Ammo

1155 N. Highland Ave, Los Angeles CA 90038

$$$ American Recommended

Ammo's newly redesigned interior offers a sleek, dramatic stage on which Owner and Executive Chef Amy Sweeney’s culinary performance unfolds. Turning to the seasons for inspiration, Sweeney’s menu is constantly changing, weaving vibrant, seasonal produce into delectable dishes. During early summer you might find Baby Artichoke pizza with fontina, teardrop tomatoes, baby red onion, and mint; or wood-oven braised Wild Bass with baby artichokes and peewee potatoes. Regardless of the season, the menu showcases stunning creativity and equally stunning quality, accompanied by an eclectic wine list that promises to accompany even the most unique of creations.

Reservations

Ammo Reservations

323.467.3293

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Business Info

Address: 1155 N. Highland Ave, Los Angeles CA 90038
Cross Street: Santa Monica Blvd
Location: Central / Downtown LA | Hollywood
Cuisine: American |
Cost: | Moderate
Category: Fine Dining
Star Rating:
Reservations: Unknown
Dress Code: Business Casual
Meals Served: Brunch | Lunch | Dinner |
Parking: Street |
Payment Options: VISA | Amex | MasterCard |
Corkage Fee: 15.00 | Per Bottle
Website: http://www.ammocafe.com/
Phone: 323.467.3293
Features: Full Bar, Sunday Brunch, Catering Services, Organic Ingredients, Outdoor Seating, Private Room, Prix Fixe Menu, Takeout Available, Wheelchair Access, Personal Wines Allowed, Lounge / Bar,
Occasion: Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Special Occasion, Trendy / Hip, Celebrity Spotting,

Photos

Business Hours

Reservations Available

Monday: Lunch - Main Dining Room 11:30 a.m. - 3 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10 p.m.
Tuesday: Lunch - Main Dining Room 11:30 a.m. - 3 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10 p.m.
Wednesday: Lunch - Main Dining Room 11:30 a.m. - 3 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10 p.m.
Thursday: Lunch - Main Dining Room 11:30 a.m. - 3 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10 p.m.
Friday: Lunch - Main Dining Room 11:30 a.m. - 3 p.m.; Dinner - Main Dining Room 5:30 p.m. - 11 p.m.
Saturday: Brunch - Main Dining Room 10 a.m. - 3 p.m.; Dinner - Main Dining Room 5:30 p.m. - 11 p.m.
Sunday: Brunch - Main Dining Room 10 a.m. - 3 p.m.

Menus

Dinner Menu

Start

Soup 8.00: changes daily
Farmer's Market Salad 14.00: with blue lake and yellow wax beans, fennel, radish, teardrop tomatoes and mache over thinly sliced golden beets with a citrus vinaigrette
Field Arugula 11.00: with parmigiano Reggiano, lemon and olive oil
Heirloom Tomato Salad 14.00: with fresh mozzarella, arugula and an olive vinaigrette
Grilled Santa Barbara Spot Prawn, Calamari and Scallop Salad 16.00: with arugula and marinated baby artichokes
Beef Carpaccio 15.00: with rughetta, capers and parmigiano reggiano
Yellowfin Tuna Tartare 15.00: with avocado, shallots and arugula and a balsamic reduction
Bruschetta 14.00: with prosciutto san daniele, burrata and arugula
Bresaola 15.00: served with shaved parmigiano reggiano, lemon, extra virgin olive oil and crostini

Middle

Spaghetti 15.00: with teardrop tomatoes, garlic chives and basil
Pappardelle 17.00: with a bolognese sauce and gaeta olives
Risotto Verde 20.00: with fava beans, English peas, asparagus, spring garlic and basil
Ravioli 16.00: with rapini, fresh ricotta and pecorino Romano
Lasagna 16.00: with roasted tomatoes, spinach, green & yellow zucchini, corn and basil
Baby Artichoke Pizza 14.00: with teardrop tomatoes, spring red onion and oregano
Caramelized Escarole and Sweet Onion Pizza 14.00: topped with a free range egg
Mushroom Pizza 14.00: with baby shiitake, asparagus, spring garlic, fontina and thyme
Fresh Mozzarella Pizza 14.00: with tomato sauce and basil
Prosciutto Pizza 14.00: with field arugula

Entrees

Grilled Wild Salmon 25.00: with farmer's market fat asparagus, roasted fingerling potatoes and a parsley sauce
Marinated and Grilled Chicken 24.00: on a panzanella salad with heirloom tomatoes, Japanese cucumbers, spring red onion, torn croutons, basil and oregano
Grilled Dry Aged Kansas City Steak 32.00: with potato cake and charred rapini
Roasted Pork Chop 25.00: with caramelized fuji apples, mashed potatoes and sauteed cavolo nero
Farrotto 18.00: with baby beets, parmigiano Reggiano and woodburning oven roasted market vegetables

Sides

Sauteed Cavolo Nero 6.00
Charred Rapini 6.00
Farmer's Market Fat Asparagus 6.00
Potato cake 6.00
Mashed potatoes 6.00: with horseradish creme fraiche

Ammo

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Business Info

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Reservations Available

Menus

Dinner Menu

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4.5 out of 5 stars based on 1 votes

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