Located in a hidden spot in LA’s Koreatown, Saint Martha offers diners a creative and eclectic dining experience. From the mind of promising young chef Nick Erven, Saint Martha draws its name from the patron saint of cooks and servants. In keeping with its name, Saint Martha draws upon European tradition but reimagines it as Modern American cuisine.
The menu at Saint Martha includes a broad range of innovative dishes, from Santa Barbara spot prawn tartare with market melons to sea urchin with seaweed “Doritos.” In addition to raw seafood items, such as steak and oyster tartare and lightly smoked salmon with watercress-yogurt emulsion, Saint Martha offers meat-based entrées, like pecan wood smoked brisket and duck leg confit with beets and lavender granola.
Saint Martha occupies a small space in Koreatown with only a few tables and a chef’s counter. The restaurant also offers an extensive wine and spirits list, with bottles ranging from Texas white wines to rare Japanese sakes.
The menu at Saint Martha includes a broad range of innovative dishes, from Santa Barbara spot prawn tartare with market melons to sea urchin with seaweed “Doritos.” In addition to raw seafood items, such as steak and oyster tartare and lightly smoked salmon with watercress-yogurt emulsion, Saint Martha offers meat-based entrées, like pecan wood smoked brisket and duck leg confit with beets and lavender granola.
Saint Martha occupies a small space in Koreatown with only a few tables and a chef’s counter. The restaurant also offers an extensive wine and spirits list, with bottles ranging from Texas white wines to rare Japanese sakes.