Patina

141 South Grand Avenue, Los Angeles CA 90012

$$$ French

Patina in Downtown Los Angeles holds the philosophy that a selection of fresh, quality ingredients is the most important factor to a good dish. This guides the kitchen staff in practice, as they creatively and skillfully fuse quality ingredients with exceptional technique and stunning presentation. The result is dishes such as Herb Steamed Wild Bass with yellow “brandywine” heirloom tomato broth, sauce vierge, braised scallions, and tomato fondue, and Scottish Pheasant with Savoy cabbage timbale, rustic bread dumplings and juniper berry reduction. The dining experience is peppered with details that make for a truly elegant meal, from the caviar and cheese carts to the luxurious atmosphere inside the Walt Disney Concert Hall, which functions as “quiet haven from everyday life.”

Reservations

Patina Reservations

213.972.3331

Date

Time

Party Size

Business Info

Address: 141 South Grand Avenue, Los Angeles CA 90012
Cross Street: 2nd St.
Location: Central / Downtown LA | Downtown LA
Cuisine: French |
Cost: | Moderate
Category: Fine Dining
Star Rating:
Reservations: Unknown
Dress Code: Business Casual
Meals Served: Lunch | Dinner |
Parking: Private Lot | Valet Parking |
Payment Options: VISA | Amex | MasterCard |
Corkage Fee: 30.00 | Per Bottle ($60 per Magnum)
Website: http://www.patinagroup.com/patina/
Phone: 213.972.3331
Features: Full Bar, Outdoor Seating, Private Room, Prix Fixe Menu, Takeout Available, Tasting Menu, Winning Wine List, Wheelchair Access, Valet Parking, Personal Wines Allowed, Lounge / Bar, Healthy Options,
Occasion: Romantic Dining, Dining Alone, Business Dining, Quiet Conversation, Special Occasion, Celebrity Spotting,

Photos

Business Hours

Reservations Available

Monday: Lunch - Main Dining Room 11:30 a.m. - 1:30 p.m.; Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Tuesday: Lunch - Main Dining Room 11:30 a.m. - 1:30 p.m.; Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Wednesday: Lunch - Main Dining Room 11:30 a.m. - 1:30 p.m.; Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Thursday: Lunch - Main Dining Room 11:30 a.m. - 1:30 p.m.; Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Friday: Lunch - Main Dining Room 11:30 a.m. - 1:30 p.m.; Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Saturday: Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Sunday: Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.

Menus

Dinner Menu

Caviar Guéridon

Caviar is about pleasure. It is about spoiling yourself, indulging and relaxing with one of the most sensual, irresistible, exquisite tastes in life S.B.

Iranian Tsar Imperial Osetra 0.00
Iranian Royal Osetra 0.00
Russian Royal Sevruga 0.00
American Royal Transmontanous 0.00

First

Quartet of the sea 21.00
Big eye tuna threesome 17.00
Study in braised and raw baby vegetables with a miso lime vinaigrette and fennel Pernod ice cream 15.00
Maryland jumbo blue crab salad, artichoke heart carpaccio and botarga di muggine 15.00
Spring fava bean soup with a truffled Humboldt Fog goat cheese cream 15.00
Hand-rolled spaghetti “alla chitarra”, wild mushrooms and chive essence 21.00
Sautéed hand harvested diver scallops, squid ink russet potato gnocchi, heirloom tomato topping 17.00
Sautéed Hudson Valley foie gras, Rainier cherry flambé, and poppy seed ice cream 22.00

Second

Grilled Big Eye tuna and Hudson Valley foie gras, glazed fava beans and carrot-foie gras emulsion 38.00
River trail salmon filet, asparagus tips and forest mushrooms two ways 34.00
Pain de mie crusted Mediterranean loup de mer with smoked tomato tartar 38.00
Pan seared Alaskan halibut, with sautéed wild ramps, spring garlic, sugar peas and fresh morel sauce 34.00
Colorado lamb saddle, rosemary potato gnocchi, piquillo pepper and fava bean glaze & Romanesco sauce 40.00
Liberty Farm Peking duck breast, Bing cherry filled crêpes, roasted baby leeks & cardamom reduction 36.00
Crispy skin Jidori chicken breast, Barigoule baby vegetables and truffle essence 31.00
Prime beef rib eye, morels, wild ramps, fava beans and aged balsamic vinegar 37.00

Guéridon

Côte de boeuf, served with a wild mushroom casserole, creamed young garlic and baby spinach gratin, Yukon gold potato and shallot sauté ($39 per person)

Ocean Menu 85

Boccarones, tako & baby calamari salad with scallion marmalade, cuttlefish gelee & mesquite dressing 85.00
Hand harvested diver scallop with white asparagus and lemon caramel 85.00
Chatham Bay cod brandade with piquillo pepper, almonds, olives and red pepper broth 85.00
Slow roasted turbot fillet with cauliflower floret’s and sea urchin froth 85.00
Passion fruit pot de crème, pink peppercorn crumble and coconut espuma 85.00

Chef’s Menu 100

Hudson Valley moullard duck foie gras, cream caramel with white peach espuma 100.00
Ricotta di bufala and fine herbs filled agnolotti with Parmigiano Reggiano 100.00
Roasted Nova Scotia lobster with olive oil sweet pea puree and Madagascar curry lobster broth 100.00
Slow roasted rabbit saddle, Jung artichokes Barigoule gaeta olive-rosemary reduction 100.00
Slow roasted chevrean, double backed potato strudel and rosemary reduction 100.00
Banana three ways, chocolate ganache with pistachios and coconips 100.00

Chef’s Table Menu 120

Accommodating 8-10 people, our distinctive Chef’s Table offers guests a private ‘behind the scenes’ glimpse into Patina’s kitchen. A special menu is created daily

Patina

Reservations

Patina Reservations

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Business Info

Photos

Business Hours

Reservations Available

Menus

Dinner Menu

Caviar Guéridon

First

Second

Guéridon

Ocean Menu 85

Chef’s Menu 100

Chef’s Table Menu 120

Customer Reviews & Ratings

4.5 out of 5 stars based on 1 votes

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