Travel Reference
In-Depth Information
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place. The menu featur es ar t-food, that L.A. specialty that focuses mor e sculptural
arrangements than culinary prowess. That said, the food is of the satisfy-all-tastes variety:
roast chicken, grilled salmon, New York steak, and so on. If you're stopping at LAX with
kids in tow, not to worry—Encounter's party atmosphere ensures they'll enjoy themselves
without disrupting the ambience a bit.
A travel advisory:
At least come up and hav e a
blue cocktail at the lav a lamp-festooned bar , because quir ky E ncounter is wor th an
encounter.
209 World Way (Theme Building, Los Angeles International Airport).
&
310/215-5151.
www.encounter
restaurant.com. Reservations recommended for dinner. Main courses dinner $24-$29, lunch $12-$23.
AE, DC, DISC, MC, V. Daily 11am-4pm; Thurs-Sun 4-9:30pm. Valet parking $6.
JiRaffe
NE W AMERICAN/FRENCH The deafening din of conv ersation at
this longstanding r estaurant is usually praise for J iRaffe's ar tistic treatment of pepper-
crusted ahi tuna, crispy Maine salmon, pancetta-wrapped tiger shrimp, and caramelized
pork chops with smoked bacon, apple chutney , and cider sauce. I f you're a connoisseur
of gnocchi, try the purple Peruvian gnocchi with fr esh Florida rock shrimp and r oasted
purple pearl onions. J iRaffe also wins culinar y points for highlighting oft-ignor ed vege-
tables such as salsify, Swiss chard, and fennel, as well as complex appetizers that are more
like miniature main dishes. For dessert, say hello to a slice of warm chocolate truffle cake
and a cup of coffee.
Tip:
Visit JiRaffe's website for some of its special r ecipes.
501 Santa Monica Blvd. (corner of 5th St.), Santa Monica.
&
310/917-6671.
www.jirafferestaurant.com.
Reservations recommended. Main courses $26-$32. AE, MC, V. Mon 6-9pm; Tues-Thurs 6-10pm; Fri-Sat
6-11pm; Sun 5:30-9pm. Valet parking $7.
6
The Lobster
SEAFOOD There's been a seafood shack called the Lobster on the
Santa M onica P ier since 1923—almost as long as the pier 's been standing—but this
incarnation is a perpetually liv ely favorite. The contemporary decor can't compete with
the floor-to-ceiling windows offering a million-dollar ocean vie w, but the space is com-
fortable. Although the namesake cr ustacean fr om M aine is a gr eat choice, specialties
range from sautéed tiger prawns “ scampi”-style to jumbo lump crab cakes and lobster
grilled, steamed, or pan-r oasted. C reative appetiz ers include ahi carpaccio with tangy
tobiko wasabi, or steamed mussels and M anila clams with apple-wood bacon. There are
a few steaks for landlubbers, and there's a practiced bar dedicated to locals that serves lots
of bloody mar ys garnished with jumbo shrimp . For dessert, chocolate bread pudding is
terrific.
Tip:
Request a table on the deck and enjo y the 180-degr ee panoramic vie w of
the Pacific.
1602 Ocean Ave. (at C olorado Blvd.), Santa M onica.
&
310/458-9294.
www.thelobster.com. Reserva-
tions recommended. Main courses $19-$41. AE, DC, DISC, MC, V. Mon-Thurs 11:30am-10pm; F ri-Sat
11:30am-11pm. Valet parking $5.50 for first 3 hr.; $10 maximum.
Michael's
CALIFORNIAN Owner M ichael M cCarty, L.A. 's answ er to Alice
Waters, is consider ed b y many to be the father of California cuisine. S ince M ichael's
opened in 1979 (when M cCarty was only 25), sev eral top L.A. r estaurants have caught
up to it, but the mar ket-to-table philosophy remains. Although the furniture and decor
are dated, the dining room is filled with contemporary art by Michael's wife, Kim McCa-
rty, and the r estaurant's garden is one of the city 's most r omantic settings. The menu
changes seasonally, but y ou might find things like grilled M editerranean loup de mer
with chorizo and mussels, o ven-roasted Channel spiny lobster with garlic-fennel potato
purée, or grilled pork chop with Calvados apple pan sauce. Don't miss Michael's famous
warm mushroom salad, tossed with crumbled goat cheese, watercress, caramelized onion,
