This is the meal that started me on this journey of trying to make it through Jonathan Gold's 101 List, thus it will be the first post in this series.
If you don't know who Chef Ludo Lefevbre is, read his wikipedia. Or better yet, go back and watch him on Top Chef. He's a riot. He's also become somewhat of an LA institution. With multiple restaurants under his tutelage and more on the way, he's spearheaded the Los Angeles Modern Fine Dining Movement.
I hadn't been to any of his locations until I came across his 2 Chef's in Conversation Series. I was smitten over the reviews of Chef Enrique Olverez so I knew I had to get tickets to that. When the time came, I wasn't fast enough, but luckily they had just released notice that Chef Martha Ortiz was going to be doing a night, and I was able to score tickets to that.
Enough of the words. Take a look at the photos in order of this menu. Two dishes were made with vegetables to accommodate my pescetarian diet.
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| My taco was made with potatoes in place of pork. |
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| That small piece of cabbage in the center? The single best bite of this whole meal! |
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| My mole was made of celery root in lieu of duck. |
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