The New Golden Age

FRESH CATCH A yuzu nage is poured over sea bass with radishes and turnips.

The New Golden Age

by Lesley Balla | Photography by Dylan + Jeni | Angeleno magazine | July 7, 2016

On a recent weekday afternoon at Paley, sunlight streamed in through the wall of windows-and bounced off brass, copper and gold accents in the dining room-as I dug into fiery-red steak tartare. Its color comes from gochujang, a Korean fermented chile paste, but the supple meat was less spicy than it was earthy, with an interesting depth of flavor. I sipped a glass of wine, looked around at the incredibly stylish guests chatting at nearby tables, and thought: Toto, we’re not in Hollywood anymore.

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