asterid by Ray Garcia

"Chef Ray Garcia’s restaurant is the most convenient place to dine before a show at the Walt Disney Concert Hall. It’s stationed right below the stunning Frank Gehry-designed venue where the seasoned chef creates shared plates of prawns, roasted carrots, and a creamy dark chocolate budino with whipped ricotta and cocoa nut brittle." - Mona Holmes

"Asterid, situated on the ground floor of the Walt Disney Concert Hall in Downtown Los Angeles, is offering a special four-course dinner menu from March 26 to April 27. Priced at $98 per person, the menu includes some of the restaurant's signature dishes, along with the popular tres leches cake that was also served at B.S. Taqueria and Broken Spanish. This dining experience is crafted by Ray Garcia and features an array of flavors and culinary delights." - Matthew Kang

"If your resolutions involve being more iconic next year, consider starting things off early with Asterid's $165 prix fixe. The five-course menu involves caviar tamales, Dungeness crab, and a big, meaty strip steak. But the real draw of this DTLA restaurant is its location. The moody space-age dining room sits inside the Walt Disney Concert Hall and is the perfect place to show off that new sparkly outfit." - brant cox, nikko duren, sylvio martins, garrett snyder

"While Frank Gehry’s iconic Walt Disney Concert Hall may be the reason many people stop by here, the food is what makes them stay." - Kevin Chau

"One shouldn’t wait for a show at the Walt Disney Concert Hall to stop by chef Ray Garcia’s restaurant, which is tucked under the landmark structure. Stop in for one of the best happy hours in town with $10 craft cocktails or for a nightcap of martinis, including a nonalcoholic one. But beverage director Chris Chernock’s cocktails are a must-try, featuring ingredients borrowed from the kitchen to create provocative flavor combinations. Case in point: His mezcal & rice cocktail is made with a pomegranate-cacao vermouth, while his mole milk punch features green tea, mole, and Oaxacan chocolate." - Caroline Pardilla