A favorite. Chef Gary has created such a pleasant, unique, and unpretentious fine dining experience. If you want the very best ingredients, expertly prepared and presented, in a friendly and intimate space, this is a must try. We truly love it and will continue to go back to see what Chef Gary dreams up next. read more

We truly enjoyed the semi-private chef's dinner for my husband's birthday. There were only 3 couples total. We each got walked in by the chef personally. It is somewhat of a maze to get to the nook. The space feels more like a pop up kitchen counter with portable hot plates and griddle. No decor to speak of. We sat right in front of the sink where the chef's middle son was busily cleaning pots and dishes in between each course. It's a family business. His wife was there as another helping hand albeit she admitted that her older son is usually there as a sous chef and has more kitchen skills and ease with customers. To the food: courses were all vegan but could be supplemented with a pricy animal protein addition. We are vegan so we just added the wine pairing. Vegetables were fresh, simply prepared with simple spices and oils. Composition felt organic and complimentary in taste and texture. Pacing was a bit off as preparing the meat/fish/egg additions took extra time and plates set on counter half-ready a bit too long. I want hot dishes served hot! Even dishes on heated plates or cast iron skillet had already cooled down before served. The AC too was running high to keep the air circulation up. All guests kept their jackets on. In summary, we enjoyed the meal and conversations with chef and his family. It was special but the setting is not cozy enough for a romantic dinner. read more

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Me and my fiance visiting and we stumbled upon Le Comptoir and I just can't say enough great things about chef Craig and Allan! The food was so amazing, delicious and the experience... don't even get me started!! Great company, great food, great ambiance overall.. you have to come here and try their breakfast menu .. I'm gonna recommend anyone and everyone here forever! Such a great place and impression! read more

Le Comptoir - New American Near Me - Los Angeles, California

One of my long-standing hopes is seeing more vegetarian food being incorporated in fine dining, and while more restaurants are focusing on a vegetable forward menu, putting a stake in the ground as a primarily vegetarian tasting menu restaurant is something to commend in itself! Chef Gary Menes is pushing challenging the perception that a thoughtfully prepared tasting menu has to incorporate exotic ingredients by offering a varied, flavorful and vibrant assortment of vegetables across 8 dishes, expertly prepared in front of the diners and carefully presented! The staff is very helpful and happy to explain preparations when not being called to order by the chef. The connection to the Hotel Normandie may seem a little odd, and the dive bar next door a little out of place, but rest assured, once inside Le Comptoir, the focus is as much on the food and the dining experience as in any Michelin-starred restaurant worth its salt! read more

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Le Comptoir just started serving breakfast on the weekend! Highly recommend if you want a French style breakfast. It's a simple French-inspired menu with high quality ingredients. We ordered the "oeufs brouillés" (soft scrambled eggs, speck, emmentaler, sourdough toast) and it was perfection. At first glance, the portion may look small but it's a rich dish that left me satisfied. I also got the side of hash brown which was on a new level! It had a perfect buttery crisp on the outside and it was airy and soft in the inside. Also great baked goods. We ordered the butter cake and it is a MUST TRY. I ate it so fast that I forgot to take a photo. Parking tip: If you go early (before 11am), you can easily find metered parking. read more

Le Comptoir - "Oeufs brouillés" soft scrambled eggs, speck, emmentaler, sourdough toast and side of hash brown - New American Near Me - Los Angeles, California

Incredible Chef who knows food and how to prepare it!!! Don't miss an opportunity to have a meal prepared by Michelin Chef Gary Menes!! Not only can he cook he's a lovely person. read more

Fantastic experience. This is a small place, with just a few seats (eight seats?) on a counter overlooking the kitchen, where you can see the chef cooking everything. The food and service was exquisite, close and personal. The food was not vegetarian but was vegetable focused and inspired, and absolutely delicious. Set menu, with optional substitutes that cost a bit more. I loved the vegetarian dishes just as much as the meat dishes, may be more so. You can taste the quality of the ingredients, much of which I believe is grown at the chef's garden in Long Beach. Loved it. read more

Le Comptoir (French for "The Counter") serves a Michelin-starred tasting menu, each dish uniquely crafted and designed to enhance the flavors of each and every ingredient. In this era of plant-based diets, I'd imagine that vegetarian gourmets and gourmands will beat a path to Le Comptoir due to their vegetable-intensive menu. It's perfect for a plant-based special night out. I've visited Le Comptoir twice, once at its Glendale iteration and now in K-Town. My impression is that Gary Menes' cooking has grown and developed in subtlety and originality over the years, without sacrificing taste and satisfaction. Each dish showcased different ingredients in a a unique and beautiful way. Each dish surprised me in a different and delicous way. I won't go into each specific item since the menu is constantly in flux; however, my favorite dish by far was the purple artichoke soup, so rich, smooth and flavorful. What a way to start off an incredible evening. And what a pleasure to be eyewitness to a skeleton kitchen team at the top of their game: Chef sauteeing, staff pouring and serving and cleaning up and never missing a beat. You won't miss a thing since there are only 10 seats at the counter. It's truly dinner and a show. My only slight concern is the wait time. I arrived early for our reservation, was greeted by someone from the restaurant and asked to wait until all the guests arrive. 25 minutes later, and with no explanation, we were finally seated. Why not seat us as we come in and give us a chance to order a glass of wine while we wait? Sounds like a win/win to me. Overall, however, Gary Menes is in the zone....the Michelin zone! And it shows. Truly amazing. Highly recommended. read more

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I should've done more homework before dining here at Le Comptoir as I had no clue that Chef Menes was a vet at both The French Laundry and Melisse. I forgot exactly how I stumbled upon Le Comptoir but I do remember a video of his black truffle alla chitarra. Sent the link to my wife and had reservations a few weeks later. Wasn't sure what to expect as we entered the lobby of the hotel and we were asked to be seated as someone would come greet us. Waited about 15 minutes before someone came out with an iPad to check us in. One good thing is that the hotel offers wine (guessing for hotel guests) in the lobby. Didn't partake as we weren't offered but did see a few guests head up to the cart and request a glass of their choice. Later saw quite a few of them inside the small restaurant with us. Anticipation definitely was building up as the same waiter ran back and forth escorting guests i to a hallway next to Cassell's. Had a similar feeling while waiting to be escorted to é in Vegas. Kind of shocked to hear some other people complaining about the price of Le Comptoir's set menu as it was clearly stated on their website. Once everyone was seated, Chef Menes gave a brief description of the night's menu along with substitutions patrons could choose from. Their menu was primarily vegetable based and it did not disappoint. I did elect for the black truffle alla chitarra and beef and the other 6 courses were selected for me. Looking back, I should've also subbed out the squash blossoms for the scallop as it was amazing. Don't get me wrong, the squash blossoms were good but the scallop was on another level. Only disappointment for the night was the coffee which I didn't find all that special. Didn't pay attention as to which single origin coffee was featured last night but I'd rather have a cup of blue mountain or kopi luwak (which is what I'm drinking as I write this review). Luckily scored street parking as I hate valets and never found that value-park lot some have mentioned. Also, found out today that Chef Menes had just recently received a Michelin star, which is well deserved. Can't wait to head back for another meal. Loved the open kitchen concept which allows guests to visually see the staff cook and plate each dish. Oh and the tunes playing in the background was also cool (loved the mix of old and new hip hop/rap on the play list). read more

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I had this restaurant bookmarked for years but never got the chance to try it since most of my friends are carnivores. Then one of my good friend turned vegan and it was a perfect girl's night out destination. The 8 courses meal with a price tag of $89 per person is all vegetarian dishes but you can pay extra for meat or seafood or cheese supplements. If you opt to get all the supplements, the meal is about $170 per person for the night we were there. Another $46 for wine pairing which isn't too bad but we opt to stay sober. We only got the truffle and cheese supplements which was an extra $35 and $15 respectively. Don't forget to preorder a sourdough bread when you make the reservation which cost $10 but you get a huge loaf that is big enough to share with 2 families. This bread is made with their 20+ years old bread starter. It was really delicious for breakfast the next day. Even if you didn't preorder the bread, you will still be eating it with some of the dishes. Chef Gray Menes is probably the most articulate chef I have met so far. He spoke eloquently about his meal planned for us and made us really excited about each dish and also the supplements. It was very hard to resist not getting any supplements. After the presentation, he concentrated on making yummy food for us! My favorite dish of the night was the black winter truffle pasta. The black truffle was so earthy and not heavy at all. I'm not a big truffle girl and probably enjoyed this truffle the most. One negative was time management: our seating time started 30-40 mins after our reservation. We sat in the beautiful lobby of the Normandie hotel so we didn't notice the delay initially but when 30 mins past the reservation time, it was hard to ignore. Overall the meal was elevated but missing a little something unique and innovative. read more

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I was surprised and delighted to see that Le Comptoir was back! This is the only vegetarian tasting menu I know of in Los Angeles with seafood & meat supplements. Many fine dining places will do a veg menu but for Le Comptoir this is its focus. We went many years ago pre pandemic and it was just as lovely as ever. You enter thru the Normandie Hotel which is really beautiful at 730 but be prepared to eat around 830. The chef does a lot of explanation and Introduction. It's a tiny spot of I think 12 seats? We did the wine pairing too and they were all delicious and unique. I forgot to get a pic of all the wines tho. All the dishes were also delicious and unique and because the kitchen is right there you get to see everything being prepared. I got the lobster and wagyu supplements while my friend stayed veg. Please go if you like fine dining, vegatables and boutique dining experiences. Do not go if you will be upset by a $600 dinner for 2 and dislike vegetables. read more

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My husband and I ate here last night and I feel compelled to say something because I am so incredibly confused about this experience and how it's possible for there to be so many good reviews. First of all, I've never felt so ashamed of how much money I've spent on any thing ever. Food was completely underwhelming (more shortly) service was okay but slow, aloof and did not provide any discussion around what we were eating or how to eat it, environment was fine, but wow the price $$$$... we spent over $1000 for what was mostly flavorless small portions. Let's break that down. We spent $465.50 to make the reservations. It then cost us $175 extra for ONE portion of the special truffle pasta with the absolute most flavorless black Italian truffles - luke warm, under seasoned. The pasta underneath was more or less a bland Mac and cheese, and so strangely watery. I fully feel like we got scammed with the truffle. I know it was "market price" but most reviews of this place mention $45-75/person for the truffle. This wild price was not communicated ahead of time and it was truly shocking to see on the receipt. We could have gone to Spago and had the truffle experience of a lifetime for less instead of this terrible tiny and tasteless serving. The Wagyu was a good portion for $45 - but was over salted. The meat wasn't particularly tender or marbled and the crust was crisp with salt... yet the bok choy was bland and stringy. The best part was the Japanese sweet potato, which like in so many instances at this place was hopeful but WAY too small of a portion. It was like we were being punished for finding a single moment of joy. The wine pairing for $125/p was actually a wine "TASTING" pairing where you pretty much get about 1-1.5 glasses of wine in 7 courses. Wine pairings were not sommelier quality. My husband ordered the $20 extra cheese plate the bread was prepared the same as the egg course and the cheeses were very average. As we arrived at the restaurant we were informed that 3/4 loaves of bread for the night were taken but there was one more to fight over. We were the last group who placed their supplement order, and we asked if the bread was available. It was, ($15). My husband ordered the $18 cup of coffee and I ended up getting a second glass of wine for $35. We spent $660 at the restaurant tonight including tax and tip. This means our total bill was over $1000. $1000!!! $1000??!!! This is insane. I've been to fine dining restaurants. I've spent $1000 for 17 courses with a few glasses of wine. Comparatively, I feel completely scammed by this experience. This was 90% salesmanship in the first 10 mins with 10% delivery. And probably still the most expensive per person per amount of food and drink. This restaurant feels like it's relying on its history of being a cool pop up that used to cost 1/3-1/4 of the price 7+ years ago and has in no way leveled up with the quality of ingredients, presentation, preparation. I believe the chef was working hard but what is unclear is whether he just never gets real feedback, or purposely tricking tasteless visitors or wannabe foodies who want a cool LA experience. Notes: - the truffle was terrible terrible. I actually think they may have targeted us as suckers and charged us an ungodly sum because they knew we wouldn't say something. During the experience I was too shocked to really take in what was happening. - the plating was dramatic and painstakingly slow... and took so long the food was cold and wet by the time we got it. The taste was similar to a very average veggie saute one may make with whatever random bits and bobs you have in your fridge. - serve a regular size wine pairing - Stop selling and start tasting - your food is a bait and switch. Your pitch is better than your food. Stop focusing on tweezer bullshit and just make stuff taste good, keep your wine cold, and make sure your food is hot. If you're serving just twelve a night you have to be cheaper or more disciplined. It's been a while since I've spent this much on food and I can't convey more how much I suggest NOT eating here if you want to go big for a rare splurge. This morning we woke up and just feel... taken advantage of and upset with ourselves for wasting so much money. I truly wish we could have donated the money we spent to a charity and ordered dominos instead. read more

Le Comptoir was literally one of the best dining experiences we've had in quite some time! Owned and run by Chef Gary Menes (French Laundry, The Dining Room, Melisse, etc.), this place offers a 8-course prix fixe that focuses on fresh local produce from Gladys Ave Farms (which the Chef also has been farming for for the last few years), all in an 8-seat chef's counter set-up. From start to finish, each dish was just so delicious! My most favorites were: the 'Veggie and Fruit Plate' (each and every single veggie or fruit had their own unique seasoning and taste to it, but not to the point where it overpowers their sweetness); the housemade pasta alla chitara with Italian black winter truffles (the pasta was cooked perfectly al dente, and the sauce was light, creamy, and delicious; of course, who can resist truffles, in which the slices were of a generous amount!); the 48-hour braised crispy pork belly (oh, man, this was so so so good! It was super crispy, perfect amount of fattiness, but it was all about the flavor! In combination with the 'fried rice' that was made with pearl barley, this was total comfort food!); and, of course, the selection of cheeses with the sourdough bread (I'm a sucker for cheeses, so this was a great finisher to a wonderful meal). If supplements are offered, get them all! Don't forget to try the coffee, as the chef is quite particular about it - only the best is served, so try whatever is offered! We had a very strong Ethiopian pour-over, and it was lovely! The overall dining experience was relaxing and so amazing - it was just so awesome to watch both Chef Gary and his right hand chef, Alex, prepare each of the dishes. The unbelievable playlist of great jams playing at a perfect volume just added to the good vibes! We had a chance to talk it up with super talented Chef Gary at the end of our dining experience, and he was just such a down-to-earth, humble, and an amazing person! He even gave us some great recommendations of his favorites around LA, which we totally took advantage of (and, LOVED)! When you make reservations, make sure you put in the request for the sourdough rustic bread that is made with their 22-year old starter. It's limited to 1 loaf per person (and, yes, you may be tempted to put down 5, just to be a rebel), and getting one is well-worth it - bringing that delicious loaf home, it was perfect with salted butter, grilled cheeses, toasted to be served with soups, or even with some cheese and jam! Located in the historic Hotel Normandie, just note that you wait in the lobby of the hotel until Alex comes and escorts you to the restaurant. You actually enter through the hotel, as the door directly accessing to the restaurant is locked. Even if you arrive early, you'll be re-directed to the lobby. I'm so glad I was able to come here for my birthday dinner, as it was definitely the highlight of our trip! I highly recommend Le Comptoir for a date night, to celebrate a special occasion, and/or just when you want a delicious meal! Thank you, Chef! :D +chef's counter! +delicious 8-course meal +supplements offered - add them all! +reservations required +request for the sourdough rustic bread with your reservation! +wait to be escorted from the Hotel Normandie's lobby +limited metered street parking read more

Congratulations to Chef Gary Menes of Le Comptoir: Awarded a MICHELIN One Star from the MICHELIN Guide California 2019. Parking: Street metered parking all around. Dear Chef Menes: Thank you to you, Kevin, Alex & Emilio for a wonderful Wednesday night dinner. The food, drinks, service & hospitality were fantastic! Also, it was really great getting to meet you & thanks again, for the photo-op & autographed menu! A well-deserved 2019 MICHELIN One Star!!! Le Comptoir is actually located inside the Normandie Hotel (6th Street & Normandie Avenue). Since this restaurant is only counter seating, you'll actually wait inside the hotel lobby for everyone dining that night to arrive. Afterwards, a staff member will come out & take you back inside. Chef Gary Menes will then come out & introduce himself & his three staff members (four-man crew total). Chef Menes will also give you a run-down of the tonight's menu including the featured supplemental dishes & wine pairings. Eight Courses + Amuse Bouche = $120.00 + (for me only) $15 Lobster tail Supplemental Dish. Drink: Large glass bottle of chilled water served automatically & replenished quickly throughout the entire meal. There are no other drinks served here other than water, wine & coffee. Amuse Bouche: Broccoli leaf w/creamy mayo dipping sauce. Chef Mene's version of chips & dip. The broccoli leaf was crispy & crunchy (baked more than fried) & it was fun breaking it apart & dipping it into the creamy mayo sauce. Delicious & off to a great start! 1st Course: Purple artichoke velouté (velvety) soup poured over cashew, Greek yogurt & bread crumbs. The purple artichoke soup was really, really velvety, rich & comforting. The crunchiness of the nutty cashews & baked bread crumbs topped w/ Greek yogurt paired perfectly. Wow, I could eat this dish every day! 2nd Course: A beautiful assortment of Vegetables & Fruits. The vegetables were savory & tender, while the fruits were sweet & succulent. The only thing I didn't like was the Shishito pepper (tasted bitter & a bit hot for me). 3rd Course: Poached organic farm egg w/greens from the garden, cooked in brown butter, lemon juice & herbs. Served w/a piece of grilled sourdough bread. The sourdough bread was tasty & I tore it apart to eat along w/the greens & eggs. The remainder of the eggs & sauce was sopped up by the sourdough bread. 4th Course - Option #2: I opted for the $15 Lobster tail Supplemental Dish in lieu of the Tempura Squash Blossom. The Nova Scotia lobster tail was sweet & meaty. The Sauce Américaine broth served underneath was buttery & flavorful & topped w/sweet grape vierge (virgin), excellent! 4th Course - Option #1: I also had a sampling of Isobel's Tempura Squash Blossom. Plump on the inside, crunchy tasting & not too oily on the outside. 5th Course: "Casoulet" of beans (string beans & white lima beans) from the garden, served w/a grilled slice of peach on topped & served underneath sauce gastrique (caramelized sugar, deglazed w/vinegar), what a unique & interesting dish. 6th Course: Asparagus "sylvain portay." Reggiano, corn, apple, almonds, mushrooms & savory broth. Sadly, this was the least favorite dish of mines & the plating wasn't really that pretty either. The grilled asparagus was great, but everything else to me didn't paired well together. Even w/the savory broth on the side, it was meh. 7th Course: Potatoes & peas from the garden, romaine, grilled scallion & jus d'onion. I loved the mini potato & mashed potato in the middle (super velvety & melts in your mouth wow!). The peas & romaine were fresh & wholesome, while the grilled scallion & jus d'onion were savory & a bit smoky tasting. 8th Course: Dessert! The donut hole was sweet on the outside, fluffy & chewy on the inside. The preserved raspberry fruit was a bit tart but worked well w/the sweet crème Chantilly & chocolate sauce. Service: Chef Menes & his team worked flawlessly & seamlessly. His three men crew of Kevin, Alex & Emilio were also friendly, prompt & professional. Kevin took care of our side & he was a sweetie (thanks again, Kevin for taking my picture w/Chef Menes!) You can also see Chef Menes was definitely in zone when cooking. He did warn us that he doesn't talk when cooking, but once all was done, he came over & talked to everyone, thanked them for coming & hope they enjoyed the food & experience. Chef Menes is really a sweet & personable gentleman. Ambience/Décor: The spacious is warm, inviting & again, super intimate experience, complete w/candle lights & mood lighting. The open kitchen is right in front of you, talk about a dinner & show! I also loved Chef Mene's choice of music. It ranges from the 1940s to present day. The Women's Restroom is shared w/the hotel lobby - clean, nicely ventilated, stocked & maintained. Overall, I had a wonderful experience & wouldn't mind returning again. Once again, congratulations to Chef Menes of Le Comptoir! read more

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I had been checking the website regularly to see if or when Le Comptoir would be back and was elated to see it reopened earlier this month. So I ate here for the second time a few weeks ago. Again, it was unbelievable. Everything is fantastic, but the first two courses stood out both times. This time, the first course was indian summer corn velouté. When I ate here in 2018 it was artichoke velouté. The vegetable flavor and silky texture are incredible. Plus, for contrast, the soup has tangy cashew yogurt and crispy bread crumbs in it. If I could choose to never eat anything other than Le Comptoir's seasonal velouté for the rest of my life, I would do it without a second thought. I still reminisce about that artichoke velouté all the time, and will do the same for the indian corn velouté. The second course is the vegetable and fruit plate, with 30+ different vegetables and fruits. Some raw, some cooked, some pickled. All amazing. To me, this is the perfect example of creative cooking done right. It's not some super complicated chemistry experiment. It's sort of simple - but times 30 - and it's a course unlike anything I've seen anywhere else. This time, the only supplement I tried was the seventh course, the short rib. It was good but next time I would stick with the petite pois a la francaise. The spirit of the restaurant is a focus on vegetables. There are other places you can have good smoked short rib. Nowhere else can you get a dish like this petite pois a la francaise. Chef Gary Menes explained it's based on an attempt to replicate a veal broth. He starts with 25 pounds of onions and cooks it down to a few ounces to make an intensely flavorful broth. It is delicious and worth experiencing. Le Comptoir is easily the best fine dining experience I've had. Even the French Laundry is not all that close. I will definitely be coming back to Le Comptoir as many times as I can. You don't have to be a vegetarian to love Le Comptoir. I'm not. But if you are a vegetarian, I cannot imagine there is any better dining experience of this type. read more

Le Comptoir - 12/17/21 Menu - New American Near Me - Los Angeles, California

I love how it was on the counter experience and you can watch them cook and listening to the chef explaining each dish. I love these experiences!! it was very intimate experience. The food was really food. For the price and what came out, I think it was slightly over price. One dish was straight pieces of fruit and vegetables. actually some of the dishes was small. We did leave not full and wanting another snack. I would come give this place another try when the menu changes. read more

Perfect for anniversaries? Yes. Great for an intimate birthday celebration? Yes. Is Chef Gary Menes a Légume Magician that deserves a Michelin star? 1000x Yes. Tucked inside the Normandie Hotel, Le Comptoir (The Counter) is an intimate, vegetable-inspired restaurant serving an 8-course tasting menu. Chef Gary Menes' culinary philosophy really shines through his perfectly executed dishes. It makes you just want to buy seeds the next morning and start your own vegetable garden! My favorite dish is without a doubt the "vegetable & fruit" plate. It has about 35+ different vegetables/fruits and each was cooked perfectly. The menu changes periodically, but here's what we had: FIRST COURSE musquee d'procence velouté, greek-style cashew yogurt, bread crumbs SECOND COURSE "vegetable & fruit" plate THIRD COURSE poached egg, seasonal greens, brown butter, lemon, chives, sourdough bread FOURTH COURSE tempura asparagus, sauce romesco, roasted garlic FIFTH COURSE blue pumpkin roti, spelt berries, pomegranate pistachio relish, jus d' onion SIXTH COURSE "cassoulet" of beans, pear, sauce gastrique OR pasta ala chittara, white alba truffles SEVENTH COURSE mushroom, potatoes, scallion, peas, savory broth OR dry aged beef, cream corn, condiment made with garden greens. EIGHTH COURSE donut hole, preserved fruit from the kitchen garden, crème chantilly, chocolate sauce or chef's selection of seasonal cheese with garden garnish Price is fixed at $120 per person for the basic 8-course menu. Price increases depending if you select pricier options for each course. Wine pairing, which I highly recommend, for 7 savory courses (excluding last course) is available for $52. There's valet parking available in front of the hotel. You can hang out at the lobby while you wait to be seated at the restaurant. read more

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It's an experience - 10 dinners by the counter. 10 different individuals with different stories and background - 10 different reasons to what brought them to Le Comptoir. The 8-course meal (with like a crispy kale chips to start, so 9 in total) were primarily vegetables based but have add-on: scallops, beef, truffles, cheese. Definitely a must try for an occasion or a date! I would also recommend the wine pairing!!! :) read more

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The Zen of Cooking: Comptoir is a very specialized restaurant that caters to a very specific segment of the restaurant going population who are into the nuances & fine details of not only the flavours, textures, fragrance, visual presentation of the foods, but also the carefully thought out mechanics of body motion & ballet of the hands plating the food which are also part of the aesthetics. It's very cerebral food in that one must contemplate & think about every bite & how each ingredient contributes to create a subtle interplay of flavours. In some ways Gary Menes is very similar to a Japanese Kaiseki chef where every move & every flavor is planned out to the nth degree. Most of his produce is from his garden in Long Beach. Service is thoughtful, well executed, professional. There is a certain deliberate seriousness to Chef Menes's cuisine which should be appreciated. 1) Cavolo Nero/dino kale fried to a dry crisp is dark black green in color. Flavour has a slight seaweed ocean minerality from possibly sprinkled sea salt w/ toasty undertones. Crème Fraiche drizzled w/ olive oil is a light, sweet, creamy counter point. 2) Tomato Veloute is a pureed orange colored tomato soup that is like a sweet, acidic lightly seasoned salsa marinara & is poured over Greek yogurt which adds a smooth creaminess to offset some of the acid. Fried bread crumbs add a gritty texture in an otherwise smooth dish. It reminds me of an Ile Flotante. 1-2a) Muscadet Sevre et Maine sur Lie 2014 Domaine de la Pepiere is said to pair well w/ raw oysters. Bouquet is very light citrus. Tastes of high minerality, salty, grapefruit juice. Finish is sour, tangy, citrus zest. 3) Vegetable & Fruit plate is chock full of slices of carrot, Japanese eggplant, squash, broccoli, cauliflower, fennel root, red bell pepper that are either steamed, grilled, sautéed in butter. Beet, red onion, Japanese Fuyu persimmon are pickled in vinegar. Segment of tangerine, half a Meyer lemon looking fruit is sweet yet sour. Savor each morsel since they all have a different taste & texture. 3a) Bouzeron 2013 A.&P. de Villaine has a resiny, pear peel bouquet. Tastes of apple peel, mothball, floral incense w/ light bitter astringency. 4) 62 Degree egg is delicately soft boiled, almost diaphanous sprinkled w/ well aged mellow, fermented dairy Parmigiano Reggiano & sea salt augmented by Beurre Noisette that has a nutty, browned butteriness. The Matsutake mushroom bleeds its almost black truffle-like woodsiness into the beurre. Ruccola/arugula was fresh, bitter w/ a peanut oil scent. Chef Menes's 20 year old yeast, rustic Sourdough was used to sop up the runny remains. 4a) Santa Barbara Co. Chardonnay 2013 Whitcraft Winery was unusual in that it tasted like tangerine juice & zest w/ bitter sweetness & acidity. 5) Blue Lake beans were steamed & tasted intensely of sweet green beans; delicately soft sweet pear seems grilled & sweet potato is steamed. The lima bean & almond 'beurre blanc' dairy oiliness added unctuous, meaty sweetness. 5a) Gattinara 2002 Nervi, Piedmonte has dark brandied cherry, plums, leather, damask rose scent tasting of resiny tannin, smoky oak, creosote, black fruits leaving a raspy roughness. 6) Blackened Blue Hubbard squash looked like a slab of meat, firm slightly earthy sweet. Farro seeds are chewy, nutty, big intermixed w/ dried blueberry squash seeds. Leek could be eaten in between bites for a funky, oniony interlude. 6a) Chinon 2010 Les Picasses, Olga Raffault has a light 'ammonia', blue berry, oak scent that tastes of green bell pepper, smoky white pepper, mothball. 7) Cheeses a) Cowgirl Mt. Tam is a sweet, subdued, musty plush triple cream. I paired the Whitcraft Chardonnay. b) 10 year Wisconsin Cheddar had profound dairy Umami, & strong, deep mellowed Cheddar taste that was exquisite. Chinon made of Cabernet Franc was the pairing. c) Bailey Hazen Blue is mild, almost triple creamy, smooth, sweet, earthy moldy musky blue cheese. Gattinara made from Nebbiolo paired acceptably. Chef Menes talked to us before the meal to clue us in on what was to be served & at the end of the meal to get our feedback. I mentioned that I would love to see the chef go back to his roots & create his rendition of a hyper refined Pinakbet, Paksiu na Lechon, etc. I may have to drag him to the kitchen yelling & screaming. 4+ Yelp stars for understated, cultured, urbane cuisine. read more

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We went here just to see how the experience 1 Michelin star going to treat us. The chef is the Filipino who open this restaurant in ktown. All their menu basically all veggies you can get them from the farmer market compared with the price we paid and the experience I personally got from this place. While you eating you will get many people come watch and staring at you from outside time to time while you eating. The seat is extremely uncomfortable and small. The space is just so packed inside. Passively rude. The whole thing was around $250+ for a person. The whole experience just feel fake and getting ripped off. We had to wait in the hotel lobby for a hour to get in the restaurant from the back. What was the point of that? There are a lot more of the nicer restaurants with more affordable price and great service in ktown. read more

Gary Menes is a magician. He transformed what seemed to be ordinary fruits and vegetables into vessels of compelling, earthy, and savory flavors. His food tastes the way food is supposed to taste at it's natural core, with over complication and over salting stripped away. Gary has absolute control, finesse, and command of his craft. The kale chip and dip amuse bouche was unique and refreshing. The first course, purple artichoke veloute, was one of the best soups I have ever tasted. There was a fresh, balanced, rich artichoke flavor. The bread crumbs added a note of sweetness as well as textural crunch. I am primarily a meat eater, but the fruit and veggie plate was outstanding. Each component tasted like it naturally should, simply prepared to allow it's colors and flavor profile to shine. If I could make veggies like this, my kids would actually eat veggies. There was a variety of textures throughout the night. Charred edges made way for luscious tastes on many of the veggies. Some were soft, others were crunchy, and they were all delectable. The poached egg was so great and I was struggling to figure out why. I have never thought to add lemon to eggs, but this is precisely what Gary did. Once again keeping it simple, the ingredients were brown butter, lemon, and chives, using fresh eggs from his staff's backyard. All of the items up to this point showcased pure, natural, light flavors. The ensuing pork belly was an unexpected, remarkable curve ball. It was so savory, fatty, powerful, and succulent. All of the other dishes loaded the bases, and the pork belly was a grand slam! I recommend getting one of each supplement, that way you and a friend can experience everything the menu has to offer. For example, my friend ordered the tasting menu the way it is, and I added all the supplements (pork belly, truffle rice, scallop etc). We got the cheese plate and coffee as well, and both were awesome. The only thing I missed out on was the wine pairing, which I will definitely do next time. Make sure to be on time and wait in the lobby of the Hotel Normandie. Alex came to get us when it was time to be seated. I've dined at many of LA's restaurants. Le Comptior is the most personal, at home experience I have ever had. It's like we were sitting in Gary's dining room watching him prepare dishes for us personally. I can't wait to be back with more friends! Thanks again to Gary, Alex, and the staff for a night to remember. read more

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I went in with a doubt thinking how good can a tasting menu be with ingredients that are mostly vegetables and boy I was wrong. We got there around 8:30 for our 8:45 seating and was waiting around the lobby area where the sous chef greeted us around 8:45 asking us to patiently wait for the party that was slightly behind schedule. 10 minutes past, Alex, who was the chef came out with two glasses of wine asking us to wait for 5 more minutes. We walked in and was told that the other parties were no shows and had the entire restaurants to our selves. After placing our order the experience started~ only 3 people behind the counter, cooking, serving and cleaning at a harmonious manner. Everything looked very smooth. Just don't expect them to have a conversation with you on a normal basis cuz they busy! And the food...let me tell you the food you get may be very simple ingredients but the way they cook it and how they taste is mind blowing. Every course was amazing and nothing out of the eight course we had were less than extraordinary. After every bite, I was still questioning how can these simple ingredients what we call "vegetables" taste this good? The ambient, and the experience you get sitting behind an counter watching your food being carefully prepped and constructed is also another experience you can't get elsewhere other than a sushi bar with Omakase. The price is high, and though sometimes you don't get what you paid for, this place isn't anywhere near in the category of disappointments. Deposit on a restaurant reservation, and strict cancellation policies are something that I'm not a huge fan of but can understand why after immediately being seated. Great staff, Great food, Great Ambient and I can assure you if you decide to dine in, you will have the same experience too. read more

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Where does one begin when talking about Le Comptoir? Located right next to Cassell's, Le Comptoir has no signs or any obvious indication that it's there except for a tiny menu at the bottom of the front window. Le Comptoir seats 10 people twice per night on Tuesdays, Thursdays, Fridays and Saturdays. You've been warned - make a reservation at least a month ahead of time. It's intimate - with dim lights that flicker on and off at times. There's nothing to hide in the open kitchen - you see every move the chefs and apprentices make. Whizzing around - grab that, chop that. Replace that plate, dole out new silverware. Going down the line with such focus and detail - each dish is a well-orchestrated collaboration and masterpiece. There are seven courses in total - each course is pretty set, though you can choose to swap out a vegetarian dish with something that has more protein like their scallops or wagyu steak. In order of presentation... Amuse Lightly toasted seaweed with aioli on the side. Nothing particularly special - just something to get our palates wanting more. First Course This is where the meal started heating up. First, fried bread crumbs served in a bowl, with the pumpkin velouté and a drizzle of creme fraische after. Spoonfuls of warm, creamy pumpkin goodness. Second Course The menu reads "vegetable and fruit plate," but it was so much more. A myriad of colorful organic flora from kumquats to daikon and zucchini, each prepared with such great care - it would have been a sin to not eat each vegetable or fruit individually. A whirlwind of flavors. Third Course Delicate, poached hen egg sprinkled with reggiano and bathed in a subtle beurre noisette that brought everything together. Soft pillows of yolkiness and creaminess in each bite. Fourth Course Here, the squash took center stage with farm-fresh green beans, pomegranates and pumpkin seed relish. I can't stress enough how perfectly it was cooked, with the jus d'onion giving it an extra savory kick. Fifth Course The mushroom lover's dish - different sorts of mushrooms atop a light potato purée with snow peas, lima beans and a show-stopping red scallion. Juicy, packed with flavor. So good. Sixth Course Dessert - a spice cake with homemade frozen yogurt. Simple, sweet bites. A wonderful way to top off this lovely meal. Truly an experience. Gary Menes, you are something else. read more

Le Comptoir - Amazing fruits and vegetables dish at Le Comptoir in Koreatown. - New American Near Me - Los Angeles, California

For the basic tasting menu and wine pairing added, expect to spend $300 per person. Corkage is $65 for a 750ml bottle.

Le Comptoir is best suited for vegetarians. Each seating is around 10 guests and their menu changes frequently. I enjoyed the experience but I definitely do not see everyone enjoying the food. FOOD 6 Courses (four of which offer a supplement for an additional charge) -Their standard menu is all vegetable based so you will have to go with a supplement if you care for seafood/meat. 1) Sweet Potato Veloute - this was ok 2) Vegetable and Fruit Plate - some of this was pretty tasty. presentation-wise, nothing too exciting. 3) Egg "en cocotte" - I like eggs and I enjoyed this dish. This was my favorite of the night 4) "Tian of summer squash" - this was interesting. personally didn't care much for it though. 4.5) Pasta alla chitarra, summer truffles (supplement) - they don't skimp on the truffles so hopefully truffles is your thing 5) Japanese A5 Wagyu (supplement) - Steak is one of my favorite things to eat. Unfortunately this one disappointed. I expected a very tender piece but it just wasn't. 6) Chocolate Pots de Creme - this was ok. DRINK -Wine Pairing (I did not try this but I've uploaded a picture of the menu with details) -Coffee (I did not try this either. Details for one type are shown on the menu but they offered three types on my visit) EXPERIENCE The chef starts off by introducing himself and then going over the menu. The service is as I would expect it to be with 8 of us being catered to by 3. PARKING Street (meters), hotel parking read more

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What a chameleon Le Comptoir is! An incredible testament to "Less is More" as well as another instance of where keeping one's eyes open is the most important thing. After stepping out of Cassell's one evening and walking up 6th St. we just happened to notice a small kitchen with a counter where people were eating plates of beautifully prepared food. With no visible signage and a sense of impending awkwardness should we try to enter the door (like crashing somebody's party) we passed by wondering what this tiny venue was all about. It obviously wasn't part of Cassell's. And there wasn't any clue that would lead us to think it was part of Hotel Normandie L.A. either. Finding out the nature of this interesting establishment was going to take a little research and my PIC was more than up to the challenge. So now let's cut to the chase and try to explain exactly what the allure of Le Comptoir really is. Other reviewers have mentioned that the fare here is overpriced and this I feel is the ideal place to begin a description of what you will find. For if you only correlate value to quantity then you may cease to read anything else and just scratch Le Comptoir off your list. And while I doubt that anyone could seriously leave hungry you definitely have to look somewhat deeper to see the value. I'm not going to go course by course and duplicate so many other reviewers toils because what is truly important are all the tremendous trifles that will go into your meal. Being a gardner perhaps I put a little more significance into what it takes to produce superlative vegetables but this is where everything begins at Le Comptoir. This is paramount because 85 to 90% of what you're going to eat is vegetables. Ahhh! But what vegetables! I often wonder how many people think they don't like vegetables just because they have never had any that are truly fresh and weren't produced en masse by America's farming machine. The veggies you will consume at Le Comptoir will be fresh and grown by someone (an actual person) who truly cares. When you combine this with the preparation by people who honor this fundamental necessity you can begin to understand where the value is generated. This concept leads to a meal that will fire your imagination and greatly increase what you ever thought possible out of a plate of vegetables. And what adds immensely to your enjoyment is that it all takes place before your very eyes. The is perhaps the best part of the entire show. And make no mistake about it, it IS a show. Now for the nuts and bolts. Even with one of us having all the supplements (except the wine paring) the entire check came out to under $200. For beautiful food prepared exceedingly well this is a bargain. It's like they throw in the two and a half hours of entertainment for free. I was a little disappointed in the truffles (read "a lot") and since they were the most expensive of the supplements this resulted in the loss of a star from this reviewer. This would also be a good time to mention that while I selected 4 stars my actual rating was 3.5. The half star deduction was the result of not being able to get someone's attention to procure a spoon. It's a pretty small place and someone should always be paying attention to what the diner requires. After 3 attempts I decided it wasn't worth it. Sorry, I'm fussy about things like this and also I like to let the chef know that little things matter (a lot). Overall our meal at Le Comptoir was a huge success and Chef Menes and his team are to be commended. But it only makes me curious as to what delights his next venture will bring. Surely it will be something to behold. read more

Took my wife here for a Valentine's Day treat. This place is located a KTOWN, tucked outside of Normandy hotel. You can valet at hotel. Place is nice and cozy, we received warm welcome first walk in. Chef serves you with counter top diner where you can see the him unfold the process of ingredients.+ We had a 8 course tasting menu, with supplement add ons. Some dish was spectacular and some where simple. I'm not gonna go into the details since food is pretty subjective to everyone. What really bumps me out was the value/ pricing of this place . Where when I booked the reservation , I was charged $278 for basic tasting menu. Which is basically $139/person and it's basically vegetarian. And I feel like the chef overly implied on how all the greens were garden grow by him. Which is very nice veggies but definitely kinda over price. The sixth course had an option of truffle add on($65),which to my experience,(a true foodie from the local) , the truffles were definitely not top grade like the chef illustrates in the menu walk through. We only had one person doing all the add ons and with one person wine pairing, we end up putting additional $190 +tips 38= $228 on top of $278 totals at $506. Which is $253 /person . I'm no expert at food but I do know what's good and what's worth the value. This place is definitely over priced. read more

I made a reservation here for party of two. There was an accident so I couldn't make it. I called several times and left them messages, no one would respond to me. In the last message I stated that there's been an accident, if cancelation would result a charge anyways I would be happy to reschedule or give the reservation to a friend. Within a few minutes they canceled my reservation without calling me back, which means they were checking their messages! On the same night, at around 9:30PM they charged almost $400 on my credit card! It's $90/person for the base option, they charged not only what would cost to eat there but doubled the amount! Wow this was so shady! I then called them a few times, again, no response. This is the first time I've charged by a restaurant without any contact/notification. This experience makes me never want to come here again! They are money hungry. Be careful when you make a reservation here, and make sure they charge your card the correct amount after your meal. read more

This is a special and unique experience I ever had. It was for my fiancée birthday. Intimate setting with a seating of only 8 guests. The chef's menu depends greatly his farm in Long Beach. Coming to the restaurant was an adventure in itself. We had to wait in the lobby of the historic Normandy hotel. A person with an apron comes to greet and seat the guests. Literally a counter space with some cooking ware. Kinda like a cooking demonstration/spectacle. Feels like he is inviting us to his home The food was fabulously fresh farm to table cuisine. The chef also emphasized on obtaining rare and unique ingredients. The chef tells his story with the food progression through each course. From the kale chip and creme fraiche to the last blueberry chocolate compote (for addition you get the cheese plate) The play and balance of flavors and textures in the sweet potato soup stands out for me. The dishes climax as you approach the truffle pasta and the shiitake A5 wagyu beef. I added the wine pairing experience. Generous pour. Great gradual flavor progression of the wines Excellent service and his two assistance very knowledgeable with the food. My absolute surprise was the Ethiopian coffee. First time I had fruity tasting coffee! Absolutely will come again to see what else is in his garden and share the experience with my friends. It is best to experience the food itself because words don't do his dishes justice. read more

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Not to bad but the price is not matching with the quality of the food or the place, maybe some other people they think is wow but there is a lot of places more quality and nicer for the same money read more

I made a reservation for the restaurant a few days before dining here, expecting to pay $85 per person for the tasting menu. Walked in and saw that the price on the menu had gone up to $120. No mention of this price change was listed on the website, nor mentioned by anyone at the restaurant. As far as I recall, the items on the menu didn't change, only the price. The food was good for just vegetables, but nothing spectacular compared to other restaurants at a similar price point. Best dish was the truffle pasta. I would probably give 3 stars if the price was $85, but raising the price by 40% with no warning is absolutely unacceptable. read more

Went to Le Comptoir in February 2022. The experience, from the wait to the very end was outstanding. You could tell the amount of detail it took for that one meal. Everything was meticulously prepared. I love that they truly showcase fresh and local produce and elevate it using techniques and do it proudly. My husband got all the supplements but ended up liking the original items from the menu (the vegetarian items) better. We highly recommend this experience. read more

Well we got off to a bad start as our 845 seating did not start until 930. No apology from staff or even explanation so I assume this is standard. Then when I asked for some wine got charged $26 for a glass of petite Chablis which probably sells for $15 a bottle. Things improved as the food started and the tasting menu was very good. Wine pairing was $52 which is quite reasonable but I would not do that again. All the wines were average. Overall experience was good. 5 stars for the food but minus one for tardiness and wines. Food +++++ Ambiance++ Beverage++++ Service++++ Hospitality++++ read more

After dining here twice, i've seen many reviews regarding people being charged for not being able to make their reservations. Maybe if people decided to literate and read the cancellation policy off of Le Comptoir's website. They ask people to cancel no less than 48 hours before their reservation. So to the woman who stated she called 36 hours before her reservation (you don't fall in line for a refund). Cancellation Policy: Reservations for parties of up to four guests may be booked up to four weeks in advance. We begin preparations for your dining experience several days ahead of your reservation. Therefore, we ask that any changes or cancellations be made via OpenTable no less than 48 hours prior to the time of your reservation. If you wish to make a reservation for 5 or more persons, or to book a special event, please see the Chef's Note below for instructions.* Once the 48-hour cancellation period has elapsed, Le Comptoir will process a non-refundable charge of $172 per guest, plus a 3% service charge, 9.5% sales tax and 18% gratuity to the credit card used to secure your reservation. By completing your reservation, you agree to and acknowledge your understanding of our reservation terms and conditions read more

Le Comptoir - New American Near Me - Los Angeles, California

The best chefs know how to cook vegetables. Thank you Chef for one of the best meals I have ever had. The soup was my favorite - the balance and flavor was amazing. Dinner * Kale Chips (Excellent) * Japanese Mountain Yam Velouté (Excellent) * Veggie And Fruit Plate (Excellent) * Oeuf Poché (Great) * Muki Hotate Diver Scallop (Good) * Asparagus (Excellent) * Squash Roti (Excellent) * Beef (Excellent) * Cheese (Excellent) read more

Anything short of 5 stars are reviews left by folks who didn't do their homework. If you're looking to spare any expense, my suggestion is to wait until you don't have to. It's been almost a year since I took my boyfriend to Le Comptoir, to celebrate my getting promoted. The experience was the most memorable date night dinner we've ever had and will likely ever have. I was not prepared for the additional costs of all the add-ons, but I threw caution to the wind that night and I don't regret any of it. For each of the courses where there was a second, more expensive alternative option, my boyfriend and I split it. We'd essentially have one veggie and one meat and we'd share and it was perfectly paired. Almost like the menu is designed for couples who are sharing. He loves wine so he also did the wine pairing. We made reservations and we shore up a tad early because we'd Ubered. So we waited in the lobby of the Hotel Normandie, where all the guests for dinner were asked to wait. We were treated to complimentary wine while we waited which was lovely. The restaurant staff sat us party by party until all 12 seats at the old school diner counter were full. It's been so long I couldn't tell you specifically what the dishes we had were, but everything was delicious. We wanted to try everything on the menu, the full 8 courses, the original menu options and the alternative upgraded menu options, and the wine. It was not cheap, but I knew this and I'd done plenty of research prior to making this reservation. The bill was over $500 after tip, but the staff and most especially Gary, the location, the decor, the style, and by god the food...it was magical. Afterwards we had a reservation for drinks at The Walker Inn, which is inside The Normandie Club. As we left the bar to catch an Uber home we saw Gary through the window with the later seating and he waived as we walked by. Realizing that as a chef he's 100% in his own world while he's making his magic, you'd understand that we were a little shocked. But before we'd left my boyfriend had the chance to talk to Gary and express how much he appreciated everything about Le Comptoir. Down to the organic and locally sourced from Long Beach ingredients. That being said, I made reservations for this place KNOWING what kind of a night out my boyfriend enjoys. And what kind of food, drinks, and atmosphere he enjoys. This kinda place is peculiar, unique, and typically priced for Los Angeles. But if it's not your cup of tea you'll end up going and giving it an unduly unfair review because you didn't realize this place might not be to your liking. Do your homework. Otherwise just go to The Ivy. read more

Le Comptoir - New American Near Me - Los Angeles, California

Rating as 5 stars (for this newly Michelin starred restaurant) for the delicious fresh food as I care far more about the food than other restaurant aspects. Esp vegetables out of the chef's garden. Some vegetables were the best I've ever bad. Only place that compared vegetable wise was Spring in LA which has sadly closed down. The veggies were pretty much all perfectly cooked which is surprising given the limited kitchen and induction stoves. Chef was friendly when he wasn't cooking, ie pre and post meal. The female chef in training spoke softly enough we didn't know a plate of bread crumbs was supposed to be saved for a soup in a minute. They were nice enough to give us another plate though. Questionable pricing on the truffle pasta supplement and takeout bread. Both good but potentially not worth the cost. Fyi they only serve their fancy coffee post-dessert despite the menu saying 15 brew time. read more

An unusual scheduling challenge awaits you, but Le Comptoir is up there with the best of them. The ingredients, setting, prep and intimacy is just spot on. Opted for the truffle at market, and boy was it worth it. Handmade pasta with black truffle shavings, a beautiful red wine pairing and I need to go back. Soon. A new add to my list of favorites, along with Orsa, Maude and Melisse. read more

Le Comptoir - Highlight for me? The hand made Black Truffle pasta. - New American Near Me - Los Angeles, California

A meal at Le Comptoir is just as much an education as it is a spotlight on artistry. Located next to Cassel's on 6th, this intimate kitchen is easy to miss and has flown largely under the radar, although I'm guessing not for much longer. Reservations are available a few days a week at 6pm and 8:30pm for a group of 10 seated around the kitchen bar. The seating arrangement allows for a theatrical cooking experience that is focused and intentional. Chef Gary Menes speaks with impressive knowledge about all elements of the menu -- from the produce sourced directly from his farm in Long Beach to the meats and cheeses delivered from across the pond, he is a veritable trove of information. His discussions of ecological preservation as it relates to food reveals a passion for his craft that extends beyond cooking tasty meals and I immediately got the sense that I was about to experience something special. The prix fixe menu changes regularly and is vegetarian before any meat dishes are subbed in at a premium. My meal opened with a kale chip amuse bouche, followed in succession by a Castelfranco Velouté, Vegetable & Fruit Plate, Poached Egg & Sourdough, Muki Hotate Diver Scallop, Pasta alla Chitarra, Wagyu A5 beef, and dessert. The scallop, pasta, and beef were all supplemental to the base menu and wine pairings were offered for $45. The velouté is poured in front of you into a bowl of sheep milk yogurt and fried bread crumbs and the final product is wonderful. The flavors are multi-dimensional, weaving between the bitterness of the castelfranco, sweetness of the veloute, and the sourness of the yogurt, and the soup itself is a velvety dream peppered with crunchy bites from the bread crumbs. Watching the assemblage of the vegetable and fruit plate before my eyes was a real treat in itself. Chef Menes and his two sous chefs placed one ingredient at a time, down the line, in perfect harmony, and the plate placed in front of me at the end was nothing short of art. Celery, beets, onions, tomatoes, brussels sprouts, cauliflower, zucchini, potatoes, tangerines, and more -- some roasted, some pickled, some soft, some crunchy; each bite is a surprise and this seemingly simple dish is masterfully executed. The poached egg is served with cheese on top and usually that'd be good enough for me, but Chef Menes proceeds to pour warm melted butter on top of the cheese, effectively melting it into a luxurious pool of egg/butter/cheese to be sopped up with a slab of sourdough. I don't care if you disagree, I'm sure this is heaven. There isn't too much to say about the scallop dish other than it is perfect. A perfectly cooked scallop served atop perfectly fresh corn bathed in butter, which as we all know, is always perfect. The corn was the sweetest I've ever tasted and with the Meyer lemon complement, this dish was light, bright, and one of my favorites. Surprisingly, I was the only diner that night who opted for the pasta with summer truffles. Chef Menes had undersold the summer truffles in his intro, describing them as vastly different from their wintertime counterparts. Still, I had to try and I am so happy I did, because the summer truffles were beautiful -- while they aren't as aromatic as the winter truffles, the summer truffles still have that pungency and earthiness so wonderfully characteristic of white truffles. The Japanese grading system has 5 quality grades for beef based on marbling, meat color and brightness, firmness and texture of meat, and color/luster/quality of fat. Wagyu A5 is beef that checks out at the highest grade for all these criteria and it is evident when you eat it -- 2 grades higher than American prime, Wagyu A5 is smooth, velvety, delicate, and rich. The marbling fat in the beef makes each piece melt in your mouth and if you've ever wondered what umami is -- this is it. For dessert, I got the sourdough donut and sampled the cheese plate. The donut was good albeit a bit forgettable, but the cheeses were all great -- I especially loved the piquant blue cheese. Overall, I had a memorable first dining experience at Le Comptoir. It was a privilege to watch each intricacy unfold before my eyes and to be an audience to such focused artistry. I was grateful for this intimate experience and will definitely be back! read more

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We went here last night What a shock. First it is located in a horrible part of town in a hotel that looks like a homeless shelter no one to greet us. A disheveled guy who looked like he just rolled out bed behind a dilapidated desk told us we were first to arrive even though we were 5 min late. He told us to wait in filthy lobby with worn dirty couch. Then some other guy came out with a pencil behind his ear in jeans and a tee shirt to take our name and tell us to wait It was a horror show. It was a special night that was ruined. We left as fast as we could losing the money for the meal they require you to pay upfront ( I now know why). Stay away !! The place is filthy and scared. There are a million great restaurants in LA read more