About the Service
There are 12 seats at a three sided counter (two- two tops are also available). Sitting at the counter you watch the chef assemble and plate all the courses (see excerpt from review below).
About the Chef Gary Menes
"...From[masked] and again from[masked], Menes learned from Chef Splichal how to prepare and focus on the high standard of perfection that Angelenos had come to expect. He also learned the importance of running a business from a fiscal perspective. Next up were stints at The Dining Room, Ritz Carlton SF and Melisse followed by an eye-opening experience with Chef Thomas Keller at The French Laundry in 2000...'
'...After The French Laundry, Menes returned to Los Angeles to helm the kitchen at Firefly. There, he earned his first 2-star rating from The Los Angeles Times. In 2006, Menes opened Palate Food+ Wine in Glendale, CA to critical acclaim and a 3-star rating. The menu featured the best of the farmer’s market highlighted by an extensive wine list. Afterwards, Menes opened Marche in Sherman Oaks, CA, trusting his instincts to “cook freely and with focused abandon,” which led to another successful venture and 2 ½ star rating...'
'...Currently, Menes is running a pop-up in downtown LA. Le Comptoir is a 12-person, counter-only, dining experience that focuses on Menes’ philosophy of showcasing ingredients sourced from local farms. The objective is to demystify fine dining, omitting white table cloths and multiple sets of silverware in favor of a fun, interactive and informative setting. Menes is behind the counter, feeding, delighting and educating diners on the culinary lessons that have made him who he is today."
Fall Menu[masked] (not sure how much this changes)
Amuse-bouche + 5 Courses for $55
Wine pairing available for $24 (that's actually pretty reasonable)
Recent Review from Glendale News-Press
click this hyperlink
"Los Angeles Magazine Chef of the Year Gary Menes has opened his latest pop-up restaurant in the historic Bekins Storage building on South Brand in Glendale...."
'...At designated times, a limited number of guests  are seated around a three-sided counter, or comptoir, and served a five-course prix fixe meal. Food is prepared inches from guests in the method of sushi chefs, except this food is sauteed and baked and poached..."