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Fodor's Southern California 2014
This elegant dining room has gained a reputation as a destination restaurant through its focus on seasonal and locally sourced ingredients. The room is understated, with drapes in rich earth tones and softly lighted chandeliers, but the food is anything but. Dishes such as truffled organic poussin (spring chicken)—poached breast, braised leg, stuffed thigh—served with brussels sprouts, butternut squash, and black-truffle bread, are complex without being fussy. Others, like the butter-poached Maine lobster pot-au-feu, served with Parisian gnocchi, black trumpet mushrooms, delicata squash, pickled pearl onions, and lobster bouillabaisse, are pure decadence. The restaurant offers a seasonal tasting menu ($125).
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