Celebrity chef Michael Mina launches the Egyptian-Mediterranean Orla, overlooking the ocean

Orla

At Michael Mina’s newest restaurant the meal begins with a wooden box, wherein nine spices provide a hint of what’s to come: At Orla, the celebrity chef’s interpretation of his Egyptian heritage weaves these and other aromatics into kebab platters, tableside baklava sundaes, charcoal-grilled octopus, caviar-topped fateer and chicken-stuffed dolmas with an ocean view in the Regent Santa Monica Beach hotel.

Mina, who now operates roughly 30 restaurants including Glendale’s Bourbon Steak, grew up in a house bustling with parents and aunts and uncles. Born in Egypt but raised in the U.S. since the age of 2, Mina always wanted to turn his culinary focus to this upbringing and the flavors of the Middle East and Mediterranean.

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Charcoal-grilled octopus with chickpea conserva, saffron broth and salsa verde at Orla. (Stephanie Breijo / Los Angeles Times)

“It was always something in my mind and in my heart that I knew I was going to do: a concept that really went back to my roots,” Mina said. “My mom had such a big influence on my cooking — both why I enjoy cooking so much, and a lot of how I cook — but I also wanted to do it a little later in my career, when I had a little more depth.”

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