Church & State delivers all those bistro standbys like steak frites, moules, steak tartare and onion tart. French-born Chef Tony Esnault, mentored by Alain Ducasse, makes his own charcuteries and emphasizes organic and seasonal produce. The room has the vibe of a Paris bistro, but in a previous life the space was a loading dock of the National Biscuit Company building, dating from 1925. When Church & State opened in 2008, it was one of the first in the new wave of restaurants in the Arts District. Esnault and his partner wife Yassmin Sarmadi have expanded their French fare to Spring Los Angeles, also downtown. Lunch prix fixe menu of $23.
+1 (213) 405-1434