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141 S. Grand Ave. (Third St.) Send to Phone
213-972-3331 | Menu
Downtown LA's Grand Avenue is an aptly named location for Patina, as it is a grand restaurant.


Dinner Tues.-Sun. 5 p.m.-9 p.m.

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Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

THIS RESTAURANT IS CLOSED Patina Restaurant Review

About the Chefs: Patina is a restaurant with a long fine-dining history. German chef/founder Joachim Splichal arrived in the City of Angels in 1981 with pretty much nothing in hand besides his culinary skills acquired in Germany and France. After his first restaurant, Max au Triangle in Beverly Hills, he opened Patina in 1989 on Melrose Avenue and later moved it into the stunning Frank Gehry-designed Walt Disney Concert Hall in 2003. With his partner Nick Valenti, Splichal is now at the helm of the Patina Restaurant Group, running some 60 restaurants in America. This is a story we can definitively call the “American Dream.” This Los Angeles institution of haute gastronomy has been one of GAYOT’s Top 40 Restaurants in the U.S. since 2004. Editor's Note: Chef Andreas Roller is no longer executive chef. Taking over is Fernando Darin, most recently of Ray's & Stark Bar.

About the Restaurant: You will, of course, find white tablecloths, set with Baccarat water glasses, Riedel wine glasses, Nachtmann votives and charger plates, and Puiforcat silverware. The dishware brings more life to the dishes and the collection even includes a slate of petrified wood. The walls are adorned with blond wood shaped like small waves, bringing a sense of calm. Tables are widely spread out, allowing a degree of privacy for romantic or business conversations.

Likes: The overall gourmet and luxurious experience. All the presentations are worthy of one of the best restaurants in Los Angeles.
Dislikes: Can be a trek if you don’t live or work near downtown Los Angeles.

About the Food: Patina presents à la carte offerings, as well as a six-course chef's tasting menu ($120, plus $65 for wine pairings) and vegetarian menus (three courses for $70, six courses for $95). You might encounter Hokkaido scallop with passion fruit, sea grape and kombu, or perhaps spinach cavatelli with heirloom tomato, Oxnard artichoke and ricotta salata. For another touch of luxury, you can opt for tagliatelle featuring white truffles from Alba, when in season. Bounty from the sea might include Tasmanian ocean trout with gobo, ginger, mirin and hon-shimeji. If you opt for meat, it could be Snake River Farms Wagyu beef rib-eye with potato Parmesan mille-feuille, veal cheek and bloomsdale spinach.

Cheese & Desserts: Patina is one of the few restaurants with a cheese cart that should not be passed up --- it should always be included in a gourmet meal. Before dessert, a refreshing pear sorbet with Poire William eau de vie will be brought to the table. For dessert, indulge in the Valrhona chocolate creation or berry Pavlova. Capping off the meal are mignardises, perhaps pear and ginger pâte de fruits, a mini berry tart and a pistachio chocolate bonbon that is a treat for chocolate lovers.

Water & Wine: Patina has curated a water list of 26 still or sparkling waters. If there are that many water choices, you can imagine how extensive the wine list must be at a restaurant of such caliber. The focus is on California wines, then Burgundy. The labels are rather classic, with more "fun" selections among the wines by the glass. A tip: If you talk to the sommelier, some other bottles, not listed, might magically appear.

Belgian chocolates

Coffee and chocolate make a delicious combination. ENJOY 10% OFF YOUR ENTIRE ORDER with GAYOT's exclusive promo code.

Stay in a romantic mood with this Rosé Champagne.

Read GAYOT's review.