![]() ![]() ![]() A pastry program - designed with Chef Gregory Baumgartner - includes a black sesame mousse (its nutty flavor perfectly balanced by the tartness of lemon curd and buttery-rich shortbread) and pecan cake, which you should definitely wash down with one of their excellent wines or cocktails. Rankin’s Lebanese heritage infuses a handful of other dishes, as well, like Brussels sprouts with lebni and lamb tartare with buckwheat tabbouleh and sumac crackers. That’s why you’ll see a smattering of global influences: things like pork tonkatsu partnered with smoked applesauce and seaweed béarnaise, or mussels in a dijon emulsion with Japanese milk bread and curly fries. Although the menu is rooted in Rankin’s French training and techniques, it isn’t strictly French. Sophisticated bistro mixing French techniques with global flavorsĪfter working in esteemed kitchens like Trois Mec, Petit Trois, and Saam at The Bazaar, Chef Douglas Rankin is bringing his talents to this newly opened spot: a stylish space with a decidedly Euro-Californian point of view.
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