Louis Tikaram, one-time Australian Chef of the Year, has brought the creative, bold flavors of his Fijian-Chinese heritage – kakoda (Fijian-style ceviche); fried whole New Zealand snapper with green mango, lemongrass, lime leaf and tamarind; and crispy chicken with black vinegar, chili and lemon – to some of LA's most enviable real estate, above the corner of Melrose and La Cienega.
Dishes are meant to be shared, and cocktails are worth the price tag. EP is the 2nd-floor dining room, while LP is the 3rd-floor roof deck with spectacular views of the Hollywood Hills and across the LA Basin – and of the beautiful people all around you.
