Tucked into the ground floor of the Beverly Center, Angler exceeds any pre-conceived notions of dining in a shopping mall. Saison Hospitality reopened the restaurant in February 2023, adding an entrance on La Cienega and a newly designed lounge by John Sofio. Culinary Director Chef Paul Chung created the menu with Chef Brian Limoges.
Chef Chung’s open-hearth kitchen revolves around fire and smoke; everything is seasoned by smoke from the wood-burning oven—from the embered oysters with toasted chili butter to the roasted caramel poured over the soft-serve sundae. The menu reflects Chung’s Korean heritage in dishes like seaweed rice with cured egg yolk and trout roe. It also reflects the multi-cultural tapestry of Los Angeles—the vermillion with smoked bone vinegar and puffed rice, Chung’s take on ceviche, is a standout.
Saison Hospitality Wine Director Mark Bright and Bar Manager Yanni Pediaditis have created a playful bar menu—the Catch & Release arrives in a fish-shaped goblet sitting in a treasure chest which, when opened, releases guava vapor into the tiki-style rum cocktail. The wine list offers ample selections to support the cuisine. By-the-glass, Château Bela’s Riesling from Slovenia has the racy acidity to cut through the vermillion’s sweet and spicy bone-marrow broth. Or try a half-bottle of Latour-Giraud 2016 Clos des Chênes 1er Cru with the eggplant and smoked masala.
This story appears in the print issue of Summer 2023.
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