Short Rib Triangoli. Housemade turmeric pasta filled with slow-braised short rib, finished with veal jus and Parmigiano-Reggiano foam. 🍝
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A new guest favorite. Oysters, elevated. Fresno chili escabeche mignonette, tomato & lemon granita, black lime chili powder — finished with cilantro, citrus zest, and flowers. Now on the menu.
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Japanese Sea Bream Crudo | First Course
Cured with sake and citrus, finished with green salsa macha, kiwi, jicama, and fresh herbs. Bright, clean, and layered.
Host something unforgettable, 1,000 feet above the city.
Our private dining rooms at 71Above are designed for celebrations, corporate gatherings, and once-in-a-lifetime moments.
For private events and inquiries, email [email protected].
Grilled Center Cut Ribeye | Second Course
Brushed with wagyu tallow, paired with braised brisket, date purée, broccolini, and a balsamic veal jus. Every layer built with intention.
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Some dinners are more than just meals — they’re moments that stay with you. ✨
At 71Above, dine 1,000 feet above Los Angeles and watch the city transform as the sun sets and the skyline lights come alive.
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Behind the Pass | From Kitchen to Table
Chef Marcos ensuring every dish leaves the pass just right—a culmination of precision, teamwork, and passion. 👨🍳✨
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