Ink

I’ve been wanting to go here for a while since I love Michael Voltagio. Went there first time last night in a dinner date with the hubby.
If this review was for the food, I would give it 3.5 stars, but I’d give it 5 stars for the service and the attentiveness.
I’ve had a lot of good food before but I have to say his dishes are very beautifully decorated and innovative. Some fell flat on the taste mark.
We ordered a lot of dishes and were able to finish all since they are very small shareable dishes.
So here it goes.
*Gin drink. The bartender Dan made a spicy version of this for me and it was absolutely delicious. Yumm
*Oysters– Needed more lemon and flavor, not that good but not terrible either.
*Seared Albacore– nice interesting preparation, good flavors but again average.
*cucumber with frozen yogurt– one of my least favorite. Although hubby liked it since he likes all thing cucumber. This is their take on the middle eastern cucumber and thought but it fell flat. The molecular gastronomy is impressive but doesn’t work well with this dish.
*Scallops-​quite good and the combination of the flavors were impressive. The was sweet, chili, basil atop the delicate buttery scallop.
*carrots-​wow!!! Sooooooo good. My favorite. There is fresh shaved carrots and underneath beautiful cooked and prepared colorful carrots topped with dusted cheese and drizzled with a sweet balsamic like spice. Can get over how beautiful and tactful this dish was. A must try.
*Corn!!! Helloooooo !!! Hallelujah this was soooooo good. My other favorite. Must try. The textures the flavors the chips and just fabulous. It’s sweet, savory, creamy deliciousness. A must try!
Egg yolk gnocchi– I was so sad not to really like this. I was looking forward to this dish. The mushrooms and the sauce was heaven, Howe we not the gnocchi so much. The texture of the Gnocchi was a bit rubbery and the flavors a bit bland.
*steak-​worst dish of the night. The most costly but very disappointing. The texture and the flavor of the neat was just very odd. We requested medium well but it was brought out medium rare. It was not good at all. Do not order this.
*Apple desert-​holly shmolly this was good. I don’t even like apple pies or anything Apple. This was a deconstructed desert where every component played a big roll. So beautiful and oh so great. The first bite was co fusing but then you start eating more and more and you can’t stop. All the flavors combined together are out of this world good. No wonder this is their signature desert.
*chocolate desert.-sounded better than it tasted. Maybe chocolate lovers will enjoy this more than I did. There are different types of chocolate flavors and textures on this did combined with passion fruit jelly. I’d much prefer the Apple over this.
I’m glad we went and experienced this beautiful art work of food and creativity. Would I go again? No, not really. Not because we didn’t like it, but because it’s one of those restaurants you want to try at least once but would not go back since it doesn’t fill you up unless you order as much as we did and also because you go there for the creativity and not necessarily the food you crave although the carrot, corn and apple are some of the best dishes I’ve ever tried.
I also have to mention that I feel as though the waiters are told to refrain from making any suggestions on the menu. We could not get any recommendations from our waiter although she was gracious enough to remove the price of the steak from our check, not because we asked her to but because of our beef back about it.
Great service, fun modern vibe, thank you!

Most impressive meal I’ve ever had.
I’m honestly still dreaming about my meal at Ink. Got a table really easily through Open Table — keep note, they only take reservations two weeks max in advance.
Service was really friendly and on point.
Food:
–Egg Yolk Gnocchi: stand out dish. Just order it, you won’t regret it.
–Cacio e Pepe
–Octopus
–Short Rib
–Apple
Each dish was so innovative, and so perfectly balanced. On top of it all, the plating of each dish was beautiful. Michael Voltaggio, you damn genius.

Where to start? Maybe that they only take resers 2 weeks out and you need to be johnny on the spot on the 2 week mark from the date you want to attend. Using OpenTable app got us the reser on the date and time we wanted.
Service before arrival was awesome. They contacted us twice to verify reservation and check with food allergies and sensitivies 2 days prior and day of the reservation.
The waiter we had «Keith» was simply amazing. He took us through the tasting sized dishes and recommended that we order 2 – 3 per person. We did and got an awesome sampling of what Chef Michael Voltaggio can do.
First up was egg yolk gnocci, japanese scallops and the charcoal/​salt potatoes.
The lovely mrs fraz adored the egg yolk gnocci. I liked it as well. creamy silk yolk centered gnocci on a bed of wild ‘shrooms. It can’t get much better.
The japanese scallops were simply prepared in a soy-​cured papaya with fermented chili, and thai basil sprigs. I really dug this dish… perfect blend of heat sweet and green. The Mrs. didn’t like as much.
Charcoal and salt potatoes. HIT OF THE NIGHT. Simply divine slice of heaven. Split the baked tater, give it an eyedropper full of black vinegar (similar to balsamic) and a little dollop of house made sour cream and chives and you’ve died and gone to heaven. We could have done 2 more orders of this alone. Simply amazing. If you don’t order this when you go I will hunt you down and beat you, its that good.
Send course was the Flat Iron Steak and corn. Corn? Yes. a corn porridge served with housemade ranch «foritos,» nori, green onion. Think of it as a dip with the crackling crisp foritos and you’ll love devouring it as much as we did.
The flat iron steak was a delight as well. Its served with hearts of palm barigoule, crispy shallot, and seaweed mashed potatoes. Steak was a perfect med-​rare and tasty. The hit again with this was the simple potato butter and salty from the seaweed… could have doubled that and made a meal on it alone it was so tasty.
For dessert we went for the deconstructed apple pie. What a treat to end the night that was. A smoked vanilla bean semi-​fredo enased in white chocolate shell that you crack open so the contents can ooze over the apple with short bread crumble and salted caramel.
The ambiance is terrific. Muted warm tone gray, black marble accented with wood tones. Very inviting and sets the tone for a nice evening.
I can’t rave enough about the wait staff and crew. Service was beyond attentive and graceful. Our water glasses were never below the half way mark. New flatware was delivered on night holders with each course. They timed the meal perfectly so you never had to wait between courses. A truly wonderful experience is to be had at ink, they set the standard for others in my view.
I’m giving 5 starts with a caveat. They can’t control rowdy clientele and we had a LOUD table on the other side of the room that made it impossible to converse quietly and enjoy our meal. The female who was the center of attention at that table SHREIKED the entire time it was her 40^th. BFD. Even when wait staff asked them to quiet down they continued shreiking and laughing. Sigh… so much for a fine dining experience this night. That one rowdy table wasn’t enough to quash our wanting to go back.
The entire tab with wine and tip was $ 190 and that my friends is quite the deal for the delightful meal we had.

AMAZING.
That’s all.
The food, the ambiance, the service and the quality of EVERYTHING was superb!

Service was great. We were late for our reservation but they were still able to accommodate us. I have a bunch of dietary restrictions because my infant son has allergies and I’m nursing. The server was very considerate to find out exactly what I could and couldn’t have. An empty plate was never on our table for more than 60 seconds before it was bussed away. Our glasses of water were never left more than half empty. Servers were very attentive.
The food was delicious. My favorites were the pork shoulder with beets (I love beets!), the seared albacore and the scallops. Octopus was so good even though I couldn’t eat the pasta. The charcoal potatoes were a bit underseasoned but the sour cream was amazing. The branzino was cooked perfectly and loved the grapes. I normally am not a fan of mango with sticky rice but the dessert was really good! My husband and I enjoyed our meal very much. Very nice way to celebrate my birthday :)

I appreciate the dark lit modesty and sophistication here; ambient moods, lively atmosphere, and the unequivocally openness in the air. Tight corners almost make it impossible for any mobility here, but keep in mind that this restaurant is always reserved every night, and leave your latest Saint Laurent Sac De Jour bag at home. If you do bring a purse too large for any room to display, the restaurant provides courtesy handbag hooks to securely hang underneath your table.
Keep in mind that this is a very loud establishment; a restaurant perfect to finalize an executive deal, elegant enough for a dinner for two, or for the latest must see celebrity sighting.
What we tried:
S M O K E D H A M A C H I [ $ 18 ]
You had me at s m o k e d anything. Light hamachi with a hint of smokey flavour, the cherry peppers marinated in Pedro Xemenez vinegar brought of the real essence of the smokey-​ness that tasted a little like ponzu. The crispy onions give it a nice crunch, something I hardly say no to.
F O I E G R A S T E R R I N E [ $ 22 ]
I can have foie gras for days, and this delectable terrine was a lovely layered foie gras in orange juice concentrate. It was fatty, silky, and tasted sweet paired with the spiced bread.
B E E F T A R T A R E [ $ 15 ]
My favourite presentation because it looked like a sweet rather than an appetizer, I’m very fond of the powdered dust that cascades entirely over the dish. Sweet heart of palm and a delectable chimichurri, I’d order this again.
C O R N [ $ 12 ]
How could such a simple dish of grains be one of the best appetizers on the menu? Warm maize in housemade ranch marinade, nori garnish and green onions, I could not stop at just one of their housemade ‘foritos’, we simply needed more.
E G G Y O L K G N O C C H I [ $ 15 ]
I really wanted to appreciate this dish, as it is a unique new take on a traditional Italian gnocchi, however, the egg yolk gnocchi was not my cup of tea, for several reasons. Gnocchi is potato based, and the egg yolk gnocchi was just egg yolks and olive oil, boiled and cut into gnocchi like pieces. To me, it was not in any means of a real gnocchi, and I wasn’t thrilled over the texture either. I would skip this entirely, even though, it is one of award winning dishes of Ink.
B R A N Z I N O [ $ 33 ]
I can taste a good branzino by the quality of the fish, the temperature it was cooked under, the softness of the fish, and the flavours of the finished product. Ink’s branzino was executed exceptionally well choosing high quality fish that flakes buttery soft once a fork is pierced. This was one of my favourite dinner dishes for the evening.
C H I C K E N F R I E D Q U A I L [ $ 19 ]
If you’re fond of gamy pheasants, this one is for you. As I am not fond of any gamy texture or flavour, I personally could not appreciate this although it was highly recommended by the wait staff, however, the fried coating was desirable. I found the entire dish rather dry to the core, but my dining companions seemed to love it so.
A P P L E [ $ 12 ]
Rarely do I appreciate apple anything, I couldn’t believe the well composed ingredients measured in for this award winning apple dessert. The apple mousse and shortbread crust couldn’t taste any better with the accompanied burnt wood semifreddo, something that I have never tasted before. The hint of caramel was so faint enough that it did not overpower the brilliance of each ingredient. Agreed by all, this was a real winner.
C H O C O L A T E [ $ 13 ]
Due to how well made the apple dessert was, little could I remember exactly what the chocolate dessert consisted of, however, I do recall it was a form of a cake, with ice cream accompanied by a lovely passionfruit gel.

Came here with my fiancée to treat ourselves. Modern chic establishment. Friendly and attentive staff. Open kitchen and sophisticated bar. Staff care about you enjoying your meal. They serve mixologist quality cocktails.
Why I gave it three instead of five star is because the first dish we had a bad oyster… literally. It smelled rotten. The manager apologized and gave us a new oyster dish however they only comp the bad dish not both oyster dishes … Boo, I should have had the option of not having that dish again then…
However, the overall experience was great. The rest of the dishes where on point. My favorite dishes with were the uni toast, scallop sashimi, lamb belly, chicken fried quail and octopus and ink pasta! Sorry maccheronni republic, I enjoyed ink’s squid ink pasta more. Char-​grilled octopus with squid ink pasta and fennel!
The scallop sashimi was harmonious mixture of flavor.
The fried qual was perfectly fried and had like a sauerkraut like garnish and whipped ranch dressing.
The cocktails are superb and intoxicating. Compliments to the bar tender.
Overall a great restaurant. They should be more attentive to the freshness of their oysters though… it really left a bad taste in our mouth

Great vibe. Casual upscale.
All food was great, however I had slightly higher expectations.
Ordered practically the entire menu. Oddly, my favorite dish was the egg gnocchi. FIRE.
On the other end of the spectrum, didn’t care much for the scallops, which I thought I would.
Apple dessert was highlight of the night. Highly recommend.
Service was a little confusing. Practically every server, busser, and food runner on the floor tended to us. Would have preferred to have the meal come out like a tasting, but it all came out as they were ready. I don’t blame them too much, as, as I mentioned earlier, we did practically order the entire menu.
TLDR: worth visiting. Order the gnocchi and the apple dessert. :)

Came here the night before Valentine’s and had an amazing dinner. To be honest, I had high expectations for various reasons (I definitely did some prior research) and I was blown away by the delicious food and great atmosphere. I felt very cool dining at such a cool restaurant, which is so un-​cool to say out loud but oh well lol.
I was very impressed with the creativity of the dishes. My favorite was the octopus and ink shells. I really could’ve eaten the entire plate myself because it was just so good. The octopus was super tender and grilled perfectly, and the flavors were amazing. I liked that there were 2 tentacles and then several larger succulent pieces mixed into the pasta. The bf backed off this dish because I was devouring it. I also liked the wagyu beef cheek and of course, the egg yolk gnocchi. Never had anything like those, and egg yolk anything wins me over instantly. I also really enjoyed the apple dessert and I think it really highlighted what chef MV and his restaurant is about.
There were some other dishes that I was less enthused about: foie gras terrine, and the salt and charcoal potatoes. I love foie like any other person, but eating this was like eating a stick of butter. It had a very light, subtle flavor, but I couldn’t really discern what. The potatoes were definitely a fun yet modern take on standard spuds, but we both could not get over the salty saltiness that was left in our mouths. The fun little dropper of vinegar helped, but maybe our palates were just too salt-​sensitive.
We had cocktails (pisco and fernet) and they both were really yummy (but on the sweet side).
Overall, I had a fantastic dinner and it was a real treat to eat here. We also got seated in the coveted corner booth which was, I think, the best seat in the whole restaurant. Service was excellent. Our server was super friendly and helpful, and I could tell he genuinely wanted us to enjoy our experience there. One note, shortly after we ordered, our dishes started coming out… and two at a time. I did feel a bit overwhelmed because I thought it was going to be timed one plate after another like a traditional coursed meal, but I guess because it was family style, we were able to chow down. It kinda forced me to eat a little faster than I would’ve liked.

4.5 stars
Love this restaurant and the flexibility to order whatever you like and make up your own prix-​fixe without the restriction. It’s a beautiful way to try a bunch of small and larger plates. While I don’t love every single piece of food on the menu (hold the critics!), there are dishes that definitely stand out above others. the flavors are pretty clean for the most part, and they look so damn pretty. i am an advocate of bold, layered flavors, so if you pick your cards right, you are able to compose a stellar, balanced meal here.

My favorite restaurant from my last CA trip… INK
The cool factor here is through the roof. I’m pretty sure I barely made the cut, but I will tell you I enjoyed every single bite. We were a party of four and we ordered as much as we could (not like we live around the corner).
THE FOOD
Salmon Tataki
Japanese Scallop
Hamachi
Egg yolk Gnocchi
Potato Polenta (favorite)
Octopus
Branzino
Corn
Pork shoulder
Beef Tartare
Pastrami and Rye (favorite)
Mountain Yam
Peanut Butter
Apple Pie
A lot of thought goes into each and every one of these dishes. The meticulous plating of the rich and savory dishes created using traditional and new techniques means we had one adventurous and memorable dinner. I would highly recommend any of them. Feel free to use that list as a guide.
Even the coffee was nicely served using a Iamill coffee pot right on the table.
For such an intricate menu, the décor and vibe are straightforward and laid back. Service was equally casual. We ordered almost everything at once and our waiter did a good job coursing everything out just right. If you live nearby, take advantage and GO often! If you are visiting, add this to your must-​visit list now. Chef Voltaggio lives up to his reputation as a culinary bad-​ass. He might hate Unilocalers, but I’m still a fan. INK will now be a regular stop anytime I’m in town.
NOTE: many photos added, but not linking to my review for some reason.

Wow, what an experience! Eating at Ink is a must for anyone visiting Los Angeles — trust me, you won’t regret it!
After reading a lot of reviews, we ordered:
— Egg Yolk Gnocchi
— Lamb Belly
— House-​made «foritos» (Doritos?)
— Chicken Fried Quail
— Mango Sticky Rice
— Pear + Hazelnut + Thai Tea Dessert
— Apple Shortbread Dessert
We purposefully chose to eat less savory dishes to save room for dessert, but alas, the savory dishes were the highlights of the night! Our three absolute favorites had to be the chicken fried quail, the house-​made Doritos w/​corn, and the Lamb Belly — definitely order these for your first visit! The egg yolk gnocchi was also delicious, but the texture was a bit strange in that the outside pasta was more rubbery than pillowy-​soft like other gnocchis.
The desserts were amazing as well, but we definitely had a sugar crash afterwards!

3.5 stars.
I couldn’t get myself to give a full 4 stars due to some minor yet hard to look past mistakes.
I struggle to find a dish that had the right amount of flavor. Some dishes were too bland while others were super salty.
My favorite dish of the night was surprisingly the salt and charcoal potatoes. This was actually very unique and creative. Definitely had a long lasting impression to my palate.
I was looking forward to the egg yolk gnocchi but felt it was just mediocre and bland.
Maybe we tried the wrong dishes but I didn’t think the food was worth the hype.
Overall good quality but flavors wasn’t the right balance for me.

Although I wouldn’t rank Ink as in the top best foods I’ve ever eaten, it was pretty solid. I definitely agree on Unilocaler’s comments about the intensity of salt within some of the foods.
Baby Carrots: Sweet carrots cooked very well, soft but not mushy or over cooked. It was also served cold, which I would of preferred hot instead.
Little Gems: This was a dish of lettuce with smoked burrata. Delicious, the burrata tasted so fresh and complemented the romaine lettuce very well. This dish is a must get.
Salt & Charcoal Potato: Yes, this was definitely SALTY. The outside was intense, at times I wanted to peel the skin off and just eat the perfectly cooked insides of the potatoes. The house made sour cream that came with the dish was so airy and soft, that was my favorite part of the dish.
Egg Yolk Gnocchi: I was never a fan of gnocchi, so I’m glad that this interpretation of one didn’t taste like your regular gnocchi. The cream that came with it was perfect, and the oozing of the yolk when you bite into a gnocchi is amazing! A must get as well.
Octopus: My favorite of the night! The octopus and pasta were both cooked perfectly. The octopus was so crispy on the outside, but soft on the inside. It had so much flavor and is definitely the NUMBER ONE dish you have to order if you’re coming to Ink.
Wagyu Beef Cheeks: Definitely a fan of the wagyu beef cheeks, although the eggplant, raisins I was not a fan of. The beef was so tender and soft, it was delicious! The eggplant and raisins has a very earthy rich taste to them, I wanted something a bit more delicate and light to go with the beef.
Pork Shoulder: The Pork was so soft and delicious! Again, the salt levels on the beets though however was so intense. As a person who personally doesn’t like the taste of beets at all, I do appreciate that Ink was able to tame the earthy taste of them in this dish.
Cake & Ice Cream: My favorite was probably the dabs of chocolate mousse. The cake, ice cream, and passion fruit purée were all very intense in their flavors. Especially the passion fruit, it was extremely tart, and I LOVE tart desserts usually. The chocolate wasn’t very sweet either, more bitter actually.
Fernet: This drink had vodka and passion fruit and was very delicious. Sweet, but you could definitely still enjoy the alcohol.
Service & Atmosphere: Server was excellent and on top of it! Our waiter was very attentive, very good looking, and always checked in to see how the dinner was going. Furthermore, this place definitely gets very loud inside! If you want something quiet to enjoy a conversation, it’s probably not the best to go to.
Overall: I would come back for the Octopus and Gnocchi. They were amazing and delicious.

Had high expectations coming here after seeing all the ravishing reviews on Unilocal.
The service definitely went way above my expectations, I doubt there was any moment during our dinner where my glass was less than half full! The waiters all paid attention to detail, folding my napkin when I went to the bathroom and all that.
The food however, was subpar. I thought it was pretty interesting how the menu ranged from the lightest to the heaviest dishes — a very interesting way to format and layout it.
POSITIVES
The egg yolk gnocchi was delicious, and very unusual. The texture was very interesting, and the flavour worked together very well. You bite into it and you can feel egg yolk oozing out. I thought it was really creative and worked quite well with the mushrooms on the dish
The Octopus was also really good, with squid ink pasta shells. The octopus was very tender and delicious. The sauce also worked quite well.
NEGATIVES
The rest of the dinner was pretty mediocre, with weird flavouring or overpowering seasoning. The lobster was extremely salty. The wagyu beef cheeks was extremely tender but the sauce was overly powerful and destroyed the dish. The Pork shoulder was very sour with the beets.
I did wish that the waiter would have offered to take back one of the dishes and get it re-​done of some sort, but I suppose that wasn’t going to happen. Rather disappointing meal, and I would rather spend the same amount of money on some other restaurant.

Think swanky and trendy, with a hint of showy flare. Everything about Ink screamed hip, but it doesn’t come up disappointing. First off, their mojito is to die for! I could have had 4 of these and been fine – though I would risk throwing up the excellent food I had here. We ordered 11 dishes – all of which held their own. Those of which we thought were best are the following:
Japanese scallops – very fresh and light!
Egg yolk gnocchi – one of their most well known dishes. Other dishes rotate on and off the menu, but this is an Ink staple. I highly recommend – soft egg yolk within bites of soft gnocchi tastes as wonderful as they sound.
Uni toast – you can’t go wrong with anything Uni, especially when it’s warm and spread on a soft slice of bread
Pork cheek– crispy and shredded. Reminiscent of pork rind, only way better.
Squid — squid ink pasta is delicious just about anywhere – Ink is no different.
Wash all of this down with endless Mojito and you have yourself a very promising night.

I came here a few days ago and had a very positive experience. While not all the dishes were 5-​star worthy, the food was overall quite innovative and complex.
As this was my first time at Ink, the waiter informed me that the menu is roughly divided into three sections. The first third or so of the menu is synonymous to the appetizer section, the second third is the small plates, and the last third is the entrée-​style plates. Once you put in your orders, they will space out the dishes in a course-​style menu.
I was able to try:
1. Japanese Scallop ($ 17): soy-​cured papaya, fermented chili, basil
— I don’t think I’ve ever had such wonderfully creamy scallops in my life. The seasoning on these were very minimal, which I liked because the texture and flavors of the scallops were so wonderful on their own. The soy-​cured papaya was also quite interesting — strong flavors and added a savory dimension to the dish. 4.5÷5 stars.
2. Little gems ($ 13): smoked burrata, lemon dressing, puffed anchovy
— I didn’t choose to order these, but I’m glad I was able to try because it was unexpectedly delicious! It comes with two halves of gem lettuce drizzled with dressing, a dollop of burrata, and generous pieces of «puffed anchovy» (looked like popped rice crackers). The flavors and textures of this dish were really fun — the crunchiness of the lettuce, creaminess of the burrata, and the crispiness of the puffed anchovy made for a very interesting dish. Thoroughly enjoyed it. 4.5÷5 stars.
3. Egg Yolk Gnocchi ($ 15): mushroom brown butter, hen of the woods
— Oh lord. I don’t even like mushrooms but this was so good! It came with a mere 6 pieces of gnocchi, but each was filled with egg yolk, and the creaminess of that + the richness of the accompanying broth and mushrooms made for an amazing dish. ⁵⁄₅ stars.
4. Branzino ($ 33): roasted cauliflower, caper, fermented grape
— This dish sounded so interesting on paper but was rather disappointing in execution. The branzino itself was very well cooked, but the more subdued, earthy flavors of the dish overall made it take a back-​seat relative to the other plates. Especially for the high price point, I’d much rather use that money to get 2 other small plates! ³⁄₅ stars.
5. Wagyu Beef Cheek ($ 28): eggplant, raisins, shawarma spice
— This also came with popped tendon (reminded me of the puffed anchovy). The beef cheek itself was so soft and consistent in texture that it was almost gelatinous. Normally, this would be a bit overwhelmingly rich for me, but the pungent flavors of the accompanying black garlic (?, doesn’t say this on the online menu, but I could’ve sworn that this was present on the plate) and the crispiness of the popped tendon provided a good balance. Again, for the price point, I’d rather skip on this and get a couple more small plates. 3.5÷5 stars.
For a restaurant of this caliber, the dessert portions were very generous for $ 10 (definitely regretted ordering two desserts for 2 people). I was also quite pleasantly surprised with the innovation behind the desserts as a whole. I was able to try:
6. Mango ($ 10): coconut, sticky rice, chocolate
— Quite interesting, with the dessert presented in a hollow chocolate hemisphere. It came with mango, sticky rice, ice cream, and crispy coconut shavings. Although the creativity and new take on the traditional mango sticky rice dessert was appreciated, I thought execution fell a little short. It was on the blander side, and the slight bitterness of the chocolate was also a bit deterring. The only real sweet points of the dish came with the coconut shavings. Would avoid for next time. ³⁄₅ stars.
7. Apple ($ 12): caramel, shortbread, burnt wood semifreddo
— Very fun dish, reminded me of a deconstructed apple pie. Fun play on textures and wonderful flavors. They also had you crush a meringue/​ice cream thingy (eloquent, I know) with your spoon, which was fun. Would get again. 4.5÷5 stars.
Overall, I’d say that Ink’s strongest dishes (from what I tried) came from their smaller plates. I would love to try their octopus and pasta paella next time I come back. Service was wonderful, as expected. Environment was nice but casual and unpretentious. Will definitely be back!

In the simplest sense, Ink is an avante grade restaurant.
1. What sets Ink apart?
This restaurant, opened by Michael Voltaggio, allows you to create your tasting menu through a combination of small plates, larger entrees, and dessert.
2. What is it like inside?
The restaurant is upscale without being pretentious. Unlike other fine dining establishments, Ink provides a more relaxed and comfortable ambience. At the same time though, Ink manages to remain romantic and classy.
3.What should you get here?
We ordered the following items and would recommend them all, though we probably could have done without the potatoes:
Smoked hamachi (with cherry peppers, vinegar, crispy onions) — This was an excellent small plate. The acidity from the vinegar accentuated the freshness of the hamachi.
Egg yolk gnocchi (with brown butter and hen of the woods mushrooms) — We aren’t fans of gnocchi, but the egg yolk gnocchi is out of this world. The egg yolk oozes out as soon as you take a bite.
Salt and charcoal potato (with housemade sour cream and vinegar) — This was the first dish we were served, but I would have preferred to eat this alongside the pork shoulder entrée, which was the last plate to arrive. The potato was good and paired well with the sour cream and vinegar, but there wasn’t anything particularly special about the dish.
Corn (with housemade «foritos», nori, green onion) — The foritos represents Ink’s take on cooler ranch Doritos. We were fascinated by this since we both love Doritos. The corn itself is the star of the dish, and it was delicious.
Pork shoulder (with baby broccoli, pig ears, crème fraîche) — The meat was tender and nicely seasoned. It wasn’t the most aesthetic dish, but it truly delivered from a flavor perspective. The meat was well balanced by the tanginess from the crème fraîche. We also enjoyed the baby broccoli and the crunch from the pig ears, but we thought that the pig ear quantity was excessive relative to the other components of the dish.
We would highly recommend dining here at least once.

When I saw Michael Voltaggio win Top Chef, and I saw his sous chef win Chopped, I knew there was something extraordinary about this restaurant.
egg yolk gnocchi, mushroom brown butter, hen of the woods 15
BEST DISH OF THE NIGHT. I’ve had hen of the woods before, but this was the best tasting mushroom I’ve ever had in my life. I even liked the mushroom more than the gnocchi itself. And, the brown butter sauce is divine.
hamachi, portabello escabèche, hazelnuts, kelp 18
Very fresh. I normally don’t eat raw fish, but this dish was one of my favorites.
pasta paella, local squid, aioli, thai flavors 18
Least favorite of the night. I didn’t get any thai flavors and they use wild rice, which I dislike. You need to squeeze the lime over the paella to bring the dish to life.
pork shoulder, baby broccoli, pig ears, crème fraîche 26
Super tender pork shoulder! So flavorful and the broccoli was cooked well too.
beef tartare, hearts of palm, sea bean chimichurri, horseradish, rye 15
Not a fan of tartare and still not a fan.
octopus, ink. shells, young fennel, pimenton 22
Octopus cooked perfectly. The flavors were a bit too strong for me, but the cook on the octopus was great.
apple, caramel, shortbread, burnt wood semifreddo 12
Such a cool dessert. Very interactive and clever. I’ll give them props for creating such a unique dish, but the flavors were okay at best.
If there’s one attribute this restaurant excels it, it’s texture. Every single dish is filled with texture, which adds a whole another depth to the food. Very creative restaurant. I like it.

Basically family style/​tapas. Everything is small so its great to order lots of different things and try it all. I’ve been wanting to try this place for years and finally got the chance…
Oysters — Must order!
Hamachi — tasty
Little gems — salad/​burrat. very good
Uni toast — Meh. needed more uni
Egg yolk gnocchi — very interesting and good!
octopus — best dish of the night
Flat iron steak — good perfectly and delicous
Lobster porridge — very heavy and don’t recommend

Excellent and very creative dishes, very good service, fantastic deserts
The Octopus was awesome !

Nous sommes tombés sur ce restaurant en faisant des recherches sur le net en cherchant un resto entre Beverly Hills et West Hollywood.
L’endroit nous semblait intéressant et oh surprise une fois arrivé sur place…
Le cadre est sublime ! épuré mais travaillée avec des éléments façon recup et surtout la qualité des plats !! une vraie découverte culinaire… façon fusion revesitée et presque indescriptible, ce lieu en vaut vraiment la peine vu les différentes saveurs et sensations culinaires qu’il propose.