Cauliflower with carrots. (Lawrence K. Ho / Los Angeles Times)
Whole crispy sea bass, with choy sum, peanuts and Sichuan peppercorn sauce. (Lawrence K. Ho / Los Angeles Times)
Beet Mosaic, made with cumin avocado, goat cheese, cress and pistachio tuiles. (Lawrence K. Ho / Los Angeles Times)
Cube Tuna Tartare, made with blue fin tuna, red kuri squash and quail egg. (Lawrence K. Ho / Los Angeles Times)
Charred octopus, served with a clam and chick pea vinaigrette and wild herb salad. (Lawrence K. Ho / Los Angeles Times)
Porn bread, an oozing cylinder fortified with cheddar and bacon baked in a galvanized water pipe. (Lawrence K. Ho / Los Angeles Times)
Acabar is a grand neo-Moroccan lounge-restaurant in the space long occupied by Dar Maghreb. (Lawrence K. Ho / Los Angeles Times)
The bar and atrium at Acabar. The restaurant offers light, amusing food, well-enough prepared, in a fairly spectacular setting of Moorish arches, elaborate tile and good booze. (Lawrence K. Ho / Los Angeles Times)
