Girasol (11334 Moorpark St., Studio City; 818.924.2323), meaning sunflower in Spanish, opens in Studio City with Executive Chef CJ Jacobson. He’s serving up an approachable yet refined rustic take on Cali cuisine. Inspired by the seasonality within Los Angeles that is showcased at local farmers markets, Jacobson works with the melting pot of cultural cuisine from surrounding communities to craft his menu.
A California native, Jacobson has appeared on two seasons of Bravo’s Top Chef and traveled across the country with the James Beard Celebrity Chef Tour alongside cooking at the James Beard House in New York. His culinary style comes from his relationships with local farmers and purveyors including Farms in Fresno, CA and Flora Bella Farms in Three Rivers, CA.
Girasol serves a selection of bar snacks, shared small plates, entrées, and sides to enjoy family-style at the casual bar, open patio, or intimate dining room. The menu features shared dishes including Apricots and Burrata Cheese with crispy lentil, opal basil, carrot flower, and sea salt; Octopus Salad with long roasted eggplant, little gem, rosemary ash oil, sweet & sour chili, and toasted lovage; entrées like Whole Fried Red Snapper with crispy greens, fermented Fresno Chili, kumquat sauce, sorrel, and citrus; a vegan Pan Roasted Cauliflower sourced from Tamai Farms with grilled oyster mushroom, lentils, Satsuma, and almond cauliflower purée; and Braised Leg of Lamb with carrot purée, crispy Brussels, Rainer cherries, fried potato, and dill flower. Desserts include Dark Chocolate Chiboust with crème fraîche gelato, salted chocolate sable, and sprouted fennel seed; and Buttermilk Donuts with strawberry sauce and pistachio purée.
Girasol will serve dinner nightly, and has plans to introduce a cocktail program as well as weekend brunch in the coming months.
The wine list at Girasol reflects the local, market-driven influences featuring a selection of California labels. The selection highlights food-friendly vintages from producers, many of which are committed to practicing organic or sustainable viticulture, including, 2011 Pinot Noir from 10 Span Vineyards in Santa Barbara County, 2013 Drylands Marlborough Sauvignon Blanc, and Mionetto Prosecco D.O.C. Treviso Brut.
Designed by Gulla Jonsdottir of G+ (Red O, Hyde, Sushi Roku, and Roxberry), to reflect the restaurant’s namesake, the space has neutral colors juxtaposed with raw materials. The restaurant’s focal point, the ceiling, is defined by a swirl of white sunflower vines illuminated in amber lights. The lounge and patio area feature casual seating with a wall of folding glass doors. The restaurant’s exterior is contrasts the interior with a burnt wood look.
Girasol is open Monday-Wednesday, 5 – 10 pm; Thursday-Saturday, 5 pm – 12 am.
Photo Credit: Jesus Banuelos
