Counter Intelligence: Le Ka
A massive fireplace warms patrons who eat and drink at Le Ka’s massive outdoor terrace. (Michael Robinson Chavez / Los Angeles Times)
The outdoor terrace features a long table and fireplace with views of the surrounding skyscrapers. (Michael Robinson Chavez / Los Angeles Times)
One of the main dishes is braised rabbit leg with leeks fondue, roasted tomatoes and parsley jus. (Michael Robinson Chavez / Los Angeles Times)
Chef Remi Lauvand blends influences from France, Asia, Morocco and more. (Michael Robinson Chavez / Los Angeles Times)
Le Ka, in downtown L.A., is what you could call a lounge. (Michael Robinson Chavez / Los Angeles Times)
Potted rabbit terrine is part of Le Ka’s extensive charcuterie selection. (Michael Robinson Chavez / Los Angeles Times)
A faux gras made with chicken liver has the texture and feel of now-banned foie gras, especially spread on Le Ka’s house-made bread. (Michael Robinson Chavez / Los Angeles Times)
One of Lauvand’s creations is Santa Barbara uni served with braised oxtail and congee. (Michael Robinson Chavez / Los Angeles Times)