Phenakite - Kalkbaai iNingizimu Afrika

The food and flavors of Phenakite are in a league of its own. I knew it might be special after having been to her Porridge Puffs restaurant before the pandemic. Chef Minh Phan curates her menu so thoughtfully, and to watch her in the kitchen is to watch an artist and chef building every dish with love. The mochi dish is not only delicious but an event that awes and inspires (I didn't take a pic so as not to ruin the surprise). Excited to see what the future brings for this chef and her food.

Phenakite has returned in a super stealth, under the radar multi course fashion inside of the Forest from the Trees art installation in East downtown Los Angeles. You are shocked when you refresh the Phenakite Tock for your daily check to see if they are back and serving and see actual reservations. You make one with no hesitation or care about the cost. The no publicity approach seems to be destined to keep things on the DL. There appears to be a single seating for just five tables per night. It's all inclusive, food, tip and alcohol paid for when you make the reservation on Tock. The evening begins with a non alcoholic yuzu drink while you wait for a private time in the art installation. Unusually everyone at your dinner has arrived early or on time (besides a party that no showed, shockingly). Which left some lag in the schedule as the art installation has some time padded in. You enjoy the cool air and the opening of the exhibit where a series of microphones have been cleverly changed into small speakers That experience is great; and interesting, however the real magic begins when you slip into a gallery esque dining room. Five tables all facing a kitchen where Chef Minh Phan works with her team composing a multi course meal. You might say it's nine or ten courses but some of the courses include multiple small dishes so you wouldn't argue if the chef told you it was a 15 or 16 course meal. Thematically the idea is tied to that of the art exhibit, indigenous foods (tho not religiously, like you might find at Owamni The Sioux Chef, in Minneapolis), no waste, and the heartfelt imaginative cooking of the chef herself that is unlike any other in Los Angeles. Her laptop sits nearby connected with an aux cable to a speaker. It keeps turning off as the laptop goes to sleep and the chef fiddles with it to restart her playlist of 90s and 00s indie rock and alternative. Wilco and the Magnetic Fields serenade you. The walls are stark white with gallery lighting and a few branches screwed into them, but some have fallen. The wooden tables are decorated in a way that's elegant but also homey and reminiscent of how your mom or aunt might. And then the food. Bold at every step. Looking at past Phenakite menus you see some of her themes, a blowtorch (which ties wonderfully to the art exhibit) lights filled mochi and a fig leaf on fire, creating smoke and ash that drifts over the table during the course. Fauna of the forest with a flavor profile that is dreamlike. Different stems and pieces that might be thrown away used and pickled. A series of small dishes including a three sisters dish, a crab cake with the perfect season of dill and tarragon, pickles from the sea to go with it. The lone dish of the night that fails to live up to its brothers and sisters is a shrimp with an elegant birds nest of root and tuber tempura fried on top of it. Salty and beautiful but pales compared to the flavors of everything else you are served. Perhaps that misses the point, and the salt is there to cleanse the palette. A fish dish with a medley of flavors and vegetables and perfectly splayed out fried mushrooms. The porridge course that one expects and loves from the beloved chef behind Porridge Puffs. Two remarkable bites of venison with bright seasoning and mouthing numbing qualities. A course called a Dance Party that again minimizes the waste from the kitchen. Followed by a staple herbal granita and a crème desert. Throughout the meal alcohol pairings were served. They match the food beautifully and you make note of new wineries to check out in Santa Barbara next time . The service is warm and enthusiastic. The servers when introducing themselves reveal that they are an art student and an actress. It's at once surprising, revealing and excusing. Wines are poured occasionally with no explanation of the vintage and food dropped off without explanation, the menu is on the table so you can read, but the story is slightly lost in these moments. The lack of experience is at once endearing while also occasionally jarring gi

Great food ? highly recommended I am definitely back this place . Thanks

Best restaurant for food. Nice atmosphere. amazing interior.

Had really high hopes for this place after getting LA Times restaurant of the year and a Michelin star. Overall I think the concept was cool but the execution on food and plating was lacking. First, they seat you by order of which you arrived. The weird thing is, they don't take note of who arrived first and go around asking everyone. If you plan on seating by order of arrival, then a staff member should take note to make it an easier transition to the table for the guests. Other than that, I'd say the service was solid. Some of the plating felt a bit too much, random stones on a plate or unneeded rocks. I was able to look past that but the food was just not executed well at all. There was a tempura dish that wasn't crispy, it had no crunch and felt like it was sitting in oil for way too long. The pork belly course was way over cooked. I could see each fiber and I had a tough time cutting into it. The mochi that accompanied the dish was great though. The fish dish was severely overcooked as well, I couldn't take more than a bite. At first, I thought it was just an off night but when I spoke to friends who went prior to me, they all commented similarly. I'm not sure if it's lack of a proper kitchen or what but for $200+ per person, I was expecting a lot more.