In April of this year, Andreas Roller took over the reigns as executive chef, and with a $49 3-course dinner offered by Patina during DineLA Restaurant Week, it was a perfect venue to be able to sample Chef Roller’s cooking.
Service here was impeccable, and our server was sweet and vivacious. She took the time to go discuss about the different types of tasting menus and beverage menus they have.
We ordered the DineLA menu (pictured below), and I added the shaved summer truffles ($20 supplement) to my Brentwood Corn Agnolotti. Tasty, though the bold sweet flavor of the corn seemed to have masked some of the delicate flavors of the summer black truffles.
The dishes were delicious, with the Squid Ink Pasta being the stand out. The texture of the pasta was on the softer, yet firm side. It was well tossed in a delicate sauce made with uni and bottarga. Very unctuous.
I was so satisfied with my experience, that I am looking forward to coming back for either 6-course tasting or the Chef’s Tasting.
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The DineLA Restaurant Week’s 3-Course Dinner is only $49.00 at Patina.
Amuse: Heirloom Tomato Gazpacho with Lobster
Close up of the Amuse
Bread Service. Sadly, it’s 7:00pm on Friday, and they’re out of Olive Bread.
Heirloom Tomato Salad
Preparing to shave some Summer Truffles over the Brentwood Corn Agnolotti
Brentwood Corn Agnolotti with added Shaved Summer Truffles ($20 supplement)
Kurobata Pork Belly
Sea Bass
Close up of Sea Bass
Squid Ink Pasta… so delicate, yet so flavorful.
Close up of the Squid Ink Pasta
Buttermilk Verbana Panna Cotta
Coconut dessert that’s made with coconut milk, tapioca pearls, mango, yuzu, maracuya, sesame crisps
Close up of the Coconut dessert that’s made with coconut milk, tapioca pearls, mango, yuzu, maracuya, sesame crisps
