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Faith & Flower

705 W. 9th St. (Flower St.) Send to Phone
Globally influenced California cuisine in a sophisticated space in downtown L.A.
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Local Deals: 120 * 90

Cuisine
Open
Lunch: Mon.-Fri. 11:30 a.m.-2:30 p.m.; Dinner: Sun,-Thurs. 5:30 p.m.-10:00 p.m., Fri.-Sat. 5:30 p.m.-12:00 a.m.; Brunch: Sat.-Sun. 10:30 a.m.-2:30 p.m.; Bar: Sun.-Thurs. 5:00 p.m.-11:00 p.m., Fri.-Sat. 5:00 p.m.-12:00 a.m.; Social Hour: Sun.-Thurs. 5:00 p.m.-6:30 p.m.
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Dining room at Faith & Flower, Los Angeles, CA

Faith & Flower Restaurant Review

: Even though the space now occupied by Faith & Flower was previously a restaurant, it took a year for the partners, who include Stéphane Bombet (the former co-founder of Picca, Mo-Chica and Paiche), to redecorate it (and they didn’t even change the layout and the kitchen!). Yes, it’s sprawling, but all of the thought, effort and many dollars they put into creating a unique décor paid off. Divided into four sections (bar, tables by the bar, long dining room and a private room that can seat up to 52), the venue has an Art Deco feel, and many of the decorative elements give it a whimsical atmosphere. There are no tablecloths, but the huge crystal chandelier at the entrance, the wine tower, white ostrich feathers on a wall, golden velvet banquette, the private dining room armoire and its sun made of various golden strings, the tree formed by hand mirrors, white drapes along the high windows, and the glasses, silverware and variety of plates provide quite an elegant look. Leaf through the book-like menu and you'll spot quotations from famous folks ranging from philosophers to rappers. Diners are encouraged to order two or three dishes per person, and then the kitchen will parcel out the plates in courses according to what pairs well together. Executive chef Michael Hung, formerly of San Francisco's La Folie, offers globally influenced California fare like steak tartare with miso cream and black sesame; Dungeness crab toast with jicama, avocado, green goddess aioli; and a wood-oven baked carnitas pizza topped with confit pork, crème fraîche and chile verde. The hits continue with handmade egg spaghetti with corn, cherry tomatoes and miso butter, and oxtail agnolotti with bone marrow butter, tangerine salsa and beef tendon chicharrones. Serious carnivores will crave the Piedmontese beef grilled over mesquite. Talented executive pastry chef Ben Spungin, who spent time in the kitchen of The French Laundry, has definitively learned his lessons. His creations include a delicious hazelnut chocolate feuilletine with dollops of chocolate crémeux, toasted meringue and caramel, or a lemon mousse, served with blueberry, graham cracker and vanilla crumble. Admire the way the mignardises are presented at the table, and know that the madeleines are baked, as they should be, at the very last minute. There is a worldly wine list with decent prices plus an impressive cocktail menu featuring a killer Negroni and interesting creations like the Vaudeville, made with Square One vodka, lemon, raspberry gum, housemade bitters, rosemary and Italian meringue.

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