The bar section at Church & State, a new restaurant in downtown Los Angeles, has a recipe written on a column for drinking absinthe. The restaurant is in the National Biscuit Co. building. (Jamie Rector / For The Times)
Kyle Johnston shows guests a cheese board at Church & State. (Jamie Rector / For The Times)
Smoked herring and fingerling potato salad at Church & State. (Jamie Rector / For The Times)
Escargots de Bourgogne, snails baked in garlic and parsley butter. (Jamie Rector / For The Times)
Roasted bone marrow. (Jamie Rector / For The Times)
Assiette de charcuterie, a selection of artisan and house-made pates, terrines and saucisson sec. (Jamie Rector / For The Times)
Tarte de saumon fume: smoked salmon, leeks and lemon creme fraiche. (Jamie Rector / For The Times)
Chef Walter Manzke prepares a dish in the open kitchen at Church & State. (Jamie Rector / For The Times)
Rogelio Ruiz pours water for Will Choi and Sarah Bang at Church & State. (Jamie Rector / For The Times)
Church & State, a new restaurant in downtown Los Angeles is in the 1925 National Biscuit Co. building. (Jamie Rector / For The Times)
