I can’t quite believe I haven’t been back yet. My only criticism is that these fantastic dishes that stood out to us on the menu collectively came with too much bread. If you haven’t been yet, a definite must-do in LA.
Josef – clove infused gin, apple brandy, almond, fennel, lemon
lamb tartare – burnt onion creme fraiche, pickled chive blossom, mint, cinnamon
grilled octopus – orange infused yogurt, sumac, dried bell pepper, sun golds, chervil
slow roasted lamb neck shawarma – tahini, pickled turnips, fermented cabbage, laffa
Simone was highly anticipated after a very delayed opening. But after being plagued by a host of ownership and management issues, and without food that compensated, it is now closed.
tomatoes, mustards, sorrel, whipped tahini
red lentil hummus, smashed cucumbers, nasturtium
pole beans, urfa chili creme fraiche, purple tomatillo, almond
ricotta gnudi, grated tomato, guanciale, basil
charred squash, nectarines macadamia salsa macha
hoja santa sturgeon, roasted corn, blistered shishitos
The pork belly taco was the best taco I have had anywhere.
Aguachile – Hokkaido scallop, cucumber, jalapeno, avocado, cilantro oil
Arrachera – hanger steak, roasted chilis, applewood bacon, queso
Tocino – pork belly, piloncillo glaze, plums, salsa de aguacate
I’m still not quite sure what I think about Vespertine. The building is fantastic. Photos really do not do it justice as you need to see it within its neighborhood. I loved the outdoor space where we started and finished as well as the rooftop. But the dining room just felt odd and dark and cold and the music was mind numbing. I can’t say that any of the dishes were memorable but were all just good. At the very least it makes you think.
V E S P E R T I N E – Menu – 08.18.18
Sun of a Gun
Still one of my favorite places. The pimento cheese and shrimp will never get old.
pimento cheese dip
peel & eat shrimp
salad of somewhat unknown ingredients
I’m very picky about pizza and Mozza is still one of the best. But the carrots were so fantastic that I had to go back for them.
shaved carrots, fennel, mizuna rabe, caraway yogurt & rye
meatballs, mozzarella di bufala, tomato, chili flakes & fresh oregano
Loved this installment of the pop-up dinners at Vino Carta. It is fantastic to see how these continue to grow.
roasted & fermented vegetables, trout roe, brown rice, charred bread
live scallop crudo, lardo, XO sauce, seaweed oil, preserved citrus
eucalyptus smoked lamb & beef tartare, blackberry, jicama, pine nuts
grilled chicories, pork, calabrian chili, kohlrabi
yakitori quail, wheat berries, green garlic, meyer lemon, wild mustard