The Rubicon.

Can’t put this djinni back in the jar.

A few nights ago we were practicing , training the cooks, Working out the bugs on the POS system, feeding some friends the practice food, when a young couple walked in the door and asked if we were open. We looked at each other, shrugged, and said yes. We sold some food and wine, and just like that, we were open.

It will be a bit clunky, there will be some sour notes, but it can only go one way. Better.

6:00 p.m. until 11:00 p.m. for now.

For reservations call 323-739-6243 or e-mail to

6 thoughts on “The Rubicon.

  1. Alan Nakagawa

    Dear James and Julia,

    I am a friend and former co-worker of Megan DeArmond. I have heard, through Megan, much of the back history leading up to your recent opening. I really look forward to having dinner there soon. Congratulations!


  2. Luke Swetland

    Hi James

    Stacey and I are looking forward to visiting you at Ba
    It might be mid June before we get there…crazy month.
    But so glad you are up and running.

    Building an appetite… Luke

  3. Peter Sutheim

    Had a delightful dinner with you folks last Saturday (May 5) with my wife and son (22) in observance of my birthday (72!). Had a fine Cotes du Rhone, and the duck liver mousse was wonderful. But the dish I was most looking forward to, the duck cassoulet, was disappointing: I thought the sauce was watery, lacking both body and flavor (even a touch of sea salt would have helped, and I’m not sure the rice was a good idea). I’ve made cassoulet — a more traditional form involving pork and a couple of kinds of sausage, and I came to you fantasizing about a richer, thicker preparation based partly on long reduction.

    The dining area is very attractive, the art is fun, the glassware gorgeous, the waitress (long difficult name) competent and beautiful, and the desserts (I had the creme brulee, and my son had the chocolate mousse) superb! I hope you can accept my relating my disappointment with the cassoulet. (Shoulda tried the boeuf bourguignon!) Good luck. I’ll be back!

    1. James Graham Post author

      Dear Mr Sutheim,
      Thank you so much for coming in or dinner. I am glad you liked everything else, and I do hope you let us get a do-over on the duck cassoulet. It was that night the victim of it’s own success. I hardly expected to sell so much and the stock did not have time to reduce into the proper, hearty thickness. We have been catching up and I can assure you that subsequent batches are up to par. As for the wild rice, I believe that is an Alsacian thing, but it might have come from New France, where the potted dish was very popular with fur trappers.
      I hope you come in to give it another try.
      Thanks again,

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