From drinks to dinner to dessert, The Goldster feels disappointed by Industriel's "aggravating fusion," menu conceived by chef Joseph Antonishek:
Like every other restaurant opening these days, Industriel charges for bread and butter as if it were an actual dish, but the presentation — damp focaccia, plus a chunk of something that must have once belonged to a baguette — will remind you that you really should be cutting down on your carbs. The menu, typed on what was probably once your great-grandmother's Underwood, includes a bit of almost everything that has been bopping around the Los Angeles restaurant scene this year.
Antonishek, although clearly talented, may be trying a little too hard. It will be interesting to see what Industriel could become if he settles down.As far as dessert, all JG has to say is, "If your idea of a perfect after-dinner drink is a bottle of extra-dark stout, this may be the dessert to have." [LAT]
[Photo: Elizabeth Daniels]
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