Kali Dining (Los Angeles, CA)

Kali Dining
Various Locations
Dining date: 6/8/14

kali prep

Kali Dining is one of the more well-known of the underground dinners in Los Angeles having been around for a couple of years now. Kevin Meehan is the chef behind the concept, who spent time in the kitchens of L’Orangerie and Bastide and most recently served as Executive Chef of downtown’s Cafe Pinot.

kali dining

With Kali Dining, Meehan takes his fine dining background and brings it to a much more casual atmosphere. Dinners have popped up in a number of locations around the city, primarily in downtown and on the Westside. My recent visit was to a dinner at a downtown artist’s loft; it was a gorgeous place for a pop-up dinner, where a communal table sat 20 strangers. All of the Kali Dining dinners are BYOB, ~5 courses, with a recommended minimum donation of $65pp.

Continue reading

Wolvesmouth (Los Angeles, CA) [4]

Wolvesmouth Underground Dining
Various locations
Dining date: 11/22/13

DD0_5352

It’s been a busy year for Craig Thornton and his Wolvesmouth team. His underground dinners have continued to be in high-demand, easily the most noteworthy of its kind in the city (and perhaps country). The success of his underground dinners has spawned collaborations and events across the nation, notably in NYC and his ‘Cut Your Teeth’ residency at the Santa Monica Museum of Art (SMMoa).

DD0_5393

I was the lucky invitee as a guest of someone that got a reservation to this public dinner. Held in downtown, the decor of the dinners has continued to evolve, getting deeper into the wolf’s den theme. The SMMoa installments have really delved into connecting the dining atmosphere with the food for a more complete experience, and Thornton has brought more and more of that into his regular dinners.

Continue reading

Wolvesmouth (Los Angeles, CA) [3]

Wolvesmouth Underground Dining
Various locations
Dining date: 7/13/13

Chef Craig Thornton’s Wolvesmouth concept has continued to grow in popularity. It’s been written about time and time again (see this New Yorker write-up) and Thornton has even taken the show on the road, hosting dinners in NYC. While Thornton and team have been working on opening up a full-time brick-and-mortar restaurant, they’re continuing to host private and public dinners in the LA area.

wolvesmouth2

It’s been a full year and a half since I dined at a Wolvesmouth dinner (though there was that collaboration with Miles Thompson of Allumette for Le Grand Fooding a few months back) and I was glad to be back. It was coincidentally the night before my birthday, so it was a great place/meal to celebrate the occasion.

As usual, the evening’s menu is scrawled on a piece of paper on the refrigerator. This evening’s dinner would be nine courses. Unique to these underground dinners is the ability to see everything happen right then and there – nothing’s hidden, and interaction with the staff is commonplace.

menu

wolvesmouth

Continue reading

Wolvesmouth (Los Angeles, CA) (2)

Wolvesmouth Underground Dining
Various locations
Dining date: 1/14/12

I first dined at Wolvesmouth about a year ago and it was one of the more memorable dining experiences of the year. I almost never get to see this caliber of cooking up close, and I found the process to be as intriguing as the food itself. Since then, I’ve dined at Wolvesmouth’s streamlined Beer Belly event as well as the gluttonous 40-course event, but this was my first trip back to the “standard” ~10 course setup. There was a fortuitous (for me) last-minute cancellation, and I jumped at the chance to fill in.

DSC_0174

The ever-changing menu is posted on the refrigerator, an amalgamation of what’s fresh at the farmers and fish markets (and meat purveyors), combined with whatever ideas come up in Craig Thornton’s head. While always different, the menu is reliably interesting, displaying varied flavors and techniques.

menu

potato puree, cheddar, broccoli cheddar fritter

potato puree, cheddar, broccoli cheddar fritter

potato puree, cheddar, broccoli cheddar fritter2

We started with this dish. The puree was very thick and rich, likely from the added cheese, and it definitely had a potato flavor kind of resembling a richer mashed potato. The fritter was tasty, fluffy and airy, with a little bit of texture (I think from the broccoli stems?) that worked quite nicely. Some lime juice was a nice touch to cut through some of the richness.

ocean trout, chickpeas, harissa, yogurt, meyer lemon

ocean trout, chickpeas, harissa, yogurt, meyer lemon

The trout here was cooked well, and I thought the hearty chickpeas helped add some body to the dish. Yogurt and meyer lemon provided some tart acidity.

rabbit, cornbread, fried green tomatoes, tobasco

rabbit, cornbread, fried green tomatoes, tobasco

Here, pureed cornbread polenta was topped with a slice of fried green tomatoes and a rabbit meatball. Interesting. The sweetness from the cornbread and tomatoes worked well with the savory meatball, while a touch of tabasco aioli really brought everything together. The delicate crunch of the tomato’s batter was pretty nice too.

chicken liver, radish, toast, apple, parsnip, almond

chicken liver, radish, toast, apple, parsnip, almond

chicken liver, radish, toast, apple, parsnip, almond2

The fresh bite of radish and green apple was integral here, complementing the rich mineral flavor of the liver. Some almonds added a nuttiness and crunch, while there were two different breads available for spreading.

squash, coffee, cider, pistachio, oil, cherry

squash, coffee, cider, pistachio, oil, cherry

I liked the fact that this squash was roasted, bringing out a little more of the sweetness. The coffee cream added a lot of depth, while pistachios added a nutty texture. Some tart cherries completed the bites.

bay scallop, uni, sweet shrimp, avocado, cocktail shrimp head ice, cucumber, onion

bay scallop, uni, sweet shrimp, avocado, cocktail shrimp head ice, cucumber, onion

This was another very interesting dish, with flavors of a shrimp cocktail and a seafood salad. The shrimp head ice was very intriguing; it was cool, refreshing and slightly spicy at the same time. Tomato and a little bit of sea flavor were the primary complementary flavors with the seafood. I also liked the meaty avocado and the cool crunch of the cucumbers here too.

I caught these slabs of meat coming out of the oven. Nice!

DSC_0107

pork belly, jalapeno tofu mousse, glazed carrot, freeze-dried peas, crab

pork belly, jalapeno tofu mousse, glazed carrot, freeze-dried peas, crab

pork belly, jalapeno tofu mousse, glazed carrot, freeze-dried peas, crab2

When I saw the large slab of pork belly in the immersion circulator, I knew we were in for a treat. Cooked sous vide then crisped in the oven, the pork was luscious and succulent. However, I thought the skin could’ve been crispier – it was a little limp. The crunchy, glazed carrot was a nice accompaniment with a subtle maple flavor while the jalapano tofu mousse provided a very mild heat and creaminess. Lastly, freeze dried peas added some delicate texture.

duck, wild mushrooms, brussels sprouts, skin-breast-sauce, roman gnocchi

duck, wild mushrooms, brussels sprouts, skin-breast-sauce, roman gnocchi

duck, wild mushrooms, brussels sprouts, skin-breast-sauce, roman gnocchi

The last savory dish was this piece of duck breast, served with brussels sprouts and gnocchi. The duck was flavorful and tender, but the skin wasn’t as crunchy as expected (diced and sprinkled on top of the duck), similar to the pork. I liked the balance of sauteed brussels sprouts and gnocchi with the duck though.

I found the wolf surveying the kitchen.

DSC_0133

malt panna cotta, pain perdu, whiskey banana sauce

malt panna cotta, pain perdu, whiskey banana sauce

The panna cotta clearly showed off the malt flavor, and I liked the warm French toast to go along with the cool treat. Warm bananas and grated chocolate completed the dish.

vanilla pound cake, kabosu curd, black sesame, mandarin, lime pop rocks

vanilla pound cake, kabosu curd, black sesame, mandarin, lime pop rocks

This dessert was a work of various textures and citrus. The kabosu curd and mandarin slices were the fresh, fruity base while the black sesame crumble and pound cake were the bulk of the body. Lime pop rocks were a fun addition too. This was rather light and a nice way to end the meal.

This meal was on par with my first Wolvesmouth experience. I think around 10 courses is ideal; each plate is substantial on its own, while still showcasing a diverse example of Thornton’s cooking. For me, the highlights were the fritter & potato puree, rabbit, pork belly and the last dessert. Considering the dinner as a whole, it’s easily still one of the unique and tasty experiences in the city.

Wolvesmouth (Los Angeles, CA)

Wolvesmouth Underground Dining
Wolvesden – Various Locations
Dining date: 12/3/11

I’m not sure how I first heard of the idea, but surely I thought it was a joke at first. But sometimes, ideas that start as a joke turn into a reality…even if they sound a little nuts. Exhibit A:

For my friend Remil’s 40th birthday, he set up a 40-course dinner with ever-in-demand underground dining chef Wolvesmouth. Craig Thornton (aka Wolvesmouth) created a 40 course tasting, almost all of which were just a couple bites. I will admit that I was both excited and a little scared to take on such an endeavor. A whole host of questions came to mind: Would this be way too much food? How long would this take? Clearly one thing was for sure; it would be a memorable meal.

As with other Wolvesmouth dinners, it’s BYOB. This was most of the alcohol we brought; luckily for our livers, we didn’t come close to finishing.

DSC_0152

The menu, 40 lines long:

menu

DSC_0229

“caesar salad” baby gem, brioche puree, crouton, parmesan, meyer lemon

DSC_0136

85 day aged beef, shallot jam, horseradish, pink lady

DSC_0148

scallop, mango vinegar, mango, cauliflower

DSC_0158

carrot, chicory malt, carrot tops, lime yogurt

DSC_0168

uni tart, ginger lime vinaigrette

DSC_0180

mandarin concentrate, mandarin gelee

DSC_0187

cornbread soup, bacon, kale, onion

DSC_0194

fried green tomato, tabasco

DSC_0199

black eyed peas (boston baked), smoked tomato, pork belly

DSC_0207

pimento cheese, buttermilk corn fritter

DSC_0214

banana pudding, fruit salad poprocks

DSC_0223

date, almond, serrano ham, cabra romero, sherry vinaigrette, piquillo

DSC_0226

kohlrabi, caramelized onion, mascarpone, thyme

DSC_0235

duck, skin, sauce, brussels sprouts

DSC_0243

candy cap mushroom

DSC_0249

sweetbreads, lingonberry, dill, potato puree, creme fraiche

DSC_0266

chanterelle, pine soda

DSC_0274

squab, chestnut, maple squab jus, jerusalem artichoke

DSC_0252

DSC_0276

fig (poached & fresh), roaring forties blue, hazelnut

DSC_0287

squash soup, goat cheese crumble, goat cheese, cider

DSC_0300

brown butter rice krispy treat, toasted marshmallow

DSC_0294

roman gnocchi, pesto

DSC_0310

beet, morbier, apple

DSC_0319

chicken liver, crouton, watermelon radish, pear

DSC_0322

broccoli, cashew cheese

DSC_0329

clam, potato

DSC_0332

crab, toast, pickled chili, chive

DSC_0339

rabbit, chipotle, grape, hibiscus onion, cilantro, cotija

DSC_0353

pork belly, pickled papaya, rice paper, garlic peanuts

DSC_0354

DSC_0358

duck, orange, black vinegar

DSC_0366

lobster, celery root remoulade, black sesame cherry white soy vinaigrette

DSC_0382

persimmon, wasabi pea

DSC_0386

japanese black sugar shortbread, yuzu curd, green tea panna cotta

DSC_0391

delicata squash, yogurt, orange blossom

DSC_0393

tuna, haricot verts, 12-year balsamic

DSC_0402

fluke, spinach, meyer lemon, red pepper

DSC_0421

hobo fish, tartar sauce, blt, tomato

DSC_0425

rabbit, mustard, plantain, onion

DSC_0428

coconut sugar pound cake, coconut finger lime, lime curd

DSC_0432

tofu doughnut mousse, soy bean coffee

DSC_0445

DSC_0457

In between courses, some people sat and chat, others walked into the kitchen to check out what was cooking, and still others walked around looking for extra stomach space.

DSC_0375

DSC_0412

Craig and his small team (7 in total) did an impressive job putting this meal together. Pacing was quick and relatively even in between courses, completing the dinner in just over 5 hours. Apparently, we went through 560 dishes, 98 pieces of silverware, and 42 glasses. There’s only one sink (along with the 4 burners and 1 oven) and I’m pretty sure I saw someone washing something each time I looked over. Crazy. Of course the execution of the food was a crucial element of this meal, but the planning and organization behind it was just as integral. AND I’m happy to report that just about everyone finished all 40 courses (including me)!

With 40 different tastes, expectantly there were some hits and misses; however the former easily outweighed the latter. Below, some of the highlights:

#4 carrot, chicory malt, carrot tops, lime yogurt – The glaze heightened the sweetness of the carrot, but it was balanced by the bitter chicory and tart yogurt. The chicory also provided a slight crunch to the bite.
#9 black eyed peas (boston baked), smoked tomato, pork belly – One of the richer and more savory dishes, the pork was tender and luscious, while the beans and tomatoes added a very smoky complement to the meat.
#14 duck, skin, sauce, brussels sprouts – Succulent duck and duck skin! Loved the added crunch and flavor, as well as the brussels sprouts. Nice colors, too.
#15 candy cap mushroom – Very interesting. The mushroom’s flavor was extracted, leaving a liquid that had a bitter, earthy flavor upfront with an unmistakable maple character at the end.
#16 sweetbreads, lingonberry, dill, potato puree, creme fraiche  – this was very similar to a lamb dish I had at the Wolvesmouth dinner @ Beer Belly. Moist, crunchy sweetbreads were paired with a creamy potato mousse, while the lingonberry sauce really brightened up the dish.
#22 roman gnocchi, pesto – Not quite as pillowy fluffy as I was expecting, but this was still a light gnocchi and I really liked the crusty sear. The pesto was just what it needed to provide some vibrant flair.
#27 crab, toast, pickled chili, chive – A generous amount of crab, dressed in mayonnaise, rested atop a piece of toast. Somewhere between a crabcake and a crab roll, I enjoyed the chunks of sweet crab and crusty toast.
#31 lobster, celery root remoulade, black sesame cherry white soy vinaigrette – The lobster was cooked well, but I thought the sesame soy vinaigrette made the difference here, adding an intriguing nutty flavor to the mix.
#33 japanese black sugar shortbread, yuzu curd, green tea panna cotta – I liked the panna cotta and its subtle green tea flavor. I thought it went well with the creamy yuzu curd, though I wanted something with a little more texture than the soft shortbread.
#40 tofu doughnut mousse, soy bean coffee – Fascinating. The bottom of the cup held a light tofu mousse with a doughnut flavor, while the “coffee” was actually brewed roasted soybeans. The brew had a nice roasted, earthy depth of flavor that went well with the doughnut.

Thank you to Craig and team for making this happen. It’s truly a meal that won’t be forgotten anytime soon.

Pheast (Los Angeles, CA)

Pheast Underground Dining
Various locations
Dining date: 5/13/11

Pheast is one of the latest underground supper clubs to pop up in Los Angeles, a concept that seems to be on fire right now (the most notable example, of course, is wolvesmouth). Underground dining, at its essence, is where a small group of people meet up at a “secret” location to eat unique, spontaneous creations on a plate.

I first heard about Pheast from a random tweet by 3starbackpacker but a quick Google search at the time yielded nothing. It stayed in the depths of my memory until Kevin and Ryan went a couple of weeks ago. My interest was suddenly piqued. Isaiah Frizzell is the man behind the meal, a self-taught chef originally from Tennessee.

Cocktail


This was explained as similar to a Greyhound, and sure enough the characteristic grapefruit flavor is what I noticed first. Refreshing.

Green papaya salad, escargot


This was an interesting mixture of ingredients. The papaya salad was crunchy, acidic and just a little bit spicy. The acidity really played well with the richness of the tender escargot.

Uni, pickled oyster, celery puree, cucumber emulsion, sour cream chocolate


The uni was a little bit warmer than I would’ve liked, as well as a little muddy and fishy tasting. Not good. However, the pickled oyster was bright and flavorful, while the sour cream chocolate was really interesting, lending a welcome sweetness to the dish.

Sweetbreads, rye puree, braised mustard seed, mustard, green leaf lettuce


The sweetbreads were very tender and I thought really stood up well to the mustard. Rye puree…now that’s a novel idea. I thought this worked as well, adding a wheat flavor – in a way, this dish was sort of like a deconstructed sandwich.

Banh mi of chicken liver mousse, pork belly, daikon, carrot gastrique, baguette, microcilantro


Speaking of deconstructed sandwiches, here was a version of a Vietnamese banh mi. All of the components were quite good, especially the chicken liver mousse. Rich and flavorful, it made a nice spread for the rich pork belly. The cilantro was  key in adding some freshness and brightness.

Shrimp, truffled potatoes, japanese tomatoes, microarugula, shitake mushrooms


Isaiah explained this as an Escoffier-inspired dish. There were a number of components in this bowl, the most prominent being the shrimp and truffled potatoes. I think each of these worked well with each other, though I was looking for a little bit more of a textural contrast somewhere.

Bison, nopales, teff


The bison, seared rare, was very good. This was my first time having teff, an African grain similar to quinoa. The cactus, with its slimy texture (similar to okra) was good as well, but I don’t think this dish was necessarily greater than the sum of its parts.

Bacon, butterscotch, apple, cantaloupe


This was a play on the famed Alinea dish consisting of bacon, butterscotch, apple, and thyme. The bacon, from Lindy & Grundy, was probably the thinnest I’ve seen (1/16 inch) and had a crispiness and smokiness that was accented well by the sweet butterscotch. The sweet/smoky interplay was a clever transition from savory to sweet dishes.

Grapefruit sorbet, red bell pepper coulis, candied pistachio “praline”


A bit of a palate cleanser here. The grapefruit sorbet was nice and refreshing, and the red bell pepper really mixed things up.  The pistachio added some sweetness and texture.

Candied baby walnut, homemade goat cheese, strawberry


This dish didn’t work too well for me. I liked the walnut, but I didn’t think the goat cheese really paired well. Though, I’m not really a cheese person.

Cherries, dark chocolate crumble, milk chocolate ice cream, matcha & douglas fir cremeaux


This was easily my favorite of the sweet dishes. I liked the sweet/tart combination from the cherries and chocolate, while the dark chocolate “soil” added texture. Both the ice cream and cremeaux (sort of in between ice cream and mousse) were very good.

While I didn’t love all of the them, Isaiah presented a suite of dishes that were creative and imaginative, drawing inspiration from the classic (Escoffier) and the modern (Alinea). Often when trying to continually be innovative and different the plates don’t always work, but when they do it’s something very unique and special. Having said that, I was amazed at Isaiah’s ability to prepare all of these dishes (there were 8 of us dining this evening) with minimal help. He carefully explained each dish as it arrived, and it was clear that a lot of thought and work went into each one.