Palate Food + Wine

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Listed below are links to reviews of Palate Food + Wine from around the web. chowhound.com review [report bad link] [more from chowhound] "The food was amazing!! Fresh in house churned butter, pickled peaches, fennel and cippoline onions w/an assortment of salamis and cured meats that were so spectacular, my mouth is watering again as I'm writing this...." eatingla.blogspot.com review [report bad link] [more from eatingla.blogspot] "I persuaded Kathy to try the pork belly, a luscious, modest slab that didn't make you feel too guilty about devouring the crispy skin, melting fat and rich bacony meat...." exilekiss.blogspot.com review [report bad link] [more from exilekiss.blogspot] "ach bite of this Potted Berkshire Pork exuded a wonderful, slightly smoky, and oh so porky goodness!..." foodgps.com review [report bad link] [more from foodgps] "Halved sea scallops ($12) were perfectly cooked, seared on top, served with melted leeks and tangerine sauce soubise, plus two colors of roasted cherry tomatoes...." la.eater.com review [report bad link] [more from la.eater] "Consensus so far for Octavio Becerra's Palate Food + Wine is utterly delicious, getting raves for the "porkfolio" charcuterie plate, the potted meats and other spreadable things, the chicken breast that made Jonathan Gold rethink chicken..." latimes.com review [report bad link] [more from latimes] "The risotto is beautifully cooked, each grain of rice separate and perfectly al dente, bathed in a light broth, enriched with Parmesan and then lavished with the marbled beige truffles. With their subtly earthy smell and slightly crunchy texture they're t..." latimes.com review [report bad link] [more from latimes] "Becerra's food here is direct and simple, informed with a love of all things Mediterranean. Start with a plate of charcuterie -- which he's dubbed "porkfolio" -- maybe with a couple of house-made pickles, the spiced peaches or the sharp, vinegary cipollin..." latimes.com review [report bad link] [more from latimes] "When you order off the list in the restaurant, you're guaranteed that the price will never be more than $18 over the retail price next door...." laweekly.com review [report bad link] [more from laweekly] "Becerra’s food is informed by the latest techniques but appears to be deceptively simple: Rare slices of rib steak, for example, are coaxed to impossible juiciness, probably using the French vacuum-cooking method sous vide...." losangeles.metromix.com review [report bad link] [more from losangeles.metromix] "The forcemeat is nicely spiced and pairs well with toasted bread; it's even better with anything pickled, a variety of which is (you guessed it) done in-house. Corn soup—a generous bowl you can share, but won't want to—is a creamy wonder..." rainydaysandsundays-c.blogspot.com review [report bad link] [more from rainydaysandsundays-c.blogspot] "let me assure you, the food was absolutely FABULOUS. We shared the gnocchi (above), which was tossed in a light butter sauce with fava beans. It was light as a cloud and delicious...." Are we missing a review of this restaurant on the web? Click here to let us know.