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99 Essential Restaurants: The Metropolitan Palate

Summer Restaurants 2007

A A A Comments (3) By Jonathan Gold Wednesday, Jun 20 2007
Blue Velvet touch: Fried-egg flatbread with jamon serrano, caramelized onions and manchego cheese (Photos by Anne Fishbein)
Blue Velvet touch: Fried-egg flatbread with jamon serrano, caramelized onions and manchego cheese (Photos by Anne Fishbein)
Roe upon roe: A fish-egg side dish at A-Won
Roe upon roe: A fish-egg side dish at A-Won
Small plates in the wee hours: Roasted goat cheese artichoke with olive vinaigrette at Bar Marmont
Small plates in the wee hours: Roasted goat cheese artichoke with olive vinaigrette at Bar Marmont
Perfectly balanced flavors: Serving up the work of Campanile’s grillmaster
Cooking worth the good china: Canele’s asparagus with soft-cooked egg
Numb-numb: Chichén Itzá’s habanero sauce
Slicing into a porterhouse at Cut — possibly the best steak house outside of Tokyo and Buenos Aires
Heart’s delight: Custard dim sum at Elite
A good pour: Fraîche, the newest face on Culver City’s restaurant row
De colores: Enchilada tres moles at La Casita Mexicana
De colores: Enchilada tres moles at La Casita Mexicana
Some of the parts: Contemplating pig candy and other menu choices at Lou
Some of the parts: Contemplating pig candy and other menu choices at Lou
Sweet spots: Dessert at Mélisse, with caramel gratin, berries, mousse de lait and cinnamon donut holes
Hot spot: Bryant Ng fuels the flames at Mozza, the toughest ticket in town
Hot spot: Bryant Ng fuels the flames at Mozza, the toughest ticket in town
Diabetic coma on a platter: Simon L.A.’s Junk Food Sampler
International house of blini: Uzbekistan’s cakes with caviar and sour cream

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