This critically acclaimed restaurant is led by young Chef Miles Thompson, who has worked in the kitchens of L.A.'s best and brightest. Thompson has created an innovative menu that the staff calls "avant-garde comfort food," and the result has been met with success. The small-plate menu is not meant to be shared, but savored individually. Start with the housemade potato chips served with smoked white fish and sea urchin cream or the Dungeness crab custard known as "Mermaid
Cereal" because of the layers of texture in each bite. The gnocchetti with wood pigeon ragu and the branzino with shellfish tapioca are house favorites. Try the Jerusalem artichoke panna cotta made with dulce de leche for a sweet and savory dessert.