Bon Temps is veteran pastry chef Lincoln Carson (ex Michael Mina Group, Superba) first solo restaurant, offering modern renditions of brasserie fare. Expect dishes like Maine scallops with morels, ramps and peas, and a Valrhona chocolate soufflé for dessert. The indoor/outdoor all-day eatery has an industrial vibe (complete with reclaimed elements and distressed aluminum) in keeping with its location in downtown LA's Arts District.
Neighborhood eats, all-day dining
Dungeness crab cakes with avocado and sweet breads served with black trumpet mushrooms, celeriac and asparagus; two-bone, 45-day dry-aged Creekstone ribeye with traditional accoutrements and potato onion rolls and chocolate soufflé, pot de creme and the famous French St. Honoré pastry.