On a pleasant spring night this week, I had an amazing dinner at Joe’s Restaurant on a quiet corner on the usually busy Abbot Kinney Blvd. It was still early enough for sunlight to be shining in through the windows, illuminating the crisp, clean decor inside.
Our party, two omnivores and a vegan called ahead for reservations and to ask if the chef, Michael Bryant, would be able to make something to accommodate the vegan. The person who took our reservation assured us that it would be no problem.
On very short notice, because the kitchen wasn’t prepared for the vegan to order an entire tasting menu, Bryant came up with an inventive set of dishes utilizing fresh vegetables such as fiddle head ferns, peas, and celery root. I’ve seen my share of vegan dishes made by higher-end restaurants before, but the dishes Bryant presented were by far the best.