I was able to get tickets last minute for a Friday seating at 6:30pm- I would have preferred a much later seating but I will take what I can get. We arrived right on time and were graciously greeted and shown to our seats at the bar top. Meaning- front row view of the chefs in action. We got to hear about each amuse and course. They were very interactive. We were cleared and marked seamlessly with each course. They poured our wine pairings right before each new course. I wish they explained a bit further on pairings. Since it is a 5 course tasting that constantly changes, I will not go into details about the food. Go in knowing you will be pleasantly surprised with the most seasonal vegetables. I cannot wait to go back. Only downfall is we were first seating so did have just over a 2 hour turn time. Most people can be in and out, I prefer to spend a little more time. Also, like I said before, my fault since I got a last minute ticket!!
Ok - if anyone in your party has a problem with mushroom ice cream, skip this joint. But if you love a wild culinary adventure featuring za-za flavor imagination, beauty and fascinating execution, then for sure: put submit a begging email and get that ticket to ride. The service is a little weird...a confusing rotating cast of characters, resulting in some bobbling around wine selection (e.g., we were interested in the pairings, once we learned that was possible...after we were already into the 2nd course. Hello?) But really, who cares when you're eating someone's dreams? Very very special.
I was not the one to fight for tickets to this pretentious, strictly for foodies ex-pizza joint turned dinner theatre, so can't comment on the thrill of the chase. Four of us showed up at the appointed minute and spent a strictly allotted two hours eating a meal of numerous amuse bouches and five tiny courses. Some plates were more successful than others, a tiny slice of poached turbot was delectable and who would have guessed that a dessert of fruit, ice cream, and meringue would benefit from a sprinkling of Parmesan cheese? But some of the strong favors fought with the wine and I hated the kelp with kimchee. Service was professional, ambience kept to a dull roar with a background of the chef's preferred hip hop music, but at a corner table we were able to converse. Would not go back, but was glad to experienced the "sophisticated" LA scene.
Ludo Lefebvre 代表着法国人在洛杉矶的中坚力量，买票入席，主厨套餐、开放式的厨房与现代烹饪风格结合之后的产物。要知道，Chef Ludo 早就稳坐洛杉矶第一法国名厨的交椅了。从蜗牛、烘蛋、法棍到薯条，每一件”单品“都能让你垂涎欲滴。
Ludo Lefebvre 代表着法国人在洛杉矶的中坚力量，买票入席，主厨套餐、开放式的厨房与现代烹饪风格结合之后的产物。要知道，Chef Ludo 早就稳坐洛杉矶第一法国名厨的交椅了。