Your Patina update: A new chef, tasting-menu-only format
Chef Paul Lee has taken over as executive chef at Patina restaurant in Los Angeles.(Todd Porter and Diane Cu-Porter)
Butter-poached lobster at Patina restaurant in Los Angeles is shown.(Todd Porter and Diane Cu-Porter)
Patina restaurant in Los Angeles is shifting to a tasting-menu-only format.(Courtesy of Patina restaurant)
Patina restaurant is on Grand Avenue in Los Angeles.(Courtesy of Patina restaurant)
Guinea fowl for two at Patina restaurant in Los Angeles is shown.(Todd Porter and Diane Cu-Porter)
Patina, Patina Restaurant Group’s flagship restaurant in the Walt Disney Concert Hall in downtown Los Angeles, has announced both a new chef and a new menu format.
Joachim Splichal, founder of Patina Restaurant Group, has named Paul Lee executive chef of Patina, replacing Charles Olalia, who had been in that position since March 2013.
Lee joined the Patina restaurant in September after recently staging at the three-Michelin-star Restaurante Martin Berasategui in San Sebastian, Spain. He was also the executive chef at Le Cirque at the Bellagio Resort and Casino in Las Vegas, and has worked alongside Gregory Pugin at Veritas in New York City and as sous chef to Joel Robuchon at the Four Seasons Hotel in New York.
FOR THE RECORD
Jan. 21, 9:16 a.m.: An earlier version of this article stated that Restaurante Martin Berasategui is a seven-Michelin-star restaurant. The restaurant has three Michelin stars, and Berasategui has seven.
Lee and Splichal decided to introduce a tasting-menu-only format, which is now in place at Patina. Instead of ordering items a la carte, guests can choose from a three-, four-, five- or eight-course prix fixe menu.
The three-course menu is priced at $79 per person, the four-course at $95, the five-course at $110, and the eight-course at $150.
Dishes include a 63 degrees Celsius duck egg with tea-smoked duck breast, potato puree, Maitake mushroom and an Earl Grey-onion broth; butter-poached lobster with bone marrow mousse, Shimeji mushroom and salsify lobster nage; roasted Muscovy duck with duck confit ravioli, celeriac, butternut squash, fennel, duck consomme and sauce a l’orange; and bacon-wrapped rabbit loin, rabbit shoulder lasagna, pickled turnip, charred Brussels sprouts and a Riesling sauce.
141 S. Grand Ave., Los Angeles, (213) 972-3331, www.patinarestaurant.com.
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