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.
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.
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?
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
- 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!
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.
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!
I went and splurged for the "super omakase" that tallied at 24 courses in total.
Shiso pork Testa + milk bread focaccia, oregano butter
"Breakfast in a shell" - panchetta, creme fraiche
Chicken liver, apple, mango
Razor clam, white soy + yuzu
Koshihikari rice, geoduck, San Diego uni
There were a couple of duds like a squid dish and a dry pork loin course.
I was impressed by the high level of cooking. My best meal in LA (I'm from NYC) is still easily Providence's "chefs" tasting menu, but this a solid #2. Also, it's fun having a meal in direct view of the kitchen.