Tag Archives: mid-city

Terrine (Los Angeles, CA)

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Terrine
8265 Beverly Blvd
Los Angeles, CA 90048
Dining date: 1/18/15

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Terrine opened at the end of last year on popular Beverly Blvd a block away from Jar. The restaurant is described as a “California brasserie;” typical French brasserie items do make an appearance along with a bunch of salads, pizzas, pastas and a wide-ranging variety of dishes.

I’ve enjoyed Kris Morningstar’s food as he’s bounced around the city (Blue Velvet, Casa, Ray’s and Stark Bar) so Terrine was definitely on my list of restaurants to try. We came during one of the Friends & Family preview events, but the overwhelmed kitchen wasn’t able to send much out with consistency. Having given the place a few weeks to gain its bearings, we stopped in for dinner.

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Petit Trois (Los Angeles, CA)

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Petit Trois
718 N Highland Ave
Los Angeles, CA 90038
Dining date: 10/13/14

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Petit Trois is Ludo Lefebvre’s latest venture, opened a few months ago as the more casual sister restaurant to the popular Trois Mec. It’s literally next door and shares a wall; I believe the kitchens/pantry are even connected. Petit Trois serves classic French bistro fare. No-tickets, no-reservations. As the name suggests, it’s a very cosy restaurant with a handful of counter seats around the small kitchen and some additional back counter seats; there are no tables.

We came early for Monday lunch service and grabbed two seats at the kitchen counter with a front-row view of the action. It’s amazing how efficiently the kitchen works in such tight quarters.

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Plate by Plate 2014 (Los Angeles, CA)

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Plate by Plate 2014
Petersen Automotive Museum
6060 Wilshire Blvd
Los Angeles, CA 90036
Dining date: 8/2/14

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This past weekend was Project by Project’s 12th annual tasting benefit – Plate by Plate. This was my third time attending the charitable event which benefits a rotating nonprofit partner; this year Pacific Asian Counseling Services (which provides counseling services to under-served populations) was the beneficiary. All net proceeds from the all-you-can-eat/drink event go straight to the partner.

Similar to prior years, Plate by Plate gathered a host of LA restaurants, mixologists, breweries and spirits for an indulgent evening. The venue this year was a slight change of pace from prior years, moving from downtown’s Vibiana to mid-city’s Petersen Automotive Museum. It still had a mix of indoor/outdoor space and I thought this location had more personality; patrons were able to browse the museum and soak up the history. Tickets this year ran $150 for GA and $250 for VIP, which provided access to additional purveyors and an hour earlier admission.

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smoke.oil.salt (Los Angeles, CA)

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smoke.oil.salt
7274 Melrose Avenue
Los Angeles, CA 90046
Dining date: 4/27/14

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Spanish cuisine has gotten a lot of attention on the global scene in recent years; as diverse as Los Angeles is, we haven’t seen a lot of new Spanish eateries open up. Except for, of course, the megahit Bazaar; opened almost six years ago, it’s still one of the go-to spots for tapas in the city. smoke.oil.salt aims be another premiere Spanish option in LA.

Opened by Adam Fleischman/AdVantage Partners in the old Angeli Caffe location, the food is tapas-style focused on a lot of traditional flavors. Perfecto Rocher is the chef here, who most recently brought his Spanish influences (and resume including stops at El Bulli and Martin Berasategui) to Lazy Ox Canteen. I visited Lazy Ox a couple of years ago when Rocher was cooking and enjoyed it, so was excited to check out his next stop.

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Chi Spacca (Los Angeles, CA)

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Chi Spacca
6610 Melrose Ave
Los Angeles, CA 90036
Dining date: 3/14/14

chi spacca

Chi Spacca opened last year and is the latest restaurant to join the Mozza corner at Melrose & Highland. It replaced the Scuola di Pizza, yet in a way is a permanent extension of the restaurant. Chad Colby, who used to helm the Scuola kitchen, is also managing the Chi Spacca menu. The restaurant’s probably best known for its house salumi program and catering to a primal way of eating – large slabs of meat cooked over fire. Think 36 ounce veal racks and 42 ounce tomahawk pork chops and beef porterhouses. My kind of place.

I’ve been wanting to try Chi Spacca for some time, but it really felt like a place to try with a large group. We rounded up five for this evening and came hungry. A holdover from the Scuola di Pizza, a completely open kitchen offers visibility into all of the cooking being done between the large steaks on the grill and items coming out of the wood-burning oven.

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Republique (Los Angeles, CA)

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Republique
624 S La Brea Ave
Los Angeles, CA 90036
Dining date: 12/6/13

republique

Chef Walter Manzke (Bastide, Church & State, countless collaborative/pop-up events) has become one of my favorite chefs in Los Angeles over the years, so I’ve been eagerly awaiting this opening for a long time. Taking over the location of famed Campanile & La Brea Bakery, Republique’s menu is steeped in French influences with a lot of dishes reminiscent of the classical Bistro fare that Manzke was cooking at Church & State.

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The hottest seats in the restaurant, literally, are the four at the chefs counter. These provide a front-row glimpse into the action in the kitchen, directly opposite of the large wood-burning oven. Even on this chilling Los Angeles weekend, these seats were kept very warm all evening.

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