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The restaurant specializes in California minimalist and
The restaurant specializes in California minimalist and fresh cuisine. Before coming, I was warned that it might be hit or miss, so I had to try the Chef's Menu for myself. The first course was salmon sashimi with cucumber, which was refreshing. The second course of beef tartare made to look like a cigar on a bone got points for creativity, but it was a bit too gamey. The asparagus was light and fresh, perfect for spring, and I really enjoyed the simplicity of it. The pea and fava bean risotto with truffle was fragrant and light. The black cod was a bit overcooked and the skin wasn't crispy, but it was saved by the accompaniments. The first main course, the duck, had crispy skin but was a bit dry and uneven in doneness. The ribeye, which was substituted for the lamb for me, was a bit tough and not to my liking. The cheese course was too salty for my taste as I'm not a big fan of pure cheese. The dessert, salted egg yolk ice cream, was the highlight of the meal for me and saved the otherwise lackluster dinner. Overall, Kali doesn't use high-quality ingredients and the flavors are quite mild, lacking in uniqueness. If you have high expectations for food, you may be disappointed. However, I personally enjoy lighter flavors, so I found the vegetable dishes to be decent. Unfortunately, the seafood and meat dishes weren't up to par, and I don't plan on returning.
Be the first to ReplyI had a lovely time here.
Nearly every dish worked for us, with most of them standing out on their own terms (especially the salad, duck, and the main dessert). Somewhat risk-averse I suppose, but just a lot of clear, accessible, bright flavors, a real sense of texture, and an emphasis--however obvious this sounds--on being tasty. A couple fun surprises, too. An energetic vibe, great and personable staff.
Be the first to ReplyFour of us girl friends went and ordered a la carte since
Four of us girl friends went and ordered a la carte since we want to try many things. We are very pleased with the food from starter to deserts. Service is very friendly, not pretentious. Worth the drive from west side for me.
Be the first to ReplyKali is a one Michelin-star restaurant and a delight to eat
Kali is a one Michelin-star restaurant and a delight to eat at with friends on a weekend night. If you're craving a Michelin menu but don't want to wait months in advance, highly recommend Kali! You can find spots on weekends easily on OpenTable even last minute. That being said, it's not my favorite of the one Michelin stars simply because of price- the price it places on its tasting menu puts it solidly in the two-Michelin price range for only a single Michelin star. If it lived up to the two Michelin price, I would feel differently. However, the menu (with some hits and some misses) was solidly in the one Michelin category, which is a still a big compliment to the chef and Kali team. The perks of Kali is that you can focus on the flavor and the food, rather than the high-end service; Kali is the most down-to-earth Michelin restaurant I've been to and it's a nice break from steam-pressed napkins. Chef's Tasting menu as of March 2024 Beach house- favorite Beef tartare with egg yolk sauce, and cuttlefish sauce- favorite Market salad Celery root with side of homemade sourdough loaf with rosemary butter Cod was replaced with a pork ravioli with truffle shavings Added uni pasta, which was an absolute fan-favorite and would be worth going back for Cheese crisp was too salty and too strong, not a fan Egg white gelato was the hands down star of the show, I would have licked my plate clean (Probably missing a few items because I gave up on taking notes midway through and Kali doesn't provide a typed menu afterwards like most other Michelin restaurants I've been to due to their daily exchange of local ingredients) All in all, Kali was a delight to be found in Hollywood. Truly California eating, and as our wonderful server said, the chef shops weekly at the local farmer's market and subs in ingredientes on the menu accordingly. Wonderful vibes and tasty uni pasta!
Be the first to ReplyKali has become my fine dining go-to whenever I have the
Kali has become my fine dining go-to whenever I have the money to go. I have never been disappointed. The soups are always to die for, especially the squash and potato. The risotto is delish. And they serve what might be the best pork chop in Los Angeles. I've tried many of these at similar places, and I was never quite as satisfied as I am when I try the pork chop at Kali. And the staff is so friendly and kind. They are the best! Please support this place. They deserve it.
Be the first to ReplyI came to Kali over the weekend for my friend's birthday
I came to Kali over the weekend for my friend's birthday (upon my recommendation because I have been wanting to come here for awhile) and I can wholeheartedly say that this restaurant is a scam and there are predatory business practices. 1. Forcing guests to buy bottled water: When the server came to our table and asked if we want still or sparkling, we said still (no mention of tap or bottle). Then a bottle of still water appeared and we collectively had 3 bottles of water throughout the course of our dinner. Coincidentally it wasn't until we finished our meal that they gave us tap water. Where was this tap water during the meal- who knows? All I know is that this added $24 (yes $8 a bottle) to our $1,000+ meal. I have been to multiple high end restaurants and have never had the waiter never even ask us if we wanted tap water, thereby forcing bottled water on us. Very predatory. 2. Terrible service: Our server was very unfriendly and a bit of a lurch. A long face and zero enthusiasm whatsoever. Also, they put 4 people at a table that was clearly for 2. Meanwhile they had big corner tables, no one bothered to seat us there. I assumed it was for a larger party but NOPE. They ended up putting a party of TWO at a table that was clearly too big for them. Maybe the host likes cramping larger groups onto smaller tables where they have barely any room to place all their food and drinks... 3. Awful food: By far, this is the most offensive and upsetting. They are charging $195 for a 5 course meal. 3 of the courses are on the menu for collectively $94 (duck breast, meringue gelato, and crowded beach). Thus, they are expecting people to believe that the two non-protein dishes are worth $100 (3 asparagus spears and pea risotto). For food that is mediocre at best, the tasting menu is a scam. I am deeply disappointed with every aspect of this meal and I hope someone finds this review helpful to avoid my experience and spend their hard earned money on a place that is providing quality food rather than mediocre food and bad attitudes.
Be the first to ReplyWhen you're in Cali, it is an absolute must to experience
When you're in Cali, it is an absolute must to experience Kali. The high attention to detail from the classic, relaxed ambiance to the service, and the food and wine makes you feel like you're royalty. Be prepared for an exquisite, locally sourced meal packed with flavors that will make you so blissed out that your brain will tingle. You don't have to have an adventurous or refined palette to dine at Kali, just be open to trying new things and trusting the recommendation and you won't look back. From the Sea Urchin pasta, to the raw oysters, black cod and dry rubbed porterhouse, everything was so beautifully prepared, presented and paired with the perfect wine. Make sure to order the meringue gelato for dessert! It's unlike any dessert you've had or will ever have! Thanks to the owners and staff for taking such great care of us! We'll be back!
Be the first to ReplyThis was a fantastic experience.
We both did the Chef's Tasting Menu and it was phenomenal. It didn't rely on the same techniques between each course which is refreshing. In particular the black cod blew my mind. I often find black cod to be too soft and a little slimy, but the dry aging technique they used really eliminated that and it almost had the texture of halibut. The steak tartare dish was equally impressive. They also shined on the service. I can be a bit of a difficult customer with special cocktail requests and they rose to the occasion. It seems like they put a lot of effort into sourcing food and liquor and some of the staff had personal connections to the producers. After over 3 hours I am sure that my growing intoxication was jointly amusing and irritating to the staff but they not only tolerated me they made me feel like I was a regular. The restaurant is large enough that it doesn't feel cramped by small enough that it's not too loud. I look forward to eating here again next time I'm in Los Angeles.
Be the first to ReplyWe sat at the bar and ordered several dishes and a couple
We sat at the bar and ordered several dishes and a couple cocktails. The staff was friendly, service was excellent, and the food was absolutely spectacular. The steak tartare was a highlight. The restaurant is upscale but with a chill vibe.
Be the first to ReplyThe desserts were out of this world! Restaurant:
The desserts were out of this world! Restaurant: Kali Cuisine: "Local and hyper-seasonal farmers' market ingredients with a contemporary twist and Californian sensibilities." Chef: Kevin Meehan Chef Meehan was born in Long Island, New York. He began his career working at a fried chicken restaurant in his youth and then ventured to Johnson & Wales University for culinary training. When Chef Meehan moved to Los Angeles, he worked under Chef Ludo Lefevre (see my previous post ) at L'Orangerie and worked at other esteemed restaurants before going on his own to open Kali with a lifelong friend, Drew Langley, who is Kali's wine director. VENUE Kali restaurant was established in 2016. The restaurant is cozy with wood table tops and modern lighting fixtures. FEATURED FOOD *Beef Tartare "Cigar" (charcoal essence, yolk emulsion, $22) - Tasted and had to order another one *Caviar Service (California white sturgeon, creme fraiche, whole grain blini fried shallots, $140) *Dry Aged Ribeye Steak (flannery beef, 16 oz.,$110) *Liberty Farms Duck Breast (beet, sorrel, cherries, pistachio, $50) - delicious blend of citrus and sweet *Passionfruit Sorbet (pistachio crumble, mango gelee, $12) - !!!! My favorite. The best sorbet I've EVER had *Meringue Gelato (straus cream, salt cured egg yolk, straus family farms, $14) - Wow! What a delicious, creative masterpiece *Chocolate Cremeux (cocoa soil, meyer lemon curd, $14) *Cheese Dessert - Not currently listed on the menu. We reconnected with a waiter that we knew for years from dining at the former Papilles Los Feliz, who brought us this delight. My husband's eyebrows raised upon first taste RESERVATIONS OpenTable Hours: Wednesday - Sunday 6pm-9:30pm Valet Available Indoor seating Dress Code: None enforced T: (323) 871-4160 Info@kalirestaurant.com This is probably my favorite New American restaurant right now. WILL BE BACK!!!
Be the first to ReplyDecent food.
The beef tartare and the ice cream are amazing. Ice cream powdered with salted egg yoke is an absolute blast. Flavorful and interesting. Add another layer of taste than just spraying salt water onto the ice cream. Other dishes in the chef menu are mediocre. The fish is good too. The oyster doesn't seem to be very fresh but im not sure. Service is not as good as expected from a Michelin star restaurant. Nothing really bad just not feel welcome. Ambiance is nothing special either.
Be the first to ReplyThis is a very good restaurant.
A nice meal. I'd recommend it, but each dish fell a little short. In any other city, this would be four or five stars. In LA, 3 stars. Highlights were the bread and the "crowded beach" starter. I love Uni. Ordered the Uni pasta. A great dish overall, but a little short on salinity. The Pork was good looking, not dry, but too tough. I couldn't get through half of it. Service excellent. Bar excellent.
Be the first to ReplyOutstanding meal! Had the Chef's tasting menu with wine
Outstanding meal! Had the Chef's tasting menu with wine pairings. I cannot say enough good things about the composition of the menu and the excellent pairing choices. Service was friendly and attentive, they knew exactly when to approach the table. This restaurant definitely deserves its star. Well done! Can't wait to return.
Be the first to ReplyWe each had the 5 course seasonal menu.
For the price, I was not impressed. There was nothing wrong with the food, it was all delicious, but the overall presentation and flavors were on par with any other $$$ or $$$$ non-michelin restaurant. None of the bites of food gave me that moment of surprise, that moment of discovering something new or interesting that would make it worthy of its star. Service and ambience were good. The drinks we had were good. You have to find street parking, or else pay for valet.
Be the first to ReplyVisit Again Tonight For A La Carte Dinner.
2022 L.A Michelin Star. Order Beef Tartare "Cigar" , Black Garlic Barley "Risotto" , Sea Urchin Pasta , Sonoma County Liberty Farms Duck Breast , Bone In Pork Chop ; Very Nice Of The Restaurant Gave Complimentary Chocolate Truffle. One Of The Best Duck Breast Tried In L.A Restaurants. Worthy Michelin Restaurant Servings A La Carte Menu Besides Tasting Menu Set. Highly Recommended.
Be the first to ReplyHalf my taste menu steak was tendon.
What chef don't check what they cook? May be a several rung down assistant? Comment is meant for improving quality control. I hope it was not a cut off from an a la carte order?
Be the first to ReplyMade a reservation weeks in advance and we ended up being
Made a reservation weeks in advance and we ended up being really late and they still accommodated us. Even though I called to let them know about the delay.When we arrived the servers were running around like crazy and really caused a distraction. Not sure if they were understaffed or overbooked?!?!Some items were amazing whereas others were bland and blah tasting ie sea urchin pasta, bay scallop chowder.The items that were amazing were the crowded beach, yellowtail crudo, pacific gold oysters, black truffle scramble, and Mt Lassen steelhead.The desserts pana cotta, gelato, and chocolate something with a lemon curd filled crepe.Service was less and less attentive as the time went on.For a Michelin star restaurant I was expecting a more and hoping it wasn't cause we were so late.
Be the first to ReplyDrew is an excellent host, and the attention to details
Drew is an excellent host, and the attention to details across menu and atmosphere adds up to a highly curated experience. Service is not smothering, but you'll be well-attended. If you have a special occasion or a themed wine dinner, the kitchen is extremely accommodating. This is about as good a dining experience as you're going to get before moving into the kind of formal dining you don't much see in LA (where we don't need no stinking jacket!)
Be the first to ReplyI came with a few friends to celebrate my birthday.
We got the chef's menu which included 9 courses. Here's a breakdown of what I thought of the dishes. 1. Scallop ceviche: it was great. It was slightly sweet with a light olive oil dressing. There was a nice kick of heat and acid, however there was a slight fishy scent. 2. The farmers salad: it was very fresh and tart. When you combined different elements of the dish, the flavors worked well together. I wish there was more salt though. 3. Beef tartar: the presentation was very original. The beef was piped inside a thin crisp pastry and then placed on a bone, creating the image of bone marrow. The sauces were neatly decorated on top of the thin pastry and nicely complemented the beef. The flavors were acidic and a little smokey, but overall it was executed amazingly. 4. Mushroom risotto with burgundy truffle: I really enjoyed the heartiness and creaminess of the dish. The king oyster mushroom had a good bite and provided umami that made the dish very satisfying. The truffle added a bit of earthiness. 5. Halibut with beets: the presentation was beautiful. The charred exterior of the halibut contrasted very starkly with vibrant red pigment of the beets. The fish was seasoned with just the right amount of salt and cooked until not raw but still soft. The saltiness of the fish paired nicely with the natural sweetness of the beets. The full added a nice refreshing kick. What I think was a beet gratin was kind of disappointing. The exterior looked like a potato, but it was sort of flavorless mush... I was expecting more of a crispy and salty flavor profile. 6. Rack of rabbit with carrot purée and rabbit pate: I think I enjoyed this the most even though the serving size was very small. If you picture a rabbit, the ribs are bound to be small. The cooked version is even smaller than imagined, but I was very surprised. The meat was savory, juicy, and very very tender. The rabbit pate had a bite and was a bit gamey. 7. Duck beasts and honey nut squash: this was delicious. The duck as soft, lightly pink, and savory. The mole was very strong with lots of cinnamon which gave it a strong kick. It paired well since the squash has a more subtle/natural taste. 8. Cheddar dish: the were lots of textures in this dish. The cheddar mouse was very soft, salty, and creamy. This paired very mixed with the persimmons and pistachio. The toppings added a much needed sweetness that really cuts through the sharpness of the cheddar. 9. Meringue gelato: I didn't particularly like the textures in this dessert. The flavors were great especially the shaved candied egg yolk. However, the gelato wasn't completely smooth. The texture felt like some of the egg had curdled unfortunately. So the flavor was good, but the texture was off. So overall, I thought the chef's menus was decent. Some of the dishes were amazing, but then other dishes had elements that were off. The ambiance was very nice and aesthetic. I think it's worth trying the chef's menu, but I think the seasonal tasting menu looked more satisfying. The experience lasted much longer than we expected, 3 hours, so be prepared for a long wait. I do have one complaint. We ordered a pasta dish because we thought that we were going to be there for a long time. However, we never got the dish. Maybe the waiter thought that the chef's menu was enough. Maybe it was too late in the night--we left around 12:30 am? I'm not sure, but overall it was a good experience.
Be the first to ReplyI was recommended Kali by multiple people who highlighted
I was recommended Kali by multiple people who highlighted the restaurant's unique fine dining dishes. Decided to come to Kali this past Saturday for a belated Valentine's Day celebration. On a quieter side of Melrose Ave, Kali provides Valet parking for $12, but it is also accessible to find street and residential parking within the area. THE SERVICE: We arrived for our 8 pm reservation and were greeted by the lovely hostess. However, maybe it was an off night, but we had to wait about an hour after our reservation to be seated. I normally would have gotten upset and start typing quickly on Yelp, but the staff went above and beyond to tend to us during this time frame. We received free sparkling rose and had our dessert compensated for this inconvenience. The head chef even personally came to apologize for the wait and stated they were going to make everything right. We appreciated the hospitality and didn't rush us or others even after we fell into their closing time. Inconveniences can definitely happen, but I feel like the etiquette and grace they provided is what really provides this review 5 stars.Our server Alejandro tended to us with the best care. He even provided a wine pairing based on our entire order which was AMAZING. The Tempranillo red wine paired perfectly with the steak and really enhanced all the flavors of our dishes. THE FOOD: Beef tartare "cigar:" 8.5/10 - presentation was very unique! The crispy outer shell complemented well with the raw beef inside alongside smokey flavors. Personally felt like it was too smokey and mustard flavored at certain bites, but it is a good shareable dish. Bread loaf with rosemary butter: 9/10 - the servers provided a small bread loaf with rosemary butter to each table and the bread was fresh out of the oven! It paired perfectly with the rosemary butter, which provided herbal nodes. Lobster truffle risotto: 8/10 - the truffle is fresh, so the truffle flavor isn't as pronounced, but the lobster and risotto were cooked really well! The other con was the lack of lobster pieces within the risotto as well. The dry aged rib eye steak (medium rare): 9/10 - I've never had anything dry aged before until this and it was filled with flavor Potato Pave 6/10 - not my favorite thing. Presentation was super cute, but the inside was so raw and flavorless. I get that it supposed to balance the steak, but felt like it was unnecessary and bland. The meringue gelato dessert: 9/10 - something I would personally not get upon looking at the menu, but everyone on Yelp highlighted this dish so we decided to give it a try. They personally freeze the egg yolk for a month and shred it over the meringue dessert as a "deconstructed egg." Did not taste like egg and was very refreshing and tasted like sweet cream. This was free to us and it was definitely worth trying! Chocolate truffles at the end - 10/10 - can never go wrong with free chocolate truffles.The uniqueness and hospitality of Kali provides the Michelin star it deserves!
Be the first to ReplyWent to Kali for their Valentines Day service and have to
Went to Kali for their Valentines Day service and have to say that I was really impressed. You cam definitely tell why they got their Michelin Star and this should be on anyone's list of places to try. I will definitely be going back to try some various a la carte options on the menu. Walking in, it was definitely busy and the staffing felt a little scattered as such. But my guess is that has more to do with a full prefix menu for all and Vday. Walking in its a great energy and vibe. You can see their dry age fridge, but the energy is bright and pleasant and the decor is really well done. Their cocktail menu was fun! We didn't drink their cocktails but a few looked creative and tasty. We sat at the bar for 3 minutes or we may have ordered one we were simply seated before we had the chance. Dinner was prefix so we only had to choose wine. We got a Roussanne/Viogner and it was quite good. Oaky finish which was a nice take on it and really a food match for the first 4 dishes we had. Started with a trio that was delightful. The oyster had a special cucumber mignionette which was a really nice balance and the purple edible flower was a fun addition. Just a really solid bite overall. Abalone came with a crunchy dried seaweed so it added a great salt and flavor and the abalone itself was really good. Not overly chewy. It had a nice sea flavor to the whole bite. The uni was probably my favorite on the dish. It had dusted kelp and came on a polenta biscuit/bite. Not sure how to describe that part but this was amazing. Very baby uni that was soft and tender. Amazing flavor that popped right off the bite. Presentation on everything was gorgeous. Ceviche was next. Had a fun clear gel on top. I liked the dish but nothing stood out to me.Next was the beet tartare. I'm not a big vegetable guy but this was very good. Good texture, the beets were cute small. The beet cookie on top added extra texture on the bite and the cream was excellent. Really fun dish, creative, and delicious. Risotto was amazing. Wow. The flavor on the actual risotto itself really popped. Obviously shaved truffle is a win and the foam plus the crunchy seaweed again really pulled together nicely. If on the regular menu, highly endorse. The duck was next. Really good quality cut. The pistachio topping was a nice add on for flavor. Fun plating with the pomegranates. Quality was really good and enjoyed this one a lot. I thought the Risotto was gonna be the show stopper. That was wrong. The steak was the best. Probably the best new york strip I've ever tasted. Dry aged+. Great flavor. There was a small piece of intramuscular fat but that didn't affect it at all. The potatoe with this was also amazing. Fatty, crunchy, flavorful. Really nice add on. Onions on top were juts a nice touch, well done, nice texture balance. All around a win.Dessert was also tremendous. Had a nice rose water flavor. Good texture. Gorgeous plating and photo.
Be the first to Replywent for the Valentine's day prix fixe, left bummed.
the interior of the restaurant looked like a gender reveal party, i get the sound dampening fabric on the wall but it was not tastefully done. the two random non functioning mirrors 8 feet above were a strange choice as well. some servers were better than others but one of them didn't say a word to me until the bill came out. I understand it's the one of the busiest days of the year, but i had much higher expectations for a restaurant with one michelin star.the food was okay, first course was the seafood trio which i enjoyed, second course was the bay scallop ceviche, that's where i lost it, presentation wise i was disappointed, and there was still a seed in the blood orange. third course was okay, smoked beet tartare, although my girlfriend brought up a good point, it kind of just tasted like lox, which we both would've enjoyed more. presentation on third course was cool though. fourth course was the truffle risotto, and that was amazing. fifth, duck breast, flavors were there, tenderness of the duck was not. sixth course, new york steak, extremely tough cut, lots of chewing. seventh course dessert tasted like soap and cake frosting. not worth $600. but a fun joke to laugh about in the future.
Be the first to ReplyWent there with friends and family.
Got the seasonal tasting menu (5 courses) and a la carte dishes (truffle risotto and duck breast). Overall - the food wasn't too bad and service was fine. The duck was cooked perfectly. The truffle risotto was somewhat bland in my opinion, it lacked the truffle punch. The biggest negative was the "kitchen appreciation 5%" surcharge that was added to the meal. It seems to be a LA thing - adding these different fees and surcharges; like the "employee health 5%" surcharge (search online and you'd see the video). What's next ... "janitorial appreciation"? I have no problem appreciating kitchen staff; or any staff for that matter. However if you really want "kitchen appreciation", just raise your prices on each dish and give it to the kitchen staff or the whole crew! Out of the many Michelin restaurants I've been to around the world, first time experiencing such a fee!!
Be the first to ReplyChef Kevin does not disappoint.
Beautiful restaurant, lovely staff and incredible food. The steaks are delicious and seasoned just right and you can't go wrong with any starters or desserts. Highly recommend!
Be the first to Reply* For more pics and reviews, follow @venividivicifoodie on
* For more pics and reviews, follow @venividivicifoodie on Instagram *Rarely do you see the words "casual" and "Michelin star" together, but that's what they say about the vibe at the L.A. Fairfax District restaurant Kali. Casual? Accessible? Maybe, but there's definitely some seriousness being brought to the food and overall experience at Kali.The place is pretty cozy with a small-ish kitchen tucked away behind the entrance, the best spot for a view while you await your table. The adjacent dining room and surprisingly small bar offer a casual but still refined feel. They're not trying to be too cool nor too stuffy. Kali is comfortable, intimate, and just right. Diners know everyone is hoping for something special, so they're all in it together.The "accessible" part of Kali is the flexibility in dining options. There are two tasting menus to choose from, but also many of the same dishes are available a la carte. Not many starred restaurants offer that, so it's a welcome departure for those of us not wanting to spend upwards of $200 per person (or consume nine courses).After careful study, we dove right in by starting with the black truffle scramble. Unlike your usual breakfast scramble, this one was made with ostrich egg, a black garlic "soil" with a dirt-like appearance and feel, and shaved black truffle. The scramble itself is buttery and rich with a medium firmness. It's scooped up with the finely textured garlic and earthy truffle for a unique presentation inside an egg-shaped dish.The yummy house rolls were also served alongside the scramble with an aromatic rosemary butter.Next, we delighted in our entree selections. I had the black cod accompanied by beets three ways. Greg had the whole roasted squab. The Black cod was nicely caramelized, and the study in beets included a crema, a roasted beet, and one carved into a rose petal. The squab was tender with a crispy skin and served with potato gallette and roasted shallots. The bird was perfectly cooked in its own jus.At dessert, we ordered one but received two. That's because Chef Kevin Meehan doesn't like guests to leave without trying one of his signature dishes, the meringue gelato. It's served at an extra cold temperature, and then sugar cured (30 days) egg yolk is shaved onto the creamy dessert. It was a bit lost on me as it tasted like sugary gelato with a dash of richness on top. It's pretty, though, and attention getting. However, the pistachio hazelnut panna cotta was impressive for someone not usually a fan.Overall, the theater of Kali delivers a unique and well crafted experience. The details are all around, and the players very well rehearsed to see to them. At the same time, the lack of stuffy pretense gives way to a cozy and convivial atmosphere well worth the price of admission. * For more photos and reviews, follow @venividivicifoodie on Instagram *
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