Downtown Los Angeles · Est. 2019

Saffron

A seasonal tasting menu, served after dark

Scroll

Seven CoursesSeasonal MenuCellar of 400Dinner Tues–SunChef’s Counter Seven CoursesSeasonal MenuCellar of 400Dinner Tues–SunChef’s Counter

Our Philosophy

Restraint, and then
a little excess

Twelve tables. One menu, rewritten every six weeks around whatever the growers bring us that morning.

01 The Cellar

Four hundred labels, one sommelier

Low-intervention growers from the Jura, Piedmont and the Santa Rita Hills. Pairings are chosen at the table, course by course, not printed in advance.

02 The Kitchen

Fire, ice, patience

An open hearth, a nine-metre pass, and a kitchen you can watch from the counter.

Tables

Courses

400

Labels

Week Menu

Autumn · Seven Courses

The Menu

Served 6pm until late, Tuesday through Sunday. $145 per guest, with an optional pairing.

To Begin

Oyster, Cucumber, Dill 18

Fine de claire, frozen cucumber granita, dill oil pressed the same morning.

Hand-Dived Scallop 24

Raw, with brown butter, sea vegetables and a little preserved lemon.

Aged Beef Tartare 22

Fifty-day rib cap, smoked egg yolk, sourdough crisp, aged parmesan.

Heritage Tomato 16

Six varieties, whipped ricotta, basil, first-press olive oil.

To Follow

Hearth-Roast Turbot 46

On the bone over embers, brown shrimp butter, charred hispi cabbage.

Dry-Aged Duck 42

Twenty-one days, glazed in its own jus, quince and pink peppercorn.

Cep & Chestnut Agnolotti 34

Hand-rolled, brown butter, aged pecorino, shaved autumn truffle.

Tarte Tatin, Two to Share 20

Forty minutes to the table. Crème fraîche, calvados, salted caramel.

The Room

An evening at Saffron

The Chef

Cooking is just
paying attention

Saffron opened in a former printworks in 2019 with twelve tables and no printed menu. What arrives at your table depends on what arrived at our door.

Before this there was Copenhagen, then a long apprenticeship in the Basque country, then four years of saying no to the wrong room. This was the right room.

Marisa Oren

Reservations

Join us after dark

Bookings open sixty days ahead. For parties larger than six, please call the restaurant directly.

← Saffron · A Designs by Delia design