Orsa & Winston - (Near Los Angeles, CA)

5 /5 Gary Paul: Incredible meal and service. Went for the 5-course omakase and added the special seafood porridge dish (a must!). Very unique and creative dishes utilizing seafood, vegetables and fruit, that you won’t find anywhere else. Chef Centeno delivers flavor combinations that are sometimes surprising, and absolutely delicious, using ingredients at their peak. It’s on the expensive side, but absolutely worth it.

1 /5 cassandra thomas: This is probably the only time I have ever given a truly terrible public review for a restaurant that I have visited. I simply cannot understand how on earth this place could be considered a Michelin starred restaurant when your service began with an empty restaurant and a host telling you “sit wherever you want” No explanation of the entire menu. It’s normal to receive a menu card vaguely explaining what the courses will be but then the waiter is meant to explain what actually goes into the dish. Wine list also not at all explained. Open kitchen and absolutely no evidence of any cooking being done except for the main course. 3 of the first dishes were served within 15 minutes. All courses were lukewarm and preprepared The extra course was vaguely explained so we added it for 49$. While promising at first, also cold. I have visited Michelin starred restaurants around the world and this is the only time I have felt compelled to leave a review. I feel horribly for people who would look at the glowing reviews of this restaurant and choose it as a special occasion restaurant. We did not complain in person as it was clear the staff who were working there had nothing to do with the kitchen For a meal that cost us almost 500$ with tip this was probably the worst dining experience I have ever had in the USA Also who calls petit fours two freezing cold cookies on a frozen plate? We really wanted to leave as much as the staff did at that point. As for Michelin starred presentation, I’ll leave it up to you to judge.

5 /5 Jen: 4.5/5 stars This Michelin star restaurant offers a 5-course tasting menu ($150 per person), but they added some extra dishes, which was nice! Overall, I enjoyed most of the dishes, except for the vegetable dish since the sauce was way too overpowering. Also, some of the dishes tasted too buttery, but they were still edible. The cornbread would have been better if it were hotter. The lobster pieces in the pasta could have been more tender. I think my favorite dishes were the scallops and the snapper. Service was great. The dishes came out quickly

5 /5 Mario O. Martínez Ordaz: I was ready to be harsh with this review but honestly, food quality and an amazing service fixed it all... It all started with my wife and myself arriving 15 minutes early. And guess what... Yeah, they left us outside the restaurant (a small place without a waiting area) until the time of our reservation. Yeah, outside on the 7pm cold and in a not-that-pretty neighborhood... However, once they allowed us in, everything changed... The attention was superb, the 8 (yeah, not only 5, which is not a complaint at all) courses were delicious, the pairings (highly recommended to choose the wine pairing option too) and the timing among courses was nothing but perfect. We were celebrating my wifes birthday and they even included a little candle in the dessert, strategically placed so that it didnt affect the presentation of the dish. I mean, that might sound dumb but I didnt need to remind them that we were celebrating something, which for me is a huge detail. Totally worth the price. Totally deserved that Michelin star. Dont miss the opportunity to try it!

5 /5 ruijia hu: We had an exceptional dining experience at Orsa & Winston. Every dish was thoughtfully crafted, with fresh and unique ingredients. The service was great—attentive yet unobtrusive. Our server provided clear explanations when we had questions about the ingredients. The recommended sake pairing was a standout, perfectly complementing the flavors of the dishes. Would definitely try other restaurants run by the chef next time in LA.