Review: At Leona, the roast dumpling squash makes a statement
Bacon & Eggs, with potato crusted duck egg, smoky bacon, broth and thyme at Leona restaurant.(Genaro Molina / Los Angeles Times)
Chef Nyesha Arrington takes a break from her culinary duties to spend a few minutes with her dog, Ginger, at Leona.(Genaro Molina / Los Angeles Times)
The Crudite Plate, with tangy hummus and pomegranate seeds.(Genaro Molina / Los Angeles Times)
The roast delicata squash with burrata.(Genaro Molina / Los Angeles Times)
Diners at Leona.(Genaro Molina / Los Angeles Times)
Fish & Chips, with crispy smelt, Kennebec potato crisps and Chile de Arbol house malt vinegar.(Genaro Molina / Los Angeles Times)
Chef Nyesha J. Arrington is all smiles at Leona.(Genaro Molina / Los Angeles Times)
Diners enjoy a meal inside Leona restaurant.(Genaro Molina / Los Angeles Times)
Salted chocolate lavender bar.(Genaro Molina / Los Angeles Times)
It is clear we have entered the age of the roasted vegetable, a glorious epoch when a stalwart carrot or celery root, warmed in dying embers, can take the place on a plate formerly ceded to a game hen or a slab of richly marbled beef. If you have tasted Nancy Silverton’s wood-blasted eggplant at Pizzeria Mozza or Josiah Citrin’s ash-cooked cabbage at Charcoal, yearned to visit Zahav in Philadelphia or try Alain Ducasse’s new vegetable menu in Paris, or cooked more than a couple of recipes from an Ottolenghi book, you know exactly what I mean.
Still, while roasted vegetables have become almost as easy to find in Los Angeles as avocado toast, I’m not sure I have ever come across a presentation as striking as the roast dumpling squash Nyesha Arrington serves at her Venice restaurant Leona, a platter that could have come out of a 17th-century Dutch still life: upright, striped squashes stout as barrels, sprinkled with seeds and crinkly leaves, oozing milky burrata cheese.
There is a protocol that comes with roasting a squash. You cut it in half, pare away the tough skin, and scoop out its slippery guts. Only then do you smear it with olive oil and stick it in the oven, or stud its insides with herbs. Arrington just lops off a bit of the top and the bottom, cooks them, and serves them whole. In keeping with the no-waste cooking being promoted by chefs such as Dan Barber and Massimo Bottura, nothing is wasted. (You see things like radish-top pesto here too.)
Nyesha Arrington is about as local as it is possible for a chef to get, I think: born in Gardena and raised in the Antelope Valley, a graduate of a Westside culinary school and a protégée of Josiah Citrin at Melisse. She supervised the highly un-steakhouselike menu as chef at the Wilshire steakhouse in Santa Monica. She appeared on Top Chef. At Leona, really the first restaurant of her own, she makes her meatballs with beef heart, which is pretty much exactly right, forms her roast chicken into a complex warm terrine, and tops her French fries with fried kale. Her aligot, an Auvergnat dish of potatoes whipped with cheese curds until they form a single, gooey mass, is faintly enriched with cauliflower, an almost subversive touch.
There are the slips of raw, fresh yellowtail, lightly cured with tart hibiscus, that you might expect to find at a beach resort; a platter of creamy homemade lebneh with warm seeded crackers and a scrap of honeycomb that would be at home in Brooklyn; and crisp, fried smelt with potato chips that taste like something you would be happy to encounter at a tavern on Lake Michigan’s south shore. She makes a valiant stab at Sichuan-esque wonton stuffed with salsify and rich lamb belly, although you won’t be tempted to forgo the ones at Chengdu Taste. She marinates short ribs in honor of her Korean grandmother, braises them and serves them with a roasted marrowbone — it’s tasty, if you don’t think too hard about your favorite galbi jjim in Koreatown.
At Leona, Arrington reveals herself as a traditional California chef with a sharp experimentalist streak; the kind of cook who plunges into the farmers market, fills her crates and only then asks herself what she might do with all of the produce. In some superficial ways the Leona menu in January looks a lot like the Leona menu in September, but the shifts in mood and character are as subtle as the suave classic-era G-funk music that shimmers just below the dining room’s roar, and her menu is as diverse as its not-quite-Google-ized Venice neighborhood.
After dinner, it is pleasant to stroll down the next block and out to the end of Venice Pier.
Chef Nyesha Arrington brings her market-driven cooking to Venice Beach.
123 W. Washington Blvd., Venice, (310) 822-5379, leonavenice.com.
Small plates, $11-$18; larger plates $24-$30; desserts $10-$12.
Dinner 5:30 to 11 p.m. Tuesdays through Sundays; brunch 10 a.m. to 2 p.m. Saturdays and Sundays. Credit cards accepted. Beer and wine. Valet parking.
Crispy smelt; roast dumpling squash; black cod; salted chocolate lavender bar.
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