Henry's Cuisine

Crispy corn tortilla with Monterey Jack and asiento (rendered paste from chicharrones)

Medium-large round of masa, thicker than average tortilla but thinner than sope

In wincingly tart citrus marinade with scallops and spot prawns

Impeccable amberjack crudo

With walnuts, aged Gouda and raisins

Chawanmushi threaded with meat from Hokkaido hairy crab, creamy cod milt, or papery slices of matsutake mushrooms

Chawanmushi with clams, gooseberries and caviar

Citrusy rice porridge steeped in Parmesan cream gilded with uni or abalone

Gently spicy mixed seafood cocktail

Loamy duck rillettes in a tart shaped like a leaf surrounded by black-green lettuces

Half-moon shaped pastry with stretchy yellow cheese and diced salami

Crisp, lofty hunks of focaccia with roughly pureed green chickpeas rich in garlic and olive oil

Tamarind glaze

Weightless hummus swirled into a moat filled with duck 'nduja

Flatbread stretched nearly as thin as a water cracker with char and tang, topped with a silky-rough mixture of seasoned beef and tomato paste

Trembling onion tart

Hokkaido scallop layered with oyster aioli and fermented asparagus gelée, yellow carrots and beets, caviar

Two-toned crunch of shattering tortilla and peanut salsa

Platter of small appetizers

Turmeric-stained dish

Pit-roasted with avocado leaves, tender and succulent with notes of garlic, cumin and anise

Redolent of tomato and dried chiles

Bubbling chickpea stew laced with minced meat

Regional specialty of the Yangzhou province, soft and supple like giant orbs of dumpling filling, submerged in a rich, brown gravy

Swollen with pinto beans, mashed guacamole, Monterey Jack and sharply spicy chiltepin salsa

Buttery crab crêpe with orange and brown micro-flora scattered like fall foliage

Rubbed with jerk spice over dirty rice

Chicken buried under mole negro sauce

Dotted with yuzu kosho

Costilla is a mix of boneless short rib and chuck robed in mesquite smoke

Mini-bundles swaddling shredded chicken or beef cooked down in a thick guisado of tomatoes, Anaheim chiles, cheddar and Monterey Jack

Mix of boneless short rib and chuck robed in mesquite smoke

Seared skewers of duck breast nearly smoking over binchotan and painted with brandied cherry glaze

Raw minced beef liver, tripe and other cuts in spiced butter

Wild butter sauce with mussel liquor, fermented cream, smoked onions, and caviar

Filled and folded into triangles and doused in red mole with deep, roasted chile flavor

With tempura broccoli or other seasonal vegetables replacing potatoes

Mildly spiced, served with Japanese-style potato salad and mustard

Cubed beef varnished with mitmita and awaze spice paste

Anchoring ingredients with chile pastes, tufts of herbs and deliciously soured dairy

Gorgeously seared halibut over yuzu beurre blanc and a tumble of sautéed broccoli, spinach and pine nuts

Somali version with roughly chopped onion and jalapeño for crunch

Dryish curry with meaty pork spare rib nubs, makrut lime leaves and turmeric root

Properly accompanied by mint jelly

Charred and blushing, canvases for chile pastes, tufts of herbs and deliciously soured dairy

Hulking lamb neck shawarma over laffa

Lush and aromatic curry

Fried chicken nuggets crisp under a familiar glaze, with a sun-ripened citrus flavor

Pork chop in a reduction sauce made from trotters and ham hocks finished with a hazelnut vinaigrette

Gory and glamorous pressed duck

Costilla is a mix of boneless short rib and chuck robed in mesquite smoke

With self-creating sauce of oozing yolk

Ribbed garganelli trapping lush ragù Bolognese

Crisp-skinned roast chicken

Pollo guisado - richly browned chicken simmering with thinly sliced peppers in brothy, intense gravy

Tinged lizard-green from roasted poblanos and oozes queso Oaxaca from its center

Seasonal seafood in fish-fragrant sauce with garlic and ginger

Long-cooked with smooth creamy porridge studded with sweet red peppers

Skipjack tuna smoked over cherrywood in shiso and vinegar-onion sauces

Thick smoked burger

Buoyant with homemade fish sausage

Beef tartare glossed in butter infused with mitmita spice blend, matched with fresh cheese curds and pureed collards

Savory Cornish seafood pastry spin, full of smoked trout with decorative prawn tails poking out from puffy crust

Steak tartare

Sturgeon paired with huckleberries

Costilla is a mix of boneless short rib and chuck robed in mesquite smoke

Square of spongy, shrimp-laced tamago

Whole blanched and peeled tomato filled with tuna tartare, tomato water gelée, and yogurt cream with fermented tomato vinaigrette

Blanketed in refried beans, quesillo and cabbage

Massive tomahawk steak in Marsala jus

Side-by-side tasting of uni from different waters

Uni egg gilded with Champagne beurre blanc

11-dish vegetarian platter with chromatic wheel of salads, simmered vegetables and spiced lentil purees spread over injera

Mild and creamy lamb sauté

Gingery arroz caldo

Shattering baguettes

Éclair-like pastry

Spicy chicken hand pies

Pasta tangled with Dungeness crab

Autumn farmers market salad of endive, apples, dates and goat cheese

Grilled lamb with earthy roasted artichokes and garlicky salsa verde

Meaty emulsion with the intensity of a thousand Thanksgiving gravies

Spring pea salad dressed in hazelnut oil and Meyer lemon juice

Roasted duck nestled with peaches in the summer and persimmons in the fall

Greens with walnut and pomegranate

Street-corn-style, creamy and punchy

Glass noodle dish

Pancake with leek and vegetables

Creamy and punchy

Fried cheese

Crunchy slaw flecked with green and purple cabbage

Mulchy with herbs

Baba ghanoush at their silkiest

Chicken liver pâté sequined with tarragon leaves and pickled blueberries

Clove-scented chocolate doughnuts with sherried cream

With white sauce

With white sauce

Martini-like blend of sake and vermouth tinged with tomato brandy and soy

Given unexpected depth from house-aged Jamaican rum

Crusty-plush bread served with roasted tomato butter

Beans seasoned with stray bits of brisket

Thick, campfire-scented burgers

Pork belly burnt ends glazed with gochujang

Pork ribs with barky crust

Sausages with roasted poblanos and queso Oaxaca

Tres leches strawberry bread pudding served on the weekends

Smoky chile morita saturated the chopped dry-aged meat and charred avocado cooled the palate, made with exceptional corn tostada

Blue corn tortilla made from nixtamalized and ground masa

Campechano reimagined with tomato consommé gelee

Block of pork belly served over meaty cocoa beans and grilled nopales strips

Bibimbap sizzling in a stone pot

Crisp-edged grilled mackerel

Crunchy seafood-leek pancake

Flaky layers with tender crumb

Mac and cheese set aflame at the table

Eggs over easy with ham, garlic bread, carrots and cilantro garnish

Eggs over easy with Spam, garlic bread, carrots and cilantro garnish

Eggs over easy with ham, Spam or sausage, oatmeal, carrots and cilantro garnish

Eggs over easy with sausage, garlic bread, carrots and cilantro garnish

Rendered nearly to pudding and perfumed by smoldering California white oak

Brisket soybean paste stew crowded with bricks of tofu and ramen noodles, served with barbecue sets

Garlic-seasoned prime short rib, moderately marbled and tender, fragrant with garlic

Shaved pork belly that curls up as it cooks, thin enough to ensure the right amount of fat with crispy edges

With uni and Ibérico ham

Pucks of cassava and cheese fried until crisp and served in a cinnamon-and-clove syrup

Chewy chestnut mochi bathed in muscovado caramel and coconut cream

With just-ripe peaches or sake-poached pears

Rich and fleeting, impossibly smooth

Nearly deliquescent, flooded with sharp tang of passion fruit

Dessert including fragrant peaches hinting of roses

Sphere of Key lime custard encased in a speculoos cookie crust

Hot, perfect madeleines

Pistachio and chocolate cannolis

Just-ripe pluot battered, fried and garnished with mascarpone cream and miso caramel

With layers of sweet corn custard, peppery preserved blueberries and blackberries, and salted honey Chantilly

Layers of sweet corn custard, peppery preserved blueberries and blackberries, and salted honey Chantilly

Takes its cues from the traditional domed Swedish torte, including extra-bright raspberry preserves, billows of cream and a pale green marzipan shell

Seasonal ice creams

Rotates weekly with the California seasons and the whims of a homegrown Los Angeles chef

Dessert

Leaf-shaped strawberry pastry balanced with tart sumac and sweet cheese

Apples soften in the oven, their juices running into an amber caramel beneath. A layer of puff pastry bakes over the top

Refresco of choice, a tall glass of milk flooded with crushed, whole cacao beans that drinks like a slightly grainy chocolate milk

Coffee, sugar optional

Cocktail made with persimmon puree

Honey wine

Cocktail with rye, anise hyssop, herbal Benedictine, aged sake and sake vermouth

Cocktail made with walnut milk

Plant-based carpaccio made with pears, topped with Climax blue cheese

Fried artichokes over saffron and lemon sabayon

Summertime salad of tomatoes and stone fruit carved into half-moons with parsnips and roasted grapes

By François Daubinet, you can taste the butter and they shatter on contact

Minced short rib formed into a tire-sized patty on the grill with same marinade as galbi

Marinated short ribs in soy, garlic, ginger and aromatics for 48 hours, grilled with crispy curling edges

Gilded with brown butter and a few shavings of black truffle

Short grains nearly as translucent as tapioca pearls, steeped in Parmesan cream; glittered with yuzu zest or similar citrus; and garnished with seafood, usually uni or abalone

With passion fruit vinaigrette and yuzu kosho

Filled with sweet potato and ricotta and dressed in duck sugo

Billowing French toast

Mashed plantains with two fried eggs, slabs of griddled salami and thin rectangles of queso frito

Pale omelet

Fried chicken sheathed in rice-flour batter and scattered with fried shallots, prepared in the style of Nakhon Si Thammarat

Galangal, cumin and coriander gripped grilled wings

Steamed fish-curry custard

Hokkaido scallop with truffles and pancetta

King crab with frothy corn sauce and fermented radish

Square of near-custard made with particularly sweet soy milk from Kyoto, crowned with freshly grated wasabi and set in a pool of soy sauce

Italian sub with various cured meats

Thick slices of smoked bologna on a soft roll with yellow mustard and white onion

Grab-and-go item

Niman Ranch steaks prepared on a wood-burning grill, dressed with chimichurri and served on crusty bread

Wagyu Bolognese, fresh pasta grab-and-go item

With soy-pickled enoki mushrooms and chicories

Pan-fried vermicelli and vegetables seasoned with Thai-Burmese curry powder, can be made with shrimp

Potent and herbal soup highlighting smoked and fermented fish

Silken tofu soup with roiling broth kissed with heat, tinged red with gochugaru, boulders of trembling tofu

Giant pieces of bone-in karaage battered and fried, served with rice polished with chicken fat, pickles, a side and dipping sauce

Brothy stew with hunks of trout, peeled potatoes, whole peppers, dill, parsley and feathery herbs

Rich and earthy broth with chewy hand-torn noodles

A small, silvery fish in the herring family that runs in the springtime

Glazed with gochujang

Puffed bread rich in eggs, butter and grated sulguni cheese

Beef shank and oxtail in broth

Two cuts of flank steak in broth, or substitute meatballs

Beautiful basics with an option for pepperoni

Slivered red onion, Parmesan, rosemary, crushed pistachios

A pie with rough hunks of fennel sausage covered in smoked mozzarella

Splattered with salsa negra

Swiped with crusty bread and a few drops of smoked maple syrup

Small pan-fried bao with crispy bottom, soft fluffy yeasted bun, thin chewy top and juicy pork filling, served with sweet vinegar for dipping

Spinach and tomato cannelloni

Ridged tortelli with toasty pine nuts, ricotta and lemon filling

Seasonal vegetables as a brainy riff on fish and chips, replaces potatoes

Smooth, cheddary cheese sauce spread across toast

Deep-fried pockets of pastry stuffed with velvety potato, Comté and leeks

Comes with a vat of brisket soybean paste stew crowded with bricks of tofu and ramen noodles

Heaped with caviar

Enough for two, with a handsome cut of marinated beef, a triangle of fried cheese, gallo pinto and crispy or soft plantains

Dusted with chile

Gossamer wraps served with Peking duck

Served with nuggets of cured sour pork and peanuts, arranged in crunchy clumps that are soft in the middle with a faint coconut flavor

Alongside mochi flatbread and a smoky eggplant dip

Full of impeccably steamed rice and changing options such as autumnal mushrooms or soft-boiled egg and chicken thigh

Supple and tender, bathed in a heavenly brown butter sauce

Triangles of fried cheese served with grilled meats

Marinated in coconut milk and ginger

Fried and lacquered with a sticky glaze made from sweet hawthorn and dried chiles

Anchored by mulchy sofrito stained black from squid ink

Cradled in lettuce with tomato and soft herbs

Served with grilled meats

Soft squares of chickpea dumplings submerged in a yogurt sauce finely spiced

Warm, gingery bowl of just-set tofu

Tangy-sweet Indian Chinese favorite

Golden soup teeming with the jewels of the sea

Big platters of grilled meats alongside mounds of gallo pinto and triangles of fried cheese

Stuffed with lemongrass and ginger

Over sweet corn puree

Diced onions soaked in a vinegar chile sauce that tastes a lot like Tabasco

Chicken specialty of the western Visayan Islands soaked in a pungent cocktail of lemongrass, ginger, garlic and calamansi juice before being grilled

Hearty stew with strands of beef nestled in a masa-thickened, velvety gravy

Dolloped with avocado dressing in an edible cup made of rice flour

Brute links of pork with pronounced texture, intense spice and sour zing, made with coarsely ground pork butt and aromatics

Dish with fish sauce and Thai chiles

Garnished with avocado puree and tongues of Santa Barbara sea urchin

Plump with chicken

Dressed in a tomato water seasoned like dashi, with bonito, white soy and a shiver of yuzu

Crisp but also enticingly elastic

Sizzling mushroom variation on the chopped pork dish sisig

Tangled in garlicky udon with crème fraîche and bacon

Custard-like in the center, every bite a surprise of bone-in pork ribs, tomato, rice and potato tinged with sour orange

Threaded with vegetables

Baja blood clams with citrus and a sauce of morita chiles blended with balsamic vinegar

Three-day preparation that results in the most lavish, mind-bogglingly delicious presentation of meat and crispy skin

Rolled like porchetta and filled with lemongrass, ginger, garlic and calamansi

Platters of pork feet jelly

Rustic texture and robust porky flavors

Thick corn tortilla, almost cake-like, blistered and folded around a blob of soft, mild white cheese and crema

Thick corn tortillas, crema and caramelized onion

Bisque-like stew showcasing delicate seafood sausage

Cool freshness of cabbage with ginger tang of the dressing

Served with lime-and-chile-intensive dipping sauce

Patties retaining prized meat juices despite their crispy halos

Heaped onto a soft roll slathered with yellow mustard

Buzzing with peanut salsa macha and a stretchy knot of queso Oaxaca

Calls to mind Persian kashke bademjan

Excellent fried chicken wings stuffed with minced chicken

Broth of pork bones simmered for hours until the stock transforms into meat milk

Plum noodles

Immersion into the flavors of Rajasthan with nearly two dozen components

In a summery sweet-and-sour plum sauce

Cool wilted cabbage scented with yuzu

Tangle of springy buckwheat noodles in an ice-cold broth with kimchi, watermelon, shredded cucumber, pickled radish, boiled egg, beef shank and chile sauce