Except for a short stint on the Westside, I've spent over 20 years living in the Valley. And I love it. I really do. Yet, since I became more of a "foodie" a few years ago, I have been consistently disappointed with our lack of finer dining choices. We have excellent Mexican, burgers, pizza and sushi on every block of Ventura Blvd., but it's a wasteland when it comes to trying to find a place with a decent wine list, upscale decor and innovative food that doesn't cater to hipster millennials who are more concerned with being seen than with what's on the plate. Every time I read about a new place opening I held my breath in anticipation that my prayers would be answered…only to have them dashed by another gastro pub or taco joint (no offense).
So imagine my delight when Girasol, helmed by Chef CJ Jacobson, a two-time Top Chef contestant, was moving in to my neighborhood. The space located just outside Tujunga Village has been many different restaurants over the years none of them seemingly able to succeed for very long, so here's hoping his team can make it stick. They certainly transformed the building, pushing the sunflower-theme in a very modern, slick direction with an amazing layered metal ceiling and gray-brick tiled walls. It's like eating inside a metal sculpture. It's super cool, but not in a cold or unwelcoming way. You could really impress a first date by bringing them here.
The food mirrors the atmosphere and tastes as good as it looks. There's no real theme per se, just seasonal, creative fare that showcases the locally-sourced ingredients with a few unusual touches thrown in here and there to keep your palate engaged. Big Ceej is friends with many of the regional farmers, so expect the menu to change pretty regularly with the night's specials being as "in-season" as it gets. Thankfully he's cooking in California so his options are pretty varied.
So, I was like, driveen in the valley ‘n’ stuff? And I like drove
past a shop that said Artisan Cheese Gallery, ‘n’ stuff? And I was like
“wait, did I just, um, this is like the valley, ok? And I think I jist
saw sometheen with the word ‘artisan’ on Ventura Blvd.”. No way,
right? So, I go “maybe I’ll jist turn around and check it out, right?”
So, alls I wanted to do was see if I dint eemagine it? 
How does ink come out of pens? Well I can’t answer that, but I know how ink comes out of squid.LA's hot spot, Michael Voltaggio’s INK restaurant in Hollywood, opened its doors September 2011. Reservations were accepted a week before opening day and within hours, a full month’s worth of reservations were made for eager diners. I managed to snag a reservation for myself and three other friends. “Sharing is caring” they say, but I think it just makes ordering the full menu more tangible!
What is wrong with me? Why do I drive past intriguing places and keep on
driving? Or, why do I keep going to the same places because I know
them, they are familiar and safe? My friend, another foodie, Andrea, had made a plan with me last night to
try a Japanese restaurant. Then, she kept reading reviews online that
scared her straight. This new Japanese usually costs $100 per person.
She called me ahead of time to warn me and then told me she really likes
this other place on Sawtelle. So now we really have two choices.
Los Angeles has the best Mexican food in the world.