We ate at Technique in Westwood, (a fairly new classic French restaurant), for the first time, and had an excellent dinner. We shared several appetizers including an excellent beet salad with ripe strawberries, chèvre, pickled onions, and greens; steak tartare with cornichons, shallots, and capers; tuna tartare with avocado cream, tobiko caviar, and miso. For entrees I had some very flavorful short ribs au poivre with heirloom carrots, turnips and fennel. Mrs. P had seafood pasta with homemade fettuccine, lobster, scallops, shrimp, tomato and saffron, in a white wine sauce. It all went great with Chateau Sixtine Châteauneuf Du Pape. This is one of the few BYOs that had excellent wine glasses (bordeaux size), even though we brought our own as usual.