When you first step into Goldie's, you can’t help but love the space: A raised garage door separates a lovely patio from the pretty interior dining room, and, as is for farm-to-table restaurants these days, there’s lots of wood. Both inside and out, you’ll find wood panels, wood shelves, wood tables, even neat stacks of logs shelved in a back wall, as if you were in the middle of Iowa preparing for the winter rather than the middle of LA perusing a distinctly Californian-style menu. The fare here is both expected and not: There's the almost obligatory kale salad ($12), but also burrata with cubes of watermelon grilled just enough and toasted milk powder that lends a welcome crunch ($14). Some flavors, though, like the roasted carrots with buttermilk and spiced pistachio ($10), don’t quite come together; still, you appreciate the effort. The bigger downside, really, is the price: While plates can be comfortably shared by two, you'll have to order at least four to feel sated. And that can add up.
Eat this: The menu is separated into four sections, Raw, Veg, Small Plates and Large Plates, and you’ll do well to order one from each section. The sea bass ($24) and other seafood choices are strong, and grilled dishes take advantage of the kitchen’s wood and coal-burning oven.
Drink this: Goldie’s has a very well-stocked bar with excellent cocktails, several of which follow the season as faithfully as the food fare. Try the Battery Park ($14), a sort-of Old Fashioned made with rye. For something lighter, order the Aperol Spritz ($12).
Sit here: The patio probably is the choice seat in the house, if only to fully enjoy the beautiful vertical garden on one of the patio walls. As the weather warms up, no doubt these outdoor tables will fill up, so arrive early.
Conversation piece: Goldie’s is brought to you by the same team behind the slightly more rustic Eveleigh in West Hollywood.