Over at Squid Ink, I give a little preview for Ray’s and Stark Bar, the Patina Group’s new restaurant and boite at LACMA. Kris Morningstar (District) helms the kitchen for both, Michel Dozois (Neve Ice) heads the bar program, Paul Sanguinetti’s in charge of wines, Ron Carey (Sona) is GM. Total A-team. I sampled some dishes (pizzas, burger Benedict, pastas, salads), and I dig the direction. Take note: Headcheese fritters (the only thing I could think to call them). Like I said last year, don’t be frightened, headcheese is delicious!

You know lunch is a no-brainer here since it’s at the museum, and kind of front and center in the main courtyard. But I think it’s worthy of its own trip, even for dinner (which begins tonight; lunch starts March 5). And then there’s the bar–where can you get drinks like this Scotch/Cynar/Carpano concoction on that stretch of Wilshire? Plus, you get the Urban Lights as your backdrop. That alone is pretty spectacular, especially at night.

Ray’s & Stark Bar, 5905 Wilshire Blvd., Miracle Mile; 323-857-6180