Photos: L.A. Chapter in downtown Los Angeles’ Ace Hotel

Sweet & Spicy Brussels Sprouts are made with garum, pecans and garlic confit. Perhaps because of their Australian origins, restauranteur Jud Mongell and chef Ken Addington often garnish their dishes with nuts. (Mel Melcon / Los Angeles Times)

Dec. 4, 2014 11:03 AM PT

L.A. Chapter has the kind of food you idly pick at while you drink and talk and drink some more, secure in the knowledge that Lyft is only a few taps away

The Sea Urchin Chitarra, with cauliflower, tuna butter, chili and fried garlic is on the menu at L.A. Chapter. (Mel Melcon / Los Angeles Times)

Customers clink glasses while dining at L.A. Chapter, a new, carefully cultivated brasserie at the Ace Hotel. (Mel Melcon / Los Angeles Times)

“Liquorish” Rubbed Duck Breast is an anise-scented rare breast with herbed spatzle, duck jus, cashew cream, and citrus salad. (Mel Melcon / Los Angeles Times)

Ora King Salmon À La Plancha is served very rare with cucumber, pecans, fennel and roasted beet tzatziki. (Mel Melcon / Los Angeles Times)

The black-and-white tiles and abstract drawings on the walls at L.A. Chapter give the restaurant a theatrical vibe. (Mel Melcon / Los Angeles Times)

Grilled Octopus with green olive pistachio purée and fingerling chips. (Mel Melcon / Los Angeles Times)

The main dining room and mezzanine level at L.A. Chapter. Diners flock to the restaurant to experience the atmosphere and the cocktails, not just the food. (Mel Melcon / Los Angeles Times)

Ginger Roasted Carrots with fall spiced carrot purée, candied pumpkin seeds and bitter greens is one of many charred vegetable dishes diners can nibble on while talking and drinking. (Mel Melcon / Los Angeles Times)