"A ten seat counter and a six course tasting menu – that’s it. For chef Gary Menes, simplicity is the name of the game. The hyper-local hyper-seasonal menu is sourced primarily from his own urban farm in Long Beach -- where Menes grew up watching classic TV cooking shows and absorbing everything they taught. Year later, Menes began Le Comptoir as a pop-up and an experiment in finesse. If you’re lucky enough to land a reservation here and taste the house-made ricotta ravioli or the signature sourdough donuts, you’ll realize that the experiment worked and that Le Comptoir is primed for national recognition." - Oren Peleg
