Restaurant review: AK Restaurant + Bar
Venice’s new AK Restaurant + Bar from former Four Seasons hotel chef and Swede Conny Andersson features a global bistro menu, including a baby frisée salad with smoked salmon strips and a poached egg thats been breaded and fried. (Spencer Weiner / Los Angeles Times)
AKs front room is an enclosed patio screened from the street by a stand of bamboo. The windows open during the summer to let in cool breezes, and in winter, a gas fireplace framed in shimmering green tiles keeps diners warm. (Spencer Weiner / Los Angeles Times)
Planked salmon comes with crème fraîche bernaise and grilled fennel. (Spencer Weiner / Los Angeles Times)
Braised beef short ribs bourguignon with truffle mash and roasted shallot. (Spencer Weiner / Los Angeles Times)
As an executive chef for the Four Seasons luxury hotel chain, Conny Andersson’s worked around the world in India, Egypt, the Caribbean and Bali, as well as in Beverly Hills. His first restaurant features a few Scandinavian classics that stand out, including gravlax cured in aquavit and Swedish meatballs with mashed potatoes, a little gravy and lingonberry sauce. (Spencer Weiner / Los Angeles Times)
