A Visual Tour of Journeymen Restaurant in Atwater Village

Anne FishbeinFood

Pan-roasted Alaskan fingerling potatoesPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouPan-roasted Alaskan fingerling potatoesPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouPan-roasted Alaskan fingerling potatoesPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouhuacatay pistouPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouThe crew at JourneymenPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouRadish salad with charred rapiniPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouceleryPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouceleryPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouceleryPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouLiwa goat cheese and grilled breadPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouCo-owners chef David Wilcox and Fredel RomanoPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouSeared scallopsPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistoudandelion greensPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistoubreadcrumbsPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouThe view through the front window at JourneymenPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouDough rising at JourneymenPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouBaking bread at JourneymenPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistouJourneymen's house-made breadPan-roasted Alaskan fingerling potatoes, sheep’s milk feta, huacatay pistou

Journeymen, the Atwater Village restaurant in the space once occupied by the adored Canelé, is a neighborhood spot that's striving for more — and it's an exciting thing to see. Helmed by chef David Wilcox and general manager Guy Tabibian, who crossed paths at Venice's equally beloved Gjelina and Gjusta, Journeymen is an ambitious concept; the excellent house-made bread, for instance, is a testament to how much care and effort the kitchen can exert. It deservedly gets a lot of attention, served on its own with cultured butter or charred with a caponata-esque eggplant relish with plump golden raisins and crème fraîche–consistency Liwa goat cheese. As for the scene, everyone looks as if they're having a good time, whether tucked into a banquette or gazing out the window at the characters walking by on Glendale. Read our full review.


Photos by Anne Fishbein

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