You'll typically find chef Travis Lett at the farmer's market when he's not behind the stoves at his restaurant, the bright new light on ever-trendy Abbot Kinney. His surfer-boy looks—perhaps you caught him in Vogue—belie his talent for the earthy, assertive, locavore cooking that makes even vegetarian dishes (wood-roasted Tahitian squash with rosemary and unfiltered olive oil; braised chickpeas with harissa) taste as hearty as the short ribs. Lett’s intensely flavorful, flame-kissed plates find an ideal setting in the dark, candlelit dining room.
While the back courtyard is beautiful at night, its lively atmosphere is a perfect spot to enjoy brunch. Sip a cool glass of bloody beer or calimocho while waiting for your Niman Ranch BLT with a fried egg to arrive.
AmenitiesOpen / Closes
- Accessible by Public Transportation
- Bar Dining
- Full Bar
- Handicapped Accessible
- Kitchen Open Late
- Patio/Outdoor Seating
Cuisine Type:: American Nouveau