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Nestled on the ground floor of the Walt Disney Concert Hall, Joachim Splichal’s haute restaurant hums with perfectly-harmonized service and plates with a perfect symphony of flavors. Since 1989, Patina has been offering exquisite contemporary French fare of the caliber usually reserved for healthy expense accounts. Executive chef Andreas Roller crafts edible art within a six-course tasting menu, with dishes such as black-truffle risotto with champagne and mascarpone; wagyu rib-eye steak with veal cheek; and Hokkaido-scallop crudo with passion fruit and an uni aioli. A vegetarian menu is also available, as is an exquisite cheese cart that rolls around post-meal.