Looks it
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plus a 4% health charge
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Did you taste the “Nordic backbone and DNA”?
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I have a hard time figuring out how I can be satiated after eating this, but it sure looks good!!!
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I think they give you abundant bread courses?
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Buncha snacks to start that aren’t on the listed menu, bread course, few extra bites at the end with dessert too!
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Pasta supplements too…
Is the pasta splittable? 50 per pasta is sort of asking a lot of people. I wish they’d just include it in the current offering.
all i got were radishes/snap peas raw.
two bread courses
and a single gummy petite at the end?
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Booked, excited.
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We had the radishes and a Swedish waffle with roe/cream to start. And then the bread course in the middle and the cardamom bun dessert (which you could count as a bread course in my head it was a dessert)
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the artichoke and citrus dish: right off the bat you are trying new ideas and new flavors and it’s really refreshing. grapefruit, guanciale, truffle all coming together to create a mellow but exuberant profile. the acidity of the grapefruit in this dish, and that slight meatiness from the guanciale compliments with champagne very well. went with a ‘20 vilmart which was full bodied with a nice balance of creaminess and minerality and opened up nicely throughout the meal.. i thought it was the best bang for your buck bottle they had.
abalone and rice dish: didn’t expect the rice to be such a factor in this dish. great rice. they receive their rice from Luna Koshihikari Shinmai which is the same rice distributor for SingleThread. maybe they’re the only ones in LA who work with Luna? anyways, I knew nothing about sacramento valley growing some premium quality rice, that put me down a rabbit hole. i took it as a nice educational experience with the dish. i also thought the abalone was grilled nicely and i really enjoyed the texture of it.
uni pasta dish: i thought the pasta was al dente the way i liked it, the uni was tasty and added a nice creaminess to the dish. i also enjoyed the ebi tartare which added another layer to the dish. but my pet peeve with this dish, it didn’t look like the uni pasta dish on their website (pic below) that i was hoping for. I really want all that uni, and at times I was thinking, where’s the uni? it was tasty though
california squab: the chewy beet in this dish was just awesome. i have never eaten a beet in that texture before. one part of one dish and the amount of work that goes into that beet is pretty awesome. yes, i get impressed easy but still, for the beet lovers, this is the reimagined beet you been looking for. the squab was also very nice. i think the squab was the link to nordic cuisine in this tasting menu. nordic cuisine really structures and highlights a bitter-leaning flavor profile.
at lielle, bitterness is present but softened, never harsh. on par with nordic cuisine, acid like in lingonberries or sea buckthorn is used to liften and sharpen the dishes. sweetness is natural, not sugary. and the fish, meats, add depth without too much heaviness. i personally am a fan and the flavors were executed well at lielle.
the desserts and cardamom bread were all nice and i was really enjoying that 10 year swedish cheese with top notch local honey and some delicious port wine. if you’re a fan of enjoying a nice port wine at the end of a meal, this bottle is a delight (pic below).
in regard to the sound inside, i had no issues personally but also the music was not that loud, i would imagine that’s what caused it.
noticed some familiar faces were in house, most notable justin from anajak. nice to know that LA now has a home for a chef who brings elevated nordic-rooted food to the table and embraces california just as well with its freshness and thought behind the origin of each ingredient. it is essentially a chill LA version of Aska in Brooklyn, which is even more detailed and elevated in their fine dining. Lielle likes to have a little more fun! All in all, a great experience from the attentive service to the food and drinks (no cocktail menu here yet, just wine). with the seating, maybe request a table facing the kitchen (which was enjoyable), i bet it’s better than facing a wall.
in honor of march madness, i’ll rank it.. fine dining scale: 8.6/10
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for sure! i split it, no problem
Nice report back. Similar meal to what I had there last month. Agree that the sound is no longer an issue (didn’t need to break out the earplugs I had brought). The chopsticks, though, remain comically short… BTW I too had a Justin sighting during my dinner lol.
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maybe we went the same night! heard the beverage director at Lielle used to be a somm at Anajak.
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really loud last week
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We disagreed about this restaurant. I thought it was very good and solidly one Michelin star. Peony liked it less and found it “有点咸.” On sound level: we had no complaints. The music is very loud, but I like that, as it drowns out other tables.
I adored the starter crudo dish and found it near perfect. I also adored the gummies of all things.
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Nice report @doublestuffedpierogi.
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