This artful resto might have moved from its original townhouse-esque digs on Gloucester, but its status as a baller dining spot is definitely intact. The name is French for "artfully pruned shrubbery", which’ll make sense when your Japanese-New-England-French dish -- juniper-puree-topped hamachi cru, beef tenderloin with bone marrow custard, etc. -- comes out covered in bits of greenery and flowers and smoke and -- wait, can you even eat that thing? (Spoiler alert: yes.) If you’re into fancy fromage, you’ll dig the ridiculous selection (so clutch, it’s called a “Cheese Program”), and definitely check out the cush dessert menu, which manages to straddle high/low cuisine by offering both something called “clove ash” and “Ants on a Log”.
Timothy DeLaGhetto & David So Take Over LA's Premier Foodie Event