Dayana Sabatin

New Breakfast Spot Opens, 'Openaire' Created By Two-Star Michelin Chef

2021-06-14

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Created in collaboration with two-star Michelin Chef and native Angeleno, Josiah Citrin, Openaire is a poolside oasis of green at the center of Koreatown. The menu features the best of California's ingredients from land and sea, embracing the seasons and presented in a shareable format. Simply, Openaire is a celebration of outdoor dining at the center of the melting-pot that is LA.

This is not a place to skip out on, if you're traveling to LA, The Line LA is a great place to stay especially considering the great restaurant it has, the cafe, and the pool.

"Native Angeleno, surfer and two Michelin-starred chef Josiah Citrin serves a culinary vision built around California’s bounty from land and sea at Openaire. The menu embraces each season and reflects the melting-pot culture of LA. Good news: The lush greenhouse and outdoor terrace is open for dinner and weekend brunch."

You can't start a meal without something incredible to drink, and Openaire offers a great selection of both cocktails and wine. Midnight margarita is delicious and simple made with tequila, Cointreau, lime and charcoal.

LA Woman is another favorite with gin, seasonal fruit, lavender, Cointreau, ginger beer, and lime.

Not feeling like a cocktail? They have the perfect summer riesling, or opt for a crisp chardonnay from Santa Barbara.

To start with, go for the house-baked milk bread with nori butter. There's nothing better than fresh bread and a crisp drink.

The patata bravas are divine, with smoked capers, pickled chili, and cornichon. I never skip out on potatoes as an appetizer.

The ahi tuna tartare with avocado mousseline, pickled cucumber, and yuzu is incredibly refreshing.

They also have a few great veggie options, like their spring salad with Nantes carrots, asparagus, peas, walnut, and piquillo peppers.

I love anything with beets and their young beet salad with jalapeno chevre, cucumber, dill and smoked sesame is delicious.

For meat and fish, they have seared albacore with heirloom cherry tomatoes, almonds, parsley, green olives, and pickled red onion.

Their half jidori chicken with charred chili honey, cilantro and Brussels sprouts is delicious.

SRF wagyu sirloin is perfect for any steak eater, with tender broccolini, wood ear mushrooms and jus.

I've got my eyes on the grilled branzino, minari, citrus, mint, and pickled baby peppers.

They also have a small but nice selection of sides, like stir-fried rice, or mashed potatoes with cultured butter and sea salt.

Don't forget to end your meal on a sweet note, because they have incredible dessert options. The crunch chocolate cake with dulce de leche and coffee ice cream is mouth-watering, the vanilla cheesecake with berries is light, and the passion fruit parfait with spiced coconut milk and exotic fruits is heavenly.

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