But I submit that the Ivy’s version gives Puck’s a decent run for its money, with a well-executed crust that balances crunch and chew supporting the tangy crème fraîche and slightly warm, barely perspiring salmon. Wolfgang Puck is, of course, known for creating the smoked salmon pizza.
A soft shell crab appetizer with butter and lemon is uncomplicated and satisfying. Crab cakes are small but ample: meaty fried pucks without too much filler. It arrives at your table as a plate of chopped greens and vegetables - asparagus, zucchini, avocado, corn, tomato, scallion - unfussily prepared.
It doesn’t get much simpler than the grilled vegetable salad, which a server said has been on the restaurant’s menu from its beginnings. Generally, you should lean toward seafood and simplicity. Here are the best new restaurants and bars you need to visit in Los Angeles right now, including new wine bars, a revived red-sauce Italian hot spot in Beverly Hills, a French cafe in Venice and more. The chowder tastes almost purely of fresh corn and diced pepper and the level of spice is manageable - think the beginning of a “Hot Ones” episode as opposed to the end - but it’s enough to get your attention.įood Where to eat and drink in L.A. The sweet kernels of corn, of which there are plenty, sit nearly obscured at the bottom of the bowl it may sound counterintuitive, but the contrast works wonderfully. The Ivy’s chowder sits on the opposite side of that spectrum, to its absolute benefit: The savory broth is so comparatively thin, it’s like roof runoff during a storm. The problem with many chowders you’ll run across in this lifetime is that they’re overly thick or gloppy, more suitable to a Dickensian orphanage than a fine-dining experience. That starts with the spicy fresh corn chowder. My advice is to pretend like you’re DJing a wedding and stick to the hits. The menu is so utterly all over the place, all at the same time, you’d think it was a rejected screenplay from the Daniels. There could be a wait, but it’s worth it to be where the action is. Ask for a patio table, and hold your ground among the Burberry, leopard prints and some guy trying to vape inconspicuously from a device the size of a brick. There might be a line to check in, to the annoyance of some more impatient patrons. If you’re there for lunch, and lunch is the time to go, it’ll probably be busy. It makes sense, given the restaurant’s prices. This is the Ivy, after all, and there’s definitely some money in the room, both real and aspirational. There likely will be a stream of big, fancy cars pulling up to the valet, each bigger and fancier than the next, out of which might step a well-dressed family with some extremely bored kids on their phones, or an older couple where the woman is dressed in a red blouse, fuchsia power pants and black heels, or a guy rocking the Adam Sandler look: dressed for a pickup game at the Y but with an unerring confidence that only piles of hidden money can imbue. On a given afternoon at the Ivy, Richard Irving and Lynn von Kersting’s Robertson Boulevard restaurant, you might see three young women in identical black tops and workout pants taking selfies on the sidewalk, or someone from an old NBC sitcom whose name you can’t quite access before you catch yourself staring.
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