Chef Bui, formerly of Rustic Canyon has been private cheffing and has recently started a series of steakhouse dinners in the intimate setting of his loft in the Arts District.
I wasn’t at an angle to photograph all the dishes. Another poster/attendee will do better justice to each dish. Chef and his helpmate, Rosy, paced everything leisurely to give diners a chance to savor & enjoy each course. Every dish resulted in a yum eye-roll - Tartine sourdough baguette w/softened Italian butter used for making parmigiano, shaved mortadella with stracciatella-like cheese, warm camembert topped w/truffles & honey, morcilla w/soft-boiled eggs & pickled onions, white artichokes w/very aged parmigiano-reggiano & lemon, incredible house-made pasta w/ricotta & lemon, pommes purée (pretty much butter w/a few potatoes invited), a bacon & tomato ode to Peter Luger’s, the pièce de résistance, prime rib, w/Chinese mustard & horseradish cream spoiled me for any other prime rib, as did the burnt honey baked panna cotta… yes baked panna cotta! It was kinda like burnt basque cheesecake except it was panna cotta. So good! We also had a bounty of tasty treats from the ever generous @attran99.
Chef Nguyen deftly started the guests conversing by asking us to tell each other about our last memorable meal. Very cool. Relaxed atmosphere, no shoes, great food, music and discussions. Wine & cocktails are included and a guest brought a super delicious magnum of 2016 Bricco dell’ Uccellone, Barbera.
Many thanks to @PorkyBelly for the gracious invite!
I loved how as the sun went down, the loft crackled with intimate Parisian bistro vibes. It was quite possibly one of the best dinner parties I’ve ever been to.
I’m sorry I missed the opening bottles chef curated for our evening. It was so nice chatting and catching up with everyone.
fun night at buivette with great food, drink and company. my highlights were the truffle fondue, morcilla, ode to peter luger’s bacon and tomatoes, prime rib, panna cotta and scarpetta’ing all the sauces and cheese with the baguette.
It was really nice to have an intimate dinner with some old and new food friends. Great food and company, what more can one ask for? Thanks for setting up the dinner @PorkyBelly
The $180 includes drinks as well, but you are welcome to bring your own (with no additional corkage assessed).
Chef and his helpmate, Rosy, paced everything leisurely to give diners a chance to savor & enjoy each course. Every dish resulted in a yum eye-roll - Tartine sourdough baguette w/softened Italian butter used for making parmigiano, shaved mortadella with stracciatella-like cheese, warm camembert topped w/truffles & honey, morcilla w/soft-boiled eggs & pickled onions, white artichokes w/very aged parmigiano-reggiano & lemon, incredible house-made pasta w/ricotta & lemon, pommes purée (pretty much butter w/a few potatoes invited), a bacon & tomato ode to Peter Luger’s, the pièce de résistance, prime rib, w/Chinese mustard & horseradish cream spoiled me for any other prime rib, as did the burnt honey baked panna cotta… yes baked panna cotta! It was kinda like burnt basque cheesecake except it was panna cotta. So good! We also had a bounty of tasty treats from the ever generous @attran99. 
