Spring @ ink

Favorite spring dishes at Michael Voltaggio’s ink:

Egg Yolk Gnocchi, Bay Scallops, Accents of Spring
Egg Yolk Gnocchi (super creamy in the middle), Bay Scallops from Mexico, Accents of Spring

Octopus, Young Fennel, Pimenton
Octopus (the broth was fantastic), Young Fennel, Pimenton.

Pork Belly, Charcoal Oil, BBQ Oil, Corn
Pork Belly (of course I loved this), Charcoal Oil, BBQ Oil, Corn.

Lamb Shoulder, Lamb's Tongue
Lamb Shoulder, Lamb’s Tongue, Lamb’s Quarters, Vadouvan, Yogurt (I usually HATE lamb, but had to fight Peter to get my share).

Greek Yogurt, Strawberry, Rhubarb, Coconut
Greek Yogurt, Strawberry, Rhubarb, Coconut, Granola Crunch (refreshing and not too sweet).

Dining date: 4/25/12

About Chef Michael Voltaggio & ink.

ink restaurant
8360 melrose ave.
los angeles, ca 90069

Many more ink photos on flickr

All my Michael Voltaggio photos on flickr


1 Comment

Filed under Eating Out

One response to “Spring @ ink

  1. Wow that gnocchi looks appetizing specially the scallops

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