At Ammo, on Highland Avenue in Los Angeles, new chef Julia Wolfson is turning out seasonal fare that is fresh and inspiring. Here, a salad combines three types of summer beans with charred baby octopus in a snappy shallot dressing. (Michael Robinson Chavez / Los Angeles Times)
Scallops bathed in a watermelon gazpacho are served with grilled radicchio and endive. The restaurant is busy at lunch with a film industry crowd from nearby post-production facilities. Ammo is also open for dinner and weekend brunch. (Michael Robinson Chavez / Los Angeles Times)
Wolfson brings extensive restaurant experience from stints in New York under such well-known chefs as Eric Ripert and Rocco DiSpirito. She’s been putting her stamp on the Ammo menu originally created by owner Amy Sweeney. (Michael Robinson Chavez / Los Angeles Times)
