Very cool/jealous you got to eat so much Charleston food. Pickled shrimp brings me back. Such a staple of home cooking/the way people eat there.
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Thanks for posting about the dinner @ShadrackToussaint! I probably would’ve missed a special time if you hadn’t.
The pickled shrimp was so good. There’s a recipe for it in the cookbook Jubilee, and I’ve been threatening to make it.
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Incredible pictures! Looks like some wonderful meals were had
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Went here the other night for a little celebration with my wife. It’s pretty dialed at the moment. We did the chicory & mustard salad, which was wonderful. Next, we did the pork and chili stew (at $27, I actually think this is very good QPR! I need to stop in and just order this for myself.) Right now, it’s dense and heavy and perfect for our cold nights. The Carolina gold rice is my wife’s favorite, and it was predictably tasty, though it’s just a bit heavy for me. Finished with the pork chop, which was better than previous variations. Can really taste the mushroom-crust and the smoked lard, which meant that this dish had a ton of depth to it.
We sat at the chef’s counter and really enjoyed it. It’s good to escape those tables. I think my consensus having dined here 5 or so times and also eaten food in the bar 5 or so times is that the order really matters here, not because there are things that aren’t good, but because the meal can get so so heavy so quickly. Skipping the cornbread helped a lot. Honestly, next time I’ll skip the Carolina gold rice too.
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Lol to the AI upon learning from the FTC recommendation that we should go to Dunsmoor, but do skip the Carolina gold rice and skip the cornbread too. #ConfoundThatLearningSet
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i’m not as high on this place as some in the media (prefer gjelina), but the cornbread, roasted belon oysters, quail, and chop are always solid.
raw oysters, meyer lemon
sour milk cornbread, white cheddar, hatch chili, cultured butter, honey
wood-roasted belon oysters, bottarga butter, bread crumb, chive, lemon
cider glazed bandera quail, apple sauce, rosemary, black pepper
mt lassen rainbow trout, salsa verde, herbs, garlic aioli
mushroom-crusted pork chop, smoked lard, thyme
sticky date pudding, khadrawy dates, vanilla ice cream
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For one @PorkyBelly ?
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Judging from pictures, probably bang bang meal after a meal 
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Looks like they shorted you on the butter scoop for the cornbread.
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Some of my favorite items at dunsmoor are their raw bar/salad stations. We usually order more of those as opposed to going super entree heavy.
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a couple visits with some really good new-to-me dishes.
- roasted game hen - this was better than the ones i’ve had at hatchet hall because pan drippings and duck fat croutons
- duck rillettes - smooth with just the right amount of fat and complemented with a, same but different, kumquat marmalade.
- chicory salad had enough bacon and blue cheese that i didn’t hate it
- blood orange sherbet pie, best dessert i’ve had here
- lamb crepinette, like a lamb burger cassoulet
power rankings forthcoming @Clayfu @SithLord?
baby albacore, young ginger root relish, shallot
raw oysters, old sour, lime zest
warm medjool dates, brown butter, sea salt, date vinegar
achadinha butter
pickled & preserved vegetables
duck rillettes, kumquat marmalade, savory
pickled white anchovies, olive oil, parsley, lemon, garlic
wood-roasted belon oyster, bottarga butter, bread crumb, chive, lemon
killed chicory, bacon vinaigrette, apple, blue cheese, cider
cider glazed bandera quail, apple sauce, rosemary, black pepper
edna’s sour milk cornbread, white cheddar, hatch chile. cultured butter, honey
aunt emmy’s pork & green chili stew, cheddar, flour tortillas
mushroom-crusted pork chop, smoked lard, thyme
moulard duck breast, duck fat potatoes, braised cabbage
hubs peanuts, milk chocolate, sea salt
blood orange sherbet pie, vanilla wafercrust, candied mandarin
sticky date pudding, khadrawy dates, vanilla ice cream
chilled gulf shrimp, cocktail sauce, maryland spice, lemon
baby albacore, young ginger root relish, shallot
duck rillettes, cara cara marmalade
grilled lamb crepinette, braise white beans, treviso, garlic confit, mint salsa
mushroom-crusted pork chop, smoked lard, thyme
roasted game hen, pan drippings, duck fat croutons
grapefruit custard pie, creme fraiche, winter citrus
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This has become one of the hardest reservations to get in LA. We don’t go to Dunsmoor very often these days because it’s too much trouble and I’m not fast enough to act on the Resy notifications when I do make the effort.
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Yeah, same problem here. I’m curious about what’s driving the hype. Is it TikTok? Is it being number 4 on the LA Times list? How do restaurants get hot these days?
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Dunsmoor is a rare restaurant that’s hot with “normies” who know little about food and get their news and recommendations from TikTok, and let’s call them “middies” who know a little bit about food but are generally unsophisticated (eg r/foodlosangeles) and “foodies” like most of us. It’s pretty much universal praise and boosting by everybody at all times. No surprise it’s so popular.
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if those redditors could read they would be very upset right now
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https://www.nytimes.com/2026/02/17/t-magazine/essential-dishes-food-los-angeles.html
https://guide.michelin.com/us/en/california/us-los-angeles/restaurant/dunsmoor
True street reporting. My buddy saw a Noma emblazoned Escalade roll up to dunsmoor this morning. Collab incoming?
the bar is also closed tonight for a private event, so it’s maybe just that.
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Kind of insane Noma is rolling around in a branded Escalade. Feels tacky to me but it is what it is.
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they’re not. It’s part of the Cadillac sponsorship guests get a ride to and from Noma. It would probably make sense that friends and family starts soon given the bookable reservations are on the 11th
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they picked up marcus from lielle today in same car, probably ff.
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