Patina
Walt Disney Concert Hall
141 S. Grand Ave. (Third St.) 
Send to Phone
Los Angeles, CA 90012
213-972-3331 | Make Restaurant Reservations
Cuisine
Open
Dinner Tues.-Sun.Features
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Open late
- Valet parking
- Dressy
Wine
Great Wine List* Click here for rating key
 Since Patina relocated to the Gehry-designed Walt Disney Concert Hall in downtown Los Angeles in 2003, the chefs at the helm of the kitchen have been maintaining Patina’s reputation as the crown jewel of the culinary kingdom created by uber-chef Joachim Splichal. To coincide with the arrival of chef Tony Esnault, who hails from Ducasse and Adour in New York, a few decorative tweaks have been made to the room: new upholstery on the banquettes, the impressive wood table wrapping around a central pillar, and the beams lightened from grey to white. Just like at the Hall next door, a performance is put on by the entire staff, from the manager Christian Philippo to the sommelier Eric Espuny, and the servers, especially when it comes to the “guéridons” with the caviar selections, the ceremonial cutting of the salted crusted turbot or the milk-fed veal rack, and the masterful service of cheeses and teas. Esnault has infused his own style into the cuisine; he loves using fresh seasonal vegetables more than his peers do. See the rings of cucumbers, avocado and apples with the marinated hamachi, where the fish is lightly seasoned to keep its own flavor, or the glazed vegetable mosaic in a beet-root colored “jus de cuisson” finished with turnip oil. Esnault also likes to make precise presentations such as in his duck foie gras terrine with dots of duck and fig jus or shellfish served with persil-striped homemade pasta. The perfectly butter poached Maine lobster is like a modern painting on your plate with bars of salsify, butternut squash and mango playing with each other in a foamed lobster broth. Esnault has a great source for fresh hearts of palm, so if you are a fan, order the Australian barramundi. The Liberty Farm duck is paired with salsify, shallot and quince. Chocoholics will enjoy the Valrhona chocolate cake and its chocolate ice cream. Fruit lovers will indulge themselves with the almond roasted sponge cake topped with a pineapple compote, and exotic fruits (mango, papaya, kiwi and lichee) accompanied with a vanilla bean tapioca and coconut ice cream. |
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