Fantastic Pop-up Molecular Gastronomy Restaurant in LA with the Finest Ingredients. Uni, oyster, foie gras, scallop, truffle, etc. Must try. My favorite is the Sea Urchin Scallop Ravioli. The scallop was raw and fresh. Uni was the accent. Also really liked the eggplant with chocolate sauce. It's an unusual surprise. About $90 per person. By reservation only, credit card required. Only opens Mondays & Tuesdays 7pm - 11pm. Pop-up restaurant is only here till November. Parking on the street. BYOB - bring your own booze.
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| Oyster w/ Red Wine |
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L'ultimo Gamberone
santa barbara spot prawn, charcoal grilled and fried, mineral juice, xo sauce |
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Tartare di Petto d'Anatra e Ostriche
foulard duck tartare, foie gras, chicharrón, green apple, shallots, luna oyster sorbet |
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| Mint-Scented Expandable Hand Towel |
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| Caprese Salad, Oyster w/ Red Wine |
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| Caprese Salad |
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Ravioli ai Ricci di Mare e Capesante
santa barbara sea urchin ravioli, scallop-moka, live scallop, squid ink oil |
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Ravioli ai Ricci di Mare e Capesante
santa barbara sea urchin ravioli, scallop-moka, live scallop, squid ink oil |
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Risotto al Granchio, Stracchino, e Tartufo Messicano
risotto w/ dungeons crab, huitlacoche, stracchino cheese |
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| Stracchino Cheese on Dungeons Crab that Looked like Crab Paste |
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Chitarra Nera Zola e Pere
poppy seed spaghetti alla chitarra, gorgonzola cheese, foie fras, asian pears |
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"Tinkin Xic", Viaggio Nella Penisola dello Yucatan
halibut w/ achiote sabayon, chayote, leche de jicama |
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Omaggio in Chiave Siciliana a Joan Roca
wild scottish hare a la royal, sunchoke, white chocolate, truffle |
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Melenzane al Cioccolato
eggplant, candied baby eggplant, hot chocolate foam, cider sorbet |
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Melenzane al Cioccolato
eggplant, candied baby eggplant, hot chocolate foam, cider sorbet |
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| Fresh Herb Garden |
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| Restaurant Interior |
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| Chef Walter El Nagar from Italy |
BarberShop Ristorante
1205 Abbot Kinney Blvd
Los Angeles, CA 90291
(424) 272-5849
