Husband-and-wife chefs Kirthan and Kripa Shenoy have created a handsome contemporary space in the mixed-use Autry Park complex, where a high ceiling, greenery, and soft colors provide a restful setting for their innovative menu. Expect shareable starters, fresh seafood, well-handled pastas, and occasional luxe seasonal accents like truffles. We started with fried oysters, six beauties on a pool of herbed buttermilk tinged with bits of Fresno chile and topped with bright orange trout roe. Our pasta lover approved his perfectly cooked cacio e pepe made with tagliatelle and loaded with said truffles (he did wish for just a bit more pepper, though). His elegant pork chop entrée surprised us: it came thoughtfully deboned and arranged in a fan of tender slices sided by apple, topped with pistachio crumbles, and complemented with a Madeira-truffle jus. Perfect. Less successful were the “colossal” heads-on Gulf shrimp. They were beautifully presented, sitting on whole shishito peppers and topped with coconut crumble, but a bit chewy. Our dessert, though, was sublime, its star a shiny dome of iced dark chocolate mousse accented with gold leaf. A well curated wine list is another plus, as is the staff of knowledgeable servers.
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