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Eater Inside: AK Restaurant + Bar

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Conny Andersson's AK Restaurant + Bar opened a couple weeks ago bringing a combo-menu of seasonal, Cal-French cuisine and Scandavian favorites. Andersson was most recently the exec chef at the Beverly Wilshire hotel overseeing The Blvd and food/bev services but was born in Gothenburg, Sweden, so the chance to bring Swedish meatballs and herring-three-ways to his new homeland has always been a dream. It's a casual, stylish little spot with a lot of outdoor seating (near a fireplace for these colder months), high-tops inside, and an upstairs dining room with a plasma TV tuned into the kitchen to watch all the action. The green color scheme, we assume, is to match the "green" philosophy the chef will follow as much as possible. The dinner menu is after the jump, but there's also a bar menu, and soon brunch will be added. We've been tracking this one for awhile.

to start with
steamed blue mussels, duck sausage, piquillio peppers, pistachio parsley pesto 13
roasted green asparagus, fine haricot verts, truffle vinaigrette, västerbotten cheese 14
young frisée salad, smoked salmon loin, poached/breaded/fried organic egg 13
duck rillettes, pickled organic vegetables, grilled country bread 12
artichoke three ways: chilled potage – crisp goat cheese fritter – shaved with lemon and parmesan 15
gem lettuce, cinnamon basil, avocado, blood orange vinaigrette 11

certified natural beef /organic chicken
10 oz skirt steak, star anise, honey-roasted beets, fresh horseradish yoghurt 24
6 oz filet mignon, braised cippolini onions, red wine oxtail pie 36
10 oz rib eye loin and bacon wrapped rib cap au poivre & béarnaise 34
8 oz lamb sirloin, dukka spice, medjool date, tomato, saffron cinnamon smear 28
1/2 jidori chicken, smoky aromatic herbs, whole grain mustard 23

flavors of Scandinavia
aquavit cured salmon gravlax, crisp salmon skin, espresso honey mustard 14
herring three ways: sharp cheese- pumpernickel- frozen aquavit schnapps 16
swedish meat balls, cucumber salad, lingonberry preserve,
whipped butter ball potatoes 22

sustainable natural seafood
loch duart salmon â la plancha, crème fraîche béarnaise 28
scottish organic cod saltimbocca, duck prosciutto, crispy sage 27
new england diver sea scallops, roasted garlic confit, basil citrus aioli 29
kona kompachi, melted tomatoes, serrano chilies, ginger and coconut cabbage 29

braised & sautéed
braised beef short ribs bourguignonne, truffle mash 31
kurobuta pork schnitzel, brown butter, salted capers, lemon 24
seafood pot-au-feu, saffron potato aioli, grilled garlic bread 29

to supplement 9
confetti of baby carrots, cardamom saffron carrot purée
spinach & goat cheese kofta, tomato coriander concassé
brussles sprouts, shallots, applewood smoked bacon
crispy vidalia onions, warm roquefort cream
fine green beans, toasted pine nuts, shallots, black olive salt
okinawa sweet potato gnocchi, chestnuts, sage brown butter
braised greens, cured pork belly, chili, aged sherry vinaigre
crushed fingerling potatoes, crème fraîche, green onions - add lobster 16
five root vegetable mash, crispy chicharrón, cracked allspice

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