worlds

The Story Of Michelin Restaurants Guide And Their Stars

You won’t be in a position to resist the airy white indoor-outdoor sprawling space at Avra that evokes a lavish summer season residence in Greece with imported limestone and fragrant lemon trees dotting the buzzy space. The latter is served tableside soon after it is grilled more than charcoal and basted with a blend of olive oil, fresh lemon juice and saffron, then sprinkled with dry wild oregano from mount Taygetos and Cretan sea salt. When whizzing down La Cienega’s “restaurant row” you just may miss this unassuming spot by chef-owner Ryu Isobe but that would be a good loss....