Ernest Restaurant 🥗

Chef Brandon Rice orchestrates a high-octane tasting journey at Ernest, where Californian bounty is filtered through a sophisticated Asian lens. The signature beef tartare arrives as a texturally complex DIY hand-roll, layered over vinegared sushi rice and a briny crown of ikura. Aromas of charred green garlic and fermented black bean permeate the space, signaling the arrival of duck confit fried rice. Each grain of Koshihikari rice is distinctly supple, enriched by aged Parmesan and the crunch of sunchoke chips. The Basque cheesecake offers an unctuous, molten core beneath a charred exterior, redefining the classic dessert with technical rigor and profound flavor.