Before I even begin sharing my experience at Palate, I have to admit that these are not the best photos of the food. The lighting condition was pretty difficult – dark with a pink hue and glow throughout the restaurant. So I was conflicted. Do I post about my experience despite the not so fantastic photos (which kills me internally)? Do I skip it over and just hope that everyone stumbles upon Palate? I decided it was better to share my experience rather than forego expressing my fondness for Palate.
If you did not know before, Taro and I actually discovered Palate at Gold Standard. It was one of the few places that stood out amongst the rest and I wanted to go to the actual restaurant to try the rest of their food. We were finally able to go on a Sunday night; prior to this dinner I actually checked out their menu online and was thrilled that they were constantly changing their menu and offering unique dishes on a weekly basis. So we hopped onto the 134 to venture out to Glendale.
Upon arriving at Palate, we discovered that on Sundays, it was a set menu. I was surprised at the cost of it – $35 per person – because that is pretty reasonable for a three-course prix fix. I especially thought it was a good value after dinner since the portions were quite generous. So on this particular Sunday, this is what the menu looked like:
Appetizer: Red Little Gem Salad/Yellow Beet/Blood Orange/Green Goddess Dressing
Main Course: Grilled Swordfish/Bloomsdale Spinach/New Potatoes/Fava Bean + Green Garlic Ralout or Lamb Porterhouse/Baby Turnips/Radicchio/Meyer Lemon + Olive Nage
Dessert: Brown Butter Betty/Creme Fraiche/ Strawberry + Rhubarb Compote
In addition to the dessert on the set menu, Palate has a staple dessert that you can choose from. So to begin with, I really enjoyed the appetizer salad. Ever since XVI, I have picked up an appreciation for beets. They really do add an extra touch and slight crunch to a salad and I especially liked having blood oranges mixed in with my greens. The portion was larger than I expected and I could not even finish my appetizer! It was especially hard to balance because we also ordered the Potted Lamb Mason Jar and Pickled Green Tomato/Mustard Seed/Savory. The Potted Lamb spread on toasted bread was delicious! It reminded me of pate and I was definitely savoring the flavor of the lamb. (Peanut enjoyed a taste later that night when I brought the rest home.) Our waiter suggested ordering the Pickled Green Tomatoes (I love tomatoes and pickles in general.) so it was a nice contrast with the tanginess of the tomatoes with the richness of the lamb.
As with all meals, by the time the entrees came, I felt pretty full. However, both the Lamb Porterhouse and Grilled Swordfish were great. (I love eating with another person just because you can get one of each.) Usually I am wary about ordering swordfish, but the fusion style of Palate really presented something different and interesting. Since I am already a fan of lamb, the porterhouse was a delight. Palate really does do something extra special with their food. Last, but not least, dessert. It was a nice balance with the chocolate and the Brown Butter Betty. And again, for $35 (not including the Mason Jar and Pickled Green Tomatoes), it was a great value.
Palate was definitely a good find and with the menu changing every week, you literally don’t know what to expect. Even if you do not want to go for dinner, they have some fun alternatives. On Tuesdays you can enjoy Cirque Du Fromage and then there is Offal Good Wednesdays. If none of the above suits your fancy, you can always have a glass of wine since it is A restaurant with a wine shop, a wine shop with a restaurant.
Stay tuned for photos from an Offal Good Wednesday!
When Taro and I were watching Top Chef Masters, Michael Mina was one of the chefs competing on the show and made it to the final three. His Italian background, use of seasonal foods, and encounter with Hung Huynh (Season 3 winner, who was a bit too cocky when talking to Mina) caught our attention. So when we were driving home from Sprinkles and CB2 one afternoon, we passed by XIV and I pointed out that I wanted to try it since it is Michael Mina’s restaurants.
The perfect opportunity came up to book a reservation at XIV. On the 26th of January, it was my dad’s 59th birthday. I thought this would be a great opportunity for not only us to try the cuisine, but also include my parents, brother, and Vivian. My parents have never had a course menu and they rarely, if ever, go to that side of L.A. to dine and experience the restaurants and good eats available.
It was quite an experience; the restaurant was beautifully furnished and looked like a library. There were books on the shelves mixed in with wine glasses. Cow-hide sofa couches lavished with fur were carefully arranged with Philippe Starck pieces. It had an intimate feel, like my family had their own little corner in “the library,” but was also hip, modern, and swank. I am glad I was able to share this experience with my parents and it was fun discussing what we liked or didn’t enjoy as much in each dish.
I would recommend some of the dishes at XIV, but I think I would like to try one of Michael Mina’s other restaurants – maybe something more traditional and Italian. I am still glad that we were able to try it out, though, and despite it being very crowded, it was great to celebrate my dad’s birthday at a new place.
Happy birthday again, dad, and we hoped you enjoyed XIV!
Naan Bread with Yogurt Dip as a starter and Hamachi Sashimi:
I am not the biggest fan of beets (and my brother does not care for them whatsoever), but I thought the Heirloom Beets Salad – Burrata, Wild Arugula, Aged Balsamic, New Olive Oil – was pretty good. I thought the burrata, sprinkled with sea salt, was what stood out the most; that was also my mom’s favorite part.
Nantucket Bay Scallop Tempura – Cauliflower, Passion Fruit, Almonds – and Ricotta Strozzapreti – Sunchokes, Turnip Greens, Porcini, Pecorino. I was disappointed in the Ricotta Strozzapreti, especially since it was the only pasta dish we had, but the scallops were delicious!
Tai Snapper – Tapioca-Crusted, Broccoli Rabi, White Soy Vinaigrette – and Prime New York Steak. The tai snapper was well-cooked and crispy while a highlight with the new york steak was the side of creamed corn.
Kris told me that one of the notable dishes is the Maine Lobster Pot Pie. She had it with a tasting menu at another Michael Mina restaurant and fondly said that if she could celebrate her birthday, she would have a candle on top of the pot pie. Maine Lobster Pot Pie – Baby Winter Vegetables, Brandied Cream Sauce:
We were pretty stuffed by the 7th course and could not figure out what the next one could possibly be. My brother hoped that it would be the burger and when our waiter told us a burger and fries would be shortly coming out, there was a pumped fist in the air and a cheer. The Kobe Burger – Rosemary French Fries, Farmhouse Cheddar, “Secret Sauce” – and fries was definitely the favorite and that small, delicious bite would make me come back to XIV. To finish off the dining experience, we had to try the signature Root Beer Float and cookies. It was the perfect way to end the meal!
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