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Hinoki & the Bird

10 W. Century Dr. Send to Phone
310-552-1200 | Menu
Chef David Myers' restaurant at The Century features creative Asian-inspired cuisine that doesn't always succeed.
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Local Deals: 120 * 90

Cuisine
Open
Lunch Tues.-Fri., Dinner Tues.-Sat.
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Dining room at Hinoki & the Bird, Los Angeles, CA

Hinoki & the Bird Restaurant Review

: Hinoki & the Bird may be hidden away in The Century luxury condominium building in Century City, but that hasn't hindered diners from descending upon this culinary creation from chef David Myers. (His name should be familiar from the French brasserie Comme Ca in West Hollywood and Pizzeria Ortica in Costa Mesa, not to mention the now-shuttered fine dining restaurant Sona.) The space encompasses a sizeable main dining room with a bar on one side and open kitchen on the other, plus a patio with retractable roof. By nature of the design materials --- wood, glass, cement --- the room can get very noisy. Creativity and inspiration are certainly present on the Asian-inspired menu, which is executed by Myers' protégée, Kuniko Yagi. The lobster roll is given a twist both visually and gustatorily with the bun turned black from charcoal powder and the filling enhanced with green curry and Thai basil. However, at times the offerings don't end up pleasing the palate as much as one might hope. The batter on the fried oysters could be lighter, while the chili crab toast overpowers the crustacean with too much heat. Likewise, the sambal skate wing is drenched in a super-spicy sauce that hides the flavor of the fish. On a more redeeming note, there's the signature black cod, which arrived perfectly cooked and covered with a still-smoldering sheet of hinoki (the Japanese cypress for which the restaurant is partially named) to impart a delicate scent to the dish. For dessert you'll find mochi ice cream in flavors like honey or black sesame. As at most trendy restaurants these days, there's an emphasis on cocktails. Special treatment is accorded to the Negroni, with a few variations featured.

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