Ardor at The West Hollywood EDITION has re-opened its doors after a trying year and is welcoming guests back into the vegetable-focused experience.
Led by Michelin-Star award-winning chef and restaurateur, John Fraser, Ardor offers a plant-based menu that redefines American-style cooking by bringing Fraser’s heritage, French-inspired flair and worldly techniques to each delicious dish. The kitchen is led by an all-female team of line cooks who only craft meals with locally sourced ingredients from surrounding farms.
The menu brings to light plant-based ingredients and is divided into five sections: crudo, appetizers, entrees, charcoal grill and, simply, more vegetables. In each section, diners will find a variety of dishes including Milk Bread, complete with beefsteak tomatoes, olive oil, red wine vinegar and Maldon salt; and a sweet potato curry with puffed rice, lily bulb and jackfruit, to name a few standout options.
The veggies don’t stop at the savory dishes; they also included in the desserts, as well. The Terrarium is a popular, must-try experience featuring a glasslike globe made from blown sugar that is served by shattering onto the table to reveal edible flowers, dill, vanilla-honey gelatin and bergamot. The sweet treat is served over a cotton candy-esque cloud and orange gelato.
A wine cabinet is available, in addition to a cocktail menu pulling inspiration from different colors and also incorporating fresh, locally sourced ingredients into each glass. Some notable concepts include Yellow, crafted with reposado tequila, pineapple, chili, egg whites and turmeric; and Pink, made with Blanco tequila, Campari, tarragon and Pamplemousse.
For more information on Ardor, visit www.ardorweho.com.