$100 per person inclusive
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ink. is Chef Michael Voltaggio’s first signature restaurant. Alluding to the idea of permanence, ink endeavors to create an indelible impression with flavor profiles that are inspired by the myriad of cultures that make up the city of Los Angeles. Thusly, he describes the food at ink. as “modern Los Angeles cuisine” and aspires to create an experience that will repurpose the term “fine dining” for Angelenos. He also recently opened ink.sack, a sandwich shop a few doors down from ink. The concept is driven by classic flavor profiles that are elevated by premium ingredients and refined techniques. With sandwiches priced and sized to satisfy a palate craving options, ink.sack has established itself as a lunch staple in Los Angeles.
They have been covered in numerous publications, including, The New York Times, The Los Angeles Times, LA Weekly, The New Yorker, Travel + Leisure and Food & Wine magazine, and have appeared on The Morning Show, Last Call with Carson Daly and NPR’s Good Eats. The duo still operates a full service catering company, which opened the door for an appearance on Iron Chef America and paved the way for their own Food Network show, 2 Dudes Catering. Continuing their success, the guys wrote their first book for Random House publishing titled, Two Dudes One Pan. It was voted one of NPR’s “10 Best Cookbooks of 2008”.
Jon and Vinny met while attending culinary school at The Art Institute of Fort Lauderdale in Florida. Their first job together was in the kitchen of famed chef Michelle Bernstein at The Strand Restaurant in South Beach. They continued to work in numerous other top chef kitchens in south Florida, including: Mark Millitello’s of Mark’s, Oliver Saucy of Café Maxx and Doug Reese of The River House. They left Florida to work with Ray Roach at the Wildfower Restaurant located in The Lodge at Vail in Vail, Colorado. Continuing their trajectory west, they landed in Los Angeles in 2001 where they worked with Govind Armstrong and Ben Ford at Chadwick’s before launching their own catering endeavor, and ultimately their first restaurant, Animal. Their second restaurant, Son of a Gun, will open in February 2011.
In June of 1989, Silverton opened the restaurant Campanile with partners Mark Peel and Manfred Krankl, where she developed an interest in artisanal sourdough bread and began experimenting with it. These experiments would eventually yield artisan bakery La Brea adjacent to Campanile which opened its doors in 1989. Macy's has since opened six La Brea Bakery Café kiosks, three in Chicago, one in Detroit, and two in Minneapolis, all inspired by the original. In 1990, Silverton was named Pastry Chef of the Year by the James Beard Foundation.
After leaving Campanile in 2004, Silverton opened Pizzeria Mozza with partners Mario Batali and Joe Bastianich. Osteria Mozza would open in 2007. Silverton is also heavily involved in nutritional education in public grade schools with the Garden School Project of Los Angeles and also with raising funds and awareness for the elderly with the Meals-On-Wheels program in Chicago, New York, and Los Angeles. Silverton has written numerous cookbooks covering everything from breads and pastries to sandwiches. Her seventh cookbook A Twist of the Wrist was published in 2007.
Kahn, who looks to challenge convention and reinterpret tradition, quickly distinguished himself and was asked to join the opening pastry team at Keller’s Per Se in New York. His inventive desserts and techniques soon caught the eye of Chef Grant Achatz who brought him on to the pastry team at Alinea in 2005. There, he collaborated with Pastry Chef Alex Stupak and further developed his signature style. Kahn returned to New York in September 2006 to become the Pastry Chef at Varietal, where he gained nationwide recognition for his “highly artistic” cuisine. By the age of 23, Jordan Kahn had already achieved more culinary success than many chefs twice his age. Frank Bruni of The New York Times compared Jordan to Jackson Pollock, and the New York Observer likened his dishes as Salvador Dali paintings.
Jordan Kahn then moved to work with Michael Mina at his eponymous restaurant in San Francisco. Kahn grew in the company and took a corporate role assisting in the opening and operations of Bourbon Steak (in Detroit and Miami), SaltWater (in Detroit), NEMI (in Mexico City), and, finally, XIV (in Los Angeles)
During his tenure, Manresa received two Michelin Stars and four stars from the San Francisco Chronicle. Fox has also staged at the Michelin three-star Restaurant Gordon Ramsay and the widely acclaimed St. John, both in London, as well as the Michelin two-star De Snippe in Belgium. Since leaving Ubuntu, Jeremy has been working on a vegetable cookbook for Phaidon Press and has consulted for restaurants including Plum, Tyler Florence's Rotisserie & Wine, Freddy Smalls, and Paper or Plastik Cafe.
Voltaggio was a finalist for the James Beard “best new restaurant” award in 2009. That same year, he also earned the title of Top Chef on Bravo tv’s emmy-award-winning show. He has established a reputation for what critics heralded as “serious” food that is playful, visually stunning and flawlessly executed. He was also named “Best New Chef” by Angeleno Magazine in 2010, cementing a place within the Los Angeles culinary community. Recently, GQ Magazine named Ink the “best new restaurant in America” in the March 2012 issue; Los Angeles Magazine recognized Ink as one of the top 10 best new restaurants in Los Angeles in the January 2012 issue; and in April, Details ranks the restaurant as one of the nation’s “top 10 most fashionable places to be seen (and eat).”
Ink. is Chef Michael Voltaggio’s first signature restaurant. Alluding to the idea of permanence, Ink endeavors to create an indelible impression with flavor profiles that are inspired by the myriad of cultures that make up the city of Los Angeles. Thusly, he describes the food at Ink. as “modern Los Angeles cuisine” and aspires to create an experience that will repurpose the term “fine dining” for Angelenos. He also recently opened Ink.sack, a sandwich shop a few doors down from Ink. The concept is driven by classic flavor profiles that are elevated by premium ingredients and refined techniques. With sandwiches priced and sized to satisfy a palate craving options, Ink.sack has established itself as a lunch staple in Los Angeles.
