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952 S. Broadway Ave. (E. Olympic Blvd.) Send to Phone
213-244-1422 | Make Restaurant Reservations | Menu
Chef Ari Taymor, one of GAYOT's 2014 Top 5 Rising Chefs in the U.S., turns out engaging, creative and eclectic New American cuisine in an offbeat neighborhood of downtown Los Angeles.   Chef Ari Taymor is one of GAYOT's 2014 Top 5 Rising Chefs in the U.S.
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Local Deals: 120 * 90

Dinner Tues.-Sat.
  • Dress code: Casual
  • Reservations suggested

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Dining room at Alma, Los Angeles, CA

Alma Restaurant Review

: A very simple wooden storefront has but a minimal sign indicating its purpose, and upon entering the restaurant, most guests would be convinced they’re in the wrong location. Alma’s sparse dining room comprises a small banquette and an equally slight bar area. Interpret this as a signal: eating here has nothing to do with the Hollywood scene or any multi-million-dollar designer décor. Alma is about the food. After a year of à la carte offerings, 28-year-old chef Ari Taymor has transitioned into a prix-fixe menu, offering both five- and nine-course options ($75 & $110). For “snacks” (essentially amuse-bouche), guests will find Taymor’s signature seaweed and tofu beignets, which are offset by a kick from yuzu kosho and lime, while a trifecta of toast toppings --- uni, burrata and caviar --- is unified by a finish of licorice herbs. Included in the menu might be a soup, perhaps a summer corn soup with vadouvan and nasturtium flowers, or a sunchoke purée poured over dates and a slow-cooked egg, dusted with amaranth seeds. Duck liver mousse may be frozen and broken into shards that melt in your mouth, complemented with smoked maple, carrots and coffee granola, a dish that showcases Taymor’s ability to juxtapose various textures, flavors and temperatures. That skill also goes into a warm salad of braised radicchio, crab, smoky breadcrumbs and a contemporary take on béarnaise sauce. Like the rest of the menu, desserts vary nightly, but diners can expect options such as buttermilk cake with blood orange and candied fennel or a brilliantly hued carrot sorbet paired with chamomile cream. Co-owner/wine director Ashleigh Parsons oversees the wine list, which features producers focused on biodynamic and organic practices. Prices are surprisingly reasonable, with many options under $60.

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