633 W. Fifth St.
Los Angeles, California 90071
Critics' Pick
71Above +

Anne Fishbein Parsnip, duck fat, dates, pistachio, rosemary, strained yogurt


  • Mon.-Thur., 11:30 a.m.-11 p.m.; Fri., 11:30 a.m.-mid.; Sat., 5 p.m.-mid.; Sun., 5-10 p.m.
  • Lunch, Dinner, Late Night
  • Full bar
  • Prix Fixe
Located on the 71st floor of the US Bank Tower, 71Above is a landmark restaurant for Los Angeles. Its name is rendered in marble and metal on the floor at the entrance, the ceiling is decorated with hexagonal sculptural forms, the waiters have the suave formality of first-class airline stewards. The dining room circles the inner perimeter of the building, so no matter where you sit you're in range of the floor-to-ceiling windows, beyond which Los Angeles spreads out in all its twinkling glory. Chef Vartan Abgaryan came to 71Above from Silver Lake's Cliff's Edge, where he raised the quality of the food considerably. Abgaryan's cooking never seemed quite right at the neighborhood-centric Cliff's Edge — it was too pretty, too formal for that sprawling space. At 71Above, his penchant for high-end drama on the plate is much more at home. You can have oysters poached in Champagne and topped with uni and caviar, or the popular farm egg, served with crispy potato and chorizo. An old-school foie gras terrine shares menu space with a decidedly modern venison dish, prepared with beet, blackberry, black vinegar and served with charred cabbage. 71Above excels at presenting a menu that might appeal to old-school and new-school luxury tastes alike. In this era of "casual" $200 meals, there's a lot to be said for a place that manages to feel truly special. —Besha Rodell
Read our full review.

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