how is this the same price as the “kobe beef tartare?” it’s not actual Kobe beef, of course, but $23 is still not bad for a beef tartare, all things considered. but still surprised they continue to falsely advertise this dish.
“Kobe”-gate
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I guess pomodoro is not the only one not amused by the kobe beef misrepresentation:
The first thing that stood out to me about this next dish was its name, as clearly, this wasn’t actually Japanese beef, let alone Kobe beef. This was evident from the pricing, and even more obvious once I took a bite. I brought this up to the staff, and was told that the meat was sourced from Snake River Farms, then later Black Hawk Farms, both purveyors of American wagyu. As someone who’s been enjoying Chef Dunsmoor’s cooking for over a decade, I know that he knows better, so it was disappointing to witness this sort of misrepresentation–it’s the type of thing I’d expect to see at a Cheesecake Factory circa 2010, not here. All that being said, I quite enjoyed the dish itself. The beef was great texturally, with just the right amount of chew, and made a lot of sense with both the horseradish and arugula, while the oysters offered up textural variation and a hit of salt.
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That is a very 2010 naming convention lol. I’m sure there is another way to make it sound fancy! Maybe wagyu X (for cross) tartare lol let’s help them out amd come up with a name
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Snake River and Black Hawk both call it American Wagyu.
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score: 9 / 20
Asparagus: pretty good.
Softshell crab: pretty good. Would have liked them more crispy.
Carolina gold rice with shrimp: pretty good. Too salty.
Duck frites: okay but disappointing. Duck didn’t have good inherent flavor. Fries had no crispness.
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fried oysters and blueberry ice cream were the highlights. oysters were nicely fried and not greasy.
misses, tuna and duck.
review forthcoming @formersushichef @NYCtoLA?
bluefin tuna toast, grilled sourdough, saletta, bottarga
zuni cafe caesar salad - a nod to judy rogers
cornmeal fried oysters, cocktail sauce, lemon
soft shell crab meunier, almond brown butter, wild ramp, meyer lemon
moulard duck frites, sauce au poivre, duck fat potatoes
blueberry honey ice cream
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Here now, no softies 
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sorry was late posting. had mine in may.
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Interesting. Pretty democratic list, somewhat geographically limited (no South Bay, but I get it). Only Italian on the list is Antico? Subtle Funke/Mozza-plex shade!
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This restaurant has fallen to “good neighborhood restaurant” status to us. Has the world changed or have I changed?
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Sometimes when the menu changes and omits some dishes it’s hard to avoid having a rich meal so even if it was priced like a neighborhood restaurant - I can’t go often because of how heavy it feels after.
(But also it’s gotten insanely expensive for a party of 2 and way easier with a 4)
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I went Sunday and sadly agree. Maybe our fault for trying new things, but more disappointments than usual. Staples are all still solid. Also taking the $5 High Life off the menu is a dagger to my heart
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We do not live in the neighborhood, but I do like the location. I also love the use of proper glassware for wine, and good wine list. Communal table setting, however, gets on my nerves.
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We sit at the counter.
They have a new more expensive wine list
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Have a couple visits in the queue.
Anson Mills Collaboration Dinner
Drinks & Bites in the bar with Chef Dunsmoor & Anson Mills’ Owner, Glenn Roberts.
To the dining room…
Crab Rice Croquette on Lemon Aioli + Pickled Benne Seed Pods
North Carolina West Coast & East Coast Oysters w/Caribbean Pepper Vinegar
She-Crab Soup - Crab, Roe, Sherry, Thickened w/Carolina Gold Rice
Crab Deviled Eggs
Gullah Style Breakfast Shrimp, Creamy Medium-Ground Grits
Internet photo… was too busy eating it! 
Wood-Grilled Quail + Reezy-Peezy (sea island red peas, carolina gold rice)
Braised Collard Greens
Sour Milk Cornbread
Blue Tree Rice Coconut Pudding + Ogeechee Lime Preserves + Benne Seed Cookies
There was wine…
Scythian “Cucamonga Revolution” White 2023
Raj Parr Sangiovese 2023 Santa Barbara
A Nightcap and a Gift
Favorite bites were pickled shrimp, smoked catfish dip, pimento cheese, oysters, croquette, she-crab soup, deviled egg, shrimp & grits - the only real miss was the overly salty collard greens. It was a deliciously starchy meal - because Anson Mills. The staff informed us early on that we shouldn’t feel pressed to finish each course and they would remove, box and save unfinished dishes before the next course arrived. We took dessert home.
They had no seating at the dining room bar - only two tops and communal tables. Unlike the cramped feeling some describe, this evening was communal but comfortably spaced. Everything was well thought out. Service was superb, attentive, well-versed on the menu, and knowledgeable about the history of the dishes they were serving. There was a lot of staff. The regular sitting next to us said “I can’t believe how many people are working tonight”. Spotted some Sergios in da house - Chefs Aaron and Hannah of Quarter Sheets and a few other familiar faces. It was very festive. We would definitely go to another event.
Next…
Lowkey Birthday at the Dining Room Bar
Bub & Grandma’s Bread, Achadinha Butter + Pickled Mussels w/Catalan Aioli, Soft Herbs + Warm Medjool Dates w/Brown Butter, Sea Salt & Date Vinegar
How cool is it for them to have Bub & Grandma’s steps away. Nice plump mussels and tangy sauce went right on that bread & butter! LOVED the dates.
Dressed Lettuces, Vinaigrette, Herbs
I asked for it sans tarragon and think we got it sans herbs all together. No problem - vinaigrette was really good.
Grilled Branzino, Bacon Vinaigrette, Grits, Fin Herbs
Very rich but also very good.
Aunt Emmy’s Pork & Green Chili Stew, Cheddar Cheese + Flour Tortillas
Definitely lives up to the hype.
Citrus Pie
Incredible! Hubs said it reminded him of the lemon pies his grandma used to make. High praise indeed. 
Vibe is great. Service is great. All credit goes to what they are achieving there - no food processors or any electrical gadgets; everything cooked on the hearth. I’d say Dunsmoor is definitely one of my favorite restaurants in L.A.
Happy American Heritage Cooking & Eating!
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