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Keith Corbin serves up topnotch soul food at this stylish West Adams restaurant from Daniel Patterson.


Cuisine

Open
Dinner Mon.-Sat. 5 p.m.-10:30 p.m., Sun. 5 p.m.-9 p.m., Brunch Sat.-Sun. 11 a.m.-2:30 p.m.
Features

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Alta Adams, Los Angeles, CA


Even as cities re-open businesses, some restaurants may remain temporarily closed due to COVID-19. Be sure to contact the restaurant to find out its operational status.


Alta Adams Restaurant Review

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About chefs Daniel Patterson & Keith Corbin: Celebrated San Francisco chef/restaurateur Daniel Patterson (Coi) partnered with LA chef Roy Choi in 2016 on LocoL, an affordable fast-food restaurant in Watts, where he discovered Keith Corbin’s culinary talent. When LocoL closed, Patterson’s Alta Restaurant Group opened Alta Adams for Corbin to showcase his soul food. Corbin, who hails from Watts, learned much about Southern food from his grandmother, and also spent some time cooking in Patterson’s other restaurant kitchens before helming Alta Adams.

The décor: Located in LA's West Adams neighborhood, Alta Adams is an easy destination from the Eastside or Westside. Two invitingly warm, modern dining rooms flank a bustling open kitchen, with a long bar anchoring the front room to make it quite lively. Wood and tile lend an organic feel, and original art is hung throughout. Lighting is moody, and the truly diverse crowd --- a stylish, hip cross-section of LA --- creates a vibrant energy. The romantic back patio, glowing with string lights and candles on wooden tables, is enveloped by lush trees and vines.

Likes: Soul food that’s truly soulful; wonderful cocktails; dreamy, leafy patio.
Dislikes: Lackluster dessert.

Cocktails & Food: Corbin’s “California soul food” nails the classics while simultaneously updating them, which is no small feat. His dishes are authentic, yet touches of modern technique elevate many to a contemporary level that jibes just right with the palate of 21st century LA. Start out with a beautifully crafted, sophisticated cocktail that might blend rye with figs, sherry and tobacco bitters, or butter-washed bourbon with huckleberry picpoul. They’re good to savor while nibbling warm black-eyed pea fritters, or cornbread with honey butter. Be advised, the mains are generous. The flavorful braised oxtails and rice can be seen arriving on almost every table. A giant grilled bone-in pork chop, cooked slightly pink and topped with a vinegary fresh pepper chow chow of Fresno chilies, bell peppers, jalapeños and cilantro, shouldn’t be missed. Nor should the standout fried chicken, with its crisp, golden skin and moist, tender meat inside. Corbin’s collard greens also hit the mark, savory with vinegar, chili and smoked oil, and folded into a delicious leafy collard “packet.” If you have any room left, there’s sweet potato pie.





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