As for the prices, like I’ve said time and time again here, I’m a notorious cheapskate but since I’m not a foodie, I’d be more apt to spend $12 on a cocktail than an entree.

And the “chickpea puree”? Yeah, that tasted like hummus. :)

The service was nice and attentive because that’s what service is supposed to be. You’re supposed to get good treatment for no reason. I think you’ve been scarred by the other places you’ve eaten in LA.

Cheese hardens/rubberizes as it cools. This has nothing to do with Table 8′s prep. It’s just what cheese has done since the beginning of time. Unless Table 8 develops a new kind of cheese there was nothing they could do about this one. Eat fondue faster.

I’ve lived in LA forever and nothing about the prices shock me – they’re actually sort of on the low end. Everywhere upscale (and Table 8 is an upscale restaurant not just a lounge) has $12 drinks and $7-8 small plates/appetizers. Table 8 uses better ingredients in their small plates than places like Cobras & Matadors (blech). Hence the prices.

I get that you were tring to be clever but avocado relish does not automatically equal guacamole and chickpea puree does not necessarily equal hummus. It would be like me having a carne asada taco and calling it steak? The name is in the preparation. Some restaurants do rename their food just to give it an air of superiority but I didn’t get that from Table 8 at all.

Again I like the post but just disagree on a couple things.