When dining in public, proper etiquette dictates that you should keep your elbows off the table and your table off the neighboring tables. Mind your manners with this Groupon.
$25 for $50 Worth of New American Cuisine and Drinks
The rotating menu of seasonally inspired cuisine has included appetizers such as wild-mushroom risotto with truffle foam ($12) and entrees such as a flat-iron steak with dandelion greens ($27) and Mary's free-range chicken breast ($24).
Chef Nadav Bashan's carefully constructed New American cuisine has earned accolades from the Los Angeles Times and a rating of "extraordinary to perfection" from Zagat. But diners won't have to traipse to a ritzy downtown restaurant to get it. That's because the chef opted to practice his elegant art in out-of-the-way Glendale, at a self-named eatery with a 40-seat dining room.
This commitment to pleasant service lets customers keep the focus where it should be: on the food. Though they constantly rotate, Nadav's previous menus of seasonally inspired cuisine have included wild mediterranean sea bass, sword-tip squid, and other dishes that highlight what Los Angeles magazine calls his "finesse with seafood." He also draws on his experience in high-profile kitchens at The Lobster, Michael's, and Providence to gather fresh ingredients from local markets for each dish.
The Bashans' business "really is a labor of love," as Nadav told the Glendale News-Press, and they leave no aspect of it untouched. The restaurant's decor incorporates driftwood and grass wall accents that complement the naturalness of the cuisine. At the bar, custom walnut wine racks hold bottles from Australia, Chile, and Italy next to taps that can dispense craft brews or refreshing, locally sourced breezes.
96% of 580 customers recommend
“Great value! Went on a Thursday and got the benefit of the prix fix menu. Great food, cute place!”
“price fixe wed and thursdays!!! $40 for a 3 course meal. very worth it vs an entree on avg is already $30. pork belly adobo and king salmon yummm”
“Excellent food and service”