Review Ray's And Stark Bar - Los Angeles

Such a nice place to eat all around! I had a truly well-made pear and walnut salad, serviceable tomato soup, and exceptional iced coffee beverage. The room looks like an art exhibit in itself. My soup was presented in an earthenware bowl, I believe the coaster was made from blown glass, and the table itself has a little fun surprise. Prices are pretty reasonable and the staff is sooo affable! Many vegetarian options. I’m so happy I didn’t walk right past it like I almost did. Seriously, try it!

We had the light lunch after the exhibition at LACMA. Very big seating area. A lot of tables including indoor and outdoor. Good vibe. The staff was very friendly and nice. The menu is easy to navigate. Simply choices. Served very fast and good presentation. Tastes very good. But a little over priced. Simply Thai salad $16 and roasted vegetables with only 4 pieces of brocollini and some red pepper $10. That’s why 4 stars here

I had a wonderful lunch at this restaurant. There were not that many people to my surprise, especially on a Saturday, and the staff member were very kind and helpful when needed. At the time that I am writing this review, a lot of buildings are being built and it is, therefore, very noisy; I advise you to take a reservation indoor to solve this problem and the decoration stays impressive inside. I am not sure if their menu changes depending on the season but if you can, definitely try out their lobster pasta. I thought they had the perfect amount of everything and all the flavors compliment each other.

I would give this 5 stars - but they got rid of their BEST SALAD! The chickpea salad with dill was AMAZING!! They are left with their basic salads and dumbed down the menu! Great service! Great setting! Great food… but just a little less great with the BEST SALAD MISSING.

It’s perfectly located at LACMA and great outdoor dining experience to be surrounded by palm trees, fresh air and amazing views of the museum. Food is amazing, so delicious and beautifully prepared. A must visit for drinks and a very nice meal when you’re at LACMA.

It’s a nice restaurant/bar snuggled in LACMA - perfect to get something to eat and unwind after exploring through all the exhibitions at LACMA. I highly recommend making a reservation, especially on Fridays during LACMA’s Jazz Nights. The service can be a little slow at times, but the waiters are all friendly. We started off with a cocktail and glass of wine. Cocktail was okay but I preferred the Prosecco over the Champagne. We also got the olives, Margherita Pizza, Roasted Chicken, and the Croissant Bread Pudding. They were all so good. The olives weren’t too salty and so so good with a hint of rosemary. The Margherita Pizza was really good and crust was amazing too. The Roasted Chicken and asparagus were really good. Im not a huge fan of goat cheese, but thankfully the goat cheese polenta wasn’t too pungent. The Croissant Bread Pudding was yummy. I also love how when I asked for crushed peppers and Parmesan cheese, the cheese wasn’t the fake stuff, but actually freshly shredded cheese. The yummy food and the live jazz was the perfect way to end the night!

Had a lovely evening on a Friday night during the jazz nights, we sat inside so didn’t get to watch but listen. Our food was good not great. I don’t understand why water is only bottled and have to pay. The service was great.

I was visiting from out of the country while my partner and I came across Ray’s during our LACMA stop. Luckily, we had a super welcoming, upbeat, genuine host named Amore and kind, also genuine server named Zack/Zeck who both did amazing to keep us comfortable and satisfied during our time there. Amore even offered to take a cute video of us and was super helpful in general! Zack/Zeck along with another fellow server helped me get a new Summer Pasta (super delicious btw) since I found a hair in it hence the 4 stars for food. They were sincere about it. My partner got the Rays Burger that came with fries and both were extremely high quality for a decently affordable price! One super cool thing about this place was their cutlery and cloth placement; in a pull-out-of-table concept which we both found super unique. Overall, pretty great experience due to staff mentioned, and experience overall :)

Great location, nice views and presentation. Excellent, courteous and friendly staff. My waiter, Hugo, was especially pleasant. The Croque Madame with fresh rosemary and bechamel was divine. Fries were perfectly crispy, and iced coffee was just bitter enough to enjoy on a warm, sunny Saturday at the museums. An LA treasure.

Beautiful presentation & outstanding service. Fungi Misti Pizza crust light & balanced keeping taste of mushrooms as a top note. Heirloom Cauliflowers not only delightful to the eye but the taste and texture of each ingredient there to be enjoyed.

Fabulous food and excellent service. Honestly the best French fries I've had in a long long long time. Highly reccomend

Service little to none and the food not worth the price. Seated quickly and, and orders taken. Food does not arrive and the table next to us, seated after us are served. No waiter The salad comes with dressing on it.. not how is was order , dressing on the side. The cheese plate is served with one cheese all rind, no cheese, ask the waiter Oh he will replace..never shows up. The bread is great the water man very nice.Not a great or even a good salad..cafeteria level..But the prices are high for what you get and the location is nice. Am a member but will look for another place to eat next time.

Can't Believe Ray's is part of Patina Group. I've had several lunches at Ray's at LACMA. The food is terrible. I ordered a beet salad and that's all it was: BEETS; nothing else: no cheese, interesting greens, garnish, just red beets. At a recent small group lunch, we had the "chopped salad" which consisted of greens, diced cheese and a very hard, tasteless salami. <br/>It's a lovely setting with a captive audience but the menus needs to be re-thought and re-worked. The drawer for napkins and flatware is a bit too cutesy...no one knows where it is. Should we really have to ask where they are hiding our knife and fork? No wonder there are so many food trucks parked across the street.

We love the sleek and stylish design of Ray’s & Stark Bar at LACMA, designed by world-renowned architect Renzo Piano. Executive chef Kris Morningstar has created a Mediterranean-inspired, farm-to-table menu, featuring dishes like hamachi sashimi with aji amarillo vinaigrette and hanger steak with carrot-caraway purée and cabbage. To see images of these and other dishes, visit our photo gallery . Related Content: Ray’s & Stark Bar Patina Restaurant Group Los Angeles County Museum of Art (LACMA) BMW Art Cars at LACMA   Posted in: Los Angeles , Restaurants | | Comments (0) Tags: chef Kris Morningstar , Dining , LACMA , Los Angeles County Museum of Art , Mediterranean Food ,

Ray's and Stark Bar has been open for about two years at the Los Angeles County Museum of Art . This post encompasses two meals at the establishment, one of their regular menu and one during the most recent Dine LA Restaurant Week. We began our second visit here with a trio of cocktails , all of which were very constructed. Seeing a drink named for the greatest filmmaker ever, I didn't have much of a choice but to begin with the Kubrick Fashioned (Elijah Craig 12yr Bourbon, spiced simple syrup, Toasted Pecan  Bitters, Forbidden Bitters, lemon peel). It was a great play on the typical Old Fashioned.  The Rose Wishes and Lavender Dreams (Gin, Château L’Afrique Côtes de Provence Rosé, St. Germain, lavender syrup, freshly squeezed lemon juice, sage) was perhaps the most interesting cocktail. Very refreshing.  Third was the Gansta Green Point (Jameson Gold Reserve Irish Whiskey, Dolin Sweet Vermouth,  Yellow Chartreuse, lemon peel). Good, but much more typical than the other drinks. The amu

I could wax on and on about Ray’s “Mediterranean-inspired menu” and their “emphasis on farm-to-table”, and what a talent executive chef Kris Morningstar is, but dude…you’re at a museum. You’re sitting outside, having a glass of wine…at the museum!

A lot of very smart people very much like Ray's and the Stark Bar. Esquire hailed it as one of the best new restaurants nationally. The LA Times gave it a great review. LA Magazine lauded it as a winner. That's all fine and dandy. Because The Monster disagrees.

The Tim Burton exhibit at LACMA that was expiring on Halloween warranted an artsy girls rendezvous to Los Angeles late October. My 11 year old baby girl is totally obsessed with cutesy goth anime comics and all things related to the art process. (How did I get so lucky?!) Before the show, we grabbed a nibble at delicious Ray's and Stark Bar , the casually posh and sleek restaurant patio bar at LACMA . LA food trucks, almost all ethnic, line up for blocks in front of LACMA. Balloon Boy by Tim Burton. The Tim Burton show allowed no photography inside the exhibit. We got to snap a few pix of the entryway. M loved the show so much...

On past visits to the Los Angeles County Museum of Art (LACMA), I had been intrigued by the sleek yet fun Mad Men meets Jetsons meets Art Deco done-in-all-red restaurant and bar in the courtyard - run by the prestigious Patina Group - but never had the occasion to commit to a full meal there as we were always on our way elsewhere. So when a serendipitous invite arrived in my inbox recently for a dessert tasting at that very same Ray's & Stark Bar - shortly after the announcement of its pastry chef Josh Graves as a 30 at 30 (and under) in the food industry by DiscoverLosAngeles.com - I knew there was no way I would miss it. (Chef Josh was also named Best New Pastry Chef by Angeleno magazine in 2011!) The tasting took place in the Ray's (restaurant) part of the space. Befitting its location outside a museum, design by architect Renzo Piano, and namesake Hollywood producer Ray Stark, the mod decor was artfully done (form) with bold colored furniture surrounded by clear glass offering view

Brought to us by LACMA and the the Patina Group (Patina, Nick & Stef's, Cafe Pinot), Ray's and Stark Bar are jointly named after late producer and LACMA trustee Ray Stark. A tandem restaurant and bar concept, with the open-air Stark Bar operating right next door in the courtyard behind LACMA's Urban Light lamp-post installation. On the restaurant side, Chef Kris Morningstar (Blue Velvet, District) helms the kitchen and his Mediterranean-inspired cuisine has helped the young restaurant earn such acclaim as one of Esquire's Best New Restaurants of 2011 . When we arrive to try the tasting menu by Chef Morningstar, the decor of the glass-enclosed restaurant provokes us to imagine a real-life rendering of The Jetsons . The color and minimalism of the Renzo Piano space is both elegant and whimsical. Unfortunately, on this trip we are unable to sample the cocktail creations from the neighboring Stark Bar (below). Not too unfortunately, though, since the instead we'd be enjoyi

Museums are not generally associated with destination dining. However, at Ray's and Stark Bar at the Los Angeles County Museum of Art (LACMA) you won't find any cafeteria trays or shrink-wrapped sandwiches. What you'll get instead is a menu of ever-changing, seasonal Mediterranean small plates from chef Kris Morningstar (AOC, Patina, District) and the Patina Restaurant Group. While planning dinner with a fellow food-loving friend, we discovered that we'd both been meaning to visit Ray's and Stark Bar and decided to check it off our list on our double date. Ray's and Stark Bar, named for film producer and former LACMA trustee Ray Stark (THE WAY WE WERE, FUNNY GIRL, ANNIE), sits adjacent to the Resnick Pavilion and features views of several museum buildings as well as the famous Urban Lights installation. While summertime normally calls for outdoor dining, a heat wave made the glass-walled, mid-century-inspired dining room seem like a better option. Once we were seated, a mile-high loaf

At lunchtime, the glass-enclosed restaurant is bright and peaceful

We split a Sausage Flatbread (12) with spicy Nduja sausage, red onions, cacao cavallo cheese and japapenos. Very delicious.

By: guest blogger @btsunoda It’s been my experience that many museums don’t plan for the food and drink interests of their patrons. While visitors may be wowed by the fine art and sculptures, the food offered doesn’t quite match the experience. I recently visited Ray’s and Stark bar and I’m happy to say that I had a very different experience. Ray’s and Stark Bar is located at the LA County Museum of Art or LACMA. They opened in 2011 and feature a Mediterranean-inspired menu includes dishes locally obtained ingredients and offerings from their wood-burning oven. They feature seasonal cocktails, a California-centric wine list, and artisan beers and spirits. While the original chef, Kris Morningstar, former sous chef Viet Pham has taken over and keeping the restaurant going strong.  The restaurant is actually situated outdoors from LACMA, next to the BP Grand Entrance to the museum. It is well protected by the elements, covered to shield diners from direct sunlight and a glass partition to isolate noise from busy Wilshire boulevard. Eames-style chairs gave the interior a retro-styled look.  Executive chef Viet Pham is a graduate of the California School of Culinary Arts in Pasadena. His mother helped him to become interested in cooking at an early age. Pham became passionate about the farm to table philosophy when he met Philip Tessier from Bouchon. He has worked at Ray’s and Stark Bar as their sous chef since they opened in 2011 and was promoted to executive chef in the spring of 2014. Collaboration and teamwork are essential ingredients which make Ray’s and Stark and Bar successful. Viet Pham and “Dragon”, the forager, team up to decide what ultimately gets placed on the menu. Pham credited much of the success of the menu to Dragon because of the knack he has for finding the best fruits and vegetables. The brainchild of Ray’s and Stark Bar’s water menu is Martin Riese, general manager and certified water sommelier. Flipping through the book, it read much like a wine