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Ristorante americano, Paninoteca, e Nuovo ristorante americano$$$$

Mid-City West, Los Angeles

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Noah WeissOttobre 14, 2014
The apple desert was the winner, with the wood-smoke ice cream. The rest of the top chef winner's dishes were inventive and tasty, especially the "corn" with nori Doritos. Fancy cocktails, too.
Wendy E.D.Gennaio 10, 2016
Ink was an unforgettable experience: the service was a perfectly coordinated dance, the plates were a piece of art and the taste was beyond what my tastebuds have ever experienced! Must in LA.
Wael HazzaziSettembre 5, 2014
Menu changes constantly, from this menu my favorite orders were wild salmon, egg yolk gnocchi, corn & wagyu beef cheek. Skip the desserts, didn't like any of them. Rhubarb cream soda is very good.
LA WeeklyNovembre 12, 2015
There are cocktails made from carrots, wines from regions you’ve never heard of and a general feeling that you’re here to experience newness and whimsy, so why not just go all in? Leggi tutto
Michiko ForteAprile 7, 2013
Egg yolk gnocchi with yummy hen of woods was excellent! Octopus texture was perfect!! Lamb Neck tasted like nachos!! Dessert was beautiful. My sweet tooth was satisfied! Such bold, inventive flavors!!
Los Angeles TimesGiugno 6, 2013
Michael Voltaggio agonizes over every gram of sea-bean chimichurri on the beef tartare, every plate of potato charcoal with crème fraîche and every scoop of wood-smoke ice cream that leaves the line. Leggi tutto
Kevin ChupkaAprile 25, 2016
Everything here was amazing. The Cacio e Pepe will go down as a top 10 dish for me. The charcoal potatoes were rocking and the octopus with squid ink pasta shells rivaled the Cacio e Pepe.
Ryan BuenaventuraAgosto 25, 2013
One of the best meals I've had in LA. The menu is an endless collection of clever dishes with creations like buratta ice cream, puffed tendon and mountain yam ice cream.
Ryan WoolridgeGiugno 19, 2013
Great food and great atmosphere., lamb neck and short ribs were out of this world and so was the apple desert. Also got to meet Michael Voltaggio after dinner guy was super chill.
Marleine PacilioGiugno 13, 2014
È stato qui più di 5 volte
the best of: 1) salt & charcoal potatoes with housemade sour cream & black vinegar. one of the best things i've ever eaten. 2) wild salmon with tomato jam, dashi aioli & yucca. indescribably perfect.
Khalid ItumGiugno 22, 2013
È stato qui più di 5 volte
I love Ink. I moved here and my first night in LA -- I live a block away -- walked in and their wait for a table was 14... days!!! When they found out I was new to town, they sat me right away.
EaterMaggio 9, 2016
Michael Voltaggio's avant garde restaurant on Melrose is one of the spots that will truly impress a diner that's been through the classics and wants more. Leggi tutto
Lindsay CMaggio 27, 2016
Top Chef winner Michael Voltaggio serves up delicious modern American cuisine. The scallops, octopus, and avocado toast with albacore are amazing! The staff is friendly and accommodating. Incredible!
LA WeeklyNovembre 13, 2012
Best of LA 2012 - Best Culinary Cocktails. Bartenders keep up with chef Michael Voltaggio's penchant for highly conceptual, designer food with a list of designer drinks.Try the Cold Brew, it's badass! Leggi tutto
Greg DavidsonMaggio 28, 2013
Has to be one of my favorite meals of my life. I have been to Daniel, I have been to State Bird Provisions and this is the perfect combination of the two. Get the gnocchi, lambs neck, octopus. BOOM!
Global HighlanderNovembre 24, 2014
The egg yolk gnocchi was great, as was the lollipop kale. They use comically small beer glasses. This is a good restaurant with quite a unique menu.
Connie ChiuOttobre 30, 2016
Highlights: foie gras waffle, lamb belly (MUST GET), egg yolk gnocchi, salt charcoal potato (surprisingly good), apple dessert. Skip the watermelon pretending to be a tomato.
Los AngelesGennaio 8, 2014
Definitely try the egg yolk gnocchi. The gnocchi’s creaminess is contrasted by the crispness of the Hen of the Woods mushrooms with its savoriness punctuated by the mushroom brown butter.
Amelie BLuglio 1, 2014
Wonderful food and cocktails. Could not get enough of the egg yolk gnocchi, oysters and beef / hamachi tartares. U can t go wrong. Just go and start with the mezcal cocktail
Sharon IAprile 30, 2013
The food is impeccable. Try the egg yolk gnocchi & suckling pig! Absolutely unparalleled service & attention to detail. I have never felt so well cared for in a restaurant...ever! Oh & the sweet peas!
AariGennaio 11, 2013
Great service. Delicious food. The egg yolk gnocchi is superb. Octopus is so great. But the standout was the apple dessert with creme caramel and wood burnt ice cream (somehow it tastes like bacon)
EaterAprile 3, 2014
Chef Michael Voltaggio tries to stretch the boundaries at his Melrose restaurant, and this octopus dish made with ink shells, young fennel and pimenton is a standout dish. Leggi tutto
Akiko IOttobre 25, 2013
Very creative, innovative, thoughtful and tasty tapas w molecule gastronomy. It reminds of Japanese cuisine. Great drinks, foods and desserts. I love this place! Best tapas in LA!
Meg FarmerGennaio 17, 2015
Loud & trendy atmosphere. Come if you're looking to try new flavors. Winners: lollipop kale & pig ears, wagyu beef cheek, bone marrow polenta, gnocchi. Loser: beef taretare. I'd def return.
Sabina B.Dicembre 28, 2016
Pro tip: just ask the staff for recommendations because you'll have a hard time deciding. But really, everything here is so good I would eat it off the floor
Los Angeles TimesAgosto 3, 2014
Michael Voltaggio is as obsessed with that potato polenta with bone marrow in front of you as you have ever been with anything in your life. Leggi tutto
KatrinaGiugno 29, 2014
Must order the Oysters, Salmon, salt and charcoal potatoes, Polenta,hamachi, pork shoulder, beef cheeks and the corn dishes. Absolutely beyond amazing!!!
Julian NamDicembre 13, 2014
First 2 times, it was great. The 3rd time though, everything was too salty. And this was the only time that I didn't see Voltaggio in the kitchen. Coincidence? My favorites: octopus & gnocchi.
Cheryl NguyenGiugno 28, 2013
The mountain yam with caramelized white chocolate popcorn and coconut dessert is one of the best things I've ever had. Silky sweet creamy mouthful of heaven with layers of flavor
Katie ExtonGiugno 28, 2016
Amazing food, interesting ingredients that worked so well. Loved the scallops, corn and watermelon pretending to be a tomato
@JaumePrimeroMarzo 3, 2013
Holy moses I am in love with the Bahn Mi here. You can smell the magic a block away! Tip: afterwards pop in next door at Sweet Lady Jane bakery if you want some sweet decadence.
LA WeeklyAgosto 4, 2014
Chef Michael Voltaggio is famously an advocate of modernist cuisine, as driven by technique as by ingredients, and overall by the imperative of originality. Leggi tutto
Travel + LeisureSettembre 21, 2012
Top Chef winner Michael Voltaggio’s arty penchant for molecular gastronomy doesn’t distract from triumphs such as egg-yolk gnocchi, but it does make Ink as serious as its sexy, all-gray space.
James LeeMaggio 30, 2014
order everything seriously... notable items little gem salad, hamachi, branzino, lamb belly, and beef cheeks.
Monica DesaiOttobre 15, 2014
The dishes are inventive and delicious, the vibe cool yet understated. Make sure to try the corn and the apple/burnt wood ice cream dessert!
Cheryl NguyenGiugno 28, 2013
The hamachi with citrus kosho smoked buttermilk tree tomato and Oaxacan cheese is a delicate balance between savory and tart. Beautiful
Thomas ColtonLuglio 11, 2015
This place is a great introduction to molecular gastronomy without all of the pretension that usually comes with it. Just make sure your parents are footing the bill...
Valerie BrownGiugno 21, 2012
Extremely impressive from a beloved Top Chef. Order the mind-blowing snap peas blessed with liquid nitrogen for the perfect temperature, Halibut, didn't love the apple dessert - gastronomy overload.
TaliaOttobre 16, 2014
Interesting, experimental kitchen. The charcoal potatoes were fun to eat. Loved the fish dishes. My dining companions thought the beef cheeks were weird, and too rich
Jennifer SmithAprile 1, 2016
The oysters and beef tartar were amazing. But most of the menu is an acquired taste. Always good to try it at least once!
Craig HamaOttobre 10, 2013
È stato qui più di 10 volte
Leave room for dessert...... the Hay Ice Cream with Lemon Verbena, Baked Meringue, Katafi...... It is ridiculously great! I think even Chef Jordan Kahn would like it!
Nicole KastenAgosto 30, 2015
Small plates good for sharing. Attentive staff. Creative cocktails. The corn and potato polenta were amazing. Beer list needs improvement.
Veronica BelmontAgosto 11, 2014
So many great small plates to try! The corn (corn, housemade doritos, nori, green onion) was a table favorite for sure!
Stacy OngGennaio 31, 2015
Order the small dishes and skip the big dishes so that you have more variety. I've discovered straw mushroom and it taste like meat. BTW service is excellent.
Rebecca RahmanianGennaio 31, 2015
Get a bunch of small plates and share. Beef tartar, little gems, oysters, scallops and apple desert are all a must!
Cheryl NguyenGiugno 28, 2013
The beef short ribs with radish noodles puffed tendon and pho broth is absolutely to die for!! Perfectly cooked melt in your mouth savory!!!
Los Angeles magazineGennaio 19, 2012
The Must-Have Dishes: This menu changes so often, it’s hard to say. We loved the lamb neck dish with chickpea poutine, the kale-burrata salad, and the octopus. Leggi tutto
Lisa YahrSettembre 8, 2013
Try as many things as you can. All amazing. The cauliflower chips that come with the branzino will make a veggie lover out of anyone!
Los Angeles magazineGennaio 10, 2012
The Must-Have Dishes: This menu changes so often, it’s hard to say. We loved the lamb neck dish with chickpea poutine, the kale-burrata salad, and the octopus... Leggi tutto
Mucho Comida™Marzo 12, 2013
È stato qui più di 5 volte
Probably the best restaurant in LA right now (check the date of this tip). Upscale casual environment with creative & excellent food. Enjoy.

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