Michael Voltaggio’s Ink {restaurant}

We stopped by right at door-opening on day 2 to take a peek at rockstar chef Michael Voltaggio’s fresh! hot! now!

We were just going to have a (dr)ink…

Four glasses of wine, five dishes, and almost six hours later…

Turnips and Radishes $9

Turnips and radishes with coffee-cardamom soil, vadouvan, frozen yogurt. Colorful. Gorgeous. Loved the soft, sweet, turnips. YES.

Dungeness Crab Toast $16

Dungeness crab toast with smoked mayo, housemade hot sauce, celery. Like a very familiar shrimp toast, but with crab. Didn’t love the “hot dog” presentation. Still, YES.

Sea Bass $22

Sea bass with lemon, caper, brown butter, romanesco, anchovy. I am now obsessed with those little green fronds on top, sea beans. No other words but YES.

Spaghetti $16

Spaghetti made of giant squid and squash, with hazelnut-ink pesto, piment d’espelette. It looked interesting and impressive down there at the end of the bar, so we ordered one for ourselves. Should always remember that “looks good from a distance,” especially at a bar in LA…? NO.

Black Cod $18

Black cod with red pepper dashi, shishito peppers, kelp pasta. YES.

Black Cod Under Kelp Pasta Sheet

red pepper dashi, shishito peppers, kelp pasta

Flatware

Love the way flatware is set with…American hashioki?

Sarah J. Gim · September 23, 2011 · 3 comments

Tagged as: ink restaurant, LA, Los Angeles, michael voltaggio, top chef, west hollywood