Gold Dig #67

I think Manuela makes Jonathan Gold’s 101 Best Restaurants list as much for its atmosphere as for its food. Located downtown in the Hauser & Wirth building, the restaurant blends into the art galleries with specially commissioned lighting and artwork of its own, and a patio that looks out onto the sculpture courtyard.  Definitely wander around to check out the installations and see Manuela’s chickens after your meal.

The Dish

Manuela serves food made from seasonal ingredients sourced in Southern California, including eggs from the chickens and produce from the garden located adjacent to the restaurant. The menu features game and market vegetables.

Arugula Salad

The arugula salad comes with seasonal stone fruit (When we were there – peaches and cherries), goat cheese, spiced pecans, and walnut oil. The fruit was ripe and sweet and I love this combination of ingredients, though the salad was a bit overdressed.

Venison Burger

The venison burger comes on a brioche bun with pickled green tomato and fried leeks. When I ordered it, the waiter asked me if it was ok that their burger is served medium rare, which I said “Of course!” to. It came out looking beautiful, with a big meaty venison patty, but when I cut into it the inside was pretty much raw. That was enough to scare off my dining mate, but I ate the whole thing and loved how the toppings accented the meat. This was a decision I would come to regret, as I’m so sad to share I ended up getting very sick.

Grist and Toll Whole Grain Churritos

The mini churros are made with whole grain from Grist and Toll, a local Southern California mill. They were the best churros I’ve ever had – served warm, crisp on the outside, so fluffy inside. The side of dulce de leche was magical buttery creaminess.