Bon Temps

Less than a year ago, Lincoln Carson opened Bon Temps, a modern American restaurant in the Arts District that quickly received local and national acclaim. But the restaurant won’t survive to see its first anniversary. The career pastry chef said

Wednesday that he has closed Bon Temps permanently, a casualty of the shutdown forced by the COVID-19 crisis. “We’re a new place, and regardless of how well we were written about, it was a big build-out, and the costs have been formidable in the first year

Bon Temps   

Servers at Bon Temps in the Arts District don’t explicitly advise you to save room for dessert at dinnertime, but they should. The sweets alone are reason to come to the restaurant. Chef and owner Lincoln Carson’s savory dishes convey the memo

cake with squid ink pan de mie, avocado, greens and mustard beurre blanc at Bons Temps. (Allen J. Schaben / Los Angeles Times) All the blueprinting and technique pay off — in this dish and with so much of the cooking at Bon Temps. As a pastry chef

Bon Temps   

In a blow to the city’s dining scene, chef Lincoln Carson has announced he is closing Bon Temps for good. The Arts District restaurant was one of the most—if not the most—lauded openings of 2019. It was one of Los Angeles’ Best New Restaurants, was

, and the whole chicken was exquisite. After the shutdown, Bon Temps experimented with various takeout options. Donut pop-ups and weekend bake sales sold out quickly, and rightfully so. In an email, a representative for the restaurant cited the

It’s 9:30 a.m. on a recent Wednesday, and I’m at Bon Temps in the Arts District. The morning scene at the downtown restaurant has a quiet but steady bustle. Customers arrive in waves, ordering coffee and studying the pastries displayed behind glass

from television is meeting with a friend and greeting other food industry players as they drift through for breakfast. I’m glad to see pros are embracing the place. I wrote an enthusiastic review of Bon Temps this week. Lincoln Carson stepped beyond his

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From a breakfast burrito truck’s brick-and-mortar to a rustic Italian spot in Larchmont, here are three new restaurants you need to try in September. Bon Temps View this post on Instagram A post shared by Bon Temps (@bontemps.la) on Aug 6, 2019 at

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Lyft. Over 90 wines are offered by the carafe (half bottle). Birdie G’s, 2421 Michigan Ave., Santa Monica | $$ All-day restaurants are all the rage, but at Bon Temps, 50-year-old chef and partner Lincoln Carson takes the idea to new heights. In the

—chicken paillard, a great burger oozing with raclette. Come evening, when most all-day operations pump the breaks, Bon Temps goes full throttle with exciting, ambitious food. There are various canapes—yes, canapes— to start, great seafood dishes and a

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more like springtime than a brisk walk. Pickup only. Bavel: 500 Mateo St., Los Angeles, (213) 232-4966, baveldtla.com; Bestia: 2121 E. 7th Place, Los Angeles, (213) 514-5724, bestiala.com A selection of pastries available on weekends from Bon Temps in

the Arts District. (Bill Addison / Los Angeles Times) Bon Temps Looking to celebrate at breakfast time? Lincoln Carson is one of California’s most accomplished pastry chefs, and his weekend assortment of viennoiserie is a spectacular display of talent

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. — B.A. 2421 Michigan Ave., Santa Monica, (310) 310-3616, birdiegsla.com The relish tray at Birdie G’s includes onion dip surrounded by fresh and preserved vegetables. (Mariah Tauger / Los Angeles Times) Bon Temps (22) Bon Temps’ dinnertime menu conveys

wizardry. — B.A. 712 S. Santa Fe Ave., Los Angeles, (213) 784-0044, bontempsla.com Strawberry and ricotta danish at Bon Temps. (Bill Addison / Los Angeles Times) Burritos La Palma (15) In Zacatecas, Mexico, the Bañuelos Lugo family name is synonymous with

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) 22. Bon Temps At a time when many restaurants write off desserts as an afterthought — throw together a sundae, outsource a Key lime pie — Bon Temps swerves strategically in the opposite direction. Lincoln Carson, a lauded pastry chef who opened his

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) Chicken prepared two ways, Bon Temps As someone who made desserts in restaurants in a different lifetime, I have a particular admiration for pastry chefs who leap to the savory side of the kitchen with success. After almost 30 years as a pastry chef

, chocolate-chartreuse soufflé, a summertime peach Pavlova), but the chicken’s monster technique and high-gloss beauty had already revealed his true soul as a chef. 712 S. Santa Fe Ave., Los Angeles, (213) 784-0044, bontempsla.com Bon Temps’ chicken prepared

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