To celebrate summer’s harvest, Joachim Splichal’s Patina Group has developed tomato-centric menus at each of their esteemed restaurants on both coasts. A near rainbow of tomato varieties from an Oxnard farm will find their way into every menu item from a warm lobster salad with “tomato air” at Patina to tomato sorbet at Nick and Stef’s Steakhouse. Take a look at the L.A.-area menus and make reservations directly with the restaurants at the number’s we’ve provided if you want to get your share before Patina eliminates their ripe bounty.
Patina 213-972-3331
Appetizers
Grilled octopus 16.
Tomate au sel, onaway potato, blackberry essence
Tomato and melon tartar 18.
Cured kobe beef, black bread
Entrées
Salt-crusted Baked Santa Barbara Prawn, BLTA 22.
Warm lobster salad 24.
Sesame-ginger, barbecued corn sorbet, tomato air
Grilled Honjake salmon 32.
Blistered baby heirloom tomato, saffron emulsion lemon basil
Kendall’s Brasserie 213-972-7322
Appetizers
Tomato martini 12.
Heirloom tomato gelée, watermelon sorbet
Chilled tomato gazpacho 10.
Tomato and seafood salad 16.
Blistered heirloom tomato, butter lettuce, grilled calamari, mussels, rock shrimp
Entrées
Tomato farcies 14.
Pork and beef stuffed tomato, garlic, parsley, bread crumbs
Grilled pork loin 22.
Oven-dried heirloom tomatoes, spinach, pine nuts, goat cheese gratin, coulis
Cafe Pinot 213-239-6500
Appetizers
Yellow tomato gazpacho 10.
Petit cilantro, cucumber strings
King crab legs and tomato gelée 14.
Tomato confit salad, star anisé, avocado mousse
Entrées
Halibut poached in olive oil infused with tomato vines 29.
Tomato fondue, sautéed arugula
Roasted Jidori chicken 21.
Tomato jam, zucchini tian, teardrop tomatoes
Duo of Lamb 26.
Roasted loin and braised shank, slow roasted tomato with basil and garlic, crispy polenta cake
Nick and Stef’s 213-680-0330
Appetizers
Sliced heirloom tomatoes 9.
Grilled pineapple relish, banyuls vinegar
Entrées
Baked Alaskan ling cod 27.
Caramelized onion, tomato tart, picholine olives, soft herb salad
Shelton Farms chicken breast 16.
Tomato gnocchi, wilted spinach, toasted garlic, thyme
Grilled hangar steak 29.
Japanese tomatoes, zucchini, basil
Dessert
Tomato sorbet 6.
Mint fresh berries
Zucca Ristorante 213-614-7800
Appetizers
Bruschetta 10.
Green tomato relish and goat cheese
Roasted heirloom tomato and eggplant tower 14.
Fresh mozzarella, asiago cheese
Entrées
Zest ricotta ravioli 20.
Heirloom tomato coulis, crispy arugula, ricotta salata
Pan-seared branzino filet 26.
Roasted heirloom tomato water, green garlic, taggiasca olive, broccolini
Dessert
Heirloom tomato sorbet 8.
Pinot Bistro 213-614-7800
Appetizers
Tomato carpaccio 12.
Brandywine heirlooms, burrata cheese, micro basil, white balsamic
Golden heirloom gazpacho 10.
Watermelon, basil oil, garlic-black pepper croutons
Entrées
Tuna “niçoise” 27.
Seared albacore, melted cherry tomatoes, roasted zucchini, olive tapenade,
fingerling potatoes
Grilled leg of lamb 27.
Ratatouille stuffed tomato, grand-mère potatoes, lamb jus
Dessert
Black plum tomato tart 10.
Fromage blanc ice cream, port wine reduction
