Baby Bistro — Restaurant in Los Angeles

Baby Bistro is a beautiful little venue tucked away on a quiet street in Chinatown. The space evokes a comfortable old home with natural finishes and a warm atmosphere. The cuisine, from Chef Miles Thompson is sourced from the finest fresh ingredients. The dishes are straightforward in preparation, yet layered with complex and tantalizing flavors. The small, focused menu is designed to be shared and enjoyed in its entirety.

I'll be dreaming about the Onion Bread and creamy liptauer spread for weeks! The striped bass and beef courses were classic and perfectly executed. Don't miss the dessert! The pine nut, rhubarb tart was served like a cookie and was a delightful way to end a memorable meal.

The wine list by Sommelier Andy Schwartz is focused on low intervention, and interesting varietals from around the world. It is well curated to pair with and enhance the menu. Service was friendly, attentive and knowledgable.

The restaurant has only been open a few weeks, yet is already firing on all cylinders. While the vibe feels casual, make no mistake this is serious food by world class industry professionals. This local gem is sure to be a hit, and I'd recommend going sooner than later before the crowds roll in. I look forward to returning as soon...

The NYT article by the LA critic prompted my friend to want to eat here when we visited LA. Based on the article we had high expectations and were very underwhelmed. Seemed that once it was apparent we were not ordering a bottle of wine and majority of the menu there was complete apathy. We didn't want to eat a heavy meal and chose to share the spagetti squash dish which was good and the pork belly was nice. The prawns came out barely warm from the "plancha" and I questioned as to whether the sauce was supposed to be room temp or hot and they did remake the dish for me, which being in the biz I rarely ever send back anything. The flavors were nice but the remake was the same, tepid sauce and we weren't asked ever how our food was the whole night. Upon leaving I asked a guy if he was the manager or who was and turned out he was 1 of the owners. I explained myself and he was more defensive and less apologetic. I learned years ago...just apologize to a dissatisfied guest. He insisted the remake of the dish's sauce was boiling when plated. Also- were there for a birthday. No acknowledgement and not expecting a freebie...just a mention when time for dessert... something like 'it's someone'sbirthday, are you interested in dessert...

“Would you like another glass of wine, diva?” asked our server. I gasped and almost spat my sparkling Chardonnay all over the delicately prepared bigfin reef squid with cucumber and shiso. What a relief to have a raw seafood dish that isn’t the same old Baja kampachi, Yuck! Let’s see more raw squid.

As the meal progresses, you can expect the chef/proprietor to continue cooking with an exacting hand—pan-roasted fish with a sauce somewhere between teriyaki and bordelaise, or Coulotte with celery, wood ear, and spring onion broth. These things sound simple, but there’s a lot happening in the shadows. You won’t be able to put your finger on it, but you can be sure that things taste great, the ingredients are alive, and you will be cared for, diva.

I don’t know why I wrote this review about the Big Baby, because all you Google review demons are going to flood their reservations, and I won’t be able to secure my table in the warm and enchanted banana tree forest that is the back patio of Baby Bistro. So for now, I will continue to chow down on the amazing pine nut cookies with cucumber cream and rhubarb. Oh, it’s sprayed with lavender or thyme or...