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Patina's Carefully Crafted Dishes Are a Standard of Downtown Fine-Dining


Heirloom potatoHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomHeirloom potatoHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomsquid inkHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomsquid inkHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomfrom a spring in DenmarkHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomDecorative tillandsiaHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomRiedel wine decantersHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomWall of wine bottlesHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomHost ChanceHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomJapanese sea breamHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomfinger limeHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomsmoked consomméHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomA Dungeness crab appetizer with kohlrabiHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomdill and horseradishHeirloom potato, oyster aioli, squid ink, pickled maitake mushroomDover sole with fennelHeirloom potato, oyster aioli, squid ink, pickled maitake mushroom

Patina looms large as a fine-dining standard-bearer, its name practically synonymous with luxury and quality. Its patriarch, chef Joachim Splichal, holds the kind of esteem reserved for legends. People who have worked there are automatically assumed to have immense talent, and indeed many of the city's best chefs have Patina on their résumés. Splichal opened Patina's original iteration in 1989 in Hollywood, and moved it in 2003 to its current downtown home, tucked under the glorious metal swooshes of Walt Disney Concert Hall. There was a time when Patina vied for the title of most important restaurant in the city, and as the flagship for the ever-growing Patina Restaurant Group, its reputation has spawned an empire of eateries and catering operations all over the country. Read the L.A. Weekly review here.