For those who watch Top Chef, i am sure that you will agree with me that Chef Michael Voltaggio is perhaps the most innovative and adventurous chef. His restaurant INK which is located on Melrose Avenue in West Hollywood had been awarded the Best New Restaurant in America.
Ink is a Los Angeles hot spot which promises some interesting molecular gastronomy. I ended up dissecting the dishes to figure out the components.
The interiors are comfortable with black and white artwork. The dark colours and low lighting draw your eyes to the beautiful open kitchen.
The egg yolk gnocchi will change your life. It was creamy and the brown butter sauce was spectacular. It was incredibly soft since the egg yolk was inside the gnocchi and i got a popping sensation in my mouth.
The Charcoal Potatoes with sour cream & black vinegar was next. The vinegar came in a small spray bottle, so you can add as much as you like. How could a dish which looks like a pile of rocks taste so incredible???
The Octopus was served on a bed of ink shells and tasted good.
The Dungeness Crab was delicious and it was served through a veil of green melon on a bed of fish sauce mayo.
The Oysters had ice on top and were delectable.
The cucumber salad was a bit disappointing but the Beef Tartare was delicious.
The Apple dessert with caramel, shortbread,smoke wood semifreddo was basically nitrogen infused deconstructed apple pie and it hit the spot. We were given a spoon and told to pound the solid white ball of ice cream until it exploded.
The food was nicely presented, the service was amongst the best ever and the dishes were exquisitely executed. I must say that INK really knocked my socks off and was the best meal i have had in a long time.