The roasted radicchio at Dominique Ansel’s new restaurant 189 at the Grove comes with fresh honeycomb, endive, hazelnuts, shaved manchego and lemon hazelnut vinaigrette.
(Christina House / Los Angeles Times)
Dominique Ansel’s 189 serves a rotisserie baby chicken with black garlic rice stuffing and chilled spicy scallion salad, with a shot of chicken jus.
(Christina House / Los Angeles Times )
Spoon-tender cabbage soup at 189 comes with sourdough crouton, pork bone broth, wheat ale and gruyére & fontina.
(Christina House / Los Angeles Times)
189’s “The Well” dessert is made of milk granita, wildflower honey, passion fruit gelée and fennel.
(Christina House / Los Angeles Times)
189’s “Knife Skills” dessert is apples done five ways: ribbons in lemon thyme, brunoise in Calvados, apple young ginger sorbet wedge, carmelized slices and julienne meringues.
(Christina House / Los Angeles Times)
189’s rotisserie baby chicken is served with black garlic rice stuffing, chilled spicy scallion salad and a shot of chicken jus.
(Christina House / Los Angeles Times)
At 189, confit duck gizzards come with crispy potato galette, shallots, white balsamic and bibb lettuce.
(Christina House / Los Angeles Times)
189 executive chef Hyun Lee squeezes garlic on top of Dirty Potatoes, smashed and crispy with paprika pommery mustard and served with whole-roasted garlic head.
(Christina House / Los Angeles Times)
Sweet corn milk bread is dusted with cotija cheese at 189.
(Christina House / Los Angeles Times)
Dominique Ansel’s new restaurant 189 takes up a second-floor space that looks out over the Grove’s main street.
(Christina House / Los Angeles Times)
Executive Chef Hyun Lee runs the kitchen at 189 by Dominique Ansel at the Grove.
(Christina House / Los Angeles Times)
189 executive chef Hyun Lee gets to work at the Grove.
(Christina House / Los Angeles Times)
Dominique Ansel’s 189 at the Grove is the chef’s first full-service restaurant.
