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THIS RESTAURANT IS CLOSED Moomba

665 N. Robertson Blvd. (Melrose Ave.) Send to Phone
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While other hip restaurants fizzle brightly and fade away fast, Moomba (Australian aborigine for "let's get together and have fun") remains a favorite with the late-night dining crowd. LA scenesters might arrive initially for the atmosphere, but they'll come back for the food.

Cuisine
Open
Lunch & Dinner daily, Brunch Sat.-Sun.
Open late
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THIS RESTAURANT IS CLOSED Moomba Restaurant Review

: While other hip restaurants fizzle brightly and fade away fast, Moomba (Australian aborigine for let's get together and have fun) remains a favorite with the late-night dining crowd. With its Moombapolitan cocktail, restaurantwide tech-friendly wiring and proprietor/Moombassador Jeff Gossett, Moomba has clearly found its niche in the LA hipster scene. Gen-X architect Hagy Belzberg brought a soulful sensibility to the boxy, 180-seat space with Jacqueline Schnabel overseeing the interior design. A sort of rec room with pool tables and bar are steps below the main dining room and patio with an evolving nightclub space in back. Executive chef/partner Frank Falcinelli guided the kitchen design and installation of executive chef Donnie Masterton, formerly of Azie in San Francisco. Voyeur-inviting glass cut-outs give diners a peek inside the humming kitchen where modern American food finds some sophistication. Crudos, tartares and ceviches are house specialties; hamachi arrived delicately seasoned with extra virgin olive oil and sea salt---light and refreshing. A caramelized onion and goat cheese strudel, artfully presented with a pear tomato and micro green salad, was sweetly rich without being too heavy. Short rib and pecorino romano ravioli, served with lacinato rabe and a light parmeson broth, was savory and well-balanced. An entrée of foie gras-roasted Amish chicken arrived with giblet sauce, served alongside whipped yukon gold potatoes; dig past the slighty-too-salty skin and you'll be rewarded by extremely succulant, well-seasoned meat. Other entrées include slow roasted, air-dried duck, married with honey roasted beets in a blood orange sauce. The eager-to-please wine list offers a number of esoteric selections, and offers astute pairing suggestions. Pastry chef Jeffrey Mark’s dessert offerings run the gamut: pineapple upside-down cake with malibu rum and coconut ice cream was delightful, with tropical flavors and just enough spice, while the Hidden Truffle Crouching Chocolate flourless chocolate cake fell a bit short. The tea and coffee selection merits its own menu, complete with notes on origin and restorative properties. LA scenesters might arrive initially for the atmosphere, but they'll come back for the food.
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