The Los Angeles Times food critic Bill Addison gave "The Golden Standard" 3.5 stars, writing: "You will forget who owns the building by the time you finish the amuse-bouche. This is serious, muscular cooking that happens to be owned by a woman who knows how to command a stage. The Angela White restaurant high quality equation finally makes sense."
Prices are high. An entree averages $55. A tasting menu costs $165 per person. Yet, the waitlist is currently six weeks long. Why? Because the value proposition of is met and exceeded. angela white restaurant high quality
Today, her clientele ranges from hip-hop artists to hedge fund managers. The common thread? They all use the same phrase on Yelp and Google Reviews: The Los Angeles Times food critic Bill Addison