Saint Martha serves Modern American cuisine in the Koreatown area of Los Angeles. We sat at the counter and chatted with the chef Nick Erven throughout our dinner. Service was informative but a little stiff.
Crab and smoked uni cream “okonomiyagi”
This was my favorite dish. I really enjoyed the warm creamy crab and the Japanese pancake. I could have eaten a few of this delicious beauties.
Octopus with Koshihikari rice, sauce nero, lardo and espelette
This was a nice octopus dish but I preferred the one we recently had at the Grisol restaurant. I am not a big fan of white short grain rice, so that might explain my preference.
Diver Scallop with vanilla-parsnip puree, bloomsdale and bacon persillade
Our waiter warned us that there is only two scallops in this dish and I responded that it better be two delicious ones. I then asked if there were wet or dry scallops? He didn’t know the difference, but Chef Erven overheard us and assured us that they were dry packed scallops from Maine. I was sold. The scallops were cooked perfectly and were topped with crunchy Bloomsdale bacon persillade. The sweet parsnip was a nice complement to the briny scallops.
Pecan wood smoked brisket with lettuce, carrot, daikon and chili-hoisin
This must have been the tastiest, smokiest brisket we have ever had. I think they cooked it for six hours. The chili hoisin sauce was a little sweet for me and the lettuce, carrot and daikon provided a little crunch to the succulent brisket.
Carrot Cake with Carrot Sorbetto, Coconut Jerky, Almond Brittle, Avocado Mousse, Marshmallow Cream
We were debating between this dessert and the peanut butter one and asked the chef to pick one for us. He picked this one and it was a nice, light dessert to finish up our dinner. I specially like the carrot sorbet and the almond brittle. The avocado mousse was a nice surprise also.
My husband liked this final sweet even more than our dessert course!!