank Cosmo is great for those who prefer something fruity and easy to drink. The Mint is a chocolate mint mojito garnished with raw cacao and mint leaf. Refreshing and citrusy without being overwhelmingly tart, the Mint is balanced well by the cacao. If you don’t like chocolate (who are you?), never fear. It simply rounds out the flavor and gives it a rich finish without being overwhelming.
Our meal started with the Burrata Salad and the Tuna Poke Nori Wrap. Made from local market finds, the Burrata Salad included asparagus, caramelized onions and raspberries served on a pillow of creamy burrata drizzled in balsamic and olive oil. A tasty combination of flavors and a fresh take on a salad without overloading on leafy greens. The Tuna Poke was also an example of masterful texture and flavor combinations: crisp cucumber, buttery tuna and avocado with toasted nori.
Also served up was the Cold Wild Alaskan Salmon Sandwich which is poached and chilled, then served with avocado and lemon dill aioli on sourdough. Salmon is definitely the fish for everyone (sorry, tuna) and you can’t call yourself a Californian without loving avocado. Up next was Bank of Venice’s Meatloaf, which is based on a recipe by their general manager, Megan. Served on a bed of mashed potatoes and hearty vegetables, this modern take on an American classic is a little sweet with a spicy kick.
California cuisine would be remiss to exclude a Mexican influence. Bank of Venice packed their starter menu with Latin-inspired dishes, and the one we sampled was Camarones Del Banco (wild Mexican white shrimp, sauteed in garlic, coconut and cerveza). Slightly crispy on the outside and tender on the inside, this dish had a light, savory sweetness of coconut throughout that made us want to cook all our food in coconut oil. The final dish we sampled was another adoptee from abroad– Bangers and Mash. Pork sausage with garlic mashed potatoes, and caramelized onion sauce with spinach. Rich, comfort food. Just what we want from our local eateries.
We finished off our meal with one final cocktail, The Heat. This ginger-infused drink was spicy and had just the kick needed as we neared the end of our dining experience. Satisfied with our multi-faceted tasting, we’re confident that Bank of Venice, with its menu of American classics reinterpreted for the eclectic palate, is a much needed addition to the Venice community.
Bank of Venice
80 Windward Ave
Los Angeles, CA 90291
Friday & Saturday: 12pm-2am
Little Dom’s is excited to announce their Vintage Cookbook Pairing dinner, featuring a special menu of dishes from Chef Brandon Boudet’s favorite rare cookbook series and ebay find, In Bocca.
This Thursday, January 10th, from 5:30-11:00 p.m., Chef Boudet will offer a plethora of dishes from Milan through the In Bocca Milano cook book, printed in 1976, with suggested wine pairings from Little Dom’s Wine Director Susan Brink.
Be sure to scroll-down for a Menu Preview…
Spinach Croquettes with Spinach, Ricotta, Egg & Nutmeg $8
paired with 2009 Vignetti Massa Derthona Timorasso, Piedmont $7 tasting, $15 glass
Risotto Milanese – Saffron Risotto $14
paired with 2010 Cantina di Venosa Terre di Orazio Dry Muscat, Basilicata $5 tasting, $10 glass
Prosciuttini di Pollo – Chicken Legs Stuffed with Prosciutto & Sage $12
paired with 2009 Di Giovanna Nerello Mascalese, Sicily $7 tasting, $14 glass
Solo Wine Flight $13
*Reservations are recommended*
2128 Hillhurst Ave., Los Angeles, CA 90027