Los Angeles, CA 90046
LA Weekly's Description
At his West Hollywood vegan restaurant, Chef Tal Ronnen is trying to create food that feel whole, a refined meal unto itself rather than health food or a collection of sides. So the menu reads like any small-plates menu, albeit a very reasonably priced small-plates menu: One of the advantages of vegetables is that they're comparatively cheap. There are soups, salads and hot and cold small plates. Upon perusing it, perhaps you'd notice that none of these dishes features meat. Or perhaps you'd simply be drawn in by the allure of an artichoke and farro salad with arugula and Kalamata olives, or spiced chickpeas with oven-dried tomatoes and parsley-garlic whip. —Besha Rodell
Tips from foursquare
Try the ginger peach tea ice cream. It's absolutely amazing and it comes with brittle!
Another gourmet vegan restaurant/bar w/ all of the pretentiousness of LA. The food was not impressive at all, especially for all the hype this chef gets. And extra emphasis on "gourmet." ;-)
Never ate so much delicious, vegan food in my life! I was the only official vegan at the table but no one in our party of 6 missed the meat or fish. Some even thought the crab cakes were real crab!
KALE SALAD, MINESTRONE SOUP, AND TORTELLINI AMAZING!!!! BLUEBERRY SORBET SUPERB. MET TAL THE CHEF-SO PERSONABLE AND TALENTED.
I'm not vegan, but the food was AMAZING. Lots of gluten free options. Crab Cakes, cheese plate, flat bread & Panna Cotta are musts. Cocktails were delicious.
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