One of the salads includes thinly sliced apples, nutty Gouda cheese and slivered celery in a vinaigrette that has an apple twang. (Ricardo De Aratanha / Los Angeles Times)
The prime filet tartare is hand-chopped and tender cloaked in a light horseradish sauce. (Ricardo De Aratanha / Los Angeles Times)
The semi-outdoor dining room includes two fireplaces. (Ricardo De Aratanha / Los Angeles Times)
The appetizer of mussels is enough to share. They are seared in a cast-iron skillet, plump and served plain, without juices, with all their sweetness intact. (Ricardo De Aratanha / Los Angeles Times)
A bistro steak, served with pommes frites, is one of the basics on the menu. (Ricardo De Aratanha / Los Angeles Times)
Chef Jason Travi has worked at Spago, La Terza, Fraiche and is now corporate executive chef for Jeffrey Best’s restaurant group. (Ricardo DeAratanha / Los Angeles Times)
A baked Alaska is actually a block of chocolate ice cream on a thin layer of chocolate cake with a browned meringue on top. (Ricardo De Aratanha / Los Angeles Times)
