Who says that aesthetic value and functionality are mutually exclusive? At funky R23, housed in an Arts District warehouse, such distinctions are blurred as you sit on chairs made of corrugated cardboard (designed by Frank Gehry) and dine on artfully sliced sashimi cuts upon colorful ceramic platters. Exposed brick walls, paintings of Gauguin-esque figures and high ceilings enhance the open, gallery-like feel of the interior. Superior cuts of fish include both bigeye and bluefin tuna, black snapper, and jumbo clam. R23 excels as well with outstanding lobster tempura, and bay scallops sautéed with shiitake mushrooms.
Beer, wine and sake available. Serving lunch Mon–Fri, dinner nightly.
Zagat 2011: 24 food rating (very good to excellent)
Los Angeles Times: ** (very good)
“The cooked food is what sets the ... restaurant apart. Those dishes are made with flair. Some are on the menu, but most are on the page of specials.”
— S. Irene Virbila, Los Angeles Times
Who says that aesthetic value and functionality are mutually exclusive? At funky R23, housed in an Arts District warehouse, such distinctions are blurred as you sit on chairs made of corrugated cardboard (designed by Frank Gehry) and dine on artfully sliced sashimi cuts upon colorful ceramic platters. Exposed brick walls, paintings of Gauguin-esque figures and high ceilings enhance the open, gallery-like feel of the interior. Superior cuts of fish include both bigeye and bluefin tuna, black snapper, and jumbo clam. R23 excels as well with outstanding lobster tempura, and bay scallops sautéed with shiitake mushrooms.
Beer, wine and sake available. Serving lunch Mon–Fri, dinner nightly.
Zagat 2011: 24 food rating (very good to excellent)
Los Angeles Times: ** (very good)
“The cooked food is what sets the ... restaurant apart. Those dishes are made with flair. Some are on the menu, but most are on the page of specials.”
— S. Irene Virbila, Los Angeles Times