All you need are incredibly high quality ingredients…and a wildly creative mind, oh and some madly, outstanding skills in the kitchen – that’s what we experienced at Chef Michael Voltaggio’s L.A. restaurant, Ink. this week;
According to the Food & Wine website, Voltaggio was honored as one of 2013’s best new chefs “because his modernist cuisine pushes boundaries — he’ll serve octopus over buttered-popcorn puree — but it is still delicious.”
Interesting flavors, great presentation, very inventive, and superb service are key reasons why I would come back, as well as bring friends and family.
little gems, burrata, anchovy cracker, lemon dressing
hamachi, citrus kosho, smoked buttermilk, tomato, oaxacan cheese
monterey squid, coconut-onion soubise, chanterelles, miso
and we loved the clean, simple table setting…and the fact that they “get” that silverware should be treated with a bit of reverence and care and sanitation….
Ink. We will be back.
I had a perfectly prepared whole leaf jasmine green tea to finish off my meal too…served in a tetsubin pot. We went home happy and raving fans…even the 60 mile drive won’t keep us away 🙂