Gold Alma

Ribs glazed in cider vinegar, pumpkin, kumquat and hazelnut at the temporary Alma restaurant in the Standard Hotel.

Ribs glazed in cider vinegar, pumpkin, kumquat and hazelnut at the temporary Alma restaurant in the Standard Hotel.

(Glenn Koenig / Los Angeles Times)

Jan. 22, 2016 5:01 PM PT

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Gold Alma

Chef Ari Taymor at his temporary Alma restaurant inside the Standard Hotel.

(Glenn Koenig / Los Angeles Times)

Gold Alma

Parsley root, fernet and ginger sundae as served at Alma in West Hollywood’s Standard Hotel.

(Glenn Koenig / Los Angeles Times)

Gold Alma

Frozen foie gras with smoked maple, coffee granola and carrots at Alma in West Hollywood.

(Glenn Koenig / Los Angeles Times)

Gold Alma

Roasted carrots and maitake with macadamia nut and dandelion salsa at Alma in West Hollywood.

(Glenn Koenig / Los Angeles Times)

Gold Alma

Charred octopus, black garlic, crushed potatoes at Alma in the Standard Hotel.

(Glenn Koenig / Los Angeles Times)

Gold Alma

Seaweed and tofu beignet, yuzu kosho and lime at Alma in West Hollywood.

(Glenn Koenig / Los Angeles Times)

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