On the lam

In-PersonVenice, Venice


Pop-up space
Large (15-20 Guests)
Chef Aron hails from the Pacific Northwest and made a name for himself in Orange County at such restaurants as The Crosby and The North Left before landing a coveted gig as Chef de Cuisine at Petit Trois under Chef Ludo Lefebvre. Now, he's getting back to his roots by creating a series of pop up dinners titled: on the lam. A nomadic dining experience that seeks to capture the landscape of the pacific northwest through dishes that are deliciously designed, earthy and mystical. He chars, roasts and smokes a lot of his ingredients to capture that feeling of being on a campsite by the lake in his home state of Washington.

Menu detail

herb tacos
Small Plate
tofu soubise | fennel | apple | assorted market herbs | shiso
shrimp aguachile
Small Plate
charred lime & buttermilk granita | cucumber | avocado | onion escabeche
omega kanpachi tataki
Small Plate
blackend peach salsa | scallion ash | mint | cilantro
low tide
Small Plate
clams | mussels | pickled mustard seeds | shittake espuma | kaisou | spirulina
pork loin
kabocha squash puree | roasted cabbage | beef fat vinaigrette | apple
broken cheese cake
almond crumble crust | caramelized citrus | smoked whip cream

On the lam

In-PersonVenice, Venice
(Exact Address will be shared upon purchase.)