DTLA: Tasting Menu at Orsa and Winston
Back in March, I did the tasting menu at Orsa and Winston. Chef Josef Centeno is one of my favorite chefs and I was looking forward to dinner at O&W. I go to O&W fairly often for lunch but this was the first time I had gone for dinner.
It was wonderful and everything I imagined it to be. I would think about this meal the rest of 2016 and compare countless meals against that night. I never wrote about it because it was really special and I didn’t want to share it until now.
I took my fine dining partner to O&W for her birthday. We sat at the kitchen counter and watched the ballet of cooking. The movements were subtle and there was minimal noise. We just enjoyed watching them prep, stir, cook and plate.
After our amuse bouche, we had the Hawaiian kanpachi crudo. It was served with winter citrus and passion fruit. Seasons and flavors collided and made merry for the crudo danced and frolicked in our mouths.
Chef sent us another dish to try, the hen egg omelet from the extras menu. My friend who doesn’t really love eggs enjoyed this as much as I did. It doesn’t hurt it’s made with tons of butter and black perigord truffles.
I loved the Hokkaido scallops and maitake mushrooms in the English pea soup. The bit of farmers cheese and pickled grape was so unusual to me. But is exactly what the theme of the restaurant is.. a mix of high end Italian and Japanese.
We couldn’t resist adding in a couple of extras. We got the foie gras torchon which is my favorite way to eat foie gras. Just simply served with gooseberry and great crusty bread.
I love pickled vegetables and we the extra flowering napa and pickled vegetables which came with warm rolls and butter. So beautiful.
I think the salted radicchio took us by surprise. This salad of cultured grains, cauliflower, rainbow carrot, corn pudding and sea beans hinted at the veggie-centric PYT that debuted a few months ago. If this is what I could have all the time, I would become vegetarian.
The Santa Barbara uni dish with parmesan, nettle and lobster cream was another wonderful dish I never wanted it to end.
Our main dish was the roasted Manchester Farms quail served with chanterelle mushrooms, marionberries, garbanzos and kamut. Kamut is an ancient grain. We were floating at this point, so high on good food.
Before our dessert, we got a little sorbet. It could have been considered a palate cleanser as well but we were definitely heading to dessert country.
More gifts from the kitchen.
With the tasting menu, we got the fennel pavlova. It’s light with Harry’s berries and mascarpone mousse. Lovely cassis sauce surrounded the pavlova.
At $85, this is one of the best priced tasting menus in town. I’m going to make it a point to go more often in 2017.(213) 687-0300 © The Minty 2016