Three beets grace a plate upon a field of emerald mache, with a few matchsticks of julienned truffles scattered over. (Lawrence K. Ho / Los Angeles Times)
Pot au feu blends mushrooms and winter vegetables. (Lawrence K. Ho / Los Angeles Times)
Eric Espuny, Patina’s former sommelier, is French but doesn’t focus only on French wines. He’ll also offer wines from Slovenia, Italy, Australia and the Napa Valley. (Lawrence K. Ho / Los Angeles Times)
Guinea hen is skinned and cut in odd shapes with a rectangle of crisped skin as garnish. Nantes carrots and petits pois are scattered on the plate, and jus dotted with caviar is poured atop at the table. (Lawrence K. Ho / Los Angeles Times)
Butter-poached lobster is served with carrots, some raw, some cooked. (Lawrence K. Ho / Los Angeles Times)
The dining room features a lot of glass and lighter colors, with a more open layout, but there are still private nooks for a romantic dinner. (Lawrence K. Ho / Los Angeles Times)
The desserts aren’t too sugary at the Royce and often come artfully plated, such as this chocolate concoction. (Lawrence K. Ho / Los Angeles Times)
