Chef Gloria Felix sand front-of-the-house partner Darren Roberts are three weeks away from opening reservoir, their hotly anticipated Silver Lake restaurant. Felix has been a fast-riser in the kitchens at Vida, Lucques, Ciudad, A.O.C., Grace and Blair’s. She recently appeared as Gordon Ramsay’s sous chef on “Hell’s Kitchen.”

The stand-alone space across from Spaceland is unrecognizable as Netty’s, the former tenant. Gone are the constricting chain link fences. In its stead are exposed cream colored outer walls. Pretty soon the front wall will host lower-case steel letters that spell “reservoir.”

The interior dining room will accommodate 40 diners, including banquettes. The copper bar will host black leather bar stools. The ceiling is crafted from refurbished redwood. Outside, the patio will accommodate another eight or nine tables.

I’d say more, but don’t want to give away too much information, since my chef profile is running in the October issue of New Angeles Monthly. That issue will be available online October 3 and on stands October 6. Until then, feast on the dinner-only restaurant’s opening menu:

Pizzas
Pizza Margherita 8
Chorizo and quince pizza with Asiago cheese 8
Arugula, prosciutto, Manchego, fried egg 10
Grilled artichoke and eggplant with roasted garlic 12
Wild mushroom and Oregonzola blue 12

Salads
Persimmon, prosciutto & feta salad with toasted pecans and balsamic vinaigrette 10
Arugula and endive with toasted pine nuts, shaved Parmesan, with a lemon balsamic vinaigrette 9
Roasted beet salad with blood oranges, fennel, mint and toasted hazelnuts 10
Warm wild mushroom salad, micro greens, haricots vert, shaved Pecorino 11

Additional Appetizers
Jicama and panko fried shrimp tacos with a spicy aioli 14
Queso Rebozado con miel (fried tetilla cheese with honey and sweet onion) 10
Spicy mussels with grilled ciabatta 16
Seared scallops with risotto 18

Set Ups
(Choose one to go with any featured dish)
Roasted baby carrots, brown butter-cauliflower puree and braised leeks
Parmesan polenta with balsamic roasted cipollini onions and sautéed chanterelles
Braised Tuscan kale, fingerling potatoes and baby roasted heirloom tomatoes
Slow roasted balsamic Brussels sprouts with toasted pecans and caramelized shallots served on a sweet potato gratin
White bean puree with rosemary-infused braised radicchio and fried parsley
Farro grilled asparagus, broccoli rabe, with currants, toasted pine nuts and roasted shallots

Featured Dishes

Beef
Braised beef short ribs with pomegranate reduction glaze 32
Grilled rib eye with herbed compound butter 34

Pork
Grilled pork tenderloin 24?

Fowl
Duck confit 18
Pan seared chicken breast 22

Fish
Black cod 28
Grilled salmon 26
Pan seared halibut 30
John Dory 24

Pasta Dishes
Open faced lasagna with beef cheeks, braised artichokes and roasted tomatoes 22
Fideo in a spicy tomato broth 16

Last but certainly not least…
The reservoir Burger and Fries 18