Second Visit to Mei Lin’s Nightshade at Arts District DTLA
Nightshade, 923 East 3rd Street. Unit 109. Los Angeles, California 90013, $12 Valet Parking, www.nightshadela.com.
Only a month since my last visit, there were already changes to the menu. Gone was the Green Jade Tomatoes appetizer, and new was the Squid Ink Bucatini. Modified was the Scallop dish which now features sliced Hokkaido Scallops rather than East Coast Bay Scallops.
Only a month since my last visit, there were already changes to the menu. Gone was the Green Jade Tomatoes appetizer, and new was the Squid Ink Bucatini. Modified was the Scallop dish which now features sliced Hokkaido Scallops rather than East Coast Bay Scallops.
In addition, their special was a limited Slow Cooked 28 Oz ($84) or 30 Oz ($90) Bone-In, Dry Aged Short Ribs (smoked for 12 hours and served with butter lettuce leaves that were pre-made with a sauce and pickled vegetables). The Short Rib was well marinated and full of flavor, not to mention a good amount of fattiness to it. It was quite satisfying and was considered the best dish of the night by my dinner mates.
I found myself thoroughly enjoying this entire meal so much more than the one I had here a month ago. I guess days of tweaking dishes paid off. I was much more enthusiastic about the food here.
HOKKAIDO SCALLOPS, coconut vinaigrette, crispy ginger, coriander HOKKAIDO SCALLOPS, coconut vinaigrette, crispy ginger, coriander HOKKAIDO SCALLOPS, coconut vinaigrette, crispy ginger, coriander TOM YUM ONION, coconut dip ROASTED SUNCHOKES, strawberry mole, seeded granola SQUID INK BUCATINI, cuttlefish bolognese KOSHIHIKARI RICE congee, xo, crispy shallots, pork floss SHRIMP TOAST, cantonese curry LASAGNA, pork ragu, tofu cream, prickly ash SZECHUAN HOT QUAIL, japanese milk bread, house pickles SLOW COOKED 30 OZ BONE-IN, DRY AGED SHORT RIB, lettuce cups, pickles SLOW COOKED 30 OZ BONE-IN, DRY AGED SHORT RIB, lettuce cups, pickles SLOW COOKED 30 OZ BONE-IN, DRY AGED SHORT RIB, lettuce cups, pickles SLOW COOKED 30 OZ BONE-IN, DRY AGED SHORT RIB, lettuce cups, pickles
To close out our meal, we went with the recommendations of our server, the Coconut dessert and the Guava dessert (which is a new dessert on the menu). I loved the Coconut dessert more because it was cold and very refreshing (thanks to the coconut lime granita).
DESSERTS: GUAVA, left, and COCONUT, right COCONUT mousse, passion fruit, coconut lime granita, nata de coco COCONUT mousse, passion fruit, coconut lime granita, nata de coco GUAVA ice cream GUAVA ice cream
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