June 14, 2018 | Feature Features
1 N/NAKA
Chef Niki Nakayama and partner Carole Iida present their modern interpretation of kaiseki—a traditional style of Japanese cooking that reflects not only the flavors but the textures, rhythms and sentiments of a season—in a way that seamlessly melds with California cuisine. Using ingredients from their own organic garden, the chefs have created a tasting menu that’s artistic, restrained and, most importantly, delicious. Spring for the sake pairing and prepare to be wowed. Palms, 310.836.6252
2 APL
Chef Adam Perry Lang’s barbecue pop-ups at the Jimmy Kimmel backlot drew a cult following, and now he has a full-fledged temple to the carnivorous crafts at Hollywood’s historic Taft Building. His reverent approach to proteins carries through to every last detail, including forging his own Damascus knives. Tearing into his behemoth pork chop, first brined and then smoked, is nothing short of a transcendental experience. And did we mention the hedonistically creamy mashed potatoes that give Joël Robuchon a run for his money? This is a steakhouse, honed. Hollywood, 323.416.1280
Photography Courtesy Of:
