Chef Brein Clements puts honey on desserts at Restaurant Omakase. The 26-year-old owner-chef did stints at Domaine Chandon in Napa Valley and Gary Danko and Manresa, both in the Bay Area, before opening his place in Riverside. (Lori Shepler / Los Angeles Times)
Among the dishes in one night’s tasting menu: a few spears of the season’s first asparagus in the lightest Meyer lemon froth and green olive oil. (Lori Shepler / Los Angeles Times)
Sauteed red porgy with boulangere potatoes, cabbage and rangpur lime. (Lori Shepler / Los Angeles Times)
Cauliflower bisque with pine nuts, capers and raisins. (Lori Shepler / Los Angeles Times)
Advertisement
Brein Clements is also Omakase’s dessert chef, turning out well-crafted sweets including a classic molten chocolate cake served with salted peanut ice cream, and warm goat cheese beignets with a thick pomegranate sauce scented with thyme and vanilla.
Here, a souffle. (Lori Shepler / Los Angeles Times)
Diners at Restaurant Omakase can expect the waiter to spend some time explaining the menu, making sure all are familiar with the tasting menu concept. (Lori Shepler / Los Angeles Times)
