Girasol, meaning sunflower in Spanish, is the inspiration behind the design of the restaurant's aesthetics (which, from the tables to the ceiling, looks like a giant sunflower) and is consistent with the influence of environmentally sustainable dishes. The chef's mission was to create something organic that allowed the restaurant and farmer to come together in showcasing the freshness of seasons and local ingredients. In fact, Chef Jacobson has a forager, Pascal Baudar, on his team who regularly combs through nearby Angeles National Forest for seasonal ingredients. The result is a colorful menu full of flavor.
10 December, 2013