Lunch at Hinoki & the Bird
by Chef David Myers lives up to the hype. Every dish was a hit with our group.
|Kale salad made with crispy and raw kale, curried almonds, pecorino, red wine vinaigrette|
Hanzo Fix made with yuzu juice, simple syrup, cucumber, orange juice, jalapeno
|The chili crab toast with spicy cucumber and coriander was my favorite. I could eat a whole platter of this.|
|Beet salad special|
|Miso marinated skirt steak, shaved turnips, chili|
|Scottish salmon, rapini, radish sprouts|
|Monkfish, yellow curry noodle, eggplant, herbs|
Hinoki and the Bird
|Raspberry macaron, rhubarb, yoghurt sorbet oh my!|
10 Century Dr.
Los Angeles, CA 90067