SomniThe Best Tasting Menu in L.A. From Former El Bulli Chef
There’s no greater joy than traveling to eat at the world’s best restaurants, and then returning to your hometown to find one of the restaurants is right on your own doorstep. Our recent meal at Somni, the new 10-seat chef’s counter restaurant from chefs Aitor Zabala and José Andrés, is further proof that L.A.’s restaurant scene is up to par with European fine dining standards. Chef Aitor has taken his Spanish heritage and experience working at El Bulli and combined it with the flavors of California to create an absolute masterpiece. Everything was perfect, from presentation, to texture, to flavor – this was one of our favorite meals this year. Take, for example, the shiso tartare, one of our favorite bites of the evening – a tempura fried shiso leaf topped with dry-aged strip loin tartare and covered in borage flowers. It’s all in the details.
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Chef Aitor Zabala plating in the open kitchen.Somni was awarded two Michelin stars in 2019.
Almond candy.
Yogurt, tamarind, beet, and olive oil.
Trufflecini – feuille de brick with creme fraiche, porcini powder, and black truffle.
“Strawbery negroni” – vermouth, Aperol, and strawberry in cocoa butter.
“Hojita cocktail” – mezcal and passionfruit.
“Pizza margherita” – tomato meringue, burrata, tomato, basil, oregano powder, and red chili.
Chicken skin cracker with chicken liver mousse.
Manchego cheese with crispy rice.
Ensaïmada – pastry with porcini mushrooms, caramelized onions, and pork fat, served with parmesan butter.
Shiso tartare.
Tempura-fried shiso leaf topped with dry-aged strip loin tartare and borage flowers.
White asparagus, hearts of palm, smoked trout roe, and house-made almond milk.
Kuruma prawns from Hokkaido.
Santa Barbara spot prawns, seared on the plancha and smoked with olive oil.
Somni’s house-made juice is meant to resemble the flavors in the wine pairing.
Gorgeous presentations at Somni.
Golden Osetra caviar with yellowfin tuna belly and bone marrow.
Focused chefs at the pass.Kohlrabi and tear drop peas with black winter truffles.
Beet gazpacho.
Yogurt ice cream, horseradish, goat cheese, and a beet chip.
Spanish turbot wing glazed in teriyaki sauce.
Pigtail curry bun – deep-fried brioche bun filled with pork, coconut, and curry leaves.
The braising liquid is served as a sauce.
Somni’s small, 10-seat chef’s counter is located inside The Bazaar by José Andrés.
Chef Aitor plating the cochinillo enmolada.
Spanish baby pig served with butternut squash, huitlacoche, and Mexican crema.
Fresas con nata – strawberry ice cream, strawberry gummies, and strawberry consommé.
“Cow and her milk.”
Gorgonzola, hazelnuts, compressed apple, and a cow cookie.
Cheesecake bomb – apple meringue with cheesecake filling.
Xuixo – fried croissant with chocolate mousse and toffee.
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