Gold Alma

Ribs glazed in cider vinegar, pumpkin, kumquat and hazelnut at the temporary Alma restaurant in the Standard Hotel.

(Glenn Koenig / Los Angeles Times)

Jan. 22, 2016 5:01 PM PT

Chef Ari Taymor at his temporary Alma restaurant inside the Standard Hotel.

(Glenn Koenig / Los Angeles Times)

Parsley root, fernet and ginger sundae as served at Alma in West Hollywood’s Standard Hotel.

(Glenn Koenig / Los Angeles Times)

Frozen foie gras with smoked maple, coffee granola and carrots at Alma in West Hollywood.

(Glenn Koenig / Los Angeles Times)

Roasted carrots and maitake with macadamia nut and dandelion salsa at Alma in West Hollywood.

(Glenn Koenig / Los Angeles Times)

Charred octopus, black garlic, crushed potatoes at Alma in the Standard Hotel.

(Glenn Koenig / Los Angeles Times)

Seaweed and tofu beignet, yuzu kosho and lime at Alma in West Hollywood.

(Glenn Koenig / Los Angeles Times)