Cuisine:

• American
• Contemporary
• Catering
• Fine Dining

Mise en Place Description:
There is a consistency about this restaurant that has helped it become one of the leading innovators on the local culinary scene. The décor also has legs---not too splashy, not too distracting. Instead, careful lighting and space are used to create a friendly environment. The menu continues to explore as owner-chef Marty Blitz has always advocated. Luncheon appetizers include "quesadilla of the moment," an ever-changing mélange, as well as "soup of the moment." A Mediterranean tapas plate features the chef's selection---of the moment, of course. That kind of spontaneity is attractive to some diners, off-putting to others. Sandwiches include the seared tuna club with apple wood-smoked bacon, avocado, Bibb lettuce, tomatoes, sprouts, white cheddar and Louis sauce on brioche. Dinner appetizers can also be creative, like L.A. Pizza with potatoes, bacon, caramelized onions, rosemary and Gorgonzola. Entrées also offer vegetable choices and fresh tastes, such as roasted salmon scaloppine with citrus-fennel-olive couscous, grilled baby eggplant and zucchini with blood orange scallop beurre blanc. Or consider the Yucatan-seared venison loin with roasted corn pudding, butternut-squash-and-fennel-chorizo hash, ancho-red wine jus and sautéed chayote. One of the freshest innovations is the short-list "Get Blitzed Tasting Menu," which features creative cuisine of the week designed as smaller courses to give guests the chance to experience a myriad of flavors paired with recommended wines.


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