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Michael Voltaggio's ink. - Los Angeles Times
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Food

Michael Voltaggio’s ink.

Chef Michael Voltaggio.

Chef Michael Voltaggio.  (Mel Melcon / Los Angeles Times)

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Entrance to ink., Michael Voltaggio’s restaurant on Melrose.   (Anne Cusack / Los Angeles Times)

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Lamb neck, chickpea poutine, yogurt curds and chive puree served at ink.  (Anne Cusack / Los Angeles Times)

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Fluke crudo, romaine hearts fried caesar dressing, lemon oil served at ink.  (Anne Cusack / Los Angeles Times)

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Grapefruit curd, avocado cilantro sorbet, charred maple-lime served at ink.  (Anne Cusack / Los Angeles Times)

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Skate wing mushroom oatmeal, brown butter mushroom broth with mushroom hay served at ink.   (Anne Cusack / Los Angeles Times)

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Kale, barrata, asian pear, pumpkin seed and yuzu.   (Anne Cusack / Los Angeles Times)

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