Show 430, June 19, 2021: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part Two

Tony Esnault and Yassmin Sarmadi of Knife Pleat

Knife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of 2019. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi (husband and wife), who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.”

On Friday evenings Knife Pleat features Chef Tony’s imaginative, changing Tasting Menus ending with a sweet sensation from Pastry Chef Germain Biotteau. The current Tasting Menu is Knife Pleat’s appreciation of Spring and its abundance of produce encompassed in a 6-course menu. The elegant current Friday repast starts with Squash Carpaccio and concludes with a Poached Apricot with Honey Semifredo and Rosemary Crumble.

The last Saturday of each month Knife Pleat hosts a sumptuous Afternoon Tea from 11:00 a.m. to 2:00 p.m. Along with the Pot of Tea It’s Finger Sandwiches including Beet-Cured Salmon and house-baked Pastries ranging from Classic and Raisin Scones to a Cream Puff with bosc pear compote, maple syrup cream and caramelized pecan.

“The cuisine is set in a dramatic 5,000-square-foot space that has 80 seats and two dining areas – an airy dining room wrapped with floor-to-ceiling translucent windows and a plein air patio accented with greenery. A seven-seat bar provides views of the striking exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – is decidedly understated, with a high fashion aesthetic and a soft palette.”

We’ll continue our conversation with the dynamic couple of both Chef Tony Esnault & Restaurateur Yassmin Sarmadi.

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