Counter Intelligence: Le Ka

A massive fireplace warms patrons who eat and drink at Le Ka’s massive outdoor terrace. (Michael Robinson Chavez / Los Angeles Times)

Feb. 5, 2013 3:28 PM PT

A look at Le Ka, an enormous new restaurant that has opened in downtown Los Angeles. Chef Remi Lauvand has brought his culinary skills to this space that boasts a massive wine wall, outdoor terrace and open kitchen.

The outdoor terrace features a long table and fireplace with views of the surrounding skyscrapers. (Michael Robinson Chavez / Los Angeles Times)

One of the main dishes is braised rabbit leg with leeks fondue, roasted tomatoes and parsley jus. (Michael Robinson Chavez / Los Angeles Times)

Chef Remi Lauvand blends influences from France, Asia, Morocco and more. (Michael Robinson Chavez / Los Angeles Times)

Le Ka, in downtown L.A., is what you could call a lounge. (Michael Robinson Chavez / Los Angeles Times)

Potted rabbit terrine is part of Le Ka’s extensive charcuterie selection. (Michael Robinson Chavez / Los Angeles Times)

A faux gras made with chicken liver has the texture and feel of now-banned foie gras, especially spread on Le Ka’s house-made bread. (Michael Robinson Chavez / Los Angeles Times)

One of Lauvand’s creations is Santa Barbara uni served with braised oxtail and congee. (Michael Robinson Chavez / Los Angeles Times)

Food

Counter Intelligence: Le Ka

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