Although ink. opened in late 2011, I hadn't been yet. It was on my list of places to go but time got ahead of me. So after spending a week in DC before the holidays and eating at a few Top Chef contender restaurants (Range by Bryan Voltaggio and Graffiato by Mike Isabella), it was time to hit ink. by Michael Voltaggio, winner of Season 6 of Bravo's "Top Chef". ink. is a casual place with a edgy decor but a cozy feel.  The menu offers a small plate format which is great because you get to try lots of different things.  And, ink. is all about different. The cuisine is cutting edge, using new techniques. And, the descriptions on the menu are only scratching the surface.  When our server described each dish, it was hard to keep up with exactly what processes the ingredients have undergone before they land on the plate....but whatever they were, we liked the results!
06 February, 2013
Every year dineLA's Restaurant Week offers a specially priced prix fix menu for lunch and dinner, allowing diners to try a variety of local restaurants. The 12-day dining event, which just took place from January 21 - February 1, showcased some of LA's best restaurants. With so many restaurants to try, both old and new, Restaurant Week provides an opportunity to explore as many restaurants as you can manage to eat at over 2 weeks.  And, with lunch menus priced at $15, $20, and $25, and dinner menus at $25, $35, and $45, you won't necessarily break the bank by eating out. In addition to the price, this is a great way to get a taste of a restaurant's menu as the prix fix menu is typically made up of smaller portions of regular menu items. During this last restaurant week, we made it out to 3 restaurants. And, as we were dining as two (or three), we were able to order almost every item offered on the menu. Here are some recent highlights from the more recent Restaurant Week:
01 February, 2013
Exploring different cultures and cuisines is one of my passions. So, when I was invited to an event in Los Angeles introducing Korean forest products, I was excited to learn more about the rice, vegetables and meats that are a central part of the Korean cuisine and especially about the delicious forest products that are naturally grown throughout Korean and are both nutritious and medicinal.
12 January, 2013
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