Erin Weber, center, serves diners Cathie Partridge, left, and her husband David at the downtown Los Angeles restaurant Church & State. (Christina House / For The Times)
Chef Josh Smith at the downtown Los Angeles restaurant Church & State. (Christina House / For The Times)
Millefeuille de anchois blanc, made of white anchovy and potato terrine, olive oil, green coriander, garden arugula and tomato consomme. (Christina House / For The Times)
Oreilles de cochon, crispy pig’s ears with sauce bearnaise, as served at Church & State. (Christina House / For The Times)
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Part of the scene at Church & State. (Christina House / For The Times)
Church & State owner Yassmin Sarmadi. (Christina House / For The Times)
Tarte aux blettes, made with Swiss chard, pine nuts, raisins and goat cheese, served at Church & State. (Christina House / For The Times)
Choucroute garnie made with pork chop, pork belly garlic sausage, carrots and sauerkraut. (Christina House / For The Times)
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Friends Ruchi Birdi and Michelle DeGrand, from right, dine outside at the downtown Los Angeles restaurant Church & State. (Christina House / For The Times)
Chocolate and raspberry tart served at Church & State. (Christina House / For The Times)
