Ammo restaurant’s steamed mussels with English peas, white wine, green garlic and saffron. (Ringo H.W. Chiu / For The Times)
Fat asparagus roasted in the wood-burning oven served with pistachios and tangerines. (Ringo H.W. Chiu / For The Times)
Chef Daniel Mattern, right, and pastry chef Roxana Jullapat in the kitchen at Ammo restaurant. (Ringo H.W. Chiu / For The Times)
Ammo restaurant serves this tasty pork chop with soft polenta, smashed turnips, grilled bacon and mustard. (Ringo H.W. Chiu / For The Times)
Grilled Alaskan salmon with sweet corn succotash, fava beans and roasted cherry tomato. (Ringo H.W. Chiu / For The Times)
Ammo restaurant diners. (Ringo H.W. Chiu / For The Times)
Ammo restaurant’s artichoke and black olive ravioli with wild nettles and toasted walnuts. (Ringo H.W. Chiu / For The Times)
Freelance -- B58432949Z.1 LONG ANGELES, CA - May 13, 2010: Patrons enjoy their dinner at Ammo Restaurant. (Photo by Ringo H.W. Chiu / For The Times) (Ringo H.W. Chiu / For the Times)
Ammo restaurant’s key lime cheesecake with coconut brittle. (Ringo H.W. Chiu / For The Times)
Hazelnut brown butter cake with sea salt and caramel ice cream for dessert. (Ringo H.W. Chiu / For The Times)
