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Review content:
Stefan has created an exceptional dining experience (at the food level), starting with the bite-sized dishes that are really amuse bouches. Among these, we tried the oyster with absinthe jello, the arincini, the foie gras, and all were perfectly made--textures and flavors were exact hits. This was followed by appetizers of the potato and cured salmon soup, which ranks as one of the best soups I have ever had, and the beef carpaccio with arugula, and both appetizers were appropriately portioned and delicious.
For the main course, we had scallops with crispy prosciutto and the lobster and scallops risotto. The scallops and prosciutto were perfectly cooked and seasoned with decadent flavors. The risotto was equally delicious, with contrasting sweet from the seafood and cream and bitter from spinach. So far, our expectations for the food had been exceeded.
For dessert, we had the trio of sorbets (grapefruit, tangerine, and raspberry) and the peach cobbler.
The sorbets were delicious and refreshing. The cobbler, which was pushed heavily by the waitstaff, was a disappointment. It was not bad, but it was a standout as mundane with an overcooked peach reduction in a tart pastry rather than a true cobbler crust, served with overly frozen and unflavorful vanilla ice cream.
The waitstaff were eager and friendly if not completely knowledgeable on the menu offerings or food-sophisticated in general. The wine list is limited and will disappoint wine snobs, but we found it satisfactory and approachable. Although the menu is not a "budget" menu by any means, the price was actually reasonable for the overall food quality, and if you are an experienced with fine-food restaurants you may be pleasantly surprised with the price.
The environment was pleasant, and the food mostly delicious, so kudos to Stefan on an excellent new venture and welcome addition to L.A.'s fine dining scene!
Pros: Great dining experience
Cons: Minor kinks, restaurant has uncertainty in its identity
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