Le Comptoir: Turning Your Winter Blues Into Winter Greens
Le Comptoir
The Historic Hotel Normandie
3606 West 6th Street
Los Angeles, Ca. 90005
www.LeComptoirla.com
So the holidays are over. Helllllo winter blues. Seriously, what do you possibly have to look forward to in the coming months besides the second half of Scandal (which you totally only watch on date nights because your girlfriend makes you…) and watching Liam Neeson overcome his bad luck for a third time? Well, it's time to cheer up my sad studs! Get out from in front of that screen and head to Le Comptoir, for a more romantic date night.
Go ahead, grab your honey, that co-worker you've been stalking, or the stranger you just ran into while reading this on your phone, and drive on over to the Hotel Normandie in Koreatown. No, this is not another all you can eat BBQ joint. This, my friend, is a tad bit fancier than that…
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Le Comptoir is Gary Menes' new 10-seat, farm-to table eatery. You may know Menes' from his pop-up restaurants such as those featured at Burbank's Olive & Thyme, Glendale's Wine Vault or downtown at the Tiara Café. Finally, after 19 years of training at French Laundry and working at legendary restaurants like Marche and Palate Food + Wine, his dreams of owning his own permanent location have come true. And he will make all of yours come true too with just a couple of hours at his counter.
Using fresh produce from his farm— the Gladys Ave Urban Farm— the six-course prix-fixe tasting menu is bound to turn your mind from fantasies of Olivia Pope in a trench coat, to a warm salad of dragon tongue beans, pears, charred leeks, and preserved blueberry-bread crumbs. And with supplements of meats, seafood and truffles, among others; as well as additions like the wine pairing and coffee, there are options for everyone, no matter how picky you are.
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You better hurry and make your reservation fast though, because with two seating's a night (6pm and 8:30pm) and only 10 seats, your remarkable new date spot is going to fill up fast.
Sounds like a pretty solid way to turn those winter blues into winter greens.
By Amanda Blum