Heirloom beets are interspersed with wild arugula and creamy burrata, and dressed with aged balsamic and new olive oil. (Lori Shepler / Los Angeles Times)
At XIV, the focus is on “social dining,” with an all-small-plates menu in which everyone at the table must order the same thing. The decor itself is decked out in grand country house style courtesy of Starck. (Lori Shepler / Los Angeles Times)
The hazelnut milk dish features what’s described as frosted flakes served with a sugar barrel with whiskey at the bottom. (Lori Shepler / Los Angeles Times)
Advertisement
A white chocolate cube dessert hides layers of fruit, cream and beets. (Lori Shepler / Los Angeles Times)
April Helton shows off a tray of Nantucket bay scallops. Apart from ordering individual small plates, the high-concept restaurant also features chef selections in three prices: an eight-course light meal, $55; 11-course something more, $75; 14-course fourteen from XIV, $95; and 35-course the gamut, $250 per person. (Lori Shepler / Los Angeles Times)
