Description
Back in its Nouvelle Cuisine days, Michael's may have been the first market-oriented restaurant in Southern California, a showcase not just of glorious art, Rauschenberg, Stella, Graham, Hockney, but of tiny vegetables, local meats, California wines and luxury foodstuffs identified by port of origin. There still may be no better afternoons in Los Angeles than those spent on Michael's garden patio, hefting Christofle silver, inhaling diver scallops, house-made gravlax, and an oaky, buttery Napa Chardonnay with just enough bottle age. Michael's still feels a little like an exclusive party that somebody forgot to invite us to.
