While looks aren’t everything, when it comes to food, it’s certainly true that we eat with our eyes first. Great chefs know this and no chef in Los Angeles is more talented in composing visually stunning plates than Kevin Meehan. At Kali, Meehan expertly arranges colorful edible flowers, delicate dehydrated lemon slices and wispy pea tendrils to create beautiful works of art.
Besides looking amazing, the seasonal California cuisine and drinks at Kali taste pretty awesome too. I recommend starting your meal with a “New Pad Thai” cocktail made with Green Chili Vodka, Aqua Perfect, Lime and Coconut Ice, and garnished with bean sprouts and a thin slice of carrot. Enjoy your cocktail with an order of Kali’s signature Black Barley “Risotto” with Fermented Garlic Tea and Fiscalini Cheese Crisp. For entrees, I recommend the Ribeye with Buttermilk Garlic Cream, Charred Onion, Potato, Mushrooms and Ash Sabayon, and the Duck Breast with Smoked Sunchoke, Sage, Squash and Coffee. For dessert, go for the hot sugary Buttermilk Doughnuts. You’re welcome.
Kali is located at 5722 Melrose Ave, Los Angeles (on the border between Hollywood and Larchmont).
Cocktails! New Pad Thai (St. George Green Chili Vodka, Aqua Perfecta, Lime and Coconut Ice) and On_the_DL (Vida Mezcal, Blood Orange, Salt & Pepper, Lime and Jalapeño)
Ridgeback Prawns with Citrus, Nasturtium, Pickled Kumquat, Chive Oil and Preserved Lemon Foam
Yellowtail Crudo with Charcoal, Avocado, Rice Chips, Nasturium and Charred Lemon
Beet Root Tartare with Whipped Creme Fraiche, Tender Garden Herbs, Black Garlic Vinagrette and Toast
Burrata Salad with Dill Pickled Carrots, Almond Granola, Mustard Frills and Whole Grain Toast
Black Barley “Risotto” with Fermented Black Garlic Tea, Wheat Grass and Fiscalini Cheese Crisp
Agnolotti with Smoked Parsnip, Egg Yolk Pasta, Fermented Turnips, Burnt Kale Oil and Almonds
Duck Breast from Liberty Farms with Smoked Sunchoke, Sage, Squash and Coffee
Black Cod with English Peas, Mint Oil, White Chocolate, Almond and Pea Tendrils
Ribeye with Buttermilk Garlic Cream, Charred Onion, Potato, Mushrooms, Ash Sabayon
Pork Loin with Tahitian Squash, Potato Gnocci, Raisin Gremolata and Swiss Chard
Duck Breast with Whipped Polenta, Fermented Blackberry, Fava, Coffee Oil and Kombucha
Bass with Preserved Lemon Steam, Tomato Raisins, Fermented Fennel-Kraut, Garden Herbs and Olive Foam
Buttermilk Doughnuts
Cool, modern and minimalist decor
