Hamachi crudo with smoked grapes, pickled serrano gribiche and crispy chicken skin. (Jenn Harris / Los Angeles Times)
Chicken liver mousse and caviar with calvados gel, compressed green apple, quince paste and briche. (Jenn Harris / Los Angeles Times)
Wood fired octopus with sweet potato, mojo verde made with carrot top greens and piquillo pepper. (Jenn Harris / Los Angeles Times)
Baby beet salad with smoked almond puree, citrus, manchego, red cress and horseradish. (Jenn Harris / Los Angeles Times)
Shot of a table in the interior dining room. The restaurant was designed by Schoos Design. (Jenn Harris / Los Angeles Times)
Herringbone at Mondrian L.A. (Jenn Harris / Los Angeles Times)
