Photos: Ammo

Ammo restaurant’s steamed mussels with English peas, white wine, green garlic and saffron.  (Ringo H.W. Chiu / For The Times)

Fat asparagus roasted in the wood-burning oven served with pistachios and tangerines.  (Ringo H.W. Chiu / For The Times)

Chef Daniel Mattern, right, and pastry chef Roxana Jullapat in the kitchen at Ammo restaurant.  (Ringo H.W. Chiu / For The Times)

Ammo restaurant serves this tasty pork chop with soft polenta, smashed turnips, grilled bacon and mustard.  (Ringo H.W. Chiu / For The Times)

Grilled Alaskan salmon with sweet corn succotash, fava beans and roasted cherry tomato.  (Ringo H.W. Chiu / For The Times)

Ammo restaurant diners.  (Ringo H.W. Chiu / For The Times)

Ammo restaurant’s artichoke and black olive ravioli with wild nettles and toasted walnuts.  (Ringo H.W. Chiu / For The Times)

Freelance -- B58432949Z.1 LONG ANGELES, CA - May 13, 2010: Patrons enjoy their dinner at Ammo Restaurant. (Photo by Ringo H.W. Chiu / For The Times)   (Ringo H.W. Chiu / For the Times)

Ammo restaurant’s key lime cheesecake with coconut brittle.  (Ringo H.W. Chiu / For The Times)

Hazelnut brown butter cake with sea salt and caramel ice cream for dessert.  (Ringo H.W. Chiu / For The Times)