The Tasting Kitchen
I had heard so much about the "takeover" from Conni Anderson's Swedish themed A/K, to the Tasting Kitchen, a restaurant opened by a group of young ex-Portlandites. It had already reached high acclaim in the first year it had been open. I am always cautious before blowing $100 on a meal and tend to read up on the reviews. But, Jonathan Gold hailed it as one of LA's best and there was very good local Venetian buzz. So when my old book group proposed that we reunite there, I was happy to do my own personal "research."
When I arrived a bit late the girls were noshing on a cheese plate and pork rillette. Now a cheese platter is hard to do wrong, in my eyes, and it was top notch. But the rillette was mind blowing. I have found a new love for pate's and rillettes. I hugely enjoy fatty organ meats whipped up in a jar and covered in aspic (meat jelly). I don't think there is anything that I enjoy more these days and their's was nothing short of incredible. In fact, it was so good that I met a friend the following night for more.
They have some interesting combination plates. We ordered kumamoto oysters which were to be chased by a thin slice of salami. It was an interesting pairing but I think I prefer to relish in that 'fresh from the sea' taste from the oyster. There were several other oyster pairings that sounded equally intesreting but next time I would just go the straight oyster-and- lemon route.
They had some very nice wines by the glass, most of which were Italian or Spanish. I think the average price per glass is $13 which is a tad bit steep. I think next time I went I would order one of the signature drinks, they looked great and all the ingredients were, of course, farm fresh. Eveything was. I was very impressed by all of their locally sourced veggies and proteins. It's very apparent that everything at the Tasting Kitchen was plucked from the ground merely days ago, if that. Their farmer's market platter is a must order. It changes daily according to what the chefs grabbed at market.
The proteins were also great. We ordered braised short ribs which were divine. The meat was succulent and tender and it literally dripped from the bone. The sauce was a wine reduction that was not too overpowering nor too sweet. And there was the perfect amount of fat; I never like too much fat but they are ribs after all and there has to be a some fat to enhance the flavor. These were perfection.
The two times I have gone to the Tasting Kitchen were both very fun and experimental. I have only sat at the communal table and the bar. When I back (hopefully soon) I'd definitely sit at the bar again. The bartender/ mixologist was one of the Portlandites and he was very knowledgeable about every dish and ingredient. Actually, they all are. But since there are so many small plates and I wanted to know the right ones for me, the bar is the place to go to get constant recs, not to mention quick cocktail service. I cannot wait to go again.
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