Photos: Faith & Flower restaurant review

Carnitas pizza is made with confit pork, creme fraiche and chili verde. The tart salsa verde makes the pizza seem like an antojitos platform.  (Cheryl A. Guerrero / Los Angeles Times)

Faith & Flower’s decor is ornate, with tractor-sized chandeliers and wall treatments involving dozens of mirrors.   (Cheryl A. Guerrero / Los Angeles Times)

The yolks of the deviled Jidori eggs, which are topped with Korean chili and kimchee, have been whirred with spicy kimchee as well.  (Cheryl A. Guerrero / Los Angeles Times)

Duck liver mousse tarts are topped with grenadine-candied onions.   (Cheryl A. Guerrero / Los Angeles Times)

Bartender Andrew Paniagua, right, prepares drinks at the bar, which has a cocktail program that includes barrel-aged concoctions, milk punches and crustas inspired by 19th century bar manuals.   (Cheryl A. Guerrero / Los Angeles Times)

Cocktails include, from top, the Oxford, the Vaudeville and the Dark and Stormy phosphate.   (Cheryl A. Guerrero / Los Angeles Times)

Whole Tai snapper is roasted in seaweed and embers and served with charred scallion vinaigrette.  (Cheryl A. Guerrero / Los Angeles Times)

Longanisa sausage is grilled over mesquite and served with a reduction of blood and vinegar.   (Cheryl A. Guerrero / Los Angeles Times)

Customers begin to fill the dining room early in the evening at Faith & Flower, in the WaterMarke Tower near the L.A. Convention Center and Staples Center.   (Cheryl A. Guerrero / Los Angeles Times)

An assortment of mignardises includes chocolates, passion fruit marshmallow, honeycomb candy, petite Madeleine, almond biscotti and chocolate truffle.  (Cheryl A. Guerrero / Los Angeles Times)

Another dessert is the strawberry Breton, an almond spongecake topped with star anise meringue and strawberry sorbet. Pastry chef Indelisa Zarate also makes a pistachio financier with cherries.  (Cheryl A. Guerrero / Los Angeles Times)