THIS RESTAURANT IS CLOSED The Foundry on Melrose

THIS RESTAURANT IS CLOSED The Foundry on Melrose Restaurant Review:

Eric Greenspan is by now well known to diners in Los Angeles from stints at Patina---the original location---and Meson G. But his cooking at The Foundry on Melrose may come as a revelation as he shows a whole new side. Having worked with Alain Ducasse and Ferran Adrià, Greenspan knows both classic and cutting edge cuisines, and he uses the à la carte dishes on his weekly menu to showcase the former, while the tasting menu expresses more of the latter. The affable Greenspan often directs his cooking staff from the dining room side of his open kitchen, from where he can interact with guests and receive immediate feedback. A few crystals of salt give crunchy contrast to poached Jidori chicken, while ubiquitous shaved raw vegetables provide both flavor and texture to virtually all dishes, from chewy Yukon Gold potato gnocchi and crispy-skin salmon to Santa Barbara spot prawns and roasted John Dory. Black cod is nicely cooked, with a sweet cherry mash slathered atop. We hope some of the sweet retreats in the savory preparations. The lovely room successfully mixes Deco touches---evidenced in the curvy bar and the period lighting fixtures---and industrial---manifested in the exposed ducts. The carefully chosen wine list features lesser known producers and varietals, making it a pleasure to choose, whether by the bottle or by the glass. Fine brandies and whiskies---including the impressive Midleton Very Rare from Ireland---offer another option, particularly after the meal.