Le Comptoir

If you live in LA you are so very lucky to have Gary Menes cooking here and expanding on his vision of cultural creation using this restaurant as his vehicle. Seed to plate is but a mere small representation of the DIY approach Gary takes to every aspect of his profession. I have never met a chef who is expressing and representing solely himself in every aspect of his offerings, from coffee to wine, Gary has his hands full and I can feel the passionate fire he burns constantly for what he does. The food is that powerful to me that i can’t say anything about it. I hear what Gary is saying and that’s a high pinnacle to step to. Inspirational, to say the least.

I’ve been hearing about Le Comptoir since it was a downtown pop-​up, but since my husband is a vegetable hater and this is an expensive, special occasion kind of spot, it was hard to drum up a reason to go. When a friend from out of town invited me to an expensable dinner, I jumped at the chance to check it out.
Le Comptoir is a tiny spot in the renovated Hotel Normandie, a sliver in the wall between Cassell’s and the Normandie Club, looking out onto scenic 6^th St. Koreatown. It has something like ten seats, all lined up at a counter in front of the open kitchen, where chef Gary Menes and his small team cook everything before your eyes. There are two seatings a night, five nights a week – it’s a small operation, handled with boundless passion and exacting expertise.
We had a reservation for the 6:00 seating on a Saturday night and showed up a few minutes ahead of time. We were asked to wait with the other patrons in the lobby of the hotel, where the staff would come get us when everything was ready. This was the only unimpressive part of the evening – we ended up standing around in that lobby for about half an hour before we were led in. I don’t know if this was typical, but there was no apology or even acknowledgement of the wait.
Once we were seated, the experience was lovely. Chef Gary welcomed us and gave us a lengthy, heartfelt speech, in which he explained the restaurant’s concept (the produce comes from his farm!) and introduced his staff. He did not introduce the adorable children who came in at one point to drop something off and give him hugs, and who had to be plants because they were just too cute and too on the nose for a restaurant with such a personal touch. Service was excellent. We opted for wine pairings with our tasting menus, and everything came out at an optimal pace, with satisfying explanations for each course. The wines were all lovely and well suited (though to be honest, I am no expert). I think we got six 2-​ounce pours, which amounted to two glasses or so each. Fun and worthwhile.
Le Comptoir is strictly tasting menu only, and its pure version is 100% vegetarian, without any fake meat or other cheats. There are variations available for the latter courses, including meat options, all at supplemental cost. My friend went with the down-​the-​line default but encouraged me to go for the supplements; I went for it and got all of them except for the cheese plate in lieu of dessert.
The food was exquisite – I rarely get excited about vegetables, but Chef Gary has the magic touch. Everything he served was unique and compelling and perfectly prepared. Dinner started with an amuse bouche of his play on chips and dip, with crispy fried greens and a dollop of aioli. I don’t remember every leaf on the plate, but the celery leaf was a standout, and I could’ve eaten the garlicky aioli with a spoon. The first course was a Castelfranco velouté poured over sheep milk yogurt and fried bread crumbs. The soup was creamy and beautifully flavored with the Castelfranco radicchio, and the cold, tangy yogurt was a thoughtful counterpoint to the warm, voluptuous green velouté. The fried bread crumbs added a splendid crunch, and even the single petal of edible flower added its own pronounced flavor. Next came the «veggie and fruit plate,» a formidable display of Chef Gary’s powers. It brought single morsels of over a dozen fruits and vegetables, each one ideal in taste and texture. There were thumbnail-​sized slices of radish, potato, zucchini; a bursting wedge of kumquat, a single pickled cherry.
The third course brought a 63-​degree poached egg in a brown butter sauce with baby lettuce, lemon, and chives. The egg was so soft and creamy it melted into the sauce, where it was easy to scooped up with a slice of exceptional fresh sourdough, made with a 20-​year-​old starter. I chose the muki hotate diver scallop for my fourth course, and it turns out this kitchen handles some seafood just fine. The scallop was cooked with a light touch, quiveringly tender, its meat sweet, served with a buttery Meyer lemon sauce and a spot of corn (only suggestion: more corn).
Next, I opted for the pasta alla chitarra with Australian winter truffles, a bundle of soft, thin pasta, naked except for a heap of shaved truffle and maybe a dab of butter sauce. The pasta could’ve been firmer, but hey, pasta and truffles, hard to complain. For my last savory course, I had the Japanese wagyu A5 with «pot roast vegetables.» This was ridiculously good, the meat juicy and silky, served barely seared, its interior rare tuna red.
Dinner ended with a sourdough donut with orange glaze, crème chantilly, chocolate, and garden berry preserves. The dessert was as splendid as the rest of the meal, the warm donut airy with a rich, fragrant flavor, made with the same starter as the bread. It was a fitting last act for an extraordinary dining experience. I hope to remember every bite of my meal at Le Comptoir, and in any case, I’d love to go back.

EXPERIENCE LIKE NO OTHER
The obvious: 8 people per seating, 2 sittings per night; chef grows his own veggies and fruit; vegetarian restaurant (unless you go with the meat option); reservations a must.
Okay, so the entire experience is one that I’ve never had. The chef introduces himself in the beginning and explains how everything works, then you don’t hear from him again as he begins to cook right in front of you. His assistants are aspiring chefs and are amazing at catering to you.
The food is excellent. The fact that there are only 7 other people eating is awesome. No loud chatter. 2 servers serving 8 people. I believe there were 7 – 8 courses. We did the 6 course wine pairing which is awesome because you get a wine that goes with each dish.
One of the BEST dinners I’ve ever had.

Amazing meal, so tasty! Great place to celebrate a special occasion, will definitely be back.

A meal at Le Comptoir is just as much an education as it is a spotlight on artistry. Located next to Cassel’s on 6^th, this intimate kitchen is easy to miss and has flown largely under the radar, although I’m guessing not for much longer. Reservations are available a few days a week at 6pm and 8:30pm for a group of 10 seated around the kitchen bar.
The seating arrangement allows for a theatrical cooking experience that is focused and intentional. Chef Gary Menes speaks with impressive knowledge about all elements of the menu — from the produce sourced directly from his farm in Long Beach to the meats and cheeses delivered from across the pond, he is a veritable trove of information. His discussions of ecological preservation as it relates to food reveals a passion for his craft that extends beyond cooking tasty meals and I immediately got the sense that I was about to experience something special.
The prix fixe menu changes regularly and is vegetarian before any meat dishes are subbed in at a premium. My meal opened with a kale chip amuse bouche, followed in succession by a Castelfranco Velouté, Vegetable & Fruit Plate, Poached Egg & Sourdough, Muki Hotate Diver Scallop, Pasta alla Chitarra, Wagyu A5 beef, and dessert. The scallop, pasta, and beef were all supplemental to the base menu and wine pairings were offered for $ 45.
The velouté is poured in front of you into a bowl of sheep milk yogurt and fried bread crumbs and the final product is wonderful. The flavors are multi-​dimensional, weaving between the bitterness of the castelfranco, sweetness of the veloute, and the sourness of the yogurt, and the soup itself is a velvety dream peppered with crunchy bites from the bread crumbs.
Watching the assemblage of the vegetable and fruit plate before my eyes was a real treat in itself. Chef Menes and his two sous chefs placed one ingredient at a time, down the line, in perfect harmony, and the plate placed in front of me at the end was nothing short of art. Celery, beets, onions, tomatoes, brussels sprouts, cauliflower, zucchini, potatoes, tangerines, and more — some roasted, some pickled, some soft, some crunchy; each bite is a surprise and this seemingly simple dish is masterfully executed.
The poached egg is served with cheese on top and usually that’d be good enough for me, but Chef Menes proceeds to pour warm melted butter on top of the cheese, effectively melting it into a luxurious pool of egg/​butter/​cheese to be sopped up with a slab of sourdough. I don’t care if you disagree, I’m sure this is heaven.
There isn’t too much to say about the scallop dish other than it is perfect. A perfectly cooked scallop served atop perfectly fresh corn bathed in butter, which as we all know, is always perfect. The corn was the sweetest I’ve ever tasted and with the Meyer lemon complement, this dish was light, bright, and one of my favorites.
Surprisingly, I was the only diner that night who opted for the pasta with summer truffles. Chef Menes had undersold the summer truffles in his intro, describing them as vastly different from their wintertime counterparts. Still, I had to try and I am so happy I did, because the summer truffles were beautiful — while they aren’t as aromatic as the winter truffles, the summer truffles still have that pungency and earthiness so wonderfully characteristic of white truffles.
The Japanese grading system has 5 quality grades for beef based on marbling, meat color and brightness, firmness and texture of meat, and color/​luster/​quality of fat. Wagyu A5 is beef that checks out at the highest grade for all these criteria and it is evident when you eat it – 2 grades higher than American prime, Wagyu A5 is smooth, velvety, delicate, and rich. The marbling fat in the beef makes each piece melt in your mouth and if you’ve ever wondered what umami is – this is it.
For dessert, I got the sourdough donut and sampled the cheese plate. The donut was good albeit a bit forgettable, but the cheeses were all great — I especially loved the piquant blue cheese.
Overall, I had a memorable first dining experience at Le Comptoir. It was a privilege to watch each intricacy unfold before my eyes and to be an audience to such focused artistry. I was grateful for this intimate experience and will definitely be back!

When you walk by, this place definitely looks like some kind of exclusive club that you aren’t a part of. But wait, you can be! Just make reservations, and wait to have a deliciously intimate experience.
When we arrived, the door was locked, but you could see inside. One of the staff comes out to greet us, and take us down to the lobby of the Hotel Normandie to wait for the rest of the reservations to get there. We waited a bit, got chummy with others, and were then led back through a secret hallway to our seats.
The chef greets everyone, and gives a schpeel about the food, and his farm, and then the «show» starts. There were 7 courses, with substitutions that could be made, wine, and coffee to be added. We added it all. Must add cheese, and coffee.
The menu was mostly vegetarian, but modifications could be made. Everything was so beautifully plated, we felt guilty eating it.
Such an awesome experience. Like nothing you’ve had before. Highly recommended.

Green garlic veloute– subtle flavour, pungent, balanced by the yoghurt.
Veggie and fruit plate– composition of seasonal vegetables and fruits from farm. Some pickled, some raw, some cooked. Delicious!
Ouefs poche– sous vide egg, brown butter, parmigiano reggiano, greens with acidic dressing. Best part was the wilted lettuce on the bottom of plate. Mop the remaining with the sourdough bread.
Fricassee of peas, leeks and carrots tied in with a potato purée topped with a black truffle broth. Some peas were overlooked but other ways a decent dish.
For the last dish, we finished off with butternut squash, wheat berries and an acidic sauce.
To finish off, we had orange glazed donut hole with chocolate, strawberry, and some diary product (don’t really remember). A homage to the French laundry coffee and donuts.
Overall, it was a strong 6 course dinner. There were not a particularly strong stand out dish. Each dish was thought out carefully in terms of acidity, sweetness, and texture. Thank you Gary Menes for the incredible dining experience. We will be here for spring!

A good visit though I see potential improvements for the overall presentation — a solid 4 stars (3÷5÷2016). We wanted to try here ever since we saw it on a magazine as one of top ten LA restaurants recently opened. Yes, it is strange to have a good French cuisine restaurant in the middle of Korean town, but it is definitely the value addition to the location. All the food was well-​presented in a timely manner in the open kitchen where their performance is fully exposed to ten guests. The only disappointing part was the beginning where you get taken to the Normandie hotel lounge after visiting their restaurant. We arrived 5mim prior the reservation, and waited for more than 20min with no entertainment. Sure, the course was awesome, but it could be even better without this 20min of waiting.

Anyone who has anything to say negatively about Le Comptoir is a goddamned fool.
There. I said it.
Honestly and truly, it is the best dining experience I have ever had and (possibly) ever will have. From start to finish, I was constantly blown out of the water by the food, the service, the ambiance, the everything. The price was a bargain compared to what was delivered to us. We walked out of the restaurant new humans, smiling and giddy by the insane meal (and the wine!) we had just experienced.
And to think it all started because we drove past it and thought it looked cool.
«Look cool», by the way, is the understatement of understatements. It looks GORGEOUS. Clean, crisp, new, fresh, trendy and proud would be a (slightly) better description. It looks like your richer aunt’s kitchen, but even better. And considering the chef and his team of geniuses cook in front of you while you hungrily sip the wine they paired with the previous course, it makes perfect sense why the ambiance is as it is: it’s there to be efficient for them, the artists, the future Michelin starred masters, so that they can conjure up what you are going to cherish.
When we arrived that evening, we came early, knowing damn well that if I didn’t they’d probably give away my reservation to someone more famous, but I couldn’t have been more wrong. We were 15 minutes early, as as we walked in a man approached us and quickly (yet politely) escorted us out. He explained that it’s a prefix menu, no early arrivals are accepted, everyone is to eat on a course-​schedule. He led us to the Normandie Club (which I am also long overdue to write a review for). When our reservation time drew near, he came back to the bar and escorted us back.
Now, let me just state this for the record. I don;t give a damn if you are William Shakespeare, there is no description of the food that will do justice. It was everything you want every meal to be. It was perfection. It was Chinatown, Gone With The Wind and Casablanca all rolled into one in food form. It was the White Album of food. It was God.
And the wine pairing. I think I walked out of there with a newfound love of wine. I still have a photo of a bottle in my iPhone, waiting for the proper occasion to purchase.
And the chef and his staff were the most professional group of people in the history of time. Seriously. After our meal while we were buzzing on cloud nine we chatted with the chef who was seriously the more appreciative than we were.
And the man who escorted us to the Normandie Club? Well 3 weeks later when I walked past the window of Le Comptoir to go back to the bar he recognized me! I mean, seriously. It’s the little things in life that makes a difference, and they hit it out of the park.
I have left out many of the best elements from this review on purpose, because the best thing you can do it just make a reservation and go.

Underwhelming experience. Food was okay, especially mediocre compared to the amazing experiences we’ve had at Wolvesmouth and Trois Mec. I ordered the black truffle pasta and the pasta was so under seasoned I had to ask for salt. The scared server had to timidly request permission from the Chef who looked pissed off but allowed it, however I was not allowed to apply it myself. Immediately after the woman next to me said she agreed the pasta was bland and really wanted salt too but was now afraid to ask for it. I’m sorry but at these prices either season your food properly or allow your paying guests to season the dish. Disappointing experience as food was pretty underwhelming but the overly pretentious unpleasant chef made for the two star review.

Bad meal at Le Comptoir, Overpriced mediocre food with a side dish of pretension. In the end we wanted great food, we paid for great food, we reserved a month in advance for a special experience. And we got a mediocre experience. Never again.

This was an amazing meal, at a very cool little spot in Korea Town. Seating is only for 10 people, which lends a more personal touch to the experience.
My initial thought heading in was that it was overpriced for what you were getting because of the mostly vegetarian base, and I’m generally biased in favor of «heavy on the meat», but by the end of the meal I felt like the price was right on target. For two of us, it was $ 200 before tip. That included 2 glasses of wine for me (opted not to go for the $ 45 wine pairing, as I’m generally not a fan of whites, which were heavily represented on the pairing list), and a few of the up-​charges to the base course ($ 20 for the porkbelly, $ 15 for the cheese flight instead of donuts desert).
It’s definitely more expensive than average in L.A., but that comes with above average quality of ingredients, preparation, presentation, and service. It’s not quite as refined as places like Alinea, Charlie Trotters, French Laundry, etc. — but I also don’t think it tries to be, and the price point reflects that, hence my ultimate conclusion that it’s pretty much right on target for what you get.
The style is similar to Schwa in Chicago, for anyone that has been there — very small, upscale food, chill audience, with music like Jay-​Z /​Mace /​Beastie Boys /​etc. playing in the background, as opposed to required suit/​jacket and classical music.
The Service — 4.5 /​5:
These guys hustle. It was the chef, and 3 apprentice /​helper guys. All super friendly, and you can tell the passion the chef has for fresh and sustainable food. He leases a farm where he grows most of the produce himself, and his initial welcome was all about his approach and philosophy around food.
The 3 assistants were very helpful, but were in CONSTANT hustle mode. Because the presentation is so precise and time consuming for each plate, these guys were in «go go go» mode every second of the dinner. It was very cool to watch — it all came together like an orchestra. The only downside is that, while they were able to keep up with everything, there weren’t any windows of opportunity where you felt like you could break in and say «hey, can you grab me another glass of wine». I felt like I’d disrupt the flow. I did eventually get one (two, actually), but it just felt like I had to focus for 20 minutes on finding that brief moment where I could interrupt to ask.
The Food — ⁵⁄₅:
1) «Something Amusing» — lightly roasted greens of some sort, resulting in a thin crisp texture, seasoned perfectly, with a small garlic /​greek yogurt dip. Their take on «chips and dip». Awesome.
2) Some sort of delicious soup poured over a dollop of greek yogurt and pan fried bread crumbs. One of the best I’ve had.
3) Veggie & Fruit Plate — I can’t remember having anything so fresh in recent memory. There were probably 20+ pieces on the plate, each one a different fruit or vegetable, each one pan fried & seasoned separately, and plated with large tweezers for a perfect presentation.
4) 63 degree poached egg — sprinkled Parmesan cheese (or similar) over the egg, butter, lemon, with delicious salad leaves placed over the top, and a thick slice of bread to help mop up the yolk. I am a HUGE fan of eggs, and this was one of the best parts of the entire meal. My wife generally can’t stand eggs, and even she enjoyed this.
5) Forget the name, but it was a dish with wheat berries, large squash, what I think were dry cherries, in an amazing sauce. Yum.
6) Pan fried pork belly with dressed lettuce, and a small spread of fresh corn. The salad with the fatty side of the pork belly was hands down the best part of the whole meal.
7) Dessert — default was sourdough donuts, which my wife stuck with and loved. I opted for up-​charge to the cheese flight with another thick slice of bread and it was the perfect end to the meal. Three different types — one 10 year Wisconsin Cheddar, one softer goat cheese type, and one similar to a blue cheese. A few pan roasted walnuts on the side, and a dollop of honey in the middle… yum.
Overall, highly recommended spot in LA. Check it out!

It was pretty annoying to go through a reservation process. Yet, it was even more annoying to wait until 9 PM when our reservation was at 8:30 PM. The restaurant has no ambiance, yet very pretentious. Food was pretty good, but certainly not worthy of paying $ 400 for two. The chef Gary is banking on his short experience at Thomas Keller’s restaurant, but I wonder how long this restaurant can survive in LA. We will not be returning customers for sure.

If you’re going just for the basic tasting menu and don’t want to add any of the meats/​fish (additional cost) i suggest you skip this. The basic tasting menu is mostly vegetarian and it is kinda good but no where near worth the price you are paying.
I thought most of the dishes were ok my biggest complaint, since they only seat like 12 people and you all sit at once and get your courses at same time, is that they spent so much time on presentation that the dishes didn’t come piping hot. Really no excuse for that. And they should be ashamed.
But when it came to the 2^nd to last course which was a pressed pork belly I was blown away. Hands down the best most succulent pork Iv’e ever had and I consider myself hard to impress. Also the dessert was very good.
I liked the over all intimate experience and chef explaining everything. I do think they need one dedicated waitress tho so the chefs can focus on food and you can still get drinks when you need them. This dinner plan in it taking about 3 hrs. Overall I will be back just to see what next meat dish they have.

Hmm.
Trendy. check.
hard to get into. check
expensive. check
reasonable portions. whoa. wait.
Sorry, the courses here bordered on the absurd in terms of size. This could have been ok if there were 15 courses, but there were not.
the pumpkin veloute was very good. the 2^nd course titled ‘vegetable and fruit plate’ apparently referred to mixed small bits of vegetables, which included an outrageously hot slice of yellow pepper, a decent petal of an onion, part of a green bean, one slice of baby carrot and one small slice of celery rib. and a very spicy pickled slice of a petal of red onion. third course unremarkable. i don’t recall it. fourth course was a mushroom fricassee or an upgrade to wagyu beef. we did one of each. the beef itself was good, but unremarkably prepared. the mushroom fourth course consisted of: ½ of a medium cremini mushroom, a small bit of hen of the woods, a small slice of maitake mushroom, and a 2 inch slice of baby broccoli rabe, which all fit amply over the 1 tbs of potato purée.
uncharges were emphasized. when the chef introduced the meal, he spent no time talking about the actual menu, but time taking about he wagyu beef ($ 22 supplement) and truffle pasta ($ 90 supplement) and the premium wine (upcharge). the service was nice, but we arrived on time for the earlier seating and they made us wait in the adjacent hotel for 25 minutes.
The food is very good, though not spectacular and is rather over priced and under portioned.
Another warning. The wine pairing was very good, yet the chef announced that the pairing was equivalent to 2.5 glasses. If your standard wine pour is 2 ounces, then yes, it was about 5 – 6 ounces total (which is somewhat expensive for $ 45).

Don’t hesitate to book a truly delicious meal prepared plated and perfectly made right in your presence! My palate danced all night. Intimate and social with a chance to engage with the friendly staff.

Where does one begin when talking about Le Comptoir?
Located right next to Cassell’s, Le Comptoir has no signs or any obvious indication that it’s there except for a tiny menu at the bottom of the front window.
Le Comptoir seats 10 people twice per night on Tuesdays, Thursdays, Fridays and Saturdays. You’ve been warned — make a reservation at least a month ahead of time.
It’s intimate — with dim lights that flicker on and off at times. There’s nothing to hide in the open kitchen — you see every move the chefs and apprentices make. Whizzing around — grab that, chop that. Replace that plate, dole out new silverware. Going down the line with such focus and detail — each dish is a well-​orchestrated collaboration and masterpiece.
There are seven courses in total — each course is pretty set, though you can choose to swap out a vegetarian dish with something that has more protein like their scallops or wagyu steak.
In order of presentation…
Amuse
Lightly toasted seaweed with aioli on the side. Nothing particularly special — just something to get our palates wanting more.
First Course
This is where the meal started heating up. First, fried bread crumbs served in a bowl, with the pumpkin velouté and a drizzle of crème fraische after. Spoonfuls of warm, creamy pumpkin goodness.
Second Course
The menu reads «vegetable and fruit plate,» but it was so much more. A myriad of colorful organic flora from kumquats to daikon and zucchini, each prepared with such great care — it would have been a sin to not eat each vegetable or fruit individually. A whirlwind of flavors.
Third Course
Delicate, poached hen egg sprinkled with reggiano and bathed in a subtle beurre noisette that brought everything together. Soft pillows of yolkiness and creaminess in each bite.
Fourth Course
Here, the squash took center stage with farm-​fresh green beans, pomegranates and pumpkin seed relish. I can’t stress enough how perfectly it was cooked, with the jus d’onion giving it an extra savory kick.
Fifth Course
The mushroom lover’s dish — different sorts of mushrooms atop a light potato purée with snow peas, lima beans and a show-​stopping red scallion. Juicy, packed with flavor. So good.
Sixth Course
Dessert — a spice cake with homemade frozen yogurt. Simple, sweet bites. A wonderful way to top off this lovely meal.
Truly an experience. Gary Menes, you are something else.

Chef Gary Menes is an artist and a poet.
The food was just a sheet delight on my palette, but the efficiency and order of the kitchen blew my mind. Experiencing everything prepared right in front of my eyes, interacting with the chef and sous chefs had redefined what fine dining is for me.
His six course meal is not only extraordinary. I can’t begin to describe the subtle nuances in his dishes. The fact that he grows all the vegetables in his Long Beach garden, shows how much care he puts in his food. My favorite dishes of the night was the vegetable and fruit plate and mountain yam soup. If only I could have it again right now! Being a total carnivore, I didn’t realize how satisfied I could be with a vegetarian meal. There are also supplements available if you would like to add some protein to the jazz. You can also opt to get wine pairings with each course for $ 43 and it really upgrades the experience.
After the meal he talked to us and was not only personable but I feel like I made a friend.
If you have a special occasion look nowhere else, this place is as special as it gets.

This is a special place that each LA foodie should try once. Tucked away in Koreatown with no name on the storefront; waiting in the hip, tattered lobby of Hotel Normandie and entering the «show» (cuz that is what it is) via a back hallway to your assigned seats (5 and 6 in my case) is wonderful and you feel «in the know». The food was fresh delicious and interesting, and this was a fun experience with one major complaint (see below).
The good and bad is that it is a show: 10 counter seats facing the kitchen, constant interaction with the «host» (not the chef the other guy — not sure what the right term is) to discuss ingredients, courses, wine /​food pairings. You aren’t sitting and interacting with good friends /​intimate conversation over great food but observing /​appreciating the prep /​presentation. It didn’t help that the «host» was not very interactive in a warm way but more officious /​efficient.
After the meal Chef Gary asked how everything was; we said delicious but the fact that the dishwashing /​dishwasher loading using strong chlorine bleach took place in the middle of the meal while I was beginning to eat my extravagant, birthday $ 80 (!!) white truffle pasta was problematic. You should always be able to smell /​savor your food regardless of where you are but losing the truffles to chlorine bleach (!!)…hmmm…not OK. Gary was very glib about it and said pretty much «thats too bad, you’re eating in my kitchen». Indeed.
We had lunch for $ 350.00 less (no alcohol) at Baroo. Another, small, simple, innovative restaurant run by a young, dynamic Asian American chef. The food was equally as good and you sat at family style tables sharing talk, tastes and stories with other diners. I am definitely going back there. Check it out.

What a disappointment! I wish I could give zero stars but cannot.
We had reservations for Oct 31^st for the 8:30pm seating. We got there at 8:10 to find out the restaurant was closed. We waited till 8:40 to see if they would come. Enquired nearby clubs, hotel etc. and everyone said that if they are there, they are there since morning. There were a lot of people with us who waited and left.
If you make a BIG DEAL about reservaions only and ask credit cards for holding reservations, what does the customer get if she drives all the way up from San Diego and is given this?

Love the Chef Gary’s farm to table concept at this fun and exciting place to dine. It’s located in Koreatown but don’t be fooled by the location because it’s definitely a spot not to miss. You are treated to all the fresh produce farmed at the Chef’s own farm. Yes, it’s mainly vegetarian but don’t worry there’s always supplemental items, changes all the time, that may have meat. I will a little concern the first time I went, on whether I’d be hungry after dinner but trust me you will be full!
The restaurant concept is that everyone dine’s at the counter. There are two seatings: 6:00pm and 8:30pm. Street parking in the area is tough so you might be better off using the Valet: $ 10.
Chef Menes will start off the evening explaining the food adventure you will take and the details of each part of your meal. Then it’s all about choosing what you want on your menu. On the two occasions I have been here the menu has been slightly different. He keeps to a couple of similar items but others are what is fresh at the time. You can tell that the Chef is loves his craft by the way he describes everything.
If you are looking for a different dining experience make the reservation!

The Zen of Cooking:
Comptoir is a very specialized restaurant that caters to a very specific segment of the restaurant going population who are into the nuances & fine details of not only the flavours, textures, fragrance, visual presentation of the foods, but also the carefully thought out mechanics of body motion & ballet of the hands plating the food which are also part of the aesthetics.
It’s very cerebral food in that one must contemplate & think about every bite & how each ingredient contributes to create a subtle interplay of flavours. In some ways Gary Menes is very similar to a Japanese Kaiseki chef where every move & every flavor is planned out to the nth degree. Most of his produce is from his garden in Long Beach. Service is thoughtful, well executed, professional. There is a certain deliberate seriousness to Chef Menes’s cuisine which should be appreciated.
1) Cavolo Nero/​dino kale fried to a dry crisp is dark black green in color. Flavour has a slight seaweed ocean minerality from possibly sprinkled sea salt w/​toasty undertones. Crème Fraiche drizzled w/​olive oil is a light, sweet, creamy counter point.
2) Tomato Veloute is a pureed orange colored tomato soup that is like a sweet, acidic lightly seasoned salsa marinara & is poured over Greek yogurt which adds a smooth creaminess to offset some of the acid. Fried bread crumbs add a gritty texture in an otherwise smooth dish. It reminds me of an Ile Flotante.
1−2a) Muscadet Sevre et Maine sur Lie 2014 Domaine de la Pepiere is said to pair well w/​raw oysters. Bouquet is very light citrus. Tastes of high minerality, salty, grapefruit juice. Finish is sour, tangy, citrus zest.
3) Vegetable & Fruit plate is chock full of slices of carrot, Japanese eggplant, squash, broccoli, cauliflower, fennel root, red bell pepper that are either steamed, grilled, sautéed in butter. Beet, red onion, Japanese Fuyu persimmon are pickled in vinegar. Segment of tangerine, half a Meyer lemon looking fruit is sweet yet sour. Savor each morsel since they all have a different taste & texture.
3a) Bouzeron 2013 A.&P. de Villaine has a resiny, pear peel bouquet. Tastes of apple peel, mothball, floral incense w/​light bitter astringency.
4) 62 Degree egg is delicately soft boiled, almost diaphanous sprinkled w/​well aged mellow, fermented dairy Parmigiano Reggiano & sea salt augmented by Beurre Noisette that has a nutty, browned butteriness. The Matsutake mushroom bleeds its almost black truffle-​like woodsiness into the beurre. Ruccola/​arugula was fresh, bitter w/​a peanut oil scent. Chef Menes’s 20 year old yeast, rustic Sourdough was used to sop up the runny remains.
4a) Santa Barbara Co. Chardonnay 2013 Whitcraft Winery was unusual in that it tasted like tangerine juice & zest w/​bitter sweetness & acidity.
5) Blue Lake beans were steamed & tasted intensely of sweet green beans; delicately soft sweet pear seems grilled & sweet potato is steamed. The lima bean & almond ‘beurre blanc’ dairy oiliness added unctuous, meaty sweetness.
5a) Gattinara 2002 Nervi, Piedmonte has dark brandied cherry, plums, leather, damask rose scent tasting of resiny tannin, smoky oak, creosote, black fruits leaving a raspy roughness.
6) Blackened Blue Hubbard squash looked like a slab of meat, firm slightly earthy sweet. Farro seeds are chewy, nutty, big intermixed w/​dried blueberry squash seeds. Leek could be eaten in between bites for a funky, oniony interlude.
6a) Chinon 2010 Les Picasses, Olga Raffault has a light ‘ammonia’, blue berry, oak scent that tastes of green bell pepper, smoky white pepper, mothball.
7) Cheeses
a) Cowgirl Mt. Tam is a sweet, subdued, musty plush triple cream. I paired the Whitcraft Chardonnay.
b) 10 year Wisconsin Cheddar had profound dairy Umami, & strong, deep mellowed Cheddar taste that was exquisite. Chinon made of Cabernet Franc was the pairing.
c) Bailey Hazen Blue is mild, almost triple creamy, smooth, sweet, earthy moldy musky blue cheese. Gattinara made from Nebbiolo paired acceptably.
Chef Menes talked to us before the meal to clue us in on what was to be served & at the end of the meal to get our feedback. I mentioned that I would love to see the chef go back to his roots & create his rendition of a hyper refined Pinakbet, Paksiu na Lechon, etc. I may have to drag him to the kitchen yelling & screaming. 4+ Unilocal stars for understated, cultured, urbane cuisine.

I wanted to love this place because of Chef Menes’ dedication to seasonal, local vegetables & the daring move to open a non-​descript, 8-​seated restaurant in Koreatown.
There were two stand-​out dishes:
1) Sweet potato vlouté, fried bread crumbs, greek yogurt
2) Veggie & fruit plate
The third course crab «supplement» was overcooked. The fourth course — mushrooms, farro, etc — was less than tasty; however, my boyfriend’s truffle pasta supplement was superior. The fifth & final ‘entrée’ dish of squash was just okay, nothing to write home about. The cheese plate was a cheese plate deemed ‘amazing’ because of a 10-​year aged Cheddar. It was good, but so are a lot of cheeses from Whole Foods…
The veggie & fruit plate was really outstanding — a beautiful preparation of unique vegetables & fruit, each prepared differently. Out of intrigue/​awe/​appreciation, I asked Chef Menes how many different preparations there were in the plate — he was paused in the small kitchen, not working on a particular dish as the patrons were enjoying this dish — but he looked at me as if I spit fire on him, whispered to his sous chef, & turned his back, ignoring me. The sous chef answered me instead.
I would think the point of a small, intimate type restaurant where patrons are sitting right behind the stove is to encourage discussion and/​or an appreciation of the techniques used. However, as a few other reviewers have noted, the chef’s arrogance took charge. He couldn’t even answer a simple question? I didn’t ask if he had a dog or had seen the latest Matt Damon movie — he was standing still not deep in concentration over an open flame. It took more time to tell his sous chef to answer me than to just reply directly.
The chef also left the room as everyone was finishing up & didn’t give anyone an opportunity to chat/​thank etc, despite telling the room that we’d discuss the food at the end of the night.
CORKAGE FEE WAS $ 43 — same amount as the wine tasting menu. I understand that the chef would prefer to pair his wines with each meal but charging $ 43 for someone bringing their own bottle is down right rude. Other reviewers mentioned a $ 25 fee, but ha-​ha, not so.
Total: $ 298 (two diners, 3 supplements, corkage, fee & tip).
Would not go again.

Really great place, everyone should try to come here once. Not sure I can add anything new, just wanted to acknowledge how freaking life-​changing that sweet potato veloute with breadcrumbs was. Man. Can’t stop thinking about it.
Apparently 75% of the produce we had was from the chef’s farm in Long Beach, the rest he pointed us to us on the menu and gave us each items origin. It can all sound pretentious, but if you listen to this guy, he is SO smart, I was blown away with how much he knows and how genuinely interested in the process of sustainable farming he was. He cares a lot with out being a dick about it. The way he described the supplemental cheese plate made me drop an extra $ 15 just to try it. He did the same with the Geisha coffee although when we tried it, one of us didn’t love it. Tasted like watery coffee, however, I LOVE watery coffee so to me it was the best coffee I’ve ever had. Hah.
My only con was the second seating starts at 8:30 but we didn’t get the dinner started until around 9pm. I’ve read that is common as people from the first seating tend to take their time at the end of the meal but still, it was annoying. Plus when you arrive a guy escorts you around the corner of the street to the Hotel Normandie lobby. You wait there with the other patrons until the restaurant is ready for the next seating. Then that same guy comes back and takes each party INDIVIDUALLY back to the restaurant and you’re seated at the counter in the order you arrive. I feel so bad for this guy, like, what a bummer of a job. And like, can’t we just all walk over together? I don’t see a problem with that? Confused. But it’s cool the food is worth it.

It takes quite a particular type of person to truly enjoy this place. Sure, this place has food that could taste great to pretty much anyone, but to really understand the depth of what is going on here takes maybe just a special kind of crazy, or someone with an avid passion for food.
Once you’re seated, Chef Menes is likely to embark on an explanation of the logic behind Le Comptoir, which really helps to set the scene for one of the most remarkable meals in LA. The passion with which Chef Menes uses to describe the various items on the menu is unparalleled, and the knowledge he has of the ingredients that he uses are second-​to-​none. For God’s sake, he even grows his own vegetables from his own farm! This rendition of farm-​to-​table would make any hipster on the Westside happy, making you wonder if this restaurant would be better suited for the more ingredient-​considerate diners on the Westside, but it is a very refreshing and exciting restaurant to be in Ktown.
Because he grows his own vegetables on his farm, not only is he able to understand these vegetables better than anyone else, it also allows him to exploit these vegetables to their full potential. A perfect example would be the fruit & vegetable plate, with a plethora of vegetables prepared in a variety of ways, ranging from pickled to grilled. Each of the 15 different elements on the plate is prepared in a different fashion, a perfect example of the variety of flavor available at this restaurant.
He even spends the time to explain the definition of Grade 3 Hazelnuts, which are what the pigs feed on before they are turned into pork. Or if you wanted to know more about any of the dishes, any one of the 4 other people in the kitchen appear equally as knowledgeable as Chef Menes himself, and it would not be surprising given their focus on the ingredients.
The biggest show-​stopper on the menu for the evening, however, was the Pasta alla chitarra with summer truffles. The whole plate was managed by Chef Menes himself, starting with the perfect cooking of the pasta (al dente is remarkably rare for restaurants to achieve for pasta like this), served with probably one of the best truffle sauces I’ve had with any pasta. I’ve even had the White Truffle tasting menu at SAAM, but I have to say this is probably one of the most enjoyable truffle dishes I’ve had in LA.
Obsession is contagious, and at the end of the meal you may find yourself asking more questions about things that you may not have known that you were interested in, and you will learn way more about food than from dining at any other restaurant in LA. You might learn that the farm rotates crops on a fairly regular interval, leading to changes on the menu, or you might learn that different vegetables (such as beans) have different impact on both the soil they are growing on.
Easily one of the best prixe fix experiences available in LA, being back is definitely in the calendar for the future.

Le Comptoir is best suited for vegetarians. Each seating is around 10 guests and their menu changes frequently. I enjoyed the experience but I definitely do not see everyone enjoying the food.
FOOD
6 Courses (four of which offer a supplement for an additional charge)
–Their standard menu is all vegetable based so you will have to go with a supplement if you care for seafood/​meat.
1) Sweet Potato Veloute — this was ok
2) Vegetable and Fruit Plate — some of this was pretty tasty. presentation-​wise, nothing too exciting.
3) Egg «en cocotte» — I like eggs and I enjoyed this dish. This was my favorite of the night
4) «Tian of summer squash» — this was interesting. personally didn’t care much for it though.
4.5) Pasta alla chitarra, summer truffles (supplement) — they don’t skimp on the truffles so hopefully truffles is your thing
5) Japanese A5 Wagyu (supplement) — Steak is one of my favorite things to eat. Unfortunately this one disappointed. I expected a very tender piece but it just wasn’t.
6) Chocolate Pots de Crème — this was ok.
DRINK
–Wine Pairing (I did not try this but I’ve uploaded a picture of the menu with details)
–Coffee (I did not try this either. Details for one type are shown on the menu but they offered three types on my visit)
EXPERIENCE
The chef starts off by introducing himself and then going over the menu.
The service is as I would expect it to be with 8 of us being catered to by 3.
PARKING
Street (meters), hotel parking

This is a special and unique experience I ever had. It was for my fiancée birthday. Intimate setting with a seating of only 8 guests. The chef’s menu depends greatly his farm in Long Beach.
Coming to the restaurant was an adventure in itself. We had to wait in the lobby of the historic Normandy hotel. A person with an apron comes to greet and seat the guests.
Literally a counter space with some cooking ware. Kinda like a cooking demonstration/​spectacle. Feels like he is inviting us to his home
The food was fabulously fresh farm to table cuisine. The chef also emphasized on obtaining rare and unique ingredients.
The chef tells his story with the food progression through each course. From the kale chip and crème fraîche to the last blueberry chocolate compote (for addition you get the cheese plate)
The play and balance of flavors and textures in the sweet potato soup stands out for me.
The dishes climax as you approach the truffle pasta and the shiitake A5 wagyu beef.
I added the wine pairing experience. Generous pour. Great gradual flavor progression of the wines
Excellent service and his two assistance very knowledgeable with the food.
My absolute surprise was the Ethiopian coffee. First time I had fruity tasting coffee!
Absolutely will come again to see what else is in his garden and share the experience with my friends. It is best to experience the food itself because words don’t do his dishes justice.

It’s a great space and a great dining experience. 6 course meal for $ 69 unless you add on supplements, coffee or wine. If you just get the tasting menu, there is no meat.
The amuse was delicious! Simple ingredients with complex flavors. Next is the velouté. We had the spring potato and green garlic and it was the smoothest, creamiest, most flavorful soup I’ve ever had. I just wish we could have seconds! The vegetable and fruit plate was also delicious. It was fun watching them carefully plate each item. It really highlights the wonderful ingredients. The dish was savory, sweet, sour, and spicy.
The only supplement I got was the froie grois and it was soooo worth the $ 20. It just melts in your mouth! Perfectly paired with the tart cherries on the plate. The pasta and the asparagus were wonderful as well. We ended the meal with an orange glazed donut to perfectly end the night on a sweet note.
After the chef is done he talks to his customers and he’s a really nice guy. Service is great! I think this was a very personal dining experience. The chef sees us, is not behind a closed kitchen, and sees our reaction to his food. I would definitely recommend coming here because it’s special, different, delicious and fun.

SPECTACULAR! JUST WOW! I have yet to experience anything like Le Comptoir. The intimate setting between my party, Chef Gary Menes, and his sous chefs was unforgettable. From entering the doors, eating through the delicious courses, to the end of the meal, I can say I was more than satisfied. You can tell how personal and passionate Chef Menes is with his food and drinks. He grows, makes, and pairs all of his food to perfection; it is almost like a wonderful gift of expertise to the food world. «Seed to plate» is what he calls his artwork because 85% of his ingredients are grown in his own garden by himself in Long Beach. That alone just amazed me and made me appreciate my meal even more.
Reservation only and seats about only 10 people during one dinner setting (two a night 6PM and 8:30PM) They are open only 4 days during the week (tuesday, thursday, friday, and saturday) He personally replies to your reservation within the hour too! I recommend making a reservation at least a week in advanced and ask to be seated away from the door.
I am a pescetarian so sometimes prix-​fixe menus are not the best option for me. However, Chef Menes’s standard menu is all VEGETABLE based! Honestly, why aren’t there more of these kinds of restaurants that are affordable? But for all you meat eaters, don’t worry because you can supplement specific courses to meat options. Before any cooking or eating begins, Chef introduces himself and throughly explains the menu to everyone. The meal begins with a small «amuse» surprise and then proceeds on to the 6 courses. Don’t worry if you forget what is what because you will always have a paper menu in front of you for reference.
Everything is so tasty and the french inspired twists were wonderful. He had me eating vegetables that I wouldn’t normally eat because the taste was that irresistible. Not only was the food delicious, the presentation of the food was delicate and presentable. And you get to see the whole process right in front of your eyes!
Food: [6-​course prix-​fixe menu (changes depending on season/​harvest)]
(June 2015 Menu): I ordered the menu straight up.
–Amuse: «Chip and Dip» Roasted leaves with a crème fresh, delicious great introduction to meal
–first course: one of the best soups I have ever encountered. The blue hubbard squash veloute w/​greek yogurt and fried bread crumbs greatly complimented each other producing perfection.
–second course «vegetable and fruit plate»: A mixture of in season ingredients. Lovely presentation and each element was outstanding with every bite.
–third course «organic egg en cocotte»: sunny side egg with butter sauce comes on the side in a cute hot dish. The lettuce and homemade bread is on another dish. Great homemade bread, almost addicting. Chef was telling my party about his journey in finding the right grains and yeast for his bread.
–fourth course «tian of summer squash w/​tomato fondue»: Great crunch to the squash, tomato fondue excellent complement
–fifth course «potatoes, beans, and onion from garden»: Fresh and delicious. The onion was sweet and the potato was caramelized with an outer crunch. The onion au jus brought the dish all together.
–sixth course «ile floatantte»: the baked meringue had a consistency of a toasted marshmellow on top of a crème anglaise and a berry compote.
My parents ordered supplements w/​their meals which were also prepared well. They also got the wine pairing and said it was excellently paired with the courses.
Everything deserves to be highlighted. It takes great skill and experience for a person to do what Chef Menes presents at the table. Some of his ingredients are a rare find and he shares it with his customers! Definitely coming back for another great gastronomical adventure!

Oh my goodness.
Food +100 points, service +100, experience +103 points. My dining experience here was impeccable (besides the dent it made in my boyfriend’s wallet). But to be honest, it was worth it! With an intimate setting of the chefs cooking for twelve diners, this restaurant offers a unique dining experience that is constantly guided by attention to detail and deliciousness. I was well informed about what I was eating along the way, and all the ingredients were clearly fresh and farm-​to-​table. After the meal, the chef, Gary, made sure to follow up with all his diners! He’s incredibly nice and passionate about food and sharing it with others.
TL;DR amazing food, service and overall experience. Pricey but definitely worth the dough!

I’ve been a fan of Chef Gary Menes (who has worked in the kitchen of Patina and The French Laundry) since dining at his pop-​up in Glendale about a year ago.
Just listening to Gary talk about his passion for food, coffee, and wine, makes me smile every time. He’s a culinary nerd. He has a farm in Long Beach where he sources most ingredients in his produce-​driven tasting menu.
The restaurant located at the new boutique hotel, Hotel Normandie right beside Cassel’s with only 11 counter seats available. The entrance is not inside the hotel but on the outside of the building.
You’ll have to make a reservation on his website as imagine walk-​ins is not possible with such a small space.
I’ve had a conversation with the owner of Hotel Normandie at Chef Gary’s pop-​up and he told me that he loves Gary’s cooking even more than Michelin-​starred Melisse! This says a lot of the level of cooking happening at this little restaurant. Chef Gary is doing some amazing things with vegetables at Le Comptoir.
For this kind of attention-​to-​detail and his talent/​experience of cooking in some of the finest kitchens, the 6-​course prix fixe at $ 67 is not too bad of a price to pay for a seat at the counter. If you want to add meat or seafood, a supplement applies to the cost of tasting menu. You can also add a pour over coffee to enjoy with your dessert.
I would’ve rather have Chef Gary do my pour over as my my pour over coffee tasted water down and lacked any distinguishable flavors. I even watched the gentleman do the pour over and I probably have a better technique down with pour over I do myself at home.
You can bring your own beer and wine. I would enquire about the cost you’ll be charged for the bottles you’ll be bringing first. Corkage for me was pricey and was $ 35 for beer and wine. The wine flight for one person is $ 39, so bringing in your bottles of beer and wine to share with your group might not be such a bad option.
The chef really knows his wine, so the wine pairing for yourself would be nice if you’re curious to taste what the chef feels would go well and complement the flavors of each dish.
Parking is available on the street or valet for the duration of the dinner including tip was about $ 20.
Visit his website to take a look at the menu –