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Orsa & Winston

Has anyone been yet? Initial reviews? Thanks.

EDIT: Looks like it just opened. The Yelp reviews are either bogus or from F&F.

https://www.facebook.com/OrsaAndWinst...

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  1. going tonight - tryin' to beat kevineats there

    1 Reply
    1. re: Ciao Bob

      sweet. do you know which menu choice you're going to order? Looks like they have a 5 course, 9 course, or 20+ course. Really interested to hear how this place is.

    2. went last saturday...had the 9-course.
      while everything was consistently decent, nothing was great or stood out. my favorite dish was the headcheese w/focaccia rolls + butter.
      for me this met my expectations as i don't particularly like any of his other restaurants.

      5 Replies
      1. re: namstermonster

        I'm slightly confused (not from LA and only recently heard about the restaurant). Their FB page said they just opened today but it seems a few people have dined there over the past couple of weeks.

        1. re: deepfry7

          they open today officially, but they had the soft open/mastercard preview the past few wks.

          1. re: namstermonster

            Thanks - I see that now in my Google search results. Ha.

        2. re: namstermonster

          How did you like baco chocolate root beer?

          1. re: dvsmik3

            interestingly good but not something i'd want or need to try a second time.
            ^_~

        3. Loved it!
          I think the food was bold, creative wonderful.
          Amuse of Oyster, Celery Panna Cotta
          Head Cheese "Carpaccio" w/ Shiso, EVO
          Risotto w Uni and lots of other goodies (surf clam)
          Crispy Chicken w/Chicken Liver Mousse
          Wonderful crudo (mackrel of some sort that I forget now).
          Burratta - also the other ingredients are not coming to me now - but it was great.
          Loved the wine pairing and price point.

          7 Replies
          1. re: Ciao Bob

            Thanks for the report back, Ciao Bob. I'm not from the area (visiting soon from NYC), but am familiar with some of the other LA restaurants.

            Is it similar, in food style, to any other LA restaurant? Perhaps a less modernist version of Providence? Although I guess Providence is more heavily seafood-focused.

            Also, has anyone done the super omakase at the chef's counter?

            1. re: deepfry7

              The only similarity I came away with was to Trois Mec.

                1. re: chrishei

                  Ha! But the reservation system is somuch better (at least now; but, once the word gets further out...).

                  1. re: Ciao Bob

                    This month is pretty jam-packed for me, but aiming for next month. Hopefully by then, the reviews won't have hit the shelves yet...

                    1. re: chrishei

                      Good luck with that. I saw several prominent food bloggers' had posted pictures of their dinners last week during the soft open. It's only a matter of time...

            2. re: Ciao Bob

              The crudo was of Japanese mackerel with carrot sofrito.
              The testa also had sea salt and capers
              The burrata had sauteed peas and blossums
              And there was an egg from heaven - coddled with light panchetta and creme fraiche. I wanted a dozen.

              I thought it was excellent.

               
               
               
               
            3. Their website is now up with what I'm guessing is a sample menu.

              http://www.orsaandwinston.com/food.html

              1. Great meal at Orsa & Winston. It's like Josef's cooking haute cooking of old that we've missed so much. Might be our best meal of 2013.

                11 Replies
                  1. re: TailbackU

                    With the caveat that this is strictly from memory as there was no menu laid down:
                    - marinated raw oyster in (cauliflower?) custard
                    - kanpachi crudo with persimmon and the tiniest squash blossom with zucchini we've ever seen
                    - coddled egg with sherry cream and pancetta (yum!)
                    - pork testa (but more like lardo with some smoked parts) draped over japanese milk bread with a special butter (can't remember what butter it was)
                    - koshihikari rice with uni
                    - veal breast with patty pan squash (awesome)
                    - palate cleanser of compressed melon granita or sorbet
                    - pear tart
                    - cookies
                    - jasmine tea (some of the best I've ever had in a restaurant)

                    my pics really aren't good enough to post and forgot to take a pic of the pear tart. You'd think I'd had enough food, but I inhaled it!

                    1. re: revets2

                      Thanks for the early report back, revets2. I don't really know that much about Chef Centeno but I presume you're talking about food from Opus? Or somewhere else?

                      I read that he was a chef de cuisine of Manresa (probably many years back), which I definitely know of. So definitely legit work there.

                      1. re: deepfry7

                        We actually didn't know he'd been at Manresa until another chef from the Bay Area told me last weekend. That chef said everyone he knew that had worked with Chef Centano very much liked and admired him. More notably, perhaps, he worked at Daniel and La Cote Basque in NYC.

                        He probably cooked for us Aubergine in Newport Beach, but we didn't know it. He caught our eye (or won our palates) at Meson G. We followed him to Opus. Then the economy tanked and everyone appropriately opened more accessible eateries.

                        I remember walking in front of Baco Mercat one Sunday (when they weren't open on Sundays) and he was up on the second story washing windows. He may have done some of the construction of that restaurant too.

                        Hard working, humble, cooks like a fiend. The haute cooking of Josef Centano may not just be back, it may be better too!

                        1. re: revets2

                          Very cool info. Yea, I saw a video on Youtube of him washing the windows. If Thomas Keller sweeps the floor, it's not "beneath" anyone to do anything. Ha.

                          I think I'm going to splurge and try and get reservations for the super omakase at the chef's counter.

                          1. re: deepfry7

                            There's a YouTube?!? Will look for that.

                            Let us know the Super goes! Can't eat that much. Could maybe do it over two days!

                            1. re: revets2

                              Took me a little bit, but I found it (even though I had just seen it the other day). Easy 2 minute video

                              http://www.bonappetit.com/sandbox/pag...

                              1. re: deepfry7

                                Great video. Thanks for posting.

                      2. re: revets2

                        That's pretty good memory! :-)

                        Was it echire butter?

                        Any info on the 4-course $50/person family-style menu?

                        1. re: PeterCC

                          I honestly can't remember. Embarrassing. Will probably wake up at 3am and remember. Will post it then.

                          The server told us that the family menu was four courses and more volume of food than the five course tasting. That's all I know.

                        2. re: revets2

                          thanks for sharing. Thinking about going this weekend.