Lunch Wednesday through Friday.
Rating is based on food, service and ambience, with price taken into account in relation to quality.
Outstanding on every level. The talent pool of top-level chefs in Los Angeles is surprisingly small right now. Though restaurants are opening left and right, there hasn't been a significant influx of new blood or new ideas in a long while. They need cooks to staff those places, and the good news is that they are bringing up a new generation Josiah Citrin is one chef who has broken out of the pack. Then the two of them left to open JiRaffe in Santa Monica in 1996.