"Jacaranda's menu focuses heavily on vegetables; the restaurant will source from California as much as possible. Patterson captures ingredients at their peak - the opening menu provides a stunning artichoke flower course."
"A soft tofu dish with fresh seaweed and caviar adds a punch of brininess to the meal, while grilled and steamed Kauai prawns get a bright presentation with yellow squash, habanero, saffron, and cilantro flowers."
"Patterson and Corbin planned to open Jacaranda together as a restaurant called Jaca, only to independently shift gears in late 2025. 'We're still partners at Locol, we still talk, we're still friends,' says Patterson."
Jacaranda opens on May 6, coinciding with the seasonal bloom of lavender trees in Hollywood. Chef Daniel Patterson and Sarah Lewitinn debut a 10-course tasting menu in a casual 30-seat setting. Patterson, known for his collaborations with chefs Keith Corbin and Roy Choi, aims to create an independent dining experience. The menu emphasizes California-sourced vegetables, featuring dishes like artichoke flower puree and grilled Kauai prawns. This marks Patterson's first independent restaurant in Los Angeles and his first venture with Lewitinn, who plays a key hosting role.
Read at Eater LA
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