The highly anticipated 71 Above opened at the end of July, and back in late August, my friends and I were able to enjoy dinner with amazing views and wonderful ambiance. Chef Vartan Abgaryan helmed the kitchen, after having left Cliff’s Edge several months ago.
It was one of the most relaxing and enjoyable dinners I’ve had in a long time, mainly because of the way the dining rooms were constructed, to absorb noise. That kept the noise level relatively low, despite the fact all the tables were filled. In addition, the pacing of the service and those amazing views also helped.
Entrance to elevators to 71 Above from the OUE Skyspace level.
The breathtaking views you get from your table by the windows
Amuse: Savory Canele with pecorino cheese and rosemary
King Crab | Mango, Avocado, Fresno Chile, Sorrel, Chicharrón
Fig | Purslane, Red Onion, Goat Feta, Honey Vinegar, Lemon, Sumac Crisp
Octopus | Grilled, Peach, Lemon, Mustards, Pickled Pearl Onion, Herbs
Raviolo | Egg, Corn, Black Truffle
Perfectly cooked with a nice runny egg yolk.
Farm Egg | Crispy Potato, Chorizo, Finger Lime, Cilantro
Strawberry Gazpacho | Strawberry Ice, Pickled Green Strawberries, Black Pepper, Shiso
Oyster | Poached, Uni, Caviar, Tarragon, Champagne
Steak Tartare | Farm Yolk, Mustard, Truffle, Chives, Pommes Maxim
Young Chicken | Breast, Thigh, Foie Gras, Black Truffle, Asparagus, Vin Jaune, Jus Gras
Prime Rib Eye | Dry-Aged, Eggplant, Black Garlic Miso, Onion, Cipollini Jus
Scallop | Carrot, Vadouvan Curry, Coconut, Barrel-Aged Fish Sauce
Suckling Pig | Loin, Belly, Confit Pressé, Young Lettuces, Cherry, Mustard
DESSERT: Lemon Curd
Beautiful main dining room with views of Los Angeles all around.
Your view of the City of Angels at night.
