Just confirmed. He’s consulting for two weeks.
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No pacing while telling the diner to order at once at such a high price point is kinda lame that smacks of self importance. Thanks to everyone for pointing that out.
I’m trying to think of a restaurant in the same range that won’t pace your meal for you but am coming up pretty empty
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You aren’t wrong. I’m surprised nobody else has mentioned the can of utensils and stack of plates on the table because you are supposed to serve yourself. It was particularly incongruous with a $220 caviar dish. But the food was good! And Angler couldn’t make it and I keep hearing restaurants can’t make money, so I’m willing to cut slack.
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Motherwolf
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A table full of food is pretty cool tbh nothing to focus on but eating
forget about everything but the fact you’re sustaining yourself.
I also don’t have a problem with cans of silverware or stacks of plates so I’m not sure where I land
“here’s everything you need. have at it”
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angler 2.0
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We all sadly saw what happened to that place lol
That’s a line I usually use at low cost buffets.
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Maybe I’m just an assh*le but if I’m setting my own table why am i tipping? At this price point, it’s not a diner. I’m also not at home, will i have to run the dish machine too? Is this the new cruelty?! Would I go and not tip, probably not but it seems a bit much.
Btw i didn’t take a picture of it but did a else see the Instagram story where Jordaokun blamed the public for Mall Angler closing then said don’t let us fail!
Nm, found it! 
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At Mother Wolf I had a discussion with my server about exactly how to course it out. Service was impeccable.
I just ate and the quality level was better than anything else in LA (in category or price point). Yes some of the seasoning wasn’t perfect in every dish, yes some of the service could be improved, and yes I had a few other things that are of little importance come up. But if you know ingredients then its inconsequential. It’s not a bunch of sauces and crap piled onto composed plates of mediocre quality, instead it’s all wild fish you won’t find anywhere else, pizza dough with better flavor than any other place in town (I do also love Sei. It’s apples and oranges but I prefer the natural fermented flavor at leopardo). Elk tartare, squid with its roe, beef was fine but still had better flavor than anything else I’ve had in town.
Also there’s nothing really that expensive about the menu if you compare to anything in the category. The difference being that it’s better ingredients here. No one forced me to order the caviar and at 220 it cheaper than Tsar Nicoulai at retail but had better flavor.
Definitely better soft serve that angler by a significant margin. On that note it’s better than most of old angler all the way around at least ingredient wise. Minus the the live tank items. It’s just a simpler plating style geared towards Italian ish. Olive oil chili. Lemon etc.
I got my cold food all within a few minutes of each other and loved it. Am I the only one that likes family style? Isn’t it a casual restaurant where you go to eat? If you want a multi course slow meal go to a place that does that maybe?
Also haven’t they only been open for a little over a week?
Seems like all the chefs love it according to IG. Maybe we should learn more about ingredients.
Dunno I loved it. Flavors were clean and focused.
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I prefer that dishes be coursed out for a few reasons. I like to appreciate one or two dishes at a time. A bunch of clutter on the table is stressful to me. I like clean plates for each dish as sometimes two dishes on the same plate can really interfere with each other (e,g, if one is high acid or liquidy). I like little gaps between courses to appreciate wine and talk. Lots of things.
Case in point: at Leopardo we had crudo drenched in olive oil, a tangy salad, and a waffle with butter, syrup, and caviar all at the same time. I don’t want olive oil and salad flavor on the waffle. I’m very pro-Leonardo and can’t wait to go back, but I’m just saying…as this is the topic of discussion. Soon to be threat or menace no doubt.
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it’s only been a week and i hope they work out the pacing issues, i went last Friday and i enjoyed my meal. i’m sure they’re still working out the kinks…
as far as the settings go, i do remember Angler 1.0 having a can of silverware and being amused by it. i see it more as here is all the silverware you might or might not need when you’re portioning our the food or whatever else you want to use them for.
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Family style means shared dishes, not that they all come out at once instead of being coursed properly.
Regardless of how great the food is, insisting that customers order everything at once and then not coursing things properly is obnoxious and a sign of a badly run restaurant. They have been open only a week so maybe they’ll fix that. In the meantime, personally I’d ignore the request to order everything at once.
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I think the silverware thing is an attempt to lower the labor so they can keep prices lower. Considering the quality I’d say it’s a great trade. I’ve never been a fan of all the farm raised fish/smoke and mirrors in a fancier setting.
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Definitely agree with that. But that wasn’t my experience. I ordered as I needed to add on. They didn’t mention the all at once thing
I am ok with a kitchen that wants the whole order at once and will course it out.
I am ok with a kitchen that wants to serve dishes a la minute and allows one to order as one goes.
But a kitchen that wants both is just not customer friendly.
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yeah I don’t mind the silverware thing. I actually prefer it for grabbing a clean fork/knife when I need it for shared dishes without having to ask.
I REALLY like having clean plates nearby.
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Is this true? Are they sourcing ingredients that other LA restaurants can’t or don’t?
Genuinue question…
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My meal definitely was. Nowadays everyone has access to produce but here it just seemed like decision making overall. Olive oils on the crudo were smooth delicate and buttery, the fish itself you won’t find anywhere else in LA that I’ve been to except Yess. The meats, the salts, the immediate nature of how the dishes were sent to my table. Control and timing of temperatures and textures. It’s not a hit you in the face thing. Well the pizzas were super flavorful but the rest was pretty product focused. Above and beyond I would say. I mean to provide context I had a whole farm raised sea bass at stella which was pretty gross from a product perspective but the stuff on top of it was good.
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