Bon Appetit’s 2014 best new restaurant in American nominees
In the kitchen at Trois Mec are, from left, chef de cuisine Douglas Rankin, chef Ludo Lefebvre, and line cook Brandon Gray. (Anne Cusack / Los Angeles Times)
Potato pulp with brown butter, bonito, onion soubise and Salers cheese as served at Trois Mec. (Anne Cusack / Los Angeles Times)
Wine is poured at Orsa & Winston. (Katie Falkenberg / Los Angeles Times)
Satsuki rice with geoduck chowder and uni at Orsa & Winston. (Katie Falkenberg / Los Angeles Times)
Wexler’s Deli inside Grand Central Market. (Jay L. Clendenin / Los Angeles Times)
The O.G. pastrami with mustard on rye at Wexler’s Deli. (Jay L. Clendenin / Los Angeles Times)
The dining room at Night + Market Song. (Anne Cusack / Los Angeles Times)
The song-moo yang mom khon dish at Night + Market Song. (Wally Skalij / Los Angeles Times)
Hiroyuki Naruke, executive chef at Q restaurant. (Mel Melcon / Los Angeles Times)
At Q restaurant, clockwise from top left, are Saba-mackerel sushi, chutoro-medium fatty tuna, shima aji-Japanese premium mackerel, and akami-marinated lean tuna. (Mel Melcon / Los Angeles Times)
