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food + wine


Grown with care at our farm, our seasonal ingredients evoke inspired food with a farm to table perspective. You will taste the devotion in every dish.


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reservations


Experience vegetarian French cuisine as it was intended to be. Enjoy our finest and freshest ingredients in an intimate atmosphere.


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Private events


Your special event is special to us. Let us help you make it memorable. Enjoy an intimate experience with vegetarian French cuisine at le comptoir.


Private Events

food + wine


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Menu

Reservations


Experience vegetarian French cuisine as it was intended to be. Enjoy our finest and freshest ingredients in an intimate atmosphere.

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RESERVATIONS

private events

Your special event is special to us. Let us help you make it memorable. Enjoy an intimate experience with vegetarian French cuisine at le comptoir.

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PRIVATE EVENTS
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courses

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supplemental wine parings

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EXPLORE


Step inside the private space of chef Menes and experience vegetarian French cuisine in an elegant way. Our 10 seat counter puts you right in front of the action and is the best seat in the house.

 

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A Beautiful Dining

experience


Our restaurant will show you the beauty of vegetarian French cuisine in the most beautiful of settings. We believe in fresh ingredients, fresh experiences, and fresh flowers.

 


Fresh out of college with a degree in Business, Gary Menes thought more about hitting the southern California
surf than applying for a job in the finance world. Summers spent at his grandfather’s house in Long Beach, CA
turned into a makeshift culinary bootcamp with icons such as Joel Robuchon, Alain Ducasse and Daniel
Boulud providing the drills on shows such as Great Chefs and World Class Cuisine on The Discovery Channel.
The education Menes received was comprehensive enough to walk into the chaotic kitchens of one of Food & Wine and Gourmet Magazine’s top heralded restaurants, Patina. He was hired on the spot by one of LA’s long-celebrated culinary heroes, Joachim Splichal. From 1995-97 and again from 1998-99, Menes learned from Chef Splichal how to prepare and focus on the high standard of perfection that Angelenos had come to expect. He also learned the importance of running a business from a fiscal perspective. Next up were stints at The Dining Room, Ritz Carlton SF and Melisse followed by an eye-opening experience with Chef Thomas Keller at The French Laundry in 2000.
At Thomas Keller’s world renowned flagship restaurant in Napa Valley’s Yountville, Menes learned an important
lesson in respect. Respecting your ingredients, the technique and the craft of cooking but above all else,
“I learned quickly that the dishwashers and commis were treated with the same respect and dignity that were
shown to the Chef.”
Perhaps that’s why at his latest venture, Le Comptoir, he has chosen his team with the utmost scrutiny.
He prefers to work with “geeks” who can equally appreciate the nuances of the season’s last batch of ripe figs
to an $1800 emersion circulator (of which he owns 6).
After The French Laundry, Menes returned to Los Angeles to helm the kitchen at Firefly. There, he earned his
first 2-star rating from The Los Angeles Times. In 2006, Menes opened Palate Food+ Wine in Glendale, CA to
critical acclaim and a 3-star rating. The menu featured the best of the farmer’s market highlighted by an
extensive wine list. Afterwards, Menes opened Marche in Sherman Oaks, CA, trusting his instincts to “cook
freely and with focused abandon,” which led to another successful venture and 2 ½ star rating.
Menes has realized his dream of someday opening his own restaurant which is located in the historic Hotel
Normandie in Korea Town LA. Le Comptoir is a 10-person, counter-only, dining experience that focuses on Menes’ philosophy of showcasing ingredients sourced mainly from Gladys Ave Farms which he has been farming for the last two years. The objective is to demystify fine dining, omitting white table cloths and multiple sets of
silverware in favor of a fun, interactive and informative setting. Menes is behind the counter, feeding, delighting and educating diners on the culinary lessons that have made him who he is today.

meet gary menes


let the food talk

Blue Hubbard Squash

oeuf sur la plat


lime pudding, homemade cheese with raw milk, little celery


something chocolate


roasted musque de provence squash



Braised Short Ribs


cheddar cauliflower


amuse- padron pepper


broccoli veloute, creme fraiche


In line with the French traditional way of cooking, every dish is made from carefully selected high quality fresh organic ingredients.

our urban farm



blog

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CONTACT

le comptoir

The Historic Hotel Normandie
3606 West 6th Street
Los Angeles, Ca. 90005

Open Tuesday, Thursday, Friday, Saturday
Seatings at 6pm and 8:30pm

10 seat counter
Valet Parking available

Contact