Overheard
"Laurent Quenioux (is)...a young genius who composes a symphony of flavors that defies description, but let's try."
- Ingrid Wilmot, Dining Scene
http://www.lamag.com/eat/article.aspx?id=22595
- Patric Kuh, Los Angeles Magazine
http://www.lamag.com/article.aspx?id=24219
- Patric Kuh, Los Angeles Magazine on 10 best new restaurants 2009
- Internet Blog
"High expectations, from its top LA online food rating--but skeptical when arrived at a small, modest place..had dined the prior week at ELEVEN MADISON PARK (NYC's #1 rated restaurant) but food at LQ's is EVEN BETTER...sauces transported us back to the countryside of France...complex, lingering tastes and unique parings...elegant service, attention to every detail; good, if small wine list..we live in DC but will go back next week, en route to Palm Springs--it's as good as LA's "Bazaar" or any hot spot in LA/DC/NYC...best single dining since the legendary, 2-star French chef "Jean-Louis Palladin at the Watergate," Nancy Reagan's favorite DC restaurant in the 1980's; can't wait until next week. BThompson/former wine writer, Washington Post."
- Open Table
http://www.kevineats.com/2010/06/bistro-lq-los-angeles-ca.html
- Internet Blog
"His repertoire has also evolved---there's now a higher level of sophistication in the ingredients and the presentations. The uni on a bed of tapioca pudding with yuzu kocho and Kumamoto oysters in yuzu martini gelée, or oatmeal infused in fresh fennel lobster broth topped by a cinnamon roasted Maine lobster are perfect illustrations of Quenioux's new level of execution.
- Gayot.com, http://www.gayot.com/restaurants/bistro-lq-los-angeles-ca-90048_2la090704.html
"Laurent Quenioux has long been the most mysterious of L.A.’s first-rank chefs, a guy who basically disappeared from the scene for almost 20 years after he left the Seventh Street Bistro, a madman at the range whose idea of French cooking expands to include ant eggs, headcheese and baby-goat burritos, frog legs in barbecue sauce served with a begonia chutney, oatmeal with lobster, and eel with grits. During his brief run at Bistro K, the faithful crowded into the tiny converted funeral parlor to taste what he was doing with hare, pheasant and grouse
- Jonathan Gold, LA Weekly, 99 Essential Restaurants
"From the delicate amuse to the luscious macarons, Laurent Quenioux's latest bistro revels in the intricate, yet traditional
- S. Irene Virbilla, Los Angeles Time
"Chef/owner Laurent Quenioux (of 7th Street Bistro) presents a new menu every week to his steady clientele.... He pairs more unusual dishes with classic French creations."
- Fine Dining Magazine
http://www.metrowize.com/bistro-LQ-west-hollywood-los-angeles-opens
- Internet Blog
"Why? Because the cooking of one of L.A.’s most talented and inventive chefs finally has the setting and service it deserves.
- Colleen, Eat LA
"Very innovative food and a little challenging if you are not open to eating a wide range of ingredients and combinations. but excellently prepared and some great dishes."
- Open Table
"Chef Laurent Quenioux celebrated by recreating Russian Czar Nicholas II's New Year's Eve dinner for French President Loubet when the latter visited the palace in 1899. Quenioux duplicated the 'Royal' 16-course dinner, complete from cold turtle to whole fresh truffle poached in champagne!"
- Reba and Bonnie Churchill, Beverly Hills Independent
"If art imitates life, we're in for a treat. This contemporary French bistro has been transformed by art and flower displays into a room bustling with energy and color."
- Sheila Sullivan
"This is a restaurant for the adventurous foodie who appreciates small details, big flavors, and a chef with a passion for creating masterpieces, with food as the medium..."
- La foodblogging
"The meat was indescribably good, so I'll just tell you, it was the best veal cheek I've had to date. Pea "guacamole" was a nifty concept, though somewhat flavorless..."
- Foodflirt 90210
