 Pinot Brasserie Restaurant Review: A spin-off of L.A. super-chef Joachim Splichal's Patina family of restaurants, this charmer, decorated with artifacts from French flea markets and antique dealers collected by Joachim and his wife, Christine, looks and feels so French that you know you're in the right place for authentic bistro fare. Splichal's innovative takes on classics, knack for raising the potato to high culinary art and fresh shellfish and lusty braised and roasted meats are legendary. The chef's six-course tasting menu offers a feast of specialties, including endive salad with truffled Belgian endive, shaved foie gras terrine and port reduction; and pork belly with onion marmalade, pickled vegetables and caper berry. Escargots with frisée salad is a favorite à la carte choice on the lunch, “intermission” (between lunch and dinner) and dinner menus, as are moules marinière --- PEI black mussels simmered in buttery white wine served with fries. Surf ‘n’ turf with roasted potatoes, moulard duck breast with foie gras duck reduction and a vegetable casserole, and the fine wine list are also winners. Croissant pudding with Wild Turkey sauce is Splichal's signature dessert.
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