The menu is "rustic-refined." Think California fare inspired by local farmers (sourcing from Santa Monica and Studio City farmers markets). Dishes include octopus salad with long-roasted eggplant, Little Gem, rosemary ash oil, sweet and sour chili and toasted lovage; whole fried red snapper with crispy greens, fermented Fresno chili, sauce of kumquat, sorrel and citrus; and olive oil cake with peaches, crème fraîche and house-made fruit leather.
"I really like the octopus salad with toasted lovage. I first had the idea for this dish during my time at Noma. Toasting the lovage makes it taste less grassy and a bit more earthy, and serves as a good contrast with the sweetness of the chilis in the dish," Jacobson explains. "The sauce that is served with the whole fried red snapper is also a favorite of mine -- we combine house-fermented chili with kumquat and sorrel."
The restaurant is open for dinner from 5-10 p.m. Monday-Wednesday and 5 p.m.-midnight Thursday-Saturday. A cocktail program and weekend brunch will launch later this year.