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Patina does not have a cancellation policy; but out of courtesy, please let the Four-Star Los Angeles restaurant know if you cannot make your reservation. However, cancelling will mean losing out on sampling executive chef Tony Esnault’s exquisite French preparations of dishes created with the locally sourced produce at the peak of season. At Patina, you can indulge in duck foie gras with black mission figs, decadent butter poached Maine lobster and artistic displays of fresh, seasonal vegetables. Plucking organically grown herbs and edible flowers straight from the restaurant’s Blue Ribbon Garden, Esnault incorporates the freshest rosemary, fennel, lemon balm and Okinawa spinach into his dishes.