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"Bon Appetit 2025 The Restaurant Issue Top 20"
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"Restaurant de fusion japonaise et français Poulet Croque madame Expensive "
@elise.barreau3
"https://www.sfgate.com/food/article/bay-area-new-york-times-best-restaurants-19789522.php"
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"OOO top restaurants list for 2024"
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"Beef cheeks Rolls Tuna avocado"
@tih95
"Best new esquire 2024 Ease into one of the leather banquettes and glance at your table setting. To the left, across a folded napkin on top of a plate from Utsuwa-no-Yakata in L.A.’s Little Tokyo: a pair of chopsticks designed by Yota Kakuda. To the right, resting on a handmade ceramic ridge: a fork and a sharp knife from Sabre Paris. There are no accidents in this tableau. “A thousand details add up to one impression” is the mantra of the writer John McPhee, and if you pay attention, you’ll see how every gesture at Camélia is meant to contribute to a narrative. The story is a romantic one, a love affair between France and Japan. So a chicken is roasted with koji and surrounded by a seaweed-flecked cream, while tender beef cheeks in a red-wine sauce come with the crunch of crispy burdock root and the zing of fresh wasabi. In less capable hands this lane-changing might lead to a pileup on the Fusion Freeway, but with chef Charles Namba at the wheel it feels natural, inevitable, expressive. (The single most beautiful dish I saw during a year of eating had to be Namba’s “market vegetables in a variety of ways,” whose blasts of orange and pink and green called to mind the cutouts of Henri Matisse.) As the co-owners of two beloved Los Angeles spots at which it is customary to imbibe, Tsubaki and Ototo, Namba and partner Courtney Kaplan know quite a bit about the art of pairing. Should you choose wine or sake? Both. Even better, listen to Kaplan and opt for a chilled glass of Kamoshibito Kuheiji “Sauvage,” a sake that takes its inspiration from, yes, the French concept of terroir. It’s all about the details."
@chaunch26
"A delicately crunchy slice of ham katsu, enrobed in Mornay sauce, rests on a slice of sweet, buttery house-made shokupan, almost entirely hidden by a softly fried egg. Even the basic croque-madame here is a thoughtfully composed thrill. Charles Namba and Courtney Kaplan, known for their sake-focused Japanese restaurants, have opened a chic, freewheeling bistro that almost feels as if it were imported from the 11th Arrondissement, but has a distinctly Los Angeles flavor. It’s an ideal spot to meet for an aperitif and an aioli garni, but even better to make a long and winding dinner out of its hits. Take the tomatoes and burrata (yawn!) scattered here with fried shiso leaves and a habit-forming ponzu jelly, so soft and delicate that it becomes the dressing. This is the magic of a good bistro: a place where you can come across the familiar, and even predictable, and fall in love with it again."
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