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Kris Tominaga Brings His Famed Biscuits to the New Manuela Menu

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Biscuits at Manuela
Andrea D’Agosto

One of the biggest chef shuffles of this year took place at Manuela, where Kris Tominaga recently stepped in to replace Wes Whitsell, who left unceremoniously after a rather dramatic turn of events in late 2017. Tominaga, a name that has popped up on the menus of many Southern-leaning restaurants around town, has finally debuted updated menus for lunch, dinner, and weekend brunch.

As many have hoped, Tominaga brought what are presumably the same famed biscuits from his extended stint at The Hart & The Hunter, served at Manuela with honey butter and country ham. The former Cadet and Mardi chef also demonstrates his penchant for American heritage cooking with entrees like Peads & Barnett pork collar with caramelized shallot and mustard seed.

Beyond modern interpretations of Southern classics, Manuela will now reflect a coastal California influence. Lightening the menu are new dishes like BBQ Morro Bay oysters with nasturtium butter, and local rock cod ceviche with benne seeds, ginger, lime, purple sweet potato.

Tominaga certainly seems like an ideal fit for the gorgeous restaurant inside the Hauser & Wirth gallery in Arts District, and the new menus seem to merit revitalized interest in one of LA’s few Southern specialists. Check out the full menu below.


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