"Los Angeles Times’s co-critics dropped two reviews the day before Thanksgiving. Bill Addison took a microscope to Beverly Hills’s high-end tasting menu restaurant Somni, where former Saam chef Aitor Zabala prepares a 20-course meal for 10 people. Both chefs developed Somni together, and the menu — without beverages — is $280 per person. Addison is well-versed in sampling Zabala and Andrés’s food, where he tried dishes at D.C.’s Minibar and é in Las Vegas. But he considers Somni the best of the three. Somni translates to “dream” in Catalan, a word that Addison uses to describe the interior. Addison finds the menu “blurs the line between whimsy and academia, between applied theory and cheeky cleverness.” Zabala’s pizza margherita is made from powdered egg whites, tomato water, and dolloped with a mozzarella mousse." - Mona Holmes
