All the dishes were simply prepared, simply constructed. Make no mistake, simple doesn’t equal easy. Simple is often harder to do, due to the margin of error. Overcook the cauliflower and it’s mushy and tastes more like rotten cabbage. Over spice your sausage and the balance of the whole dish is off.
We started with the Escarole and Sunchoke topped with Smoked Almonds, Lemon Preserve and Parmesan was a clean with good acid balance . The lemon preserve was what keyed me in on the dish. The theme of North African resonated throughout the menu. As I said, straightforward, good flavors.
Our main, Moroccan Baked Eggs w/ Merguez, Chili, Tomato Sauce, Cilantro & Spiced Yogurt was a huge hit with me. This dish could be installed into the Best Breakfast in the World next to Chilaquiles in Merida, Fresh Pastry in Paris, and Bacon and Eggs at Home. I couldn’t get enough of this stuff.
Our side, Wood Roasted Cauliﬂower with Garlic, Chili & Vinegar. I made this dish a couple weeks later and I hate cauliflower. I added some golden raisins to my dish, but Gjelina did real justice to one of my least favorite vegetables.
Literally, no downside to any dish. All well prepared, good portions, well presented. Service was good, ticket times were good.
And I love their policy of “changes & modiﬁcations politely declined”.
I wouldn’t change a thing! (But how hard is that to do in picky LA?!)