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Sona Report 1/24/04(sorry for late report)-long

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Restaurants & Bars 11

Sona Report 1/24/04(sorry for late report)-long

IHTJ | Feb 19, 2004 09:47 AM

I arrived about 6:00 on Saturday night and was politely greeted and seated at a table in the main dining room. I was eating alone, but I never felt like it as the wait staff (especially Suzanna) were all so warm, friendly and knowlegable. I was driving, so no alcohol. After ordering the tasting menu, David (chef/owner) came to talk with me and ask my individual tastes. He is very energetic and obsessed with food, truly gifted!

Onto the food:

1. 4 amuses, 1 duck confit fried roll with creme fraiche and pickled vegetables--very good.
Burratta Cheese with tomato confit and basil oil on toast--again very good.
Fingerling potatoes with smoked eel mousse--great smokey flavors mellowed by the potato.
Tuna tartare inside a hollowed out cucumber with spicy Japanese(sorry I forgot the name of that stuff)dry powder on top--best of the 4,crunchy, spicy, an silky. I could have eaten about 10 of these.

2. sliced diver scallops with oysters, uni, mustard oil and sprouts. My God, the sea was singing to me! I was amazed at the harmony of flavors that bindind this dish together.

3.Hamachi belly with spicy grapefruit, edamame puree, and basil chiffonade. Once again a wonderful combination including creamy(hamachi) spicy and sweet. I live for unusual tastes like this.

4.Preserved green papaya with big eye tuna, cilantro, pickled papaya and sweet herb puree. The quality of the fish was truly top notch. The sweet puree and the tangy pickled flavors were an innovative angle against the smooth notes of the tuna.

5.Crispy tofu, 3 types of seaweed, fresh greens, miso soup, manila clams, and black and white sesame seeds. I loved the unusual deep crunch of the tofu, but the soup was a little too acidic for my tastes.

6.Arctic char confit in oil, curry emulsion, green apple jelly and apple slices, taro root puree(?) with white truffle oil. Oh, was this ever heavenly! The curry emulson provided a light yet powerful addition to the char, while the puree was smoothing everything together.

7.Cuttlefish, monk fish, artichokes, clams, tomatoes, some green puree, and a saffron emulsion. I love the use of expertly matched emulsions and purees. The cuttlefish was so tender. It reminded me of one I had at Ginza Sushiko a few years back.

8. Balsamic/tamarind reduction, mushrooms, foie gras, braised endive, and pork skin. The acidity of the tamarind with the balsamic was almost better with the pork skin than the foie. Loved it.

9. Duck breast, spiced sweet potato puree with hazelnuts, foie gras, red wine poached pear, and duck sauce. This one was absolutely mind bending! Perfect! The duck skin was not crispy, but crunchy, yet the meat melted in my mouth. Amazing, considering I have had duck prepared at least 50 different ways in China.

10. Venision with sour cherries, candied ginger, and fried plantains. Oh, this was a fine dish, but inside I was screaming for more duck. Just one more sliver please.

11. 5 cheeses with bread and dates. The cheddar blue cheese was my favorite.

12. Cucumber granita with Indonesian Pineapple Sorbet and mint chiffonade on top of berries. Light and refreshingly wonderful.

13. Peanut butter Beignets, bananas, chocolate sauce, fruit, and caramel ice cream. Warm, gooey, cold, and chocolaty all at once. Mmmmmmmmmmmm!

As you can tell, I loved it. The whole experience was more than I hoped for. Definately going back again.

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