Without Doubt: Culinary Talent at Fellow | Westwood, Los Angeles, CA

From left to right: Adam Fournier, Bar Director; Matthew Pene, Guest Experience Director; the kitchen team; Remy Sliskovich, Executive Sous Chef; Chef Chris Flint, Executive Chef; Charles Hueston, General Manager with Dirk Smits, GAYOT's Wine & Spirits Editor and Sophie Gayot

By Sophie Gayot

Westwood, Los Angeles. September 2021

• GAYOT’s Rating: 16/20
• Cuisine: California
• Open Dinner Wed.-Sat.

Restaurateur Philip Camino has assembled quite a team at his restaurant Fellow: Executive chef Chris Flint is formerly from Maude, Nomad LA and Eleven Madison Park; bar director Adam Fournier, also previously at Nomad, was named 2021 U.S. World Class Bartender of the Year by USBG and Diageo; sommelier and director of experience Scott Lester comes from The French Laundry, The Restaurant at Meadowood and Eleven Madison Park; guest experience director and beer program lead Matthew Pene worked at Nomad LA and Eleven Madison Park; and general manager Charles Hueston used to be in charge at BOA Steakhouse.

So, when pushing open the door of the restaurant, or entering through the adjacent art gallery also owned by Camino, I am pretty sure that you will have set your expectations very high, like I did. After having had dinner, and trying every dish from the short menu, I can tell you that mine were exceeded and surpassed.

I chose to dine upstairs in the open private room overlooking the main room, not knowing for sure what would be coming to my table. Retrospectively, I made the good choice: the room is a perfect fit for the fine dining cuisine of chef Flint, as it deserves much attention. I am not sure the simpler décor and low-lighting downstairs is on par with the finesse of the dishes that the chef and his team have created; same goes for the wine and the carafes used for decanting some impressive bottles.

Chef Flint uses top quality, seasonal and sustainable produce. It is obvious that he has put lots of thought into his culinary works of art. He smartly combines a few ingredients in the dish, enhancing each other. The composition of each plate is different, creating a palette of colors and design throughout the evening.

> Sophie‘s tips;
• The day you decide on going to Fellow, ensure that you will devote the entire evening to the food and wine feast to come.
• Do not get fooled by the location of the restaurant in the heart of Westwood, more famous for student dining due to the proximity of UCLA, rather than haute gastronomy restaurants.