Just let us know ahead of time in your reservation notes!
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We loved this restaurant. The chef is elite in several ways — dish design, balance, execution. He’s a top tier talent anywhere in the world. Yet the dishes felt casual in a way, and the atmosphere was comfortable, even homey. I think this is what everyone involved was trying to achieve, and it’s a tremendous success. They said they will have a new menu in a month, so I recommend everyone go right now, and then again afterward.
Sarah — we’re the sort of introverts who usually hope nobody stops by our table, but your genuineness and enthusiasm completely won us over. Never change, never stop. 
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I’m glad you enjoyed it. I was curious how your experience would be since I think we have slightly similar taste in food. My wife and I are introverts too but Sarah is a delight to talk to.
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During the dinner, I thought: sometimes it seems as if artists and chefs reveal ideas rather than create them. The ideas seem so natural and right that they feel intrinsic to the universe. Much of Mozart sounds like this. The Morning Fog sounds like this. Several dishes at Jacaranda gave me that feeling. They felt effortless and pure.
Often, my favorite food and art are in the opposite mold—elaborate, virtuosic, challenging. But my heart resonates more with beauty that seems uncovered rather than constructed, inevitable rather than designed.
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You guys are making me BLUSH!!! Thank you so much guys for the kind words!!! Obviously Daniel’s food is crazy good (best in LA in my very un-humble opinion 
) and I think he’s a freaking magician with flavors. But as for me… I love meeting new people - it reminds me of my days as an indie rock dance club dj/party thrower when I got to be part of people’s fun night out. This has all been so much fun and the guests are the reason. Also getting to work with my super handsome and funny husband is another. 
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I’m pissed that Michelin didn’t review your restaurant!
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We’re still too new to qualify, but I’m hoping we get a nod next year!
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h/t @matthewkang
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in sf. it had three stars before going down to two
establishing modern California Cuisine institution Coi in Oakland (which at one point held two Michelin stars).
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Plum and Lokol were in Oakland and Patterson lived there but geez.
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Yeah I fixed those.
Mrs. Sk8uno and I had a great meal and night out at Jacaranda last weekend. The menu was as described in @matthewkang’s article above. Everything was great, but I really, really loved the stuffed morel dish and the duck breast dish. The staff deserves a special mention, very warm and friendly (Sarah included, of course). Rick, the sommelier, is outstanding; he provided us with some excellent pairings and was great to chat with.
They are rolling out a new menu (I think starting today, actually), so the lineup listed in the Eater article will no longer be accurate soon. I’m not sure if there will be any dishes that carry through to the new menu or if it will be 100% new.
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Glad you enjoyed! I’d love to see the new menu when it’s available.
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I’ve been remiss in not posting, we went last week as well and had a great time. I appreciate the lightness of the dishes. Outside of the generous pours in the wine pairing, dare I say it’s quite a balanced and healthy meal in addition to being delicious. I’ve enjoyed a lot of indulgent and delicious meals, but I really like that this one is not weighed down by butter, cream, fat, salt, and sugar. The wine pairing went really well with the food, I definitely recommend the hybrid as it can include sake, beer, and non-alcoholic, which lines up with the style of food here. IIRC there’s an all sake pairing, but I think Rick did a great job of picking the best matches for each course in the hybrid when tasted alongside the all wine pairing @bluebarb got.
It also feels like mom 'n pop fine dining in the best way possible. Chef Daniel is bringing out a lot of your courses and telling you about them, Sarah is lighting up the room and keeping the energy going, and Rick’s there to top up your glass if you’re getting a little low before the next course. It’s personal, un-stuffy, and hospitable.
Looking forward to returning when the menu turns over!
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Yes! If I had to use only one word to describe the Jacaranda experience, it would be: Delightful!
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You all have me intrigued. It seems that most dishes have certain ‘lightness’ often rendered by gentle cooking and acidity (Kojima has that in my opinion). As much as I like Beran, I find his approach ‘heavier’ than I prefer. How does it feel at Jacaranda?
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This is the old menu, no?
That looks like the old menu.
Oh shit just popped up on my Instagram lol! That’s what i get for not looking closer at the date 
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They will be participating in DineLA @ $195/person Jacaranda
Looks like a great value, with only a slightly abbreviated menu that omits a couple of the small opening courses and one of the desserts. Especially considering you’re still getting the caviar course and all the protein courses from their normal format menu. Probably based on the concept of their short-lived shorter Sunday lunch menu.
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