Tuesday, April 24, 2012

ink., LA

 When I went to Los Angeles, my friends and I had a memorable dinner at Top Chef winner Michael Voltaggio's restaurant ink. We all decided to get the tasting menu, but we ordered some additional appetizers.
First was roasted shisito peppers topped with almond-bonito sand with a side of tofu mustard. The peppers were nice and spicy.
We also got an order of Malpeque oysters topped with an oyster leaf and mignonette ice. We were instructed to eat everything in a single bite. They were delicious.

 Our first course of the tasting menu was a beautifully composed plate of scallops, tofu, and rice crackers sprinkled with a black vinaigrette and cocoa. It was nested on a small bed of green tapioca.
The second course, our table agreed, was our favorite. In a take on chicken and waffles, Voltaggio had a beautiful portion of foie gras nestled in between waffle crackers served with a line of smoked maple syrup that had a consistency of marshmallow. If that weren't enough, he added small dollops of sriracha sauce. The combination of flavors were incredible.

The third course was a wonderful portion of sturgeon served on a bed of mushroom oatmeal and topped with mushroom "hay". The "hay" were dehydrated mushrooms. To say this dish was an umami bomb is an understatement.
Our fourth course was "steak frites". The beef was a beef rib cap which was very tender and tasty, and it was accompanied by "flavors of béarnaise", a kind of deconstructed version of the sauce.

As my dessert course, I selected a line of grapefruit curd with cilantro sorbet, lime meringue and avocado. It had more of a savory taste to it.
My friends ordered the apple with caramel and burnt wood ice cream.
I would dare say, I enjoyed my meal at ink. more than my experiences at Volt.

8360 Melrose Ave.
Los Angeles, CA 90069
(323( 651-5866

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