There isn’t anywhere in Los Angeles quite like Barton G. This restaurant, a concept first created in Miami by Barton G. Weiss, is pure theatre. It’s whimsical, imaginative and fun. Each dish is all about presentation, meaning, of course, that each is designed to be shared on social media. Thanks to an updated menu of items courtesy of Executive Chef Attila Bollok, there’s even more fun to be head at this La Cienega hotspot (you can expected to find a line out the door on any given night).
New items on the menu include Holy Smokes Popcorn: bacon and white truffle nitro popcorn with fresh black truffles, grated parmesan & fresh herbs; The Devil’s Egg: white truffle whipped deviled eggs, togarashi bacon crumble, crisp garlic, fresh black truffles & garden herbs; Champagne Oysters & Caviar: chilled oysters wrapped in a champagne cucumber mignonette, yuzu bubbles and osetra caviar; Octopus Terrarium Salad: tender octopus torchon with succulent greens, sea lettuce, wakame, and chive with marinated vegetables, frozen berry coral & sepia tuile; Samurai Swordfish: chargrilled long line California sword steak with sake-ginger glaze, Japanese eggplant, heirloom squash salad, basil, country ham fizz; Blooming Baramundi: blistered fingerlings, spring farm succotash, red pepper butter, applewood-smoked cuttlefish ‘bacon’; Polynesian Fish Fry: crispy whole local snapper, coconut jasmine rice, spicy vegetable pineapple slaw, miso-kona lime remoulade; Brain Freeze: Gianduja mousse cake, chocolate confections, golden chocolate nuggets; and Carnival Fun Cakes: golden funnel cakes- served with fun dipping sauces of chocolate fudge, strawberry-lemon, and salted caramel with powdered sugar and fresh whipped cream.
Here, check out the seven most Instagrammable items on the menu. Trust us, try as you might, you won’t be able to resist sharing on social media!
- The Brain Freeze: Gianduja mousse cake, chocolate confections, golden chocolate nuggets
2. Octopus Terrarium Salad: Tender octopus torchon with succulent greens, sea lettuce, wakame, and chive with marinated vegetables, frozen berry coral & sepia tuile;
3. The Devil’s Egg: White truffle whipped deviled eggs, togarashi bacon crumble, crisp garlic, fresh black truffles & garden herbs
4. Champagne Oysters & Caviar: chilled oysters wrapped in a champagne cucumber mignonette, yuzu bubbles and osetra caviar
5. Baked Alaskan Everglades: Seven story red velvet ice cream cake, wrapped in toasted meringue and topped with a candy apple ‘cherry’
6. Chocolate Treasure: Valrhona 66% double chocolate bittersweet brownie, house made tahitian vanilla bean nitro ice cream, rich chocolate ganache, gold dusted chocolate spoons, 24k edible gold flake
7. Marie Antoinette’s Head—Let Them Eat Cake: Cotton candy surrounded by petit cakes: raspberry and strawberry cream cheese served with fresh berries and schlag
