When ink. opened back in 2011, I lived nearly around the corner -- three-and-a-half blocks to be precise -- in West Hollywood, and such close proximity was dangerously wonderful for me. Chef Voltaggio's immensely creative, artfully plated, fundamentally delicious food quickly made his restaurant one of my favorite spots in L.A., and I've been back countless times since then (and even had the pleasure of sitting front and center for a small cooking class he taught last fall, where we swapped French bulldog stories). With each visit, I always make a point of ordering tried and true ink. classics while also branching out with new additions -- it's impossible to pass up a seasonal dish like Wianno Oysters from Cape Cod served with mignonette sorbet (the last time I enjoyed the dish, it was served with mignonette ice - both options are absolutely incredible!), or Voltaggio's signature pressure cooked octopus, flash-fried to order at the very last minute and served with al dente squid ink pasta shells, fennel, and pimentón (Spanish paprika). New for me -- though not necessarily new to the menu -- on my last visit were the Beef Tartare with horseradish snow, Lollipop Kale with crispy pig ears and togarashi, and the beautiful Fried Chicken Oatmeal, served with a sunny side up egg and the loveliest half-shucked peas I've ever seen. A mixture of culinary perfection paired with a playful and inventive modernist cuisine approach, ink. does not -- and will not ever -- disappoint me.
Dress: Mossimo for Target (old)
Shoes: Kate Spade New York Scene Beige Dot Patent Heels
Bag: Kate Spade Call to Action "Tequila Is Not My Friend" Terry Tote
Lips: MAC Pro Longwear Lipcolour in Lasting Lust