Spice Trail Sups
In a city like Los Angeles, restaurant fit-outs worthy of Hollywood film sets are a dime a dozen. But raising the aesthetic bar ever higher is the just-opened restaurant and lounge Acabar, a vision of Moroccan opulence overseen by Frederic and Nicolas Meschin (Little Door), with original stone mosaic, arched columns, and colourful crystal balls decorating the expansive, 3,900 sq ft dining space. Donning the chef’s hat is Octavio Becerra (previously Palate Food + Wine), who serves up a menu that’s broadly inspired by the ‘Spice Trail’, and takes diners on a culinary journey through Indochine, French Africa, the Mediterranean and beyond.
From the share-plates dinner menu, starters range from the raw (beet semi-crudo with crushed avocados and Turkish cured salmon with caraway potato latke) to the well-done (jasmine-infused chicken thigh skewers and lamb merguez meatballs with white hummus), while dishes like oxtail pho with quail eggs and spicy prawns with harissa speak to their respective Southeast Asian and North African origins. The cocktails are similarly wide-ranging – an Admiral Edward Russell’s Punch with Amontillado, cognac, lemon sorbet and nutmeg dates back to 1694; an El Diablo with tequila, ginger, lime and cassis from 1947; or if you’re in a group, try the Philadelphia Fish House Punch (serves 6-8), a variation on the Edward Russell first concocted at an all-American fishing club in 1732. Historic and darn tasty!