Le Comptoir at the Tiara Cafe in downtown Los Angeles is quite an experience. Chef Gary Menes is a master at coaxing incredible flavors out of his uber-fresh ingredients. The setup is unique, there are 14 seats, and it is counter-only service. But make no mistake, even though this sounds casual, the food is as fine as you can get.
I highly recommend you make reservations as soon as possible. The run should continue for a few more months, according to Chef.
Le Comptoir at Tiara Cafe
127 E 9th St
Los Angeles, CA 90079
Email: lecomptoirla@gmail.com
Our menu
amuse
something amusing... (it was: crispy chicken skin and creamy blue cheese)
first course
cauliflower velouté, yogurt, apple mostarda
second course
sunny side-up egg, young lettuce, herbs, sorrel jus
third course
“veggie plate” musqué de provence squash, mustard frill, carrots, fennel, turnips, onion petals, warren pears, brussels sprouts
fourthe course
house made fettuccini, preserved black truffles
fifthe course
“pot roast”, chanterelle mushrooms, heirloom shelling beans, romano beans, young celery, smoked scallions, sultana-pistacchio relish, truffle froth
sixth course
j&j ranch grassfed beef ny “steak”, hearts of romaine, confit of barbara’s potatoes, baby leeks, parsley vinaigrette
seventh course
chocolate cake, cream cheese, orange, graham cracker
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| 1999 Leroy Savigny Les Beaune Les Galettes, 2006 Dauvissat Chablis La Forest |
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| Staff hard at work |
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| Amuse Bouche |
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| Bubbles to start |
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| 1998 Mont-Olivet, 2001 Vieux Telegraphe Chateauneuf |
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| Incredible bread made from 17 year old starter |
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| Veggie plate |
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| Fettucine and truffle |
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| Veggie "Pot roast" |
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| Grass fed beef |
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| Cheese course |
