Just made my reservation! February 12 is opening day
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$150. I wonder if this is going to be one of those spots that opens at $150 and is at $225 two months later, meaning, should I go soon?
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I made a reservation, then looked at the menu, then cancelled it. I think I was expecting something like Maude but was mistaken. Not a lot of food for $150, hope they have small extra dishes.
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Gonna try it, but may need to @Probangbanger afterwardsâŠ
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According to insta thereâs some snacks to start and some other desserts at the end.
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I would rather go straight to Sei and eat $150 worth of pizza!
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I plan to do both.
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If you click on the arrows to the left of the dishes on the website, you get a kind of tasting note and pairing recommendation:
The experience is a relaxed, guest-centered approach to dining, favoring genuine & intentional hospitality over formality. The four-course menu is shaped by close relationships with local farmers, ranchers, artisans, and winemakers and routinely evolves to create an unique and delicious meal with new and bold flavors.
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Artichoke and citrus, guanciale, black truffles, pine, roasted yeast vinaigrette
The artichokes are poached in a zesty citrus broth then charred over embers. To create a fragrant base, artichokes and citrus lay in a broth enriched with leeks, roasted yeast, and truffle juice. The garnishes are finished with pine bud oil, black winter truffles, and thinly sliced guanciale. This is to bring a balance to fresh and earthy flavors.
I love drinking Champagne with this dish, as it beautifully enhances the saladâs brightness. If you prefer a still wine, try the Sauvignon Blanc from Arnot-Roberts. Its minerality and acidity complement the vivid citrus. If you prefer something from France, hit up Domaine Didier Dagueneau for some priceless drops from the Loire. Their whites are simply divine. Lastly, we make our own Saison in collaboration with Sante Adairius Rustic Ales âSARA,â infused with Bearss lime and spruce tips. Itâs an incredible pairing if you like to go that route.
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Abalone âBBQâ seaweed rice, brussels sprouts, fermented hen of the woods sauce
The abalone is gently pounded then grilled over white oak charcoal while the liver is simmered in a seaweed broth and blended into a paste made with the remaining kelp from the toasted nori and dashi sauce, seasoning the grilled abalone perfectly while the rice is steamed and seasoned with a sweet vinegar infused with three types of local seaweed to bring out the clean flavors, the Brussels sprouts are fried to get that deep earthiness. The koji and mushroom fermentation are enriched with butter and generously drizzled around the plate.
Did I hear butter? Yes, chef! While the sommeliers may default to white Burgundy, consider some alternative routes. Rajat Parrâs incredible Chardonnay-Sauvignon blend from Phelan Farm hits all the right notes, with a rich buttery texture and refreshing acidity complemented by savory flavors that pair beautifully with the fermented mushroom sauce. For an old-world option, consider a classic white Rioja from Viña Tondonia to complement this umami-packed dish.
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Aged squab, chewy beet, yuzu pepper, bitter greens
The hay added directly to the charcoal showcases the different parts of the squab and accentuate the essence of the aged bird. We preserve yellow peppers from Weiser Family Farms and yuzu from Girl & Dug Farm, undergoing a 14-day lactic fermentation to develop a heated yet vibrant flavor. The jus is made from squab broth, Banyuls vinegar, and dried tomato and cherry paste. The result is a bright sauce paired with charred endive and a chewy beet.
A Syrah or RhĂŽne-style blend wonât disappointâour dishes arenât heavy, so keep it light. For something enchanting, try the Ravie from the talented Alice at Ămevive. If you prefer a fuller-bodied option, the Zinfandel from Sky Vineyards on the top of Mt. Veeder.
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These are very thoughtful notes, @NewTrial
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Thatâs all quoted from the restaurantâs web site.
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I just checked out the Wine list online and itâs more interesting than most, but strangely they grouped Hungarian and Argentinian wines together! But they have a Swedish dessert wine that Iâm definitely going to try. And a pastry chef which Iâm excited about because restaurants just donât seem to have those anymore. So many L.A. restaurants seem the same to me nowadays, but this one definitely seems different and Iâm looking forward to trying it.
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Stiff markup. E.g. Chateau Palette blanc is 3.25 times retail.
Weird but they have only two of each.
I wasnât going to correct NewTrial but given that itâs the website: it doesnât make sense to order a wine âfrom Viña Tondonia,â as that is not a producer but rather a label (for both reds and whites) from the producer R Lopez de Heredia. Itâs my favorite red and white wine of Spain, so I do agree that folks should order it.
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Definitely have a lot of the hot names on that list, in each category. And yes, it needs some fine tuning. For example, there are some wines listed under central coast that are definitely not central coast. My biggest gripe is the under represented <$100 a bottle which is maybe 5% of the list. Wine prices, ugh!
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this is a restaurant for people who are well-traveled and have seen a lot of smoke and mirrors. And theyâre over it. We donât need that in our lives anymore.
I like it.
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âYou can go to Lielle to be fullâ
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Personally I still plan to @Probangbanger afterwards lolâŠ
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