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ink.

ink.

(Adesso chiuso)
Ristorante americano, Paninoteca, e Nuovo ristorante americano$$$$
Mid-City West, Los Angeles
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    Gli esperti di Travel + Leisure e LA Weekly hanno consigliato questo posto
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  • Noah W.icona di cuore sull'immagine utente
    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.
  • Wael H.icona di cuore sull'immagine utente
    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.
  • Wendy E.icona di cuore sull'immagine utente
    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.
  • Los Angeles Times
    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
  • LA Weekly
    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 F.
    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!!
  • Ryan W.icona di cuore sull'immagine utente
    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.
  • Eater
    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
  • LA Weekly
    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
  • Ryan B.
    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.
  • Lindsay C.icona di cuore sull'immagine utente
    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!
  • Kevin C.icona di cuore sull'immagine utente
    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.
  • Global H.icona di cuore sull'immagine utente
    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.
  • Greg D.
    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!
  • Eater
    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
  • Marleine P.icona di cuore sull'immagine utente
    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.
  • Los Angeles
    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.
  • Aari
    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)
  • Los Angeles Times
    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
  • Amelie B.icona di cuore sull'immagine utente
    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
  • Connie C.icona di cuore sull'immagine utente
    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.
  • Sharon I.icona di cuore sull'immagine utente
    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!
  • Meg F.icona di cuore sull'immagine utente
    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.
  • @JaumePrimeroicona di cuore sull'immagine utente
    @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.
  • Sabina B.icona di cuore sull'immagine utente
    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
  • Travel + Leisure
    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.
  • Julian N.
    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.
  • Akiko I.icona di cuore sull'immagine utente
    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!
  • LA Weekly
    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
  • Katie E.icona di cuore sull'immagine utente
    Katie ExtonGiugno 28, 2016
    Amazing food, interesting ingredients that worked so well. Loved the scallops, corn and watermelon pretending to be a tomato
  • Katrinaicona di cuore sull'immagine utente
    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!!!
  • Cheryl N.
    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
  • Valerie B.
    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.
  • James L.
    James LeeMaggio 30, 2014
    order everything seriously... notable items little gem salad, hamachi, branzino, lamb belly, and beef cheeks.
  • Sean B.icona di cuore sull'immagine utente
    Sean BesserFebbraio 4, 2013
    Michael Voltagio is widely considered the best Top Chef winner of all the Top Chefs and he doesn't disappoint at his place. Presentation and creativity is truly impressive.
  • Thomas C.icona di cuore sull'immagine utente
    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...
  • Cheryl N.
    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
  • Craig H.icona di cuore sull'immagine utente
    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!
  • Stacy O.icona di cuore sull'immagine utente
    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.
  • Jennifer S.icona di cuore sull'immagine utente
    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!
  • Taliaicona di cuore sull'immagine utente
    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
  • The Daily Meal
    The Daily MealMarzo 7, 2012
    There are a million banh mis in America nowadays, but this particular version from Top Chef champ Michael Voltaggio is outstanding. You must try the Chicharrónes Banh Mi! Leggi tutto
  • Nicole K.icona di cuore sull'immagine utente
    Nicole KastenAgosto 30, 2015
    Small plates good for sharing. Attentive staff. Creative cocktails. The corn and potato polenta were amazing. Beer list needs improvement.
  • Cheryl N.
    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!!!
  • AskMen
    AskMenSettembre 23, 2011
    Top Chef winner Michael Voltaggio is showing his might with restaurant ink., which features "modern Los Angeles-style cuisine" as well as an omakase bar. Leggi tutto
  • Veronica B.
    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!
  • Lisa Y.
    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!
  • Mucho C.
    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.
  • Rebecca R.icona di cuore sull'immagine utente
    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!
  • Monica D.
    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!
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