R Bar LA

Eggplant that transforms into sardines

Golden crispy pockets stuffed with poblanos, chicken, and chihuahua cheese. Served with salsa roja and verde.

Array of different chocolates for dessert

Liquid nitrogen champagne balls

Plump shrimp with the tail painted gold

Scallop topped with geometric radish and carrot slices in the shape of a pinwheel

Subtly briny steamed crab topped with a squid ink pain de mie in the shape of a perfect crescent moon

Doenjang brown butter

Wagyu with slivers of sea cucumber

Subtly sweet zucchini, paired with pungent king crab, sliced into an accordion that soaks in a lotus tea dashi with honey, lemon, and fish sauce

Golden brown and crispy on the outside and pillowy to the point of stickiness on the inside

Coffee with refills in constant rotation

Sparkling wine

Almond croissant

Bacon

Massive BBQ pork buns

Fried chicken with Sweet Heat sauce, fluffy egg, and melty cheddar on a fluffy and crumbly biscuit.

Hefty biscuit loaded with fluffy scrambled eggs, hunks of creamy avocado, thick bacon, and a smear of lemon-garlic aioli

Various breakfast sandwiches

Croissants

Plump har gow

Housemade biscuits

Housemade sausage

Lemon ricotta pancakes

Pork siu mai

A5 Miyazaki tartare topped with caviar

Perfectly seared scallops

Bowls of cioppino

Side of corn and cabbage

Crab legs

Fried calamari

Grilled fish entrées

Linguine con vongole

Giant portions of linguine with clams

Two lightly charred, gravy-laden pork chops on a bed of rice

Sandwiches

Georgia's thick pollen on a spring salad

Tender chunks of lobster beneath shards of dehydrated cauliflower dusted with hints of coffee and vanilla

Sweet potatoes cuddled next to a wispy pile of bacon-flavored cotton candy

Tea-sweetened charred corn rib dessert

Crackly fresh baguettes from Acme Bread

Burritos stuffed with french fries from Señor Sisig

Vietnamese sandwich with tender roasted chicken or fall-apart meatball in a crackly yet soft roll

Cheesecake from Nash Bakes

Clam chowder from Hog Island Oyster Co.

Meaty combo with sausage Sicilian pizza slice

Fall-apart meatball bánh mì

Briny, slurpable oysters from Hog Island Oyster Co.

Pepperoni Sicilian pizza slice

Tender roasted chicken bánh mì

Thick Sicilian slices with crispy bottom and lots of cheese

Chicory salad with butternut squash

Crisp filet of sea bass in a pool of sweet carrot butter

Teaser-sized portion of rare, chewy lamb served with exactly two malfatti

Chunks of sweet and savory lamb with corn tortillas, garlicky rice, chopped salad, and Slowpoke's Beans cooked with smoked turkey tails and Cajun trinity.

Single stalk of asparagus lifted from a broth-filled bucket

Caviar in a billion forms

Peas smoother than a filter-happy influencer's collarbone

Wild ramps

Braised beef cheeks with red miso

Caviar-topped lobster decorated with cauliflower puree

Tiny desserts from the mignardises cart

Salmon confit

Raft of caviar on a dashi-flavored puff

Ludicrous cheese course

Smoked teriyaki turbot fin

Tender beef shoulder flavored with garlic and ancho chiles, served with salsa roja.

Chicken spit-roasted for smokiness, topped with Sweet Heat sauce and grilled pineapple.

Lobster galette suffocated by mandarin orange hollandaise

Caviar-centric signature dish of oysters and pearls

Juicy fried chicken with Sweet Heat sauce, Slowpoke's Beans, fresh tomato, and lettuce on telera bread.

Lamb with fried cheese skirt, poblanos, and harissa aioli on light and crusty telera bread.

Squishy aerated scallop floating in sour passion fruit juice

Hoja santa cigars stuffed with quail

Black goo made of oyster cream and gelatinized smoked mussel with a slick of pungent seaweed oil on top

Bowl of spring flowers and peas that sit like breakfast cereal in almond cream

Sweet birch sap soda served in the concrete garden