First Look: Miles Thompson's New Menu at Michael's
Ever since opening in 1979, Michael's has served as a launching pad for culinary talent. Not only did Jonathan Waxman, Nancy Silverton and Mark Peel come out of Michael McCarty's kitchen, but so did Sang Yoon (Father's Office), Brooke Williamson (Hudson House, Playa Provisions, The Tripel) and many others. It's time for a new generation to take the reins, and Miles Thompson, a young chef with a penchant for super-local ingredients, a deft hand and the kind of creative energy Michael's needs, is at the ready.
A 30 Under 30 honoree (class of 2013), Thompson was last at Allumette in Echo Park, where his innovative menus caught the attention of local and national critics. He honed his progressive style after stints at places like Nobu, Son of a Gun and Animal, and doing his own pop-ups around town. His is a new version of California cuisine, which should be right at home at the birthplace of LA's modern restaurant scene. Expect things like potatoes a la pancha with Parmigiano-Reggiano, bonito flakes and furikake aïoli; pork cheek sandwiches on Brazilian cheese bread; and baby lettuces with herbs, seeds and red wine vinaigrette. That's just a start; take a look at some of the current offerings below.
The menu isn't the only thing that's new at Michael's. Although there were some renovations a few years ago, there's been more nipping and tucking inside and out, with a new cocktail menu to boot. That patio is still a winner. The restaurant opens Monday through Saturday, 5:30–10:30 PM.
1147 3rd St.; 310-451-0843