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Approuvé par 2 partenaires officiels
101 Best restaurants of Los Angeles
@latimes
707followers
101places
"#85 To work backward in a discussion of Kali, the must-order dessert is a masterful transformation of egg — a meringue gelato covered with yolk cured for two weeks in sugar and salt and shaved tableside. It doesn’t taste eggy; it tastes of pure, almost nutty sweetness expressed in fluffy and firm textures. This isn’t a dessert you save room for; in its compact size it almost saves room for you. It will follow Kevin Meehan’s easy-to-like California stylings: charred avocado with a clever kombucha vinaigrette, spaghetti glossed with ricotta whey and crowned with sea urchin, duck breast over whole wheat spaetzle and surrounded with figs. He ups the ante with colossal steaks dry-aged in-house and the option of a six-course tasting menu (the meringue gelato is, wisely, the finale). The boxy, clean-lined space has a few awkwardly placed tables; aim to sit in the back dining room. This is also a canny choice for a just-enough-out-of-the-way Hollywood lunch. Full bar. Valet or street parking. Credit cards accepted."
In the Loup - a foodie's world map
@victoire_loup
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3108places
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"1 Michelin star 2024 | Californian cuisine #85 Best Restaurant by LA Time in 2023 Chef Kevin Meehan Blending seamlessly into its surrounds, this modest storefront forms the very essence of neighborhood dining. Make your way inside to discover Chef Kevin Meehan's kitchen, whose credentials and locavore spirit are just as formidable as its eclectic wines and craft beers. The main room sports a restful, Scandinavian look that mixes caramel tones and leather banquettes with wood tables. Service has a fine-dining feel; and the mission of this kitchen is clear-wholly organic and sustainable cuisine. A meat refrigerator displaying dry-aged ducks, steaks and even a whole pig's head is a natural conversation-starter and keeps all eyes on the food, which in turn lives up to its promise. Imagine a distinct spin on local flavors and of-the-moment techniques, like fermentation, preservation and deep charring to get a sense of what this place is about. Creativity also dominates each course, as seen in the barley risotto. Everything paired with the hanger steak, like buttermilk-garlic jus and porcini mushrooms with roasted potatoes, tastes like its perfect complement."
@nchavotier
"It wouldn't be surprising for there to be an air of pretension at Kali given the pedigree of chef Kevin Meehan and wine director Drew Langley, but it’s actually a terrific everyday upscale restaurant. Kali is an impressive, Michelin-starred dining destination with top-notch ingredients and service that remains as solid as ever."
@chaunch26
"California fusion food, had one of the best ducks of my life. Great uni pasta and bomb steaks. Unsuspecting interior but truly terrific food with solid wine list. On the Michelin guide, think it has a star as well. 9/10"
@markop
"#85 To work backward in a discussion of Kali, the must-order dessert is a masterful transformation of egg — a meringue gelato covered with yolk cured for two weeks in sugar and salt and shaved tableside. It doesn’t taste eggy; it tastes of pure, almost nutty sweetness expressed in fluffy and firm textures. This isn’t a dessert you save room for; in its compact size it almost saves room for you. It will follow Kevin Meehan’s easy-to-like California stylings: charred avocado with a clever kombucha vinaigrette, spaghetti glossed with ricotta whey and crowned with sea urchin, duck breast over whole wheat spaetzle and surrounded with figs. He ups the ante with colossal steaks dry-aged in-house and the option of a six-course tasting menu (the meringue gelato is, wisely, the finale). The boxy, clean-lined space has a few awkwardly placed tables; aim to sit in the back dining room. This is also a canny choice for a just-enough-out-of-the-way Hollywood lunch. Full bar. Valet or street parking. Credit cards accepted."
@chairmanvmao
"Manger un burger dans un restau Ă©toile "
@borislab