Eat Good. Stay Fresh. Ink.

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


Comments are closed.