My Last Call at Michael Voltaggio’s ink

My Last Call at Michael Voltaggio’s ink


There was so much anticipation back in 2011 when it was announced that the new winner of Bravo TV’s “Top Chef,” Michael Voltaggio was opening his first restaurant on Melrose Avenue.  When it finally opened in September 2011, I dined there at least 3 times in the month of October, with 3 different groups of friends, and we all admired and enjoyed his style of cuisine, utilizing molecular gastronomy and new techniques (he was a fan of utilizing ash in his dishes).

Since then ink had switched over from serving shareable plates to a multi-course tasting menu.  After a couple of years of each format, ink went back to an a la carte format with a focus on being a steakhouse, offering dry aged Flannery California Reserve Holstein steaks.  However, in the last few years, I was distracted by the likes of n/naka and Maude.

Now that I’ve cut back at dining at such higher end places, I was able to consider dining at ink to find out how the food and the offerings have changed over the years, but with the announcement of Voltaggio closing ink after Sunday’s dinner service (July 31st), and opening ink.well soon thereafter on La Cienega in West Hollywood, I decided to make an impromptu stop for dinner last night and took advantage of the DineLA 4-course Caviar Tasting Menu for $95.00.

However, after seeing the Foie Gras Shavings on the regular menu, and being such a lover of foie gras, I added it as a starter before the 4-course tasting, and I was glad I did.  The foie was creamy and unctuous.

The Caviar Tasting Menu  was lovely, especially the first 2 courses: Smoked Mozzarella and Egg Yolk Gnocchi.  The ball of mozarella was wrapped with a layer of leek gel on the outside, creating a bit of whimsy as one had to break through the layer of get to tender and smokey mozzarella.  The gnocchi  looked like little cylinders of pasta encapsulating creamy egg yolk inside.  Then end result reminded me of a play on mac n’ cheese, with add saltiness from the trout roe.  Both of these dishes were delicious and surprisingly filling.

While I enjoyed dry aged Holstein filet, I didn’t think there was enough “cheesy caviar” to add to the dish.  While the filet was tender and well seasoned, the zucchini strips were a stand out as well.  A side of seaweed mashed potatoes was served with the filet.

Out of curiosity, I added a side of the Carolina Gold Rice as well.  Whoops, too much carbs!  Since I never had it before, it was a treat tasting Voltaggio’s version of it, with the creaminess of the cheese contrasting the airiness and crunchiness of the crispy rice, it was definitely a few bites of fun in my mouth.

Dinner ended with the Caramelized White Chocolate course, which was a nice scoop of rich, sweet, butteriness that was offset by the saltiness of the caviar.  Incorporating the aerated blinis and frozen pieces of creme fraiche into one bite with the white chocolate, my mind kept telling me I’m having a deconstructed cupcake.  That’s what my mind was telling me.  It was a wonderful tasting experience, and I guess a good way to reacclimate myself with Voltaggio’s style of cooking before ink closes, and he moves on to ink well.


FOIE GRAS SHAVINGS, hazelnut butter, radishes, smoked sea salt, pumpernickel


SMOKED MOZZARELLA, vichyssoise, leek-lime, Shasestra caviar, purple potato chips
Close up of the Smoked Mozzarella wrapped by a leek-lime gel and topped with Shasestra caviar.
EGG YOLK GNOCCHI, trout roe, pickled onion rings, lox toppings, micro croutons
Close up of the Egg Yolk Gnocchi
AGED HOLSTEIN (FILET) STEAK, cheesy caviar, zucchini
Close up look of the Dry Aged Holstein Filet
SEAWEED MASHED POTATOES that came as a side with the filet.
CAROLINA GOLD RICE, local milk and freeze-dried Fiscalini cheddar cheese
CARAMELIZED WHITE CHOCOLATE, classic Shesastra caviar, aerated blini, creme fraiche




DineLA Restaurant Week Dinner at Patina in DTLA

DineLA Restaurant Week Dinner at Patina in DTLA

In April of this year, Andreas Roller took over the reigns as executive chef, and with a $49 3-course dinner offered by Patina during DineLA Restaurant Week, it was a perfect venue to be able to sample Chef Roller’s cooking.

Service here was impeccable, and our server was sweet and vivacious.  She took the time to go discuss about the different types of tasting menus and beverage menus they have.

We ordered the DineLA menu (pictured below), and I added the shaved summer truffles ($20 supplement) to my Brentwood Corn Agnolotti.  Tasty, though the bold sweet flavor of the corn seemed to have masked some of the delicate flavors of the summer black truffles.

The dishes were delicious, with the Squid Ink Pasta being the stand out.  The texture of the pasta was on the softer, yet firm side.  It was well tossed in a delicate sauce made with uni and bottarga.  Very unctuous.

I was so satisfied with my experience, that I am looking forward to coming back for either 6-course tasting or the Chef’s Tasting.

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The DineLA Restaurant Week’s 3-Course Dinner is only $49.00 at Patina.
Amuse:  Heirloom Tomato Gazpacho with Lobster
Close up of the Amuse
Bread Service.  Sadly, it’s 7:00pm on Friday, and they’re out of Olive Bread.
Heirloom Tomato Salad
Preparing to shave some Summer Truffles over the Brentwood Corn Agnolotti


Brentwood Corn Agnolotti with added Shaved Summer Truffles ($20 supplement)
Kurobata Pork Belly
Sea Bass
Close up of Sea Bass
Squid Ink Pasta… so delicate, yet so flavorful.
Close up of the Squid Ink Pasta
Buttermilk Verbana Panna Cotta
Coconut  dessert that’s made with coconut milk, tapioca pearls, mango, yuzu, maracuya, sesame crisps
Close up of the Coconut dessert that’s made with coconut milk, tapioca pearls, mango, yuzu, maracuya, sesame crisps



Celebrating My 50th at 3 Michelin Starred “Quince”

Celebrating My 50th at 3 Michelin Starred “Quince”

I discovered Quince a few years back when I was doing research, planning for a wine trip with a few friends.  Quince never made it to the final itinerary, so I bookmarked them for a future trip.

Cut to October 2016, when the new Michelin ratings were published.  Quince gained their third Michelin star.  Quite a huge accomplishment, which placed them in a list with other SF Bay Area 3 Michelin starred restaurants which include The French Laundry, Restaurant at The Meadowood, Manresa, Benu, and Saison.

After reading about this, I knew I just had to pay a visit to them.  And with my 50th birthday coming up in February, I thought this would be the perfect time to experience the pleasures of top notch fine dining.  I originally had planned to dine here on my birthday day, but with untimely illness and predicted stormy weather, I had to postpone my trip to the first weekend of March.

The dinner at Quince was simply the best dining experience I ever had, even outperforming my LA favorite, n/naka.  The staff was impeccably dressed.  The service was top notch and highly attentive.   The food was gorgeously plated, and it was bite after bite of deliciousness.

Being a milestone birthday, I was treated by Chef Michael Tusk to additional courses that were masterfully prepared, as well as a pour of the 1967 vintage of Travaglini Gattinara.

Chef Tusk and his staff have made this evening a truly unforgettable one.  Dinner here at Quince was near 4 hours long, but they more than exceeded my expectations.  Time to save up and hope to dine with them again…