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Food is art. And at Ray's and Stark Bar, the restaurant at LACMA, art is food. Inspired by the museum where Ray's is located, Chef Fernando Darin has created an internationally inspired menu using local seasonal ingredients. But it is the plating that takes it from food to art. Ray's and Stark Bar at LACMA Chef Fernando Darin was born to an Italian family in a region of Brazil with Portuguese and African influences. He recently arrived to Ray's and Stark Bar after working for Eric Greenspan, Michael Voltaggio and most recently for Patina at the Hollywood Bowl and the Walt Disney Concert Hall. Previous to cooking, he was a musician and artist for fourteen years. It is his global upbringing and artistic background that influence his food and drive his creativity. We started with the tuna tartare with avocado, oroblanco citrus fruit and taro chips and I was immediately transported to the realm of food as art. The presentation was like a beautiful art piece of art, balancing of color and dimension. The flavors are fresh and the oroblanca citrus brightens up the dish. Tuna Tartare, avocado, oroblanco citrus fruit, taro chips
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: