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Американский ресторан, Заведение с сэндвичами и Ресторан современной американской кухни$$$$

Mid-City West, Лос-Анджелес

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Наши эксперты в Eater и Travel + Leisure рекомендуют это место

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Noah WeissОктябрь 14, 2014
The apple desert was the winner, with the wood-smoke ice cream. The rest of the top chef winner's dishes were inventive and tasty, especially the "corn" with nori Doritos. Fancy cocktails, too.
Wendy E.D.Январь 10, 2016
Ink was an unforgettable experience: the service was a perfectly coordinated dance, the plates were a piece of art and the taste was beyond what my tastebuds have ever experienced! Must in LA.
Los Angeles TimesИюнь 6, 2013
Michael Voltaggio agonizes over every gram of sea-bean chimichurri on the beef tartare, every plate of potato charcoal with crème fraîche and every scoop of wood-smoke ice cream that leaves the line. \nПодробнее
LA WeeklyНоябрь 12, 2015
There are cocktails made from carrots, wines from regions you’ve never heard of and a general feeling that you’re here to experience newness and whimsy, so why not just go all in? \nПодробнее
Wael HazzaziСентябрь 5, 2014
Menu changes constantly, from this menu my favorite orders were wild salmon, egg yolk gnocchi, corn & wagyu beef cheek. Skip the desserts, didn't like any of them. Rhubarb cream soda is very good.
Michiko ForteАпрель 7, 2013
Egg yolk gnocchi with yummy hen of woods was excellent! Octopus texture was perfect!! Lamb Neck tasted like nachos!! Dessert was beautiful. My sweet tooth was satisfied! Such bold, inventive flavors!!
Ryan WoolridgeИюнь 19, 2013
Great food and great atmosphere., lamb neck and short ribs were out of this world and so was the apple desert. Also got to meet Michael Voltaggio after dinner guy was super chill.
EaterМай 9, 2016
Michael Voltaggio's avant garde restaurant on Melrose is one of the spots that will truly impress a diner that's been through the classics and wants more. \nПодробнее
LA WeeklyНоябрь 13, 2012
Best of LA 2012 - Best Culinary Cocktails. Bartenders keep up with chef Michael Voltaggio's penchant for highly conceptual, designer food with a list of designer drinks.Try the Cold Brew, it's badass! \nПодробнее
Ryan BuenaventuraАвгуст 25, 2013
One of the best meals I've had in LA. The menu is an endless collection of clever dishes with creations like buratta ice cream, puffed tendon and mountain yam ice cream.
Lindsay CМай 27, 2016
Top Chef winner Michael Voltaggio serves up delicious modern American cuisine. The scallops, octopus, and avocado toast with albacore are amazing! The staff is friendly and accommodating. Incredible!
Kevin ChupkaАпрель 25, 2016
Everything here was amazing. The Cacio e Pepe will go down as a top 10 dish for me. The charcoal potatoes were rocking and the octopus with squid ink pasta shells rivaled the Cacio e Pepe.
Global HighlanderНоябрь 24, 2014
The egg yolk gnocchi was great, as was the lollipop kale. They use comically small beer glasses. This is a good restaurant with quite a unique menu.
Greg DavidsonМай 28, 2013
Has to be one of my favorite meals of my life. I have been to Daniel, I have been to State Bird Provisions and this is the perfect combination of the two. Get the gnocchi, lambs neck, octopus. BOOM!
EaterАпрель 3, 2014
Chef Michael Voltaggio tries to stretch the boundaries at his Melrose restaurant, and this octopus dish made with ink shells, young fennel and pimenton is a standout dish. \nПодробнее
Marleine PacilioИюнь 13, 2014
Сколько раз довелось побывать здесь: 5+
the best of: 1) salt & charcoal potatoes with housemade sour cream & black vinegar. one of the best things i've ever eaten. 2) wild salmon with tomato jam, dashi aioli & yucca. indescribably perfect.
Los AngelesЯнварь 8, 2014
Definitely try the egg yolk gnocchi. The gnocchi’s creaminess is contrasted by the crispness of the Hen of the Woods mushrooms with its savoriness punctuated by the mushroom brown butter.
AariЯнварь 11, 2013
Great service. Delicious food. The egg yolk gnocchi is superb. Octopus is so great. But the standout was the apple dessert with creme caramel and wood burnt ice cream (somehow it tastes like bacon)
Los Angeles TimesАвгуст 3, 2014
Michael Voltaggio is as obsessed with that potato polenta with bone marrow in front of you as you have ever been with anything in your life. \nПодробнее
Amelie BИюль 1, 2014
Wonderful food and cocktails. Could not get enough of the egg yolk gnocchi, oysters and beef / hamachi tartares. U can t go wrong. Just go and start with the mezcal cocktail
Connie ChiuОктябрь 30, 2016
Highlights: foie gras waffle, lamb belly (MUST GET), egg yolk gnocchi, salt charcoal potato (surprisingly good), apple dessert. Skip the watermelon pretending to be a tomato.
Sharon IАпрель 30, 2013
The food is impeccable. Try the egg yolk gnocchi & suckling pig! Absolutely unparalleled service & attention to detail. I have never felt so well cared for in a restaurant...ever! Oh & the sweet peas!
Meg FarmerЯнварь 17, 2015
Loud & trendy atmosphere. Come if you're looking to try new flavors. Winners: lollipop kale & pig ears, wagyu beef cheek, bone marrow polenta, gnocchi. Loser: beef taretare. I'd def return.
@JaumePrimeroМарт 3, 2013
Holy moses I am in love with the Bahn Mi here. You can smell the magic a block away! Tip: afterwards pop in next door at Sweet Lady Jane bakery if you want some sweet decadence.
Sabina B.Декабрь 28, 2016
Pro tip: just ask the staff for recommendations because you'll have a hard time deciding. But really, everything here is so good I would eat it off the floor
Travel + LeisureСентябрь 21, 2012
Top Chef winner Michael Voltaggio’s arty penchant for molecular gastronomy doesn’t distract from triumphs such as egg-yolk gnocchi, but it does make Ink as serious as its sexy, all-gray space.
Julian NamДекабрь 13, 2014
First 2 times, it was great. The 3rd time though, everything was too salty. And this was the only time that I didn't see Voltaggio in the kitchen. Coincidence? My favorites: octopus & gnocchi.
Akiko IОктябрь 25, 2013
Very creative, innovative, thoughtful and tasty tapas w molecule gastronomy. It reminds of Japanese cuisine. Great drinks, foods and desserts. I love this place! Best tapas in LA!
LA WeeklyАвгуст 4, 2014
Chef Michael Voltaggio is famously an advocate of modernist cuisine, as driven by technique as by ingredients, and overall by the imperative of originality. \nПодробнее
Katie ExtonИюнь 28, 2016
Amazing food, interesting ingredients that worked so well. Loved the scallops, corn and watermelon pretending to be a tomato
KatrinaИюнь 29, 2014
Must order the Oysters, Salmon, salt and charcoal potatoes, Polenta,hamachi, pork shoulder, beef cheeks and the corn dishes. Absolutely beyond amazing!!!
Cheryl NguyenИюнь 28, 2013
The mountain yam with caramelized white chocolate popcorn and coconut dessert is one of the best things I've ever had. Silky sweet creamy mouthful of heaven with layers of flavor
Valerie BrownИюнь 21, 2012
Extremely impressive from a beloved Top Chef. Order the mind-blowing snap peas blessed with liquid nitrogen for the perfect temperature, Halibut, didn't love the apple dessert - gastronomy overload.
James LeeМай 30, 2014
order everything seriously... notable items little gem salad, hamachi, branzino, lamb belly, and beef cheeks.
Sean BesserФевраль 4, 2013
Michael Voltagio is widely considered the best Top Chef winner of all the Top Chefs and he doesn't disappoint at his place. Presentation and creativity is truly impressive.
Thomas ColtonИюль 11, 2015
This place is a great introduction to molecular gastronomy without all of the pretension that usually comes with it. Just make sure your parents are footing the bill...
Cheryl NguyenИюнь 28, 2013
The hamachi with citrus kosho smoked buttermilk tree tomato and Oaxacan cheese is a delicate balance between savory and tart. Beautiful
Craig HamaОктябрь 10, 2013
Сколько раз довелось побывать здесь: 10+
Leave room for dessert...... the Hay Ice Cream with Lemon Verbena, Baked Meringue, Katafi...... It is ridiculously great! I think even Chef Jordan Kahn would like it!
Stacy OngЯнварь 31, 2015
Order the small dishes and skip the big dishes so that you have more variety. I've discovered straw mushroom and it taste like meat. BTW service is excellent.
Jennifer SmithАпрель 1, 2016
The oysters and beef tartar were amazing. But most of the menu is an acquired taste. Always good to try it at least once!
TaliaОктябрь 16, 2014
Interesting, experimental kitchen. The charcoal potatoes were fun to eat. Loved the fish dishes. My dining companions thought the beef cheeks were weird, and too rich
The Daily MealМарт 7, 2012
There are a million banh mis in America nowadays, but this particular version from Top Chef champ Michael Voltaggio is outstanding. You must try the Chicharrónes Banh Mi! \nПодробнее
Nicole KastenАвгуст 30, 2015
Small plates good for sharing. Attentive staff. Creative cocktails. The corn and potato polenta were amazing. Beer list needs improvement.
Cheryl NguyenИюнь 28, 2013
The beef short ribs with radish noodles puffed tendon and pho broth is absolutely to die for!! Perfectly cooked melt in your mouth savory!!!
AskMenСентябрь 23, 2011
Top Chef winner Michael Voltaggio is showing his might with restaurant ink., which features "modern Los Angeles-style cuisine" as well as an omakase bar. \nПодробнее
Veronica BelmontАвгуст 11, 2014
So many great small plates to try! The corn (corn, housemade doritos, nori, green onion) was a table favorite for sure!
Lisa YahrСентябрь 8, 2013
Try as many things as you can. All amazing. The cauliflower chips that come with the branzino will make a veggie lover out of anyone!
Mucho Comida™Март 12, 2013
Сколько раз довелось побывать здесь: 5+
Probably the best restaurant in LA right now (check the date of this tip). Upscale casual environment with creative & excellent food. Enjoy.
Rebecca RahmanianЯнварь 31, 2015
Get a bunch of small plates and share. Beef tartar, little gems, oysters, scallops and apple desert are all a must!
Monica DesaiОктябрь 15, 2014
The dishes are inventive and delicious, the vibe cool yet understated. Make sure to try the corn and the apple/burnt wood ice cream dessert!

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