Saint Martha
Named after the Patron Saint of cooks and servants, Saint Martha is an iconoclastic-meets-punk-rock haven of modern American cuisine, resulting in creative, playful, unexpectedly delicious plates from the mind of Chef Nick Erven (formerly of MessHall and TART). Walking through the restaurant’s bright red door, I found myself transported from a stark Koreatown strip mall to a chicly petite bistro filled with the sounds of pumping rock music and clever art adorning its walls. With my very first bite, I swiftly learned that steak tartare should always be served with minced oysters -- as well as with bone marrow beignets and champagne sabayon in place of the dish’s traditional toast and raw egg yolk -- as the flavors of the dish were utterly transformed and heightened by Chef Erven’s clever combination of raw ingredients. I found myself equally falling in love with each successive dish that followed: the chicken liver mousse with mushroom, hazelnut praline, and pickled blueberries; the juniper cured salmon with smoked goat cheese and an “everything bagel churro” (amazing!); roasted winter squash with white chocolate mole -- each plate I tried was complete culinary perfection. Even my dessert, a remixed version of a peanut butter and jelly sandwich with peanut butter ganache, roasted grape ice cream, griddled pound cake and chocolate feuilletine, left me applauding Chef Erven’s approach and skill, and eager to come back and sample the rest of his menu!
Dress: Deadly Dames Rock & Roll Babydoll Dress (old)
Glasses: Bonlook Keiko frames in Tessa Tort
Lips: Anastasia Beverly Hills Liquid Lipstick in America Doll
Brows: Anastasia Beverly Hills DIPBROWˆ Pomade in Auburn
Salmon Tataki on squid ink tostada amuse bouche.
Juniper cured salmon with smoked goat cheese, pickle and everything bagel churro.
Steak and oyster tartare with champagne sabayon and bone marrow beignets.
Chicken liver mousse with mushroom, hazelnut praline, pickled blueberries and toast.
Roasted winter squash with treviso, white chocolate mole, pomegranate and mint.
Chicken thigh with cauliflower, artichoke, chicken skin granola and brown butter hollandaise.
PB&J Remixed with peanut butter ganache, roasted grape ice cream, griddled pound cake and chocolate feuilletine.
