What was the crowd like?

The Beverly Hills location attracts locals as well as Hollywood types on a date and UCLA students with their parents (and their wallets).

What should we drink?

The tasting menu can be accompanied by a “classic wine pairing” ($155) that leans toward California vintages, with a few standout wines from Rioja and the Loire Valley, or spring for a “wine from the reserve” ($255).

Each dish, which comes in the exquisite small plates you might find at your eclectic great aunt’s house, is a thoughtful and well-executed homage to the season and flavors. Offerings may include standout dishes such as ears with koshihikari rice, seaweed, and oyster mayonnaise; delicate bunuelo stuffed with blue cheese and macadamia nuts. Dessert takes place upstairs in a temperature-controlled room (essentially a wine room), which is decorated with cozy sofas, soft armchairs, and non-alcoholic toiletries. The whole experience is surprisingly great, although the only thing that sticks out like a sore thumb is the 1980s soundtrack – think Journey, Foreigner, Thompson Twins.

And how were you treated?

Since the dining room is very small, the staff makes every effort to really take care of each table. Each dish is carefully described, each wine pairing is explained, and there is the right amount of chatter to keep guests entertained.

What is the real, real thing about why we came here?

This is the place where you can take a special someone for a first date, your parents for Mother’s or Father’s Day, or a couple of your best friends for a much-needed relaxing evening.

The post Maude restaurant appeared first on Ostrichfarmla.

Ambiance and Setting

Bavel’s ambiance is a harmonious blend of rustic charm and modern elegance. The restaurant features an open kitchen, lush greenery, and warm, earthy tones that create a welcoming and intimate atmosphere. The airy space, with its high ceilings and vibrant decor, provides the perfect backdrop for a memorable dining experience.

Culinary Highlights

Bavel’s menu is a testament to the rich and diverse culinary traditions of the Middle East. With a focus on fresh, locally sourced ingredients and bold, aromatic flavors, each dish is crafted with meticulous attention to detail. Here are some of the must-try offerings:

Starters and Small Plates:

• Hummus: Creamy and rich, Bavel’s hummus is served with duck ’nduja, herbs, and a side of laffa bread, creating a delightful combination of flavors and textures.
• Muhammara: A vibrant dip made from roasted red peppers, walnuts, and pomegranate molasses, served with house-made bread—perfectly balancing sweet, smoky, and nutty notes.
• Lamb Tartare: Finely chopped lamb mixed with artichoke and mint, topped with crispy laffa and drizzled with yogurt—a refreshing and savory starter that sets the tone for the meal.

Vegetable Dishes:

• Cauliflower: Roasted cauliflower with whipped feta, turmeric, red zhug, and cilantro—a dish that showcases the versatility and depth of Middle Eastern spices.
• Grilled Cabbage: Tender grilled cabbage with black lime, fermented chili, and sumac—a unique and flavorful take on a simple vegetable.

Main Courses:

• Slow-Roasted Lamb Neck Shawarma: Succulent lamb neck marinated in aromatic spices, served with pickled vegetables and fresh herbs—a dish that is as visually stunning as it is delicious.
• Grilled Dorade: Whole fish grilled to perfection, accompanied by a vibrant herb salad and preserved lemon—offering a taste of the Mediterranean coast.
• Chicken Leg: Juicy and flavorful chicken leg with harissa, toum, and pickled turnips, served with soft laffa bread—a comforting and hearty main course.

Desserts:

• Baklava: A decadent dessert with layers of phyllo dough, filled with a blend of nuts and sweetened with honey, served with a scoop of pistachio ice cream—a perfect ending to a Middle Eastern feast.
• Malabi: A creamy milk pudding topped with seasonal fruit and rose syrup—a light and refreshing dessert that balances sweetness and floral notes.

Wine and Beverage Program:

Bavel boasts an impressive wine and beverage program, featuring a curated selection of wines from around the world, with a particular focus on natural and biodynamic varieties. The cocktail menu is equally impressive, offering creative concoctions that complement the bold flavors of the food.

Bavel in Los Angeles is more than just a restaurant; it’s a culinary journey that transports diners to the heart of the Middle East. With its innovative dishes, vibrant ambiance, and exceptional service, Bavel offers an unforgettable dining experience that celebrates the rich and diverse flavors of Middle Eastern cuisine. For anyone seeking a unique and memorable meal in LA, Bavel is a must-visit destination that promises to delight and inspire.

The post Exploring Bavel: A Culinary Oasis in Los Angeles appeared first on Ostrichfarmla.

Ray’s and Stark Bar is located on the grounds of the Los Angeles County Museum of Art and close to many other cultural museums, making us a great artistic hub for visitors to enjoy seasonal and marketplace cuisine before or after visiting an exhibition. Our restaurant is the perfect complement after a day spent in the cultural galleries in the area.

Parking is available in the LACMA garage, accessed from 6th Street off Fairfax Avenue.

Culinary Excellence

Led by Executive Chef Fernando Darin, Ray’s and Stark Bar boasts a menu that celebrates seasonal ingredients and innovative culinary techniques. Here are some highlights from their menu:

Small Plates and Starters:

• Charcuterie Board: A selection of artisanal cheeses, house-cured meats, and seasonal preserves that showcase the bar’s commitment to quality and craftsmanship.
• Grilled Octopus: Tender octopus served with chorizo, fingerling potatoes, and chimichurri—a perfect blend of flavors and textures that reflects the bar’s Mediterranean-inspired cuisine.

Main Courses:

• Ray’s Burger: A crowd favorite featuring grass-fed beef, aged cheddar, caramelized onions, and house-made pickles, served with crispy fries—a classic dish elevated with premium ingredients.
• Pan-Roasted Salmon: Sustainably sourced salmon served with seasonal vegetables and a lemon-caper vinaigrette, highlighting the bar’s dedication to fresh, sustainable seafood.

Pizza and Flatbreads:

• Margherita Pizza: Classic pizza topped with San Marzano tomatoes, fresh mozzarella, and basil, baked to perfection in their wood-fired oven—a simple yet satisfying option.
• Wild Mushroom Flatbread: Featuring a medley of wild mushrooms, fontina cheese, and truffle oil, this flatbread offers earthy flavors and a decadent aroma.

Craft Cocktails and Beverages:

Ray’s and Stark Bar is renowned for its impressive selection of craft cocktails, curated wines, and local beers. Whether you’re in the mood for a refreshing spritz, a bold red wine, or a locally brewed IPA, their beverage menu complements the culinary offerings perfectly.

Desserts:

• Chocolate Pot de Crème: A rich and indulgent dessert featuring velvety chocolate custard topped with whipped cream and chocolate shavings—a decadent treat for chocolate lovers.
• Seasonal Fruit Crisp: Made with fresh seasonal fruits and a buttery oat crumble topping, served warm with vanilla ice cream—an irresistible finale to your dining experience.

Ray’s and Stark Bar at LACMA invites diners to indulge in a culinary journey that combines art, culture, and exceptional cuisine. Whether you’re visiting the museum or simply looking for a memorable dining experience in Los Angeles, Ray’s and Stark Bar promises a feast for the senses with its innovative dishes, curated beverages, and stunning ambiance. For anyone seeking a blend of culinary excellence and artistic inspiration, Ray’s and Stark Bar stands as a testament to the vibrant dining scene of LA.

The post Ray’s and Stark Bar appeared first on Ostrichfarmla.

In 2007, Nancy Silverton, in partnership with New York chef Mario Batali and his regular partner Joseph Bastianich, opened the Italian restaurant Osteria Mozza. Pizzeria Mozza, a pizzeria reminiscent of the evolution of La Brea Bakery, opened in the adjacent space before the main restaurant opened. It was met with “instant and oversized swoon.” “The Los Angeles Times rated it four stars, and the New York Times called it “a serious and impressive restaurant.”

Four months after the pizzeria opened, Osteria Mozza opened to the same recognition. While the entire menu was praised, Silverton’s interpretation of antipasti as a mozzarella bar was particularly recognized, with Zagat noting that she had “perfected the art of cheese.” The James Beard Foundation nominated it as the best new restaurant in the year of its opening, and in 2008 it received a Michelin star. Osteria Mozza retained its Michelin star in the 2022 Michelin Guide for California.

Osteria Mozza later opened restaurants in Newport Beach, California (Pizzeria Mozza), and Singapore. The original Mozza location later expanded to Mozza2Go and a third restaurant, Chi Spacca, which focuses on meat dishes.

Led by Executive Chef Nancy Silverton, Osteria Mozza’s menu showcases a creative approach to traditional Italian cuisine, highlighting seasonal ingredients and artisanal techniques. Here are some standout dishes from their menu:

Antipasti and Small Plates:

• Burrata with Bacon and Escarole: Creamy burrata served with crispy bacon, escarole, and aged balsamic—a harmonious blend of flavors and textures that exemplifies Osteria Mozza’s dedication to quality ingredients.
• Grilled Octopus: Tender octopus served with potatoes, celery, and salsa verde—a Mediterranean-inspired dish that is both vibrant and satisfying.

Pasta and Risotto:

• Ricotta and Egg Raviolo: A signature dish featuring a large raviolo filled with ricotta, egg yolk, and spinach, topped with brown butter and sage—a decadent treat that highlights the artistry of handmade pasta.
• Squid Ink Chitarra: Chitarra pasta tossed with squid ink, shellfish ragu, and Calabrian chili—a bold and flavorful dish that captures the essence of coastal Italian cuisine.

Main Courses:

• Grilled Lamb Chops: Succulent lamb chops marinated in herbs and served with roasted vegetables and salsa verde—a hearty and satisfying option for meat lovers.
• Bistecca alla Fiorentina: A classic Tuscan steak grilled to perfection and served with arugula salad—a robust and flavorful dish that showcases Osteria Mozza’s commitment to traditional Italian cooking.

Desserts:

• Butterscotch Budino: Silky butterscotch pudding topped with caramel sauce and sea salt—a luscious and indulgent dessert that is a favorite among diners.
• Olive Oil Cake: Moist and flavorful cake made with olive oil and served with whipped cream and seasonal berries—a delightful conclusion to your Italian culinary journey.

Wine and Beverage Program:

Complementing the exquisite cuisine is Osteria Mozza’s impressive wine and beverage program, curated by renowned restaurateur Joseph Bastianich. The extensive wine list features a diverse selection of Italian varietals and international wines, perfectly paired to enhance the flavors of each dish.

The post Osteria Mozza – Italian restaurant appeared first on Ostrichfarmla.

One of the first tenants to open its doors in the space is Rossoblu, the newest restaurant from chef Steve Samson, the man behind the city’s southern Italian eatery Sotto.

Local firm Marwan Al-Sayed Inc, along with graphic artist JP Guiseppi, took the restaurant’s motto “Inspired by Bologna and created by Los Angeles” to heart and complemented the building’s raw industrial bones with a distinctly traditional Italian and modern Los Angeles vibe. This includes sandblasting the floor to create a terrazzo effect, creating an outdoor area that replicates a piazza, banquettes covered in fabric inspired by vintage lace that has been passed down through generations, and full-length street art murals by Cyrcle artists.

The center of attention, of course, is the huge handmade grill where Samson prepares food inspired by the Emilia-Romagna region of Northern Italy. Expect perfectly seared Santa Barbara shrimp; tender roast suckling pig and pastas like tortellini in brodo. And don’t forget to try the cocktail that brings it all together: “A Tale of Two Cities, made with Siete Leguas Anejo tequila, Amaro Montenegro from Bologna with cucumber, Regan’s orange bitters and Dolin dry vermouth.

The post Rossblu is a wonderland of Danish interiors appeared first on Ostrichfarmla.

Ambiance and Setting

Little Sister boasts a chic and intimate atmosphere, with dim lighting, exposed brick walls, and eclectic decor that reflect the vibrant streets of Southeast Asia. The restaurant’s interior design creates a cozy yet sophisticated setting, perfect for both casual dining and special occasions. The open kitchen allows diners to watch the culinary team in action, adding an element of excitement to the dining experience.

Culinary Highlights

Little Sister’s menu is a masterful blend of traditional Southeast Asian dishes reimagined with contemporary flair. Chef Tin Vuong’s innovative approach and dedication to authentic flavors shine through in every dish. Here are some must-try offerings from the menu:

Starters and Small Plates:

• Imperial Rolls: Crispy rice paper rolls filled with shrimp, pork, and glass noodles, served with fresh herbs and a tangy nuoc cham dipping sauce—a perfect blend of textures and flavors.
• Singaporean Chili Soft Shell Crab: Soft shell crab cooked in a spicy chili sauce, served with pickled papaya and herbs—a dish that balances heat and sweetness with a satisfying crunch.
• Crispy Chicken Dumplings: Golden-brown dumplings filled with juicy chicken and herbs, served with a savory dipping sauce—an addictive appetizer that sets the stage for the meal.

Salads and Fresh Dishes:

• Green Papaya Salad: Shredded green papaya tossed with peanuts, dried shrimp, and a zesty lime dressing—light, refreshing, and packed with bold flavors.
• Vietnamese Shaking Beef: Tender pieces of marinated beef served with watercress, red onions, and tomatoes, accompanied by a tangy lime-pepper dipping sauce—a savory and satisfying dish that is a crowd favorite.

Main Courses:

• Pho Bò: A rich and aromatic beef noodle soup featuring tender slices of beef, fresh herbs, and rice noodles in a deeply flavorful broth—a comforting and authentic Vietnamese classic.
• Crispy Whole Branzino: Whole branzino fish fried to perfection, served with a side of nuoc cham and fresh herbs—crispy on the outside, tender and flaky on the inside.
• Singaporean Black Pepper Chicken: Juicy pieces of chicken stir-fried with black pepper, garlic, and onions, served with jasmine rice—a flavorful dish that combines heat and savory depth.

Desserts:

• Pandan Chiffon Cake: A light and airy chiffon cake flavored with pandan, served with coconut ice cream and a drizzle of condensed milk—a delightful and unique dessert.
• Vietnamese Coffee Pudding: Rich and creamy coffee-flavored pudding topped with a layer of caramel—a decadent ending to a flavorful meal.

Wine and Beverage Program:

Little Sister offers an extensive beverage menu, featuring a curated selection of wines, craft beers, and creative cocktails. The wine list includes a variety of options that pair beautifully with the bold flavors of Southeast Asian cuisine, while the cocktail menu showcases inventive drinks that highlight tropical and exotic ingredients.

Little Sister in Los Angeles stands out as a culinary gem, offering an extraordinary dining experience that celebrates the rich and diverse flavors of Southeast Asia. With its innovative dishes, inviting ambiance, and exceptional service, Little Sister promises a memorable meal that transports diners to the vibrant streets of Hanoi, Bangkok, and beyond. Whether you’re a local foodie or a visitor seeking a unique culinary adventure, Little Sister is a must-visit destination that captures the essence of Southeast Asian cuisine with modern elegance and flair.

The post Exploring Little Sister: A Culinary Gem in Los Angeles appeared first on Ostrichfarmla.