DALI

I had dinner at this restaurant last night and let me say wow. What an exciting meal. Our server told us that they had a new chef and that the food has evolved a lot since his joining. We had some of the most art fully plated food i've seen in a while. The only other place where i've seen such art full plating was red medicine. To the meal: Beets-one of the best dishes I have ever had, beautiful and such bold flavors but still very delicate. Fluke- great dish tasty, the watermelon and black sesame combo was great never had anything like it before. My only compliant is I wish it was not a tartare. Sahemi would have been more fitting. Cruidte- Beautiful plate of raw and pickled vegetables and a spiced yogurt to go with it. Hen- This was a new dish to the menu. This was the highlight of the night. Hen cooked perfectly and the thigh was this cute little ball on the plate. The different types of carrots and a hay milk was a great combo. What is hay milk and why has no one ever done this before. Branzino- good fish nice balance in flavor and texture and very pretty. Natures Bounty- Another wow dish. There must have been 30+ vegetables on the plate all different textures and temperatures, who thinks of vegetables like this. Wow All though the restaurant was not packed last night I would hurry up and go before everyone finds about this kid.

Wow is all I have to say. Wow. This place is amazing. For the prices they charge here you would think you were eating in a real restaurant not some trendy hot spot charging top dollar for food and drink and serving shit. The food there is straight garbage. Who the hell can justify the pricing at this place. We started off with the crostini and let me say we had the six diffrent tastings that were the chefs choice. The chef needs to maybe have someone else taste his food before putting it on the menu. Bland,no seasoning sloppy plating and memo to the chef it's not easy at all to eat this trash. We also had the marinade tasting. The carrots were real good but a little cold. The artichoke was way to sweet and bland. Lay off the balsamic. Roasted peppers were way over cooked and looked like shit. Anyone here ever had a roasted pepper. The fennel was good also but way to cold. Almost frozen. As for the mains there were 6 of us so we had the honor to try about half of them. Salmon good, lamb ok but plated like shit. Filet grilled meat with herb butter, chicken good but that sauce they poured over it kinda ruined it a bit. Branzino ok but plated again like it's 1986. Penne pasta ok tasted the same as the chicken sauce weirdly enough. And a fig and olive salad. Next time see if you can put more things into a salad. Would have tasted better had someone learned along the way that less is more and I don't mean in size. To sum it all up. In 1986 this restaurant would have been good maybe. However this is LA there is a meddertirian restaurant on every corner. This one is the most over priced and poorly executed restaurant I have been to for this price point. If you have several restaurants already doing this same concept why are you so poorly executing. However the service here although not great was ok. Chef get it together this is LA not some shit hole town where you think you can do what ever you want.

i take it no one cares about this place? i was reading on yelp last night and saw a lot of mixed reviews about the place. just wondering if i am going to waste my money and time going here.

Thinking about going here has anyone been?

I am located in the us. The restaurant pictured is Urasawa in beverly hills, ca. I am just looking for a board like that, I am not looking to do my whole kitchen in such a material. There must be someone in the us that can make such a piece.

I am looking to purchase a large wooden cutting board that many top sushi chefs use. Does anyone know of any makers for boards or somewhere that sells them. Here is a pic of a style of board I am looking for.

You are going to be in Tokyo and what to buy a knife and Global is what you are interested in? Seriously there are hundreds of knife makers there that produce a much better product then a Global knife. Please think about this allot before you do this. You have options. And yes this is an intervention.

yes its true

anyone been recently, its been a while since someone has posted about this place.

Just had dinner at Corton last week for the third time. Does anyone even go to this place anymore. The room was about at 25% filled at 8pm. It seem as if Liebrandt has lost his touch. This meal was by far the worst I have had there. When I told my server that I was having a bad meal she said she was sorry but the kitchen was going through a tough time of late. There was some new people there. The fact that there are some new faces there is no reason that I should have to suffer. If I have to pay full price for a meal like this then Mr. Paul Liebrandt and crew better get there shit together. The food took forever to come out. It was all cold. Some item were overly salty. The garden used to much better from what I remember. The food just seemed dull no life to it. On the positive side of things the service was good and the wine service was excellent.

Just wondering if someone can help me. What if any regulations on Sous Vide are there in LA and OC. Is it the same as in NYC and Chicago where you must have a formal HACCP plan or is there no regulation of it there. I am considering relocating from Chicago and was wondering.

Any reports from friends and family about this place.

any updates on the place?

cant believe that no one has been yet.

any updates on this place. when, are they close to opening or are they getting delayed.

sorry, i was going with: Bastide version 1.0: Alain Giraud Bastide version 1.1: Ludovic "Ludo" Lefebvre Bastide version 2.0: Walter Manzke Bastide version 2.1: Paul Shoemaker[

Bastide version 2.1 Has anyone been yet, since the latest chef change. If so how was it.

http://eater.com/archives/2008/03/plywood_coda_av.php this is all i know about it?

along with paul liebrandt, suser lee, george mendes, what about the new avroko/public project.

i was there not to long ago and had a good experience there however i found the food to be less the average. the eel- good but what is the point of that cucumber slice on the bottom of the spoon. short ribs- sorry but you must have never had a good short rib before because they are tough. the puree tasted of vanilla extract, and i forgot what the veg. was on the dish but it was cold. foie- average at best and the same as in public. trout - enough said it was good but nothing more than good. dashi custard- i don't like custards but that is a personal preference and will not comment on it snail and oxtail rav.-holy cow. biggest rav i have ever seen. a little dry tasted like the oxtail was under braised. also same as in public. tongue- is this supposed to be a joke. gray meat under cooked and some sort of tuile that was not good at all. the dish had some sort of middle eastern vibe to it. some sort of eggplant relish with some pink onions in it and a baba ganoush that was not very well balanced at all. the worst part about the food is that it is supposed to be the chef doing all the cooking for the Monday room. there were also two items that were on the menu that they did not have.

its been closed for about 1.5 years