May 5, 2018 with Vartan Abgaryan
I'm not sure I've ever seen a chef work so meticulously, quietly and all on his own for a dinner of 40! If you missed our dinner and haven't been down to Chef Vartan Abgaryan's restaurant in the sky, 71 Above, in downtown Los Angeles, make a reservation quick so you can experience what Vartan is creating on a daily basis!
Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic André Soltner restaurant, Lutèce. He returned to Los Angeles to lead the kitchens of acclaimed restaurateur Tim Goodell’s Red Pearl Kitchen, ‘A’ Restaurant, and Public Kitchen. For the next three years, Abgaryan served as executive chef at Cliff’s Edge Restaurant to great critical acclaim. LA Weekly’s restaurant critic Besha Rodell remarked, “Abgaryan’s food is composed above all else — the chef focuses as much on visual beauty as on taste.” In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower.
All the Peas
Preserved Lemon, Dill, Charred Jalapeno Vinaigrette, Lebni
Salsa Verde, Almonds, Blueberries, Candied Almonds
Za'atar Crusted Halibut
Asparagus, Pobleno Cream, Cilantro
Whole Roast Pork Butt
Strawberry Harissa, Chickpeas, Peanuts, Tomatillo, Scallion
Tres Leches Cake
Rose Water, Condensed Milk, Cardamom Cream