• TinTin Beligan

An Evening At Kass

I was very excited to dine at Kass Wine Bar and Restaurant. It was voted recently by Eater La as one of the 16 Hottest Restaurants in Los Angeles. So, of course, this was going to be an experience I did not want to miss. The doors opened to the public in February and it's located on 320 S La Brea, Los Angeles 90036. It is a high traffic location so people are going to be curious as to "What is Kass?" The restaurant already stands out with the decorative wood panels that are vertically aligned. The white sign is elongated and acts as the arch before you enter. There is a small area to lounge in the mini foyer, where you could have a glass of wine and maybe some appetizers too. The restaurant only seats 40 people. It is a casual environment, but elevated food. So I suggest making reservations if you would like to dine here.

Chef Émé is a Michelin Star Chef, and I had the opportunity to meet with him beforehand, and express my eagerness to try his dishes. I have to admit I was star struck to be in his presence. He was very humble which I liked. He decided to bring out dishes that would showcase the restaurant. I am glad he made that executive decision as I wanted to be surprised. Our first dish was the Beet Salad. The presentation alone is one to definitely admire. It is presented in this glass bowl that is encased with tiny rocks and similar to what you may find at the beach. On top rests the salad with beets, black lentils, and comté cheese. It's earthy in flavor yet sweet. There are blackberries and radishes that compliment the salad.

Our second dish of the evening was the Tuna Sashimi. A beautiful canvas that was delightful in taste. I loved the arima shansho infusion used for flavor. It was citrusy, which stimulated my taste buds. I could have easily had another plate because it was exquisite to my palate. Next, was the Scrambled Egg with Kaluga Caviar. After tasting this dish I will never be able to eat a scrambled egg the same way again. It was the most perfectly cooked egg I have tried. There was a creamy texture, but very light, and the Kaluga caviar was not too salty. It paired well together. Then I tried the Grilled Octopus. It arrived at the table on this ceramic mini grill. The pieces were about an inch thick and charred on the outside. There were two dipping sauces (pesto and red pepper coulis). I favored more the pesto as it is a favorite of mine. If you are a fan of grilled octopus then this is a dish to try.

I had no idea how many more dishes we were going to be served. However, it was all so intriguing to wonder what the next entrée would be. The Seared Maine Scallop looked very enticing. A thin crispy layer of bacon on top of the scallop, and the scallop right above the peas. I cut it into small pieces so that I could savor each bite. The scallop was so soft and tender like butter. It was seared on the outside, which gives it a different zest. Next, we had the Braised Beef Cheek. A stunning dish of four layers. At the base is the polenta embedded into the sauce. Then the red cabbage, sitting on top of the polenta. The Beef Cheek elegantly placed and decorated with thyme in a spiral twist. When the meat is so delicate, and can literally be cut with a fork. Then you can truly appreciate how the food was prepared. It was so full of flavor.

Finally, two desserts were brought out. The Raspberry Rhubarb Sorbet and the Apple Pie with Vanilla Ice cream. Between the two I would say the Raspberry Rhubarb took the lead for me. What a fantastic way to end our evening.

Although this tasting was comped by Kass Wine Bar & Restaurant, all thoughts and opinions expressed are my own.

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