Red Hill gets its name from the former moniker of the L.A. neighborhood, once home to left-leaning and “red” artists, writers, poets and others. (Gina Ferazzi / Los Angeles Times)
Chef Trevor Rocco, reflected in an old mirror from an antique kitchen cabinet, is the man behind the new restaurant’s menu. (Gina Ferazzi / Los Angeles Times)
Large windows give customers a view of the Echo Park neighborhood. (Gina Ferazzi / Los Angeles Times)
Lardo is draped over warm beignets and topped with pickled mustard seeds as a first course at Red Hill. (Gina Ferazzi / Los Angeles Times)
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Wild salmon is served with mustard greens, black radish, apricot and almond with a ginger-corn emulsion. (Gina Ferazzi / Los Angeles Times)
The burrata is served with roasted pluot, red wine gastrique, pistachio and grilled bread. (Gina Ferazzi / Los Angeles Times)
A roasted duck is served with carmelized grapes, pickled Bing cherries and a whiskey jus. (Gina Ferazzi / Los Angeles Times)
Locally caught squid is served with fingerling potatoes, pickled red onion, frisee and a black olive-paprika vinaigrette. (Gina Ferazzi / Los Angeles Times)
