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Patina, in Photos

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Last Friday we finally made it out to Patina. Overall it was a solid restaurant despite a few missteps. We had both the Ocean Menu and the Chef's Menu with wine pairings. The menu in brief:

*Ocean Menu*
1: Quartet of the Sea
Sauvignon Blanc, Daniel Schuster, Marlborough, New Zealand
2: Butter Poached Maine Lobster / Creamy Risotto Topped with Shaved Summer Truffles
Gewurztraminer, Domaine Bott-Geyl, Furstentum, Alsace Grand Cru, France
3: Black Olive Dusted Snapper / Zucchini and Mint Puree, Vegetable Confetti
Unknown
4: Truite de Mer "A la Plancha" / Merlot Syrup, Artichoke Heart Confit, Toasted Almonds
St.-Chinian, Domaine Borie La Vitarèle, Languedoc, France
Special: Mushroom Risotto / Topped with Shaved Summer Truffles
Amontillado, Bodega Dios Baco, Jerez, Spain
5: Roasted Halibut Filet / Summer Corn Fondue with Saffron, Homemade Bacon, Wild Mushrooms Fricasse, Corn Bread Dust
Chardonnay-Sauvignon Blanc, Saint Elena, Venezia, Italy
Fromage
Porto, Rozès, 20 Years Old
6: Summer Peach Carpaccio / Lemon Verbena Granite, Raspberry Chili Sorbet
Domaine du Mas Blanc, Banyuls Blanc, Languedoc, France, 2005

*Chef's Menu*
1: Foie Gras and Summer Truffle Terrine / Mission Figs, Aged Balsamic Vinegar, Black Pepper Brioche
Unknown from Coteaux du Layon, Loire Valley, France
2: Roasted Santa Barbara Prawns / Toasted Pistachio Nuts and Emulsion
Chenin Blanc, Millton, “Te Arai Vineyard”, Gisborne, New Zealand
3: Pacific Black Bass "Sous Vide" / Red Beet and Candy Ginger Puree
Unknown
4: Olive Oil Poached Squab Breast / Wild Mushroom Ragout with Pomme Mousseline
Pinot Noir, Daniel Schuster, New Zealand
Special: Mushroom Risotto / Topped with Shaved Summer Truffles
Amontillado, Bodega Dios Baco, Jerez, Spain
5: Duo of Milk Fed Veal / Overnight Braised Cheek, Slow Roasted Loin, Tomato Vaduvan Curry, Oven Roasted Tomatoes and Pearl Onions
Pinot Noir, Merry Edwards, Russian River Valley, Sonoma, 2005
Fromage
Porto, Rozès, 20 Years Old
6: White Chocolate Mousse / Candied Cashews, Orange Supremes, Watermelon Gelee
Domaine du Mas Blanc, Banyuls Blanc, Languedoc, France, 2005

See detailed descriptions and photos here: http://blog.myspace.com/index.cfm?fus...

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  1. It seems like Patina has dropped off the culinary map since they moved to Disney. Do you have an opinion of how it compares to the "old Patina?" Is it worth the big $$$?

    3 Replies
    1. re: sku

      I like Patina a lot (and yes, I know it gets blasted on these boards).

      I go more for lunch than dinner, but never really had a bad meal there.

      I like the Disney location better. I still think the old location was weak, even now in its Providence reincarnation, it's still a drab room (or rooms).

      1. re: sku

        Unfortunately I've never been to the "old Patina" so I can't compare them.

        1. re: sku

          I like both the old and the new. Except service in its current location seems stuffier. Worth the $x IMO.

        2. Nice pics. I've got to try that ocean menu, next time.