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Dining Out Blog

Kass Wine Bar + Restaurant

Meet Kass Wine Bar + Restaurant, one of the newest additions to the wealth of dining options that make up La Brea Ave. It's been sometime since I've been excited to check out a new opening around town, but when I heard about Christophe Émé's new venture, I immediately looked into booking a table. Chef Émé began his culinary training at the age of sixteen in France and has since trained at some of the most prestigious restaurants around the world. In 2005 he opened Ortolan which brought a Michelin star to our great city.

Chef Christophe Eme.jpg

The chic modern design and decor had a balance of both warm and cool tones that made the space sleek yet inviting. The restaurant features a full length wine bar and an intimate dining room. The setting was the perfect for our cozy foursome. The exterior wooden planks conceal a small outdoor patio where guests can relax with a bottle of wine.

The menu is tweaked on a weekly basis by the chef dependent upon availability of fresh veggies and ingredients at the local farmers market. Some examples of the cuisine you can expect include Salad of Baby Beets with black lentils and aged Comté; the Oxtail Parmentier made with marrow bone and Burgundy truffles; a Farro Risotto, accompanied by celery root, kale, and Morel mushrooms, and the Chicken Cooked in Clay served with wild mushroom sauce and green asparagus. My personal favorite of the night was the John Dory. Instead of asparagus, the dish I experienced during my visit was served on a bed of rice with clams. The fish was cooked to a perfect texture of firmness and tenderness.

Being a wine bar, you definitely expect a great selection to accompany your meal. Taylor Parsons, who also curated institutions such as Republique, Mozza, Spago, and Campanile, has assembled an amazing wine selection. The list is made up of about seventy percent French wine with emphasis on the Loire Valley as a nod to Chef Émé's home region. The remaining thirty percent is comprised of wines from other regions of France, Europe and California. The restaurant does allow you to bring in your own wine as well with corkage.

After the dinner, we had the privilege of paying our compliments to the chef. I'm always so humbled to meet purveyors of such culinary artistry.