Tags

8/22/2015

Ever since I saw Chef Nyesha J. Arrington on the top chef years ago, I was a fan. I liked how cool and calm and capable she was. When I found out that she had opened up a restaurant in Venice, I checked out the menu right away. As soon as I read that they have started their brunch service, I had to go and check it out.
We were seated on the patio and there was a bustling crowd inside. The menu definitely appealed to me. Globally inspired seasonal menu is the theme and all my favorite farmers such as Maggie and Harry were represented on their menu. Service was very friendly and helpful.

IMG_1423
IMG_1413
Korean Latke Creme Fraiche, Scallion
I have read about this dish and I knew I had to order it. My husband felt like the latke should have been a little more crisp, but considering it contained kimchi, I can understand why it wasn’t. It was a very flavorful dish and very addicting. The creme fraiche helped to balance the spicy latke.
IMG_1417
Ocean Trout Curried Lentils, Maggie’s Farm Arugula, Preserved Lemon
My husband picked this dish and it impressed. I am not a big fan of a fish skin, but they seared the very fresh trout so beautifully that it was a pleasure to eat it. My husband mentioned that he would have liked a little acidity, but I felt the very flavorful curried lentils were a perfect partner for the fish.
IMG_1420
California Benedict Soft Shell Crab, Crushed Avocado, Tomato Hollandaise
I chose this dish and it was pretty good and a great twist on the benedict. The crab had a light tempura coating and went well with the cool avocado. Meanwhile the tomato hollandaise brightened the dish.