Downtown LA: Church & State Bistro

Even without the presence of the award winning chef Walter Manzke, it's likely you will still find a full house at Church and State. A full house of lively vibrant people that sitting intimately close to each other. It's a good sign that tells a lot about the restaurant.




If you know your wine is better than theirs, expect the corkage fee of $20. Don’t be shy to ask the waiter to pour it for you. They are super friendly.



Oysters were superbly fresh and creamy. A dozen (36) seemed enough for four though it may never feel so.



CS's pig ears (10) were crunchy, fried on the outside, and melt in the mouth on the inside. The béarnaise sauce added a good touch as a whole.



Planchette de Charcuterie is a collection of meats made mostly on premises. The samples of wild boar salami, pates, pickles and terrines (21) tasted delicate and made the perfect spread for the bread. This would be a good time to ask for an extra baguette.



One thing that sets CS apart is their attention to every little thing, like their gourmet mustard and French butter condiments.





The NY loin steak and roasted pork chop, priced at 28 each, is a premium cut that can be ordered medium rare . Surely the tenderly cooked proteins are worth the indulgence. Also order an extra side of the fries to share because these can get a little out of control.



Possibly benefitting from being close to the downtown fish market, the baked striped bass (23) tasted like it was alive and seasoned with restraint. It comes with complimenting side vegetables.




For desserts we ordered salted caramel chocolate (9) and creme brûlée (9). Both were rich and well crafted, marking a satisfying sweet end to the meal.



Church and State may seem pretentious at first glance yet it's ironic that this highly French accepted bistro is served and cooked by Americans and not the French. All it matters is that it is a good place that serves good food. You can count on it for that special occasion.



Church & State Bistro
churchandstatebistro.com | 1850 Industrial Street Los Angeles, CA 90021 - map | menu | (213) 405-1434

Beverly Hills: Bouchon (BBE Edition)

Having successfully replicated the Thomas Keller's Favorite Simple Roast Chicken, without going as far as the French Laundry, it’s been on my top list to experience the offering from one of the best chefs in America. BlackBoardEats broke the ice and provided this unique opportunity with the three course prie fixe menu at Bouchon Los Angeles.




It was the last day of the BBE special and the space was filled with all the last minute crowd. The menu was simple - for each course, there were only two options: white Viognier or red Pinot Noir, for instance. The French bread with the herbed butter was so good that we did not care what was coming next and wolfed it down to the last bit of crumbs.




The forest mushroom soup was earthy and creamy with a good amount of seasonings. The red wine vinaigrette dressed mixed green salad paired fairly well with the warm goat cheese crouton. The soup was the winner in the first round.




For the main course, a pan seared salmon filet with confit of citrus, compressed cucumber, heirloom radish, pearl onions and citrus vierge, was light, refreshing and appealing. Equally easy on the eye, the glazed pork belly was savory and ultra tender. The pole beans with mustard-scented pork jus added an interesting overall texture to the dish.



Both the chocolate ice cream and the caramel pudding were more on the sweet side. The flavors were rich and fulfilling. Assorted jellies, nuts and cookies treats were served (on the house) while waiting for the bill. The service was excellent throughout the night. While there was no signs of Keller’s presence, Bouchon BBE was a good starting point, a good deal and a good meal.



Bouchon
bouchonbistro.com | 235 N Canon Dr Beverly Hills, CA 90210 - map | (310) 271-9910