Eat good. Stay Fresh is my mantra (borrowed from FoodWithSole), but it’s more than that. It’s a way of life. ”For those that love to eat as much as what’s on their feet.” Today we’ll talks Eats.
A couple weeks ago, I was fortunate enough to experience Michael Voltaggio’s Ink with the homie Ant. Heralded Best New Restaurant in America (GQ), Best New Restaurant Finalist (James Beard), Season Six Top Chef (Bravo) and Best New Chef (Angeleno Magazine). Accolades aside, he’s an all around cool f*cking cat, sleeved up and all and dare I say it? Swag.
Ink is Voltaggio’s first signature restaurant, which he describes as “modern Los Angeles cuisine.” That’s putting it mildly. Once you walk in you’re surrounded by ambiance and an attentive staff. We make a b-line to the bar, grab a Mission IPA (yup, good beer offerings as well) and some top shelf mixology while we wait. The staff is friendly and knowledgeable, providing us with both suggestions and information on their offerings. I suggest you go in a group and order Family Style, that way you get to taste most. We had 11-dishes between the both of us and I can’t wait to go back.
A special thanks to Voltaggio, Ant, Alex, Cameron and the rest of the staff for a truly unique restaurant experience. Delicious and a true embodiment of Eating Good and Staying Fresh Stay tuned to our blog for another JayLip interview, featuring the man himself… Michael Voltaggio.
beau soleil oysters, oyster leaf, mignonette ice
carrots, coconut ice, cardamom soil, pea tendril mojo
crab, charred avocado, whipped fish sauce, mushroom chicharron
foie gras, waffle, smoked maple, hot sauce
octopus, ink. shells, young fennel, pimenton
halibut, asparagus, sesame seed mayo, ginger, oro blanco
poutine, chickpea fries, yogurt curds, lamb neck gravy
pork belly, charcoal oil, bbq flavor, corn
greek yogurt, strawberry, japanese peach, coconut
apple, caramel, burnt wood ice cream
chocolate, ice cream, spiced tofu, sesame cake
Photo Credit: Anthony Evan
