Cuisine:

• American
• Diner
• Fine Dining
• Others
• Contemporary

TRAXX Description:
This intimate Art Deco-inspired restaurant in Union Station was one of the pioneers of the ever-expanding downtown restaurant scene---and it remains one of the top destinations there. The restaurant's location in the middle of a bustling train station is hardly a liability---Union Station happens to be one of L.A.'s great architectural gems and the site of many Traxx-catered, black-tie events. Chef-owner Tara Thomas honed her skills at The Ritz-Carlton in San Francisco with Gary Danko. In her small open kitchen, she demonstrates plenty of finesse with an unfussy menu judiciously accented with contemporary twists. Her Louisiana-style crab cake is a large hockey puck-size disk lightly breaded and deep-fried to a dark golden brown, anchored in a pool of chipotle chile-infused rémoulade. Bite into it and at first there's only air, a magical illusion that gives way to seductive, creamy crab meat. Among our favorite entrées are the house-cured pork chop, all salty sweetness and tender meat, enhanced with a fig-balsamic reduction; and a pleasantly light wild striped bass with caramelized fennel and coriander vinaigrette. A small but interesting wine list, mainly from boutique California wineries, is offered. Traxx is well worth a visit, even if you're not heading out on Amtrak.


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