Sarah Hymanson and Sara Kramer mentioned the produce when they decamped from Glasserie to open Kismet. Don’t remember it being the reason though.
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These are all chefs that came from other cities - yes. I’m sure produce is a factor. But to say they left New York because of sub par or “not world class” produce is asinine.
Saying this as a New Yorker who left for the produce in LA.
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I didn’t say that either. Stop being rude.
My guy.
Produce is definitely A reason - as is wanting to live somewhere else, or cost, or investors, or having a change. There are definitely some that have decamped New York for LA with it as part of their equation but I’d be hard pressed to find a chef that left New York because the produce wasn’t good enough.
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So refreshing to hear.
The “story” - not gjust Gjelina’s - that gets told (by almost every chef who has just moved here, or is opening here) about the produce, has become so cliched in media pieces, that I find myself (as I skim the piece) just waiting for the produce-trope to pop.
Interesting!
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I was being sarcastic about this part hahaha.
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Ohmigod, I wanted to know your back story, but not anymore now that I know you’re a tease!
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I was in the restaurant industry in NY, but no longer in the industry and noe out here in LA
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So so gjood. Went for lunch they were firing on all cylinders service was also friendly which is never a given there
Highlights dragon beans, heirloom tomatoes, corn agnolotti, lemon curd parfait (the best dessert I’ve had at gjelina). But nothing was a miss least favorites were prolly dandelion greens and orecchiette
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Good as always tonight. Favorite dish: mussels and clams. The Mexican-inspired sauce has amazing flavor. So good to soak the bread in it. But every single dish was good. It seems hard to go wrong at Gjelina.
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I gjo to Gjelina for lunch weekly and the heirloom tomato salad is a staple. It’s the best tomato salad I’ve had anywhere in LA - I don’t even bother ordering anywhere else because it’s always a disappointment in comparison. I’m gjoing to have to try those dragon beans and the lemon curd parfait - they both look amazing!
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Haha please gjo and report back!
I always wonder what type of vinegar they use in that tomato salad, IMO its that vinegar that makes it.
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summer gjelina gjatherings on the back patio are gjenuinely hard to beat.
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Yes hadn’t gjone for lunch in a very long time so gjreat!
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I was told that it is Sherry Vinegar on the Heirloom Tomato Salad.
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Thanks for that insight I will try to look for a top end sherry vinegar!
gjelina is always consistently gjood. back patio on a warm night can’t be beat. power rankings forthcoming @pomodoro @boourns @bluebarb @SithLord @Spicyshlomi?
tai snapper crudo, melon aguachile, yellow cayenne, red onion, cilantro
king salmon tataki, horseradish, scallion, lemon, black pepper, sea salt, olive oil
east cape (p.e.i.), wellfleet (ma)
anchovy & burrata toast, peperonata, parsley, olive oil
fig & burrata, prosciutto, chicory, aged balsamic, olive oil
heirloom tomato, olive oil, sherry vinegar, basil, radish, red onion
dandelion, barhi date, breadcrumb, candied nut, parmesan, date vinaigrette
charred okra, cherry tomato, confit garlic, mint, za’atar
butterball potato, horseradish, pickled red onion, dill, lemon aioli
gruyere, caramelized onions, fromage blanc, arugula
roasted eggplant, red onion agrodolce, cherry tomato, tahini, mint, sumac
grilled dragon tongue beans, fermented chili romesco, lemon, belper knolle cheese
grilled broccolini, confit garlic, fermented fresno chili vinaigrette
pomodoro, confit tomato, oregano, basil, olive oil, burrata
lamb sausage, confit tomato, rapini, pecorino, asiago
roasted carrot, yogurt, orange glaze, chermoula
bucatini, cacio e pepe
agnolotti, honeynut squash, miso butter, pepita gremolata, belper knolle cheese
saffron spaghetti, bottarga, confit tomato, garlic, calabrian chile, breadcrumb
orecchiette, beef cheek bolognese, whipped ricotta
bone in dry aged ribeye, herb porcini butter, grilled lemon
japanese sweet potato, jalapeno yogurt, scallion
grilled oyster mushroom, tarragon butter, lemon
bay scallops, fermented black garlic chili butter and red onion, basil
frites, harissa ketchup, mustard aioli
butterscotch pot de creme, salted caramel, creme fraiche
chocolate pistachio tart, creme fraiche, pistachio oil
yogurt panna cotta, seasonal fruit
parfait-lemon curd, melon sorbet, creme fraiche, berries, bee pollen
warm date cake, whiskey caramel, ginger gelato
plum, mango sorbet, cherry gelato
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It’s a shame you all weren’t hungry - there a def dishes missed!
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That was my first time at Gjelina. After lots of pondering, I’ve decided that I’d go back and get all the pasta and pizzas 
Everything else was great too but I can skip it to save room for pasta and pizza.
My favorites, each section in order:
- Appetizers
- anchovy & burrata toast
- oysters
- Pizza
- gruyere, caramelized onions
- lamb sausage, confit tomato
- pomodoro, confit tomato
- Pasta
- saffron spaghetti
- bucatini, cacio e pepe
- orecchiette, beef cheek bolognese
- agnolotti, honeynut squash
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great night and company! off the top of my head, i remember liking the sweet potato, saffron spaghetti, and date cake the best.
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