|Hearts of palm crab cakes|
Tal Ronnen, who penned The Conscious Cook, and executive chef Scot Jones created a small-plates menu with Mediterranean flourishes, things like hearts of palm crab cakes and artichoke "oysters," biscuits with morel gravy, and vegetable cassoulet. There are chef-driven cocktails, craft beers, and biodynamic and organic wines to go along with it. The restaurant opens for dinner at 5 PM.
8284 Melrose Ave.; 323-782-9245