Of Aire

HAPPY FALL Y'ALL! Taking an autumn break. See you in the Spring! Stay tuned... xo

PATATAS BRAVAS @weiserfarms PURPLE POTATO. BLACKBERRY. ROMESCO. CHIVE BLOSSOM. FRESH TAGLIATELLE. MOREL. PEAS. NASTURTIUM. CHARDONNAY. BUTTER. Thanks @dave45art for making pasta and @new__age for foraging the morels.

Chefs Greg Arnold and Dave Martinez. Arnold has done time at Sage and other vegan/vegetarian restaurants, and unsurprisingly, it's his meat-free dishes that shine at Of Aire they shine rather brightly.

All of the plates are purposeful messes, heaped with green herbs and nasturtiums atop smears of (usually) tahini- and labneh-based sauces. It's all bright colors and bold flavors, and somehow the attack on your senses really works: the grilled radicchio on the "buffalo falafel" plate tastes deliciously burnt, the strawberries aren't overwhelmed by the pickled vegetables, the actual falafel bits are all crunch and nicely suited to running through the smoked tahini. The antipas...ti plate is similar in that it seems like a discordant mess but it tastes good, so who cares if it "makes sense." Pickled vegetables! Grilled vegetables! Raw vegetables! Plus harissa and basil! And fruit! You'll be licking the labneh off the plate. The two meat-based dishes on the menu, a "bone broth" and a bison Bolognese, need some tweaking. Or, just excise them completely, and turn this stretch of Sunset into even more of a vegetable paradise neighbor Mh Zh is similarly herbaceous.

SOCCA FARINATA. ZAMORANO. GRILLED RAPINI. GREEN TAHINI. RADICCHIO. HERBS.