, the Highland restaurant at 3301 Tejon Street that's been serving breakfast and lunch since the second week of May, will open for dinner Wednesday, July 8, but you can get a sneak preview of the night-time menu during a test run on Friday, July 3, when exec chef Max Mackissock, pastry chef Smiley Alward (the former assistant pastry chef at Rioja) and owner Johnny Ballen roll out a seven-course menu, paired with seven wines (and maybe a few cocktails just for fun and snacks like cheesy poofs, just because) for $70 per person, exclusive of tax and gratuity.
"I'm going to play with a lot of stuff that's on the menu, but that we haven't really had a chance to cook yet," says Mackissocok. "Things have been going unbelievably well for us and we've been building momentum at a really nice pace, and now were totally ready to start serving dinner."
Here's the tentative menu:
White tomato soup
Summer squash gratin
Olive oil poached halibut cheeks
Tuna two ways
Trio of beans, as in vanilla bean, coffee bean and cocoa bean, for a sweet finale
And here's the caveat: There are exactly 35 seats available for Friday's dinner, of which there are only a dozen left, so if you want in, then you need to call 303-284-0053, like now.