FOOD GONE FANCY

Like a lot of creative folk, Nadav Bashan finds those minutes just before bedtime especially fruitful. It was during that time that the chef got to considering the standard oyster presentation, specifically the sauces served alongside. “Usually they come in tiny ramekins with tiny spoons and it’s a little messy,” he says. Suddenly he had a vision of two shot glasses with an eyedropper in each, which is exactly how he presents the apple mignonette and consomme of cocktail sauce at his eponymous 6-month-old restaurant. Never mind chef Bashan’s personal oyster preference. “I am a purist,” he says. “I don’t need any sauce.” Bashan, 3459 N. Verdugo Road, Glendale, (818) 541-1532; www.bashanrestaurant.com