The Tasting Panel magazine

August 2018

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Page 16 of 132

16  /  the tasting panel  / august 2018 S ince Downtown Los Angeles' boutique Tuck Hotel opened in late 2016 with just 14 rooms, its adjoining restaurant has transitioned from bar to brunch spot to yet another new iteration: a romantic, cozy restaurant and cocktail bar open for dinner. Chef and owner Juan Pablo Torre maintains a lively presence at the restaurant, overseeing a constantly changing menu that draws influence from many kinds of international cuisine. This approach manifests in dishes like saffron croquettes, bran- dada with egg yolk and black truffles, a whole branzino served with black soybean ramen, and jicama and papaya salad. Expect something new and exciting each time you visit, though Torre does keep some items—like the brisket spring roll—on the menu by popular demand. With a wine list full of French and Italian selections and a bar menu featuring cocktails like the Range Life with mezcal, Cointreau, grapefruit juice, ginger syrup, and lime, Bar Garcia is a hidden gem that will take you around the world in a single meal. —Jesse Hom-Dawson Tuck Hotel's Bar Garcia Reinvents Itself as an Evening Dining Spot Bar Garcia owner Juan Pablo Torre draws inspiration from around the world for dishes like a whole branzino with black soybean ramen and jicama and papaya salad. BRIEF ENCOUNTERS Jinya Ramen Bar DTLA Expands Its Menu with Sake Options J inya Ramen Bar operates locations all over the country, but the popular franchise's newest restaurant in Downtown Los Angeles forges into new territory with an extensive list of Japanese sake. We visited the recently opened location for a pairing dinner with World Sake Imports' Kerry Tamura, who discussed the various sake-production regions as well as rice preparation methods and pairing tips. As a sake amateur, I was fascinated to learn about the nuances between styles of sake and the range of flavors detectable in a single sip. The restaurant paired delightfully fresh salmon cilantro sashimi with Masumi Yumedono's Mansion of Dreams, a floral and fruity sake, while Jinya's signature tonkotsu black ramen was matched with Masumi Nanago's Seventh Heaven to complement the abundant spice in the dish. For those new to sake, Jinya is a fitting place to start your education. —Jesse Hom-Dawson Expands Options but the Angeles sake. We World sake-production As a sake styles of sake of sake of sashimi with sake, while Masumi Nanago's dish. For those The abundant spice in Jinya Ramen Bar's tonkotsu black ramen makes the dish an excellent match for Masumi Nanago's Seventh Heaven sake.

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