We chose the doughnuts because how can you turn down any dessert with mentions cardamom and coffee? The melt-in-your-mouth doughnut holes were covered with a cinnamon-cardamom sugar and came with a velvety Turkish coffee mousse.Like some enchanted upscale reimaging of Pita Jungle, this spot-on Mediterranean import from L.A. Feeling a sense of responsibility to our readers, we tried not one but two desserts: Warm doughnuts and a chocolate sesame ganache tart. The desserts likewise carried a nod to Middle Eastern ingredients.

You won’t be able to stop eating these sprouts. The dressing also has rice vinegar and honey.

There is rich tartness rounded off with a hint of sweet. The menu only mentioned lemon, Parmesan, and sea salt over a side dish of Brussels sprouts, yet, once again, the chefs surprised us.

Make sure you get a little of everything on your fork. Blanketing the flaky, smoky grilled fish is a layer of bagna cauda, a sauce of oil, butter, and vegetables - a beautiful union of texture and taste. This is the only bread they make in house, and it is a must-try.īahar Anooshahr For the main dish, we chose whole grilled branzino, which came with a beautifully charred romanesco along with grilled lemon. It makes you throw caution to the wind, forget about carb-watching, and ask for more. Made of enriched dough the small, round flatbread is a cross between pita bread and dinner rolls. But the best part of the dish was FLINT’s interpretation of pita bread. Its soft texture and subtle smoky flavor were balanced by the crunch of the pine nuts and acidity of pomegranates. We skipped the wine list and went straight for the cocktail menu to try the All Grown Up (think hard lemonade) and Grapefruit & Chill (a feminine concoction of Mi Campo tequila, elderflower, and grapefruit), which presented a refreshingly smooth taste.įrom the spread section, we ordered the smoked eggplant. Robb Report called the dishes at FLINT “recognizable, but still thought-provoking” - and that was exactly our experience. Following these options, you see the entree section and sides. You can choose from hummus, dips, appetizers, and wood-fired pizzas. The menu has plenty of sharable plates as many modern restaurants do. Even the style and color palette of the dinnerware complement the earthy tones of the dining room, which allow the food to be the true star. Earthen tones and wooden tables suffuse the restaurant. Two rooms behind the bar are more private, allowing for larger parties. Two television screens are visible from the bar, however, are purposefully de-emphasized. One gives the diners a view into the impeccable kitchen, the other faces outside. It is an open-concept design with two dining areas flanking the bar. Though the restaurant has an overall modern design, the Old World-style shutters herald the food, which is Mediterranean fare with Middle Eastern accents.īahar Anooshahr Midcentury Modern-inspired decor carries inside the restaurant. However, drive by at night, with the shutters open, and you’ll see glinting lights shining through to the street. During the day, the wooden shutters are closed and all you see is 'FLINT' on the charcoal metallic frame. You may or may not notice FLINT by Baltaire driving on Camelback Road. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened - an occasion to sample a few items and satisfy curiosities (both yours and ours).Įats: Contemporary American, Mediterranean When a new spot opens in town, we can't wait to check it out, let you know our initial impressions, share a few photos, and dish about some menu items.

Flint by baltaire