Hot New Pick: Barton G
It’s been open for about a month and already Barton G is making quite a scene here in LA. Originally opened in Miami, this new culinary import is all about having fun with your food thanks to completely unexpected over-the-top presentations. Nothing is what it seems to be. Think of it as cirque cuisine, dinner as theatre. Amazingly, the food tastes as wacky good as it looks and the drinks are amaze! Of all the hundreds of restaurants I’ve visited, I think this is the only one where people actually get out of their seats and take pictures of other people’s meals and it’s totally OK, expected even! It’s social dining at its best.
It all starts with the napkin. That looks like a folded shirt.
One thing you learn very quickly at Barton G: Things aren’t always what they seem. Those aren’t donuts. It’s the bread tray. The green one is basil, the yellow one is cheese, the brown one is … you get the idea.
The bar is made out of a giant slab of rose quartz. This is where the cocktail magic happens. Here, they make things like watermelon shrubs … it’s like liqueur, only much more involved.
The delicious Buddhalicious with pear-infused vodka, lychee and cranberry juice comes with a big stick — aka nitrogenized vodka popsicle. It’s like getting twice the alcohol in one drink. You’ll be zenned out in no time.
My favorite cocktail, the Sabrina-tini, is an exclusive to LA. Apparently Barton G. (the man from whom the restaurant gets its name) had a monkey named Sabrina. So this is his ode to his chimp. And let me just say … never mind the champagne liquid nitrogen popsicle. I went ape for that chocolate monkey. So good!
Those aren’t sesame-coated corn stalks. Those are shrimp rolls served over dry ice. Not liquid nitrogen. Dry ice.
Quinoa and mixed greens salad. This is an LA exclusive. (Naturally.) The mixed greens come in an adorable wheel barrel and the tasty lemon vinaigrette is poured out of a little water spout. Extra quinoa can be found in the little extra pot and the seed packet is filled with … seeds for your salad!
The delish vegetable pizzeola. Look at that cute little clay oven. The housemade red pepper hummus is so tasty and spicy!
The seabass en papillote is a fine fish pick. They leave the faux florals for a little ambiance at your table.
Never mind the bald dude looking at me like I’m trying to take his photo. Check out those ginormous forks over on the left hand side of the picture. That’s what you get when you order steak. Cray.
The churros are served in a bag made of washable paper while the Mexican hot chocolate comes in its own little clay pot. The pastry chef said those giant zigzagging churros are inspired by Medusa.
Off with her head! Well, not really. The sweet swirly cotton candy concoction known as Marie Antoinette’s Head is probably the most popular dessert in the restaurant. (I saw one coming out of the kitchen about every 20 minutes.) I walked over to another table and asked the couple if I could take a picture of their dessert. They were delighted, but didn’t offer me a rosette. Guess you have to draw the line somewhere 😉
More info: www.bartong.com
Lifestyle writer Mar Yvette is on a mission to bring you the best people, places, and products to make your life pop!