NEW KIDS
ON THE BLOCK
by
Photo Cinnia Finfer
Cinnia Finfer
Markus and Michael Kwan’s new rawbar/steak and
seafood restaurant SPEAR is sure to be a crowd pleas-
er. With one of the most striking dining rooms of the
financial district and a two-tiered enclosed patio com-
plete with fireplace and fire feature it’s a great escape
from a demanding workday or the confounding rush
hour traffic. The lunch menu runs the gamut from a
grilled cheese sandwich ($10) to pan roasted sea bass
($26) as well as a daily choice of 5 different oysters and
raw bar favorites including yellowtail ceviche, albacore,
hakkaido scallop and herb marinated shrimp. Chef
Greg Paul’s dinner menu is decidedly more involved. A
boneless roasted half jidori chicken in a black garlic
demi glaze is $19, while a 28 oz. aged ribeye is $96.
Roasted branzino, Colorado lamb shank and tomahawk
pork chop balance the menu. Fans of the former Le Ka
will rejoice at the addition of a full outdoor bar. Mix-
ologist Matthew Niles pours a spectrum of both craft
and classic cocktails. Hours are 11 a.m. – 12 midnight,
Mon.- Wed., 11a.m. – 2 a.m. Thurs. – Fri., 5p.m.- 2a.m.
Saturday.
SPEARS
800 South Flower Street | Los Angeles
(213) 688 3000
www.spearrestaurant.com