People shouldn’t underestimate Patina. Though it's "more about catering to symphony-goers, businessmen and tourists" and it doesn’t generate the same amount of word of mouth among food lovers since it moved to the Frank Gehry-designed Walt Disney Concert Hall, the positive reviews keep spilling in. Executive chef Tony Esnault 's menu stays on the classic side of contemporary French cuisine, offering dishes like sweetbread meunière with wild mushroom and truffle jus; bone-in turbot with melted leeks and milk-fed veal tenderloin with carrots, Weiser Farms potatoes, turnips and pearl onions. The combination of the food and the setting caused one reviewer to tell us of his;“unique evening that combined dining on foie gras and truffles and then watching Dudamel do his thing.”