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716 Highland Ave. (Melrose Ave.) Send to Phone
The creative tasting menu is the only option at this restaurant from chefs Ludo Lefebvre, Jon Shook and Vinny Dotolo.


Dinner Tues.-Sat.
  • Parking lot
  • Dress code: Casual
  • Reservations required

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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 Trois Mec Restaurant Review

About the restaurant: Trois Mec (loosely translated from French to “three guys”) is a collaboration of Ludo Lefebvre (LudoBites) and Jon Shook and Vinny Dotolo (Animal, Son of a Gun). It is located in the former space of Raffallo's Pizza --- and the sign still remains above the doorway. Be aware that walk-in diners are not accommodated --- though they're welcomed at sister establishment Petit Trois next door in the former Tasty Thai space. In lieu of a traditional reservation system, there are a certain amount of "dining tickets" that are sold in advance through, by phone or by e-mail. Tickets for the following two weeks are made available every other Friday morning at 10 a.m. Stepping into Trois Mec, you'll be greeted by the staff with a call of "Bonsoir!" over the blaring hip hop music and din of the young, cosmopolitan crowd. (It's a French version of the "Irasshaimase!" salutation that's a tradition at Japanese restaurants and shops.) The restaurant only has 24 seats --- eight of which are at the counter facing the kitchen. The space is small enough that practically everyone can view the chefs in action. White marble and subway tiles on the walls contrast with the wood tabletops and bar, and custom-made bowls and plates from Heath Ceramics add an earthy touch.

Food & Drinks: The tasting menu is the only way to go. Pricing per person ranges from $110-$175, excluding tax, service and beverages. Our meal started with simple "snacks" such as a well-executed gougère and an interesting fried tapioca cube before continuing with dishes like a plentiful portion of crab ceviche with avocado, citrus and Peruvian jelly --- a nice play between sweet and sour. Grilled cabbage leaf was paired with smoked almond milk anglaise, miso flan and fennel pollen. A few morsels of confit squid were accompanied by white asparagus and white anchovies. This followed with a sort of "surf and turf" --- beef, shrimp powder, charred broccoli and smoked peanut butter. Dinner ends with dessert (perhaps strawberry cake with meringue and Chantilly) and mignardises such as fermented garlic caramels and chestnut petits choux. Keep in mind that the menu changes frequently. Make selections from the wine list or go with the beverage pairings, reserve wine pairings or non-alcoholic pairings. Service is efficient.

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