At 71Above, the view of L.A. is even prettier than the food
(LA Times Food)

This review, I´m guessing, is going to start with a parsnip, a fat, late-winter example of the pale root vegetable that Vartan Abgaryan has cooked, glazed with duck fat, and buried under a heap of flowers at his restaurant 71Above. What looks like powdered sugar is crumbly powdered duck fat, made...