Restaurant: 71Above [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14]
Location: 633 W 5th St., Los Angeles, CA 90071
Date: May 28, 2023
Cuisine: New American
Rating: Awesome in all ways
71Above is one of my favorite LA restaurants and I’ve been many times. In fact there are 10 previous write ups! Original Chef Vartan Abgaryan has moved on to his own new place, Yours Truly (which the pandemic has sadly done in), and 71Above is now seamlessly helmed by his disciple, Chef Javier Lopez. Today is another family birthday here.
Besides being located on the 71st floor (950 feet up!) of the US Bank building, being the highest restaurant west of the Mississippi, it’s owned and operated by my friend Emil Eyvazoff!
On one of these visits, Emil gave me a quick tour of their new “patio” on the 70th floor below where they are serving up Mezzes and drinks.
Gorgeous build out upstairs for the main event.
Look at the crazy view and the crazy fog on this weird spring night.
The pre-lunch crowd.
The room.
The menu.
Bread Service. Cultured Butter.
Amuse of “spicy” ginger soup.
Caviar Service. Kaluga, 28 Grams, Blini, Egg Yolk Jam, Chives.
On the house!
Hiramasa Crudo. Passion Fruit, Mandarin, Avocado, Jicama, Furikake, Cilantro, Habanero.
Spring Farm Salad. Lettuces, Market Vegetables, Seeds, Goat Cheese, Kumquat Vinaigrette.
Fingerling Potato. Trout Roe, Leek, Bonito Butter, Lemon, Sesame Bread Crumbs, Dill, Chives.
Simple pasta.
Casarecce Pasta. King Trumpet, Hazelnut, Truffle, Kale, Parmigiano-Reggiano, Green Garlic.
Ōra King Salmon. English Pea Ragù, Carrot, Yuzu Kosho, Citrus, Pine Nut, Green Garlic, Mint.
Heritage Pork Loin. Pork Fritter, Celery Root Purée, Escarole, Cherry Relish, Fennel, Meyer Lemon.
Grilled Ribeye. Charred Broccolini, Crispy Shallot, Date Purée, Macadamia, Ju.
My son’s favorite — Triple Chocolate Cloud Gelato – The base is made this time with Valrhona 70% Guanaja Chocolate and then layered with Dark Chocolate Cream Cheese Ganache, and chopped Oreos! — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #oreos #ganache #icing
Coconut Crunch Gelato — Coconut dairy custard base with Strawberry Wafers and house-made White Chocolate Coated Crunch Berries — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #coconut #crunch #crunchBerries #WhiteChocolate
Guava Granita. Cream Cheese Cremeux, Kataifi, Strawberry Gel & Sorbet.
Chocolate Cremeux. Peanut Butter Crumble, Graham Cracker, Marshmallow Fluff & Ice Cream.
Cheese Plate. Pecora Nocciola, Briana, Tea Rose, Shabby Shoe, Reverie, Seasonal Accompaniments.
Rose Water Pavlova. Orange-Saffron Curd, Whipped Mascarpone.
Petite Fours.
Heading down!
Overall, 71Above is just a seriously well conceived and executed one-of-a-kind restaurant. Really, it’s more like a NY, Singapore, or Tokyo kind of concept. First of all, the view is just awesome. I can’t wait to come back on a really clear day. Particularly once they begin brunch service, a nice winter day will offer an observation deck like panorama.
But then Emil and crew built out such a lovely space to capture the drama. It’s modern, but welcoming. Not too loud, you can hear the conversation and the music both. And from when you enter off the double elevator ascent it folds from one experience to another: lounge, dining room, more intimate corridors, chef table, quiet and romantic view areas in the back, and a series of two adjustable private dining rooms. The attention to architectural detail is amazing.