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The Flats

8400 Wilshire Blvd. Send to Phone
Inventive casual fare in Beverly Hills from "Cutthroat Kitchen" star chef Kyle Schutte.
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Local Deals: 120 * 90

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Open
Lunch Mon.-Fri., Dinner nightly
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The Flats Restaurant Review

:
About chef Kyle Schutte: We’ve admired chef Kyle Schutte since his progressive riffs on molecular cuisine at Vu in Marina del Rey first piqued our palate. The former “Cutthroat Kitchen” star now brings his creative approach to The Flats, which is casual in atmosphere but ambitious in its culinary scope.

The décor: Foodies may fondly recall this Art Deco building on Wilshire and airy dining room from the former Red Medicine, but the design here --- a bit like Schutte’s food --- is both comfortable and edgily artful. Industrial metal plays off sleek, polished wood (there’s a zinc bar, and also a live oak one), evoking urban and rustic motifs; a mural of olive trees under the Sixth Street Bridge contrasts with steel beams.

Likes: Creative dishes are fun to share; good prices (especially for Beverly Hills).
Dislikes: Flatbreads are undeniably the focus, but it’s a lot of carbs.

Food & Drinks: The focus is on Schutte’s artisanal flatbread pizzas topped with seasonal local ingredients, but one could easily graze through the evening with his inventive small plates and house-made charcuterie, such as pho-cured bresaola or bruléed duck liver with Fernet pâté. Caramelized baguette with emulsified marrow and cola salt is a fine iteration of the chef’s cooking, especially paired with a glass of bubbly or mixologist Pete Capella’s cocktail “A Walk Down Sutton Street” --- an elegant, pale coupe of vodka, gin, Lillet and Bigallet Thym liqueur fragrantly garnished with toasted thyme. Consider paper-thin lamb carpaccio adorned with frozen yogurt, mint and preserved lemon, or octopus braised in squid ink with fresh chimichurri, grape and apple. Explore the landscape of flatbreads with unique combos like duck confit, red wine pudding and toasted caraway; tomato kimchi with black garlic and sea beans; or cured beets with Humboldt Fog, cocoa and filberts. End with a light panna cotta finished with chewy coca-cola, blackberries and sweet lime.

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