I recently posted about Tapenade opening. Now, it’s time for another take. Named after the ancient Roman dish that is now seen in Italian and French cuisine, they are serving up rustic country favorites from around the world in a small plates from best of Californian farm-to-table ingredients. Executive Chef Ressul Rassallat has always had a soft spot for simple country cooking. So after spending years creating highly complex dishes at restaurants like the 2-star Michelin Moulin de Lourmarin in Provence, L’Orangerie and The Four Seasons in Los Angeles or, most recently, as Executive Chef at The Lodge at Pebble Beach, Ressul gave in to his love of simplicity with his first restaurant he owns.
His message that “food doesn’t have to be fancy to be tasty” rings loud and clear throughout the menu of the 93-seat restaurant. Choices include Crispy Brussels Sprouts with almonds, capers and a touch of red wine vinegar; starters like Grilled Squid with tomato, beans and chorizo; or Hen of the Wood Mushrooms and Polenta served with a Parmesan crisp. Larger plates include the Lamb Shank for Two served with almond couscous and tomato; and Ricotta Tapenade with crunchy miniature loaves of rosemary bread, which unites the two main ingredients in a classic mason jar on a handmade, wooden serving tray.
Enjoy it all in a decor featuring an expansive glass wall that offers a view of the gleaming kitchen, a zinc bar, and communal tables made from thick wooden beams. Open Monday -Saturday for lunch, 11 am-2 pm; dinner 5 pm to 11 pm; 11301 West Olympic Blvd., Los Angeles, 90064; 310.312.6233
