I find it very efficient to date psychotherapists. Nobody enjoys anything more than telling the person she’s going out with what’s wrong with him. So she gets to enjoy herself, and I get all this free professional advice/analysis. Win/win.
I feel so guilty about posting in the Paris thread about restaurants I've never been to that I'm finally constrained to get around to writing about this restaurant that I have been to. It's been so long -- three months??? (I guess to mongo that's nothing) -- that my comments will be even more general than usual.
What's impressive about this restaurant is how it works as a gestalt. It's in a very Post-Post-Modern office building seemingly dumped by Martians into an otherwise unprepossessing warehouse area in Culver City. The restaurant was designed (in conjunction with Chef Jordan Kahn) by the same architects who designed the building -- and boy is it designed. But here's the thing: Kahn's reportedly intense participation in the design process means that everything about the restaurant springs from a single sensibility that you can feel at work. A more totalist experience than you ever have had in a restaurant. (If I remember right, they gave us not snacks but scents to take home.) (Of course, I've lost mine.) I can see how some people would find this more than a bit much. But to me, it meant that the loooooooonnnnnnng loooooooonnnnnnng dining period never got old. Even the postprandial visit to the garden for drinks and snacks, which some have complained about as a tacked-on time-extender, seemed a pleasant coda (no surprise: my date and I managed to close out the place).
So how was the food? Not quite memorable. Subject to exactly the objections you'd expect: complication for its own sake, willfully odd combinations, conceptual muddle. But I'll tell you what: nothing tasted bad. (I realize that seems like ridiculously faint praise when you're talking about a meal at a very expensive restaurant -- but how many Modernist meals fail in exactly that way?) Dishes ranged from inoffensive (good, even) to very interesting (and still good). I think you could make a good case, if you wanted, that Chef Kahn still thinks like a pastry chef: very precise deployment of ingredients and technique. When (read that Paris thread) what we value now is a little (this isn't quite the word) sloppiness (voyager would call it "soul").
So, not a great restaurant (like, say, Maaemo). Very much worth going to once. I doubt you'd feel you need to return.