"This is not a place to go to for steak frites and ile flottante. It is a taste of Los Angeles, with a tiny singular menu of maybe six or seven dishes. That changes, according to Miles Thompson's slightly eccentric seasonal style, which is really deliciously hard to categorize and which you can't find anywhere else. I loved a recent dish of grilled prawns with fried enoki in this powerfully delicious tomato sauce,"
"and an onion bread covered in whipped cheese and little coins of zucchini dripping in miso brown butter. Andy Schwartz has put together a list of natural wines from niche producers, and it really invites you in, both in terms of how it's written with personal, sometimes abstract tasting notes and in terms of pricing. There's something about the style of hospitality at Baby Bistro that feels genuine, intuitive, completely unscripted."
Baby Bistro presents a small, singular menu of six or seven seasonal dishes that reflect a distinct Los Angeles sensibility. The kitchen under Miles Thompson favors slightly eccentric, hard-to-categorize preparations that combine bold flavors and unexpected pairings. Standout plates include grilled prawns with fried enoki in a powerful tomato sauce and an onion bread topped with whipped cheese and zucchini in miso brown butter. The wine list emphasizes natural bottles from niche producers with personal, sometimes abstract tasting notes and approachable pricing. The service style feels genuine, intuitive, and completely unscripted, contributing to the restaurant's unique character.
Read at www.nytimes.com
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