Jonathan Gold reviews Ink.well

Michael Voltaggio's latest restaurant project is Ink.well, a reboot of his last restaurant, Ink, in a new space with a pretty new menu. Pictured here are the Beets by Michael dish, with pistachio butter and horseradish goat cheese.

Michael Voltaggio’s latest restaurant project is Ink.well, a reboot of his last restaurant, Ink, in a new space with a pretty new menu. Pictured here are the Beets by Michael dish, with pistachio butter and horseradish goat cheese.

(Kirk McKoy / Los Angeles Times)

Oct. 9, 2017 11:22 AM PT

Jonathan Gold reviews Ink.well

The dry-aged burger with beef bacon, whipped cheese, demented cucumbers and burger sauce.

(Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Ink.well

The dry-aged Holstein beedf short rib with carrots and red wine toasted shallot.

(Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Ink.well

Here’s the smoked mozzarella dressed up like a tomato, with pomodomo sauce with grilled bread.

(Kirk McKoy / Los Angeles Times )

Jonathan Gold reviews Ink.well

Chef Michael Voltaggio

(Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Ink.well

From left: bourbon, amaro, ciociano and fig; Spiitz, rose, pisco, luxardo aperitivo, genepydes alpes and grapefruit; Gin, St. Germain, celery, beet and lime; Pisco, maraschino, apple, versus blanc, egg white, lemon with an apple chip.

(Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Ink.well

A glimpse of the Library dining room.

(Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Ink.well

Chef Michael Voltaggio’s Ink.well.

(Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Ink.well

Michael Voltaggio’s latest restaurant project, Ink.well.

(Kirk McKoy / Los Angeles Times)

Jonathan Gold reviews Ink.well

The exterior of Ink.well.

(Kirk McKoy / Los Angeles Times)

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