Craft Los Angeles - Dinner: $49
So, we hit up Craft LA for DineLA this week and really enjoyed it. It was quite the bargain for the amount of food given. I imagine we’ll be returning to try some other regular menu items.
The service was spot on. The staff were professional, personable, and approachable without a hint of stuffiness.
Now on to the food. Sorry for the dim pictures.
Warm sourdough bread and salted butter are presented immediately at seating. Good, but typical.
Amuse Bouche - Salmon Rillette w/ Sweet Pickled Cucumber and Chives
A nice meld of creamy fatty salmon with a clean sweet tang from the cucumber was a nice start to get you going.
1st Course (for the table) - I liked how the flavors of each dish contrasted and complimented each other.
I ordered the foie gras torchon as a suppliment.
Albacore Tune Crudo w/ Blood Orange and Buddah’s Hand
The thick meaty cuts of tuna were hearty and wonderful and briny.
A nice cut of citrus brightened it all up.
Frisee Salad w/ Nueske’s Bacon and Cured Egg
Bright, punchy, acidic, and a bit smokey from the bacon. Delicious.
The grated cured egg added a funky creamy texture which I liked.
Winter Squash Hummus w/ Wheat Crackers and Sunflower Seeds
This was a smooth mix of sweet squash and bittersweet, super thin wheat crackers that were comforting with a slight hint of curry spice. The sunflower seeds added some texture.
Foie Gras Torchon w/ Applebutter and Brioche - (Suppliment: $26)
Ooooooo, dreamy creamy. It had a texture that made me think of goat cheese. So smooth with just the right amount of irony, tangy, funk. The spiced applebutter added some zingy sweetness and the pistachios added a nice nutty texture. I really liked the brioche here. They were thick and substantial, yet yeilded a soft buttery feel that melted in your mouth. A first, I thought it would be too much, but it was just the right amount to pile the foie nice and high. Classic. Not a crumb left.
Main Course (choice of one) - We ordered the salmon and the pork.
Ora King Salmon w/ Savoy Cabbage and Mustard Seeds
Wow. Very generous portion. The salmon was cooked to absolute perfection! Immaculately rendered crispy blistered skin with a center that was just barely cooked and translucent. Soft, fatty, buttery…ridiculously good. I’m not a big salmon person, but this was outstanding. The braised cabbage and pickled mustard seeds where a perfect contrast.
Mugifuji Pork w/ Sweet Potato and Torpedo Onion
The pork was tender and sweet. Nice salty crust. I do wish the pork had a little more juiciness to it but it was still very good. The sweet potato puree had an interesting hit of curry and maple. I wanted more. Sweet and salty was the theme here.
Dessert (for the table) - Not too sweet. A nice light finish.
Mast Brothers Chocolate Panna Cotta w/ Citrus, Pomegranate, and Hazelnuts
Smooth and creamy, although missing that sexy wobble. It was more of a mousse in texture.
Nice dark bitterness from the chocolate. The citrus segments were OK. A bit pithy, but that’s a small gripe. I’m guessing the hazelnuts were in the crumble on top? I didn’t really pick them up anywhere on the dish.
Navajo Fry Bread w/ Apples and Vanilla Ice Cream
The crisp, buttery fry bread coated in sugar and cinnamon reminded me of flat churros. Very good churros.
Mixed with the roasted apples and vanilla ice cream, it was basically a deconstructed apple pie.
I really liked this. The ice cream was perfect.
Mini Maple and Popcorn Pavlova Cookies - An extra gift from the kitchen
They tasted like a popcorn coated maple bar. Crispy and chewy.
Departing Gift - Home-made granola
Overall, a very good DineLA experience. The spacious room, ambiance, service, and food were all wonderful. We will return.
NOTE: Park in the structure right behind Craft, get validation at the restaurant, and parking is free.