There seems to be no end to the parade of barnstorming chefs who take over existing restaurants in order to showcase their talents. The latest high-profile chef to join the fray is Gary Menes, who’s teaming with front-of-house counterpart Francois Reynaud at a Toluca Lake café and market called Olive & Thyme. On May 7, and for every Saturday and Sunday (except for May 8) after that in the month of May, Menes and Renaud will preview what they have in mind for Quartier, their upcoming restaurant with a TBD location.
Menes, previously the executive chef of Palate, marché and The Hall at Palihouse, met Olive & Thyme owner Melina Davies through Intelligentsia sales rep Nick Griffith, who knew Menes was scouting for a pop-up location that’s typically closed on weekends and after 5 p.m.
Every week, they’ll feature a different market-driven prix fixe menu, with Renaud pairing wines and orchestrating service. “Francois is really digging deep into esoteric wineries from France,” says Menes.
Seatings are available at 6:30 p.m. and 8:30 p.m. on nights the pop-up is in effect, and the menu will range from 5 to 10 courses, though Menes said the final night may involve eat-until-you're-full omakase. The opening menu for May 7 features seven courses, including sweet potato veloute with endive, yogurt and apple mostarda; halibut with green garlic puree, potato and romaine; and strawberries with balsamic, crème fraiche and pistachio. The initial meal costs $52, with the option to add wine pairings, and 18% service charge. Reservations are available by contacting quartierrestaurant@gmail.com or 323-400-5258. [The Feast]
