French Inspired Seasonal Classics for DineLA 2018 at Commerson

(EXPERIENCE MAGAZINE) — For the last night of Dine L.A. THE EXPERIENCE MAGAZINE went to COMMERSON on La Brea.

We were greeted by the host Eunice Kim who was a very friendly host and took the time to expain the engredients and preparations of the Dine L.A. dinner menu.
We started out with a G+T on tap. Fords gin, house made quinine syrup, on draft.

The garnish was a citrus peel, dried rose, juniper berries, olive and rosemary. There were no tastes that stuck out as individual and everything blended well and was a great drink to go with our starter which was a  Tuscan Kale, shaved brussel sprouts and pecorino.

Also in the salad was red wine vinaigrette, currants, braeburn apples, shallots and toasted pecans. The dressing was mixed very well with no overbearing tastes and every ingredient being tasted without the dressing taking over as is the case a lot of the time when having a gourmet salad.​ Being a fan of brussel sprouts I tried out it out. It consisted of tonnato which is aioli and cured tuna, fried capers, parmesan cheese and pickled herbs.

Sweet potato agnolotti

Our main course was the sweet potato agnolotti which consists of sweet potato, poached cranberries, toasted pistachios, pecorino sardo and browned butter.
This dish melts in your mouth with just the right amount of cheese in the middle.The Agnolotti is made fresh every day. It was a great vegetarian main course and a new and unique experience for this type of entree. The pickled mustard seeds gave it a great crunchy taste and it was garnished very nicely. It was cooked without the usual  burning which seems to be the trend at a lot of establishments. ​For dessert we had the opera cake.
Vanilla cake, coffee,chocolate and whipped cream. The Experience Magazine highly reccomends dining at Commerson. The restaurant is located on La Brea between Olympic and Wilshire Bl.
788 s. La Brea. Los Angeles, Ca. 90036

Check out their website here; Commerson

About Erwin Glaub

Erwin is the founder of the Experience Magazine (

View all posts by Erwin Glaub →