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| setup for caviar (lost the photo of the actual caviar) |
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| cote de boef |
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| the bone from the boef and potato puree |
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| sweetbread, veal cheek, and veal tenderloin |
tommy says: caviar was something new and fun, though it took a while to setup. the 1 oz tin came with egg whites, egg yolks, shallots, chives, creme fraiche, and buckwheat blinis. just mix and match whatever toppings you like - good stuff. the chestnut and lobster agnolotti (appetizer, not pictured, sorry) were pretty incredible flavor-wise, though the pasta was perhaps a tad bit too firm, but that is arguable, depending on how al dente you like your pasta. cote de boeuf had the most delicious crust on the outside and the meat was just amazing. the potato puree was like a cloud, it even deflated a little when putting the spoon into it to scoop some out. the veal was a bit of a disappointment - tenderloin was not so tender, cheek was too too soft, but the sweetbread was great and had a lovely batter on it.
patina
141 south grand ave
los angeles, ca 90012
(213) 972-3331
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