Get the heirloom potatoes. They’re sautéed in olive oil and finished with white wine and butter and thyme from the garden. They will be perfectly seasoned and delicious.
Get the four cheese tortellini. The pasta is made in house (because that is what people who care about pasta do). When you bite into the first one, you will have to put your fork down, close your eyes, and just experience the simple yet genius contrast of the firm al dente pasta with the gooeyness of the mascarpone, stilton, parmiagiano-reggiano, and ricotta. Take some of the sauce in the plate and drizzle it on the potatoes. Keep your eyes closed and repeat, “Oh my God, this is so good. Oh my God, this is so good…”
Have the 2006 Syrah with the white pepper notes. I think it’s from Santa Barbara. Even if you don’t think you’re all that into red wine, have it. It doesn’t do that thing that red wines sometimes do. It is light…and velvet.
Get the nutella cookies and cream. The ice cream will be made in house. The nutella will come on toasted brioche which will be toasted so well that it alone could be the dessert. There will be farmers’ market fresh berries lightly drizzled with various sauces. Think that Sheila, the pastry chef, deserves an award.
Have the port that’s not port–that’s better than port–aged in the Slovenian casks that starts with a B. If your knowledge of wine ends at, “It’s just really really old grape juice, right?” you will understand the science, art, experience, and intuition of wine pairing for the first time ever. Really, just leave yourself in Ryan’s hands. He knows what he’s doing.
(And it won’t cost a fortune.)
7468 Melrose Ave, Los Angeles, CA 90046