"Chef Travis Lett, an important figure in the Venice dining scene, has returned to his former MTN perch with a similar modern Japanese izakaya menu. Think seasonal ramen bowls, bottarga-topped little gems, grilled salmon lunch sets, chopped tuna temaki rolls, and mushroom mazeman. Already the waits during prime dinner teams are reaching upwards of two hours, with 100 people packed into the fairly compact dining room. The Matt Winter-designed space recalls MTN, but warmer and more minimal, eschewing an overt antique feel for something simply lived in. End with a silver cup of black sesame and matcha gelato topped with toasted soba flakes. — Matthew Kang, lead editor, Eater Southern California/Southwest" - Eater Staff
Graydon Herriott
