December 10, 2013
There is a lot of hype going on around Wolvesmouth, the LA underground supper club / “culinary happening” that’s so fucking hip that it had a residency at the Santa Monica Museum of Art. It’s easy to see how Wolvesmouth could be passed over as overly pretentious bull. It’s one of the hardest tables to book in LA (probably even moreso than Trois Mec, due to high demand and its curated lottery system). The locations is secret, and you don’t get directions until the morning of the dinner. The plates themselves often look like Jackson Pollock paintings.
I am here to tell you: Wolvesmouth, both the experience and the food, is not bullshit.
ribeye cap. plantain. broc stalk. piña. mint aioli. queso fresco. broc tempura. black bean soubise.
Consider: this dinner takes place in someone’s home. Therefore, all of the cooking is done with the limitations of a home kitchen. Churning out nine courses from that space is impressive in itself. They may have two fridges, but your stove is probably better than theirs.
crab. cauliflower. turnip. cabbage. cider. brussels. apples. cabbage.
The food is way less postmodern than internet research would have you believe. Possibly due to the home kitchen environment, there are no foams, no spherification, no gimmicks. (Not that I’m anti-foam or anything, but sometimes it’s a bit too much.) For all the painterly flourishes and pretty platings, this is all honest food, sometimes with unexpectedly homey flavors. Really tasty stuff, folks. I’m not going to break it down dish by dish (as there are lots of other bloggers who have done that, and done it better than I ever could). Honestly, if you go, you won’t have the same menu I did.
ocean trout. marscapone. onion jam. profiterole. candied lemon geleé. snap pea. yellow wax.
November 20, 2013
MEAT. Hot, glistening, enormous MEAT.
That’s probably all I need to say about chi SPACCA, but here’s some more:
A ton of salumi. Our server informed us that there is a literal ton of smoked and cured meats hanging behind the kitchen.
I mean, you have to respect anyone who has whipped lard on a menu in LA.
dining out, los angeles |
Tags: bistecca fiorentina, bone marrow pot pie, chad colby, charcuterie, chi spacca, chispacca, food photography, los angeles chi spacca los angeles, los angeles restaurant, meat, mozza, nancy silverton, photography, salumi, salumi los angeles, steak |
November 12, 2013
Sunday morning brunch. Gorgeous, diffuse light and creative food that breaks the typical brunch mold. Interesting textures all around.
November 2, 2013
I guess I’m pretty lucky. I am lucky to have stumbled into a job with an understanding boss who feels more like a mentor than a supervisor. I am lucky to be living with a fabulous roommate who I can hang out with on a Friday night, just watching chick flicks with some wine and our cats. I am lucky to be able to travel. I am lucky to have friends who can shift seamlessly from a deep discussion of experimental literature into a game of flip cup.
And I am very, very lucky to have this bar within walking distance of my apartment.
Oldfield’s Liquor Room is a bit of an anomaly. Along a wide stretch of Venice Boulevard speckled with laundromats and computer repair shops nestled among residential streets, Oldfield’s looks like it should be a workaday watering hole shilling whiskey Cokes. Not so. The classic cocktails here are accomplished and refined. The house concoctions are as varied, pretty, and as downright delicious as any in Paris or San Francisco. Not bad for a little bar in Culver City.