Chef Michael Voltaggio. (Mel Melcon / Los Angeles Times)
Entrance to ink., Michael Voltaggio’s restaurant on Melrose. (Anne Cusack / Los Angeles Times)
Lamb neck, chickpea poutine, yogurt curds and chive puree served at ink. (Anne Cusack / Los Angeles Times)
Fluke crudo, romaine hearts fried caesar dressing, lemon oil served at ink. (Anne Cusack / Los Angeles Times)
Grapefruit curd, avocado cilantro sorbet, charred maple-lime served at ink. (Anne Cusack / Los Angeles Times)
Skate wing mushroom oatmeal, brown butter mushroom broth with mushroom hay served at ink. (Anne Cusack / Los Angeles Times)
Kale, barrata, asian pear, pumpkin seed and yuzu. (Anne Cusack / Los Angeles Times)
