DTLA: Introducing New Executive Chef Phillip Martin at Cafe Pinot

Copper Pot

 

Cafe Pinot has appointed a new Executive Chef, Phillip Martin, to run the kitchen. It’s been a little bit since I was last there so I checked it out one early evening a couple of weeks ago.

I started out with a tequila cocktail, the Copper Pot.

Copper Pot – Casa Noble tequila, Grand Marnier, honey, watermelon, basil, cilantro, lime

 

Chef Phillip Martin

 

Chef Martin most recently was at Patina, the flagship restaurant at Walt Disney Concert Hall. There he moved from salad station to sous chef to executive chef. Prior to Patina, he’s worked at Red Medicine, The Bazaar and Alma. He’s also worked with Ludo Lefebvre at his popup, Ludobites.

I find his path very interesting as it mirrors in some ways the dining scene in LA. While he was in culinary school, he interned at Drago, a spot I was at very frequently. It must be fun to be across the street now at Cafe Pinot.

 

hamachi crudo

 

We tried four appetizers including the hamachi crudo. We’re getting the last of summer produce in and the compressed watermelon plays well with the raw fish. My drink also matched this perfectly.

 

Australian beef tartare

 

Then we had beef tartare which was playfully hidden tender little gem leaves. I liked the crunch of the jicama.

 

fennel salad

 

I loved the fennel salad. It was a great combination of super thinly sliced fennel, Humbolt fog cheese, hazelnut and citrus. With a sprinkle of black pepper! So simple and it inspired a few around the table to try to recreate it at home.

 

crispy lamb sweetbreads

 

Chef Martin said he likes lamb sweetbreads over veal sweetbreads because they’re smaller and not as aggressive. It’s true, the flavor was more mild and I liked cumin rojo and yogurt sauces. The cucumber and mint also keeps the dish light.

 

Sorbet Beret

We were starting our pasta course so I switched up to the Sorbet Beret, a refreshing cocktail.

 

Sorbet Beret – Absolut Elyx vodka, Lillet, hibiscus flower tea

 

squid ink fettucine with shrimp

 

A spicy, jazzy number was the squid ink fettucine with shrimp. Loved the garlic in this!

 

tomato agnolotti

 

Vegetarians and meat eaters alike will like the tomato agnolotti. I learned about agrumato, a lemony-olive oil. This was lovely with the fresh ricotta.

 

cilantro chittara

 

But my favorite pasta was the cilantro chittara. It’s so light and lively tasting. Really wonderful approach to the Fall season with baby squash, corn and red bell pepper.

salmon

 

Chef Martin loves going to Farmers Markets. The fresh fish that day was salmon. I don’t usually eat cooked salmon but this was a good prep and I loved the confit fingerling potatoes! Also the nasturium and shimeji mushrooms were visually stunning.

 

duck breast

 

Next came a beautiful duck breast with quinoa. Five spice broth was poured table side. And how could I forget the 64.5C egg. This made some sexy egg yolk porn video!

 

steak au poivre

Cafe Pinot has always been California French and the steak au poivre is a perfect example of this fusion cusine. Perfectly medium rare slices over shishito peppers and heirloom pearl onions. I also enjoyed Chef Martin’s use of cilantro through out the meal. Cilantro is so important to both Asian and Latin cuisines which is just so Californian, and particularly LA.

 

frozen foie gras

 

Then for dessert, we got a surprise! Chef Martin mixed frozen foie gras for the table. This topped bruleed banana and hazelnuts.

It was a wonderful meal and I’m happy to go back to check out Paint Nite at Cafe Pinot or perhaps brunch! It’s also a good stop after browsing the Central Library.

 

Cafe Pinto

700 W 5th St., Los Angeles, CA 90071  —  (213) 239-6500
 
© 2018 The Minty

 

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