E.P. & L.P.

603 N La Cienega Blvd
West Hollywood, California
310-855-9955
E.P. & L.P.

E.P. and L.P.

Details

  • Rooftop bar, 5 p.m.-2 a.m. daily; dining room, 6-10:30 p.m. daily
E.P. & L.P. is a flashy affair, put together by a group of investors that includes a few moneyed Australians and one member of Swedish House Mafia. It takes up the second floor and rooftop of a large building on the corner of Melrose and La Cienega, and it must have cost a damn fortune to pull off. Tabletops are burnished copper. The dining room and rooftop are sprawling. There are three bars (one of them "private," whatever that means), a huge open kitchen and views of the Hollywood Hills from the roof. The chef, Louis Tikaram, was lured to L.A. from Sydney, where he was executive chef at Longrain, a flashy restaurant with locations in both Sydney and Melbourne, specializing in modern Southeast Asian cooking. Tikaram grew up partially in Fiji, and he's brought some Fijian flavor to the menu, as well as dishes with Vietnamese and Chinese influences. Brightness is the key to almost every dish: Sweet Baja rock shrimp swim in coconut milk with lime and chile in what is apparently a Fijian-style ceviche. It's not that different from other coconut-infused ceviches, but it is delicious and bold and subtle all at once. Ultra-fresh raw kingfish comes in a tangy sauce made of caramelized cashew and jalapeño, with a garnish of cilantro and green mango. There are hunks of crispy pork under a forest of herbs, Chinese roast duck with smoked chile and tamarind, and crispy-skinned chicken with black vinegar.

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