There are select few experiences that reaffirm why I, along with billions of others, am willingly handing over my soul to this industry that is food and restaurants. Such culinary experiences catalyze [in my mind] complete revelations of what food and dining is supposed to be. Whether we are talking about a simple piece of duck with pickled cherries or a crispy pig's ear, these dishes reflect everything clear and righteous in the world, as if I were listening to Sigur Ros [please click] or watching an Almodovar film. Food at a restaurant like Church & State coming from the hands of a chef like Walter Manzke is a little reminder of why life is worth living.
(Many more) comments to come...
Industrial warehouse chic...hold up, am I in NYC??
Pommes frites au lard
(yes, fried in LARD, how it should be)
Terrine de foie gras...
served with a port wine gelee and brioche
Razor clams in escargot butter
Duck breast with a sour cherry reduction...
This dish left me speachless. The duck was perfectly rare, the skin was crisp, and the cherry reduction was so good I could eat a bowl of it by itself
Poulet roti...
The crispiest roast chicken, and I've been to France, mind you
Loup de mer (sea bass)...
This dish was a work of art. That's the only way to put it.
Steak tartar
Crispy pigs ear...
Cooked sous vide, panko battered, then fried till crisp. The most amazing contrast of texture. Every self-proclaimed "non-ear eater" at the table ended up enjoying these immensely.
Les Tartes du Jour: Chocolate, Sour cherry, and Pear
Chocolate caramel pot de creme with fleur de sel/Sour cherry tart with pistachios
1850 Industrial Street, 90021, Downtown Los Angeles
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