Test Kitchen: Walter Manzke – 8/25/10

Test Kitchen: Walter Manzke
9575 West Pico Blvd
Los Angeles, CA 90035

I knew Test Kitchen’s devilish business plan would keep me coming back for more! As a recap, the kitchen opens its doors to various chefs and restaurateurs to allow them to try new dishes and menu concepts…and for us to sample these new creations. I first went to the Test Kitchen on Sunday to try Red Medicine‘s take on modern Vietnamese fare, and here I found myself again; this time, to sample Walter Manzke’s cooking. One of the two most notable “homeless” LA chefs (I would count Voltaggio as the other, Ludo doesn’t want a home), I first tried Manzke’s cuisine at Church & State and enjoyed it. I jumped at the opportunity to sample more of what he has to offer, outside of the French bistro fare Church & State patrons were accustomed to.

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I dined with my friend Lilly (who has recently started a craft beer blog, LA Beer Hopping), and also spotted fellow bloggers Kevin of kevinEats, Holly of The Michelin Project and Ryan of Epicuryan. Also, Jason Bernstein of the Golden State also happened to be dining, who I am a big fan of.

Manzke is cooking for four nights only (8/25-8/28) with a menu of 5 dishes, which seem to have a lot of Asian inspiration. In addition, there were a few tapas options as well, and we tried two of them – the calamari and the bread & butter.

Bread & Butter Vermont butter, sea salt, foie gras butter with lavender honey

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The bread was freshly baked; crisp on the outside and warm and fluffy on the inside. The foie gras butter was much more interesting than the fresh Vermont butter, with a rather subtle foie gras flavor. The sea salt worked to bring out some of the flavor of the lavender honey as well.

Local Calamari grilled and fried, backyard arugula, black aioli

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I really enjoyed this dish and the interplay of crunchy calamari with bites of the tender, grilled calamari. Both preparations were cooked just right; I preferred the grilled calamari with the aioli featuring…squid ink. How fitting!

Hamachi avocado, green apple, yuzu, jalapeno

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This was the first course of the regular menu. Small pieces of hamachi were placed on top of equally small pieces of avocado. Both of these had a really melt-in-mouth texture, and the acidity from the green apple and yuzu really brightened up the dish without overpowering the subtle hamachi flavor.

Thai Curry-Carrot Soup Maine lobster, coconut tapioca

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The Thai curry and the carrots were both distinctive in this dish – though, they did not clash with each other. Small chunks of lobster were cooked beautifully; the sweetness from the lobster and tapioca helped to temper some of the mild heat of the curry.

Loup de Mer Sungold tomatoes, mole verde sauce

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Loup de mer, also commonly called branzino, is probably one of my favorite fishes with its light, flaky and moist flesh. This piece was a little bit firmer, but was still moist and delicate. The skin was crisped nicely, adding some texture. The tomatoes were outstanding – perfectly ripe, juicy and sweet. The mole verde was very mild in flavor, but the fish didn’t need much. This dish really reminded me of summer and light, vibrant flavors.

Beef Tenderloin chanterelle mushrooms, Katsuo Bushi broth

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This last savory dish was another good one. The tenderloin was cooked a nice medium-rare and was quite tender, served with a nice poached egg. On its own, it may not have been anything spectacular, but I loved the Katsuo Bushi broth. Like a much richer dashi broth made from bonito flakes, it has a really deep, salty flavor. I never know how to describe what umami tastes like, but this had it..and a lot of it!

There was also a little bit of yuzu kosho to go with the meat – made of yuzu and chili peppers, the Japanese condiment gave just the right amount of heat and bitterness to take the dish even further.

Strawberry “Creme Brulee”

creme brulee Test Kitchen: Walter Manzke   8/25/10

This was Manzke’s take on the classic dessert. Strawberries were topped with a strawberry sorbet, a light cream and caramelized sugar. The result was a much lighter interpretation, but still containing the flavors of a traditional creme brulee. I thought this was a pretty nice way to end the meal, and not leave you with something too heavy.

I was very pleased with the meal. The service and pace of the meal were both much better than my prior visit. I don’t think there were any significant missteps, and Manzke really shined in displaying some new flavors, particularly Asian. I think this is a worthwhile meal to take part in during Manzke’s short stay; but be warned, it may leave you wanting more of his food…with nowhere to get it!


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