February 21, 2008
christina los angeles, ca
The best meal I have ever experienced! From the first course until the last, every bite was exceptional. The wine, just as good as the desert! Friendly, knowledgable and quick service. My glass was never empty.
January 2, 2008
Henry Los Feliz, CA
The food here is great, but make sure to ask the hostess if that time slot is too crowded or else you will not get the attention you deserve. The desserts are still my favorite here and I really do recommend coming here to just try those if you do not want to spend 100 bucks on dinner for two. Waiters could be better at their jobs.
February 20, 2007
Francis Guilardi Los Angeles, CA
The food is really, really salty. The service is non-existent. Though there are like 50 waiters and busboys, they took their time to get to us and get our order, or refill our water, or give us bread. It was not even crowded. The scallop/lobster dinner is not that great. Very salty. The duck, kinda soggy. The lobster appetizer was so-so. The only redeeming thing was the dessert. In all, go to Cicada, or Water Grill.
December 27, 2006
Dralion Orange County, CA
Fine Dining no exceptions. Order the Chef's Menu (choice) and at one point the chef will come table side slicing white truffles. Two bottles of wine and a good port is essential to compliment the five course meal. Took five enjoyable hours to enjoy but not for the faint of heart when it comes to the bill especially if you splurge and go for the cheese cart!
June 12, 2006
Kristin Century City, CA
Patina is a great restaurant whether you are on a date, with some friends, or with some business associates. The staff was friendly, the entrees were tasty, and the desserts were to die for. Ian Gresik, the pastry chef, did an astounding job and so did the head chef Theo. Hats off to the chefs!!
April 17, 2006
Megan San Francisco, CA
Visited Los Angeles, and Patina was one of my favorite stops. The beef for two was absolutely amazing, the bread was even tasty. Favorite part though was the desserts made by the pastry chef himself IAN GRESIK. He has such equisite ideas and whomever is helping him back there is doing a wonderful job as well. Overall, loved it. Hats off to the chefs!
April 14, 2006
tmp Beverly Hills, CA
I went there for a friends birthday. The service was friendly, the atmosphere was nice, and the food woul have been goo if it had not been served piping cold. Seared Foie Gras? Cold. Steak for two? Cold, despite the fact that it was brought to the table in several different lovely copper saute pans, which I presume they had been sauteed in, and yet, still, cold. All this and less for $300. Without tip.
Pass.
April 14, 2006
Justin San Francisco, ca
Desserts: TO DIE FOR!
The pastry chef, whom I know only by "Jaz" something like that...is the most amazing thing to walk into a Los Angeles upscale dining kitchen. I think she just might be revolutionizing the angeleno's dining experience. She did mine!
February 9, 2006
Nelly Yorba Linda, CA
AMAZING DESSERTS!!! i agree with the previous reviews, IAN GRESIK DOES AN EXCELLENT JOB! Hats off to the chef!
January 29, 2006
Chris Los Angeles, CA
I would come here just for the desserts! But of course the food was wonderful too and the service was ok.
