Just to get really nitpicky, the salmon served at Grace was a New Zealand King Salmon. The New Zealand King Salmon Company, which is the largest supplier, farms their salmon. They are raised in sea cages in the Marlborough Sound. And in fact the location of the cages is chosen for the quality of the seawater - all of the factors of the location combine to keep te fish in a naturally clean environment. I don’t know exactly where this fish came from, but it is likely that is the source, so it’s definitely possible that the fish had recently come out of some really nice seawater. .

Anon, from the tone of your comment, I’m not sure if you want to be bothered with the facts. Salmon is a funny animal, it lives in both saltwater and fresh water at different stages in its life. King Salmon (as referenced in this post) is often fished in saltwater.

I’ve personally been salmon fishing off the coast of Half Moon Bay. Even this foodblogger knows that the Pacific is full of saltwater.

Salmon is a freshwater fish, FYI. It’s nitpicking, but it’s the kind of thing you want to be up on if you’re a foodblogger.

I love the sound of that Grace Gimlet and will be trying to emulate it in my home lab - I mean, kitchen - very soon. I don’t think it’ll be too difficult to infuse some simple syrup with some fresh rosemary sprigs, and I saw blood oranges at the (washed out) Studio City Farmers markets today. So this time next week I may be happily sloshed!
Stay tuned…

I last went to Grace a couple of times soon after they opened, maybe two or even three years ago (can’t remember). I remember loving the unique ‘chandeliers’ and the warm decor, not to forget the excellent service and wonderful food. Just been too distracted wtih other, newer places to return.

I had their original donuts with strawberry jam filling, crusted with cinnamon and sugar and some vanilla dipping sauce, from memory. They still may not have been the texture you crave (I, too, prefer the cake-y kind) but they were quite good.