Dunsmoor - Glassell Park

Do you mind posting your recipe/technique in Home Cooking? :slight_smile:

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bay scallops, lime, basils, olive oil

potted gribenes, schmaltz, caramelized onion, thyme

crispy, crunchy, schmaltzy

pickled mussels catalan aioli, soft herbs

kobe beef tartare, fried oysters, watercress, horseradish

beef ribeye, smoked bone marrow, sea salt

autumn grape pie, grape nut pudding, cream cheese whip

former rustic canyon pastry sergio, erika chan, is making some unique and delicious desserts.

I never had grape pie before so this was new to me. the pie was warmed in the wood oven, had a sugary, crispy, crust and was served with fresh grapes and cream cheese whip. on the side is a crunchy grape nut pudding “creme brulee’d” using fanned embers. I wish more sushi restaurants would do this instead of blow torching.

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I dropped in for dessert and wine the other night. Erika Chan is a genius

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what was on the dessert menu?


These were what we had!

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The food writer Emily Wilson just profiled her on her Substack.

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oh damn saw Emily Wilson post this but thought it was paywalled. Side note: do you subscribe to her substack?

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I’m a free subscriber right now (god that’s lame to write out). Like what she’s trying to do though.

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didn’t realize she/dunsmoor started selling pies-to-go as a regular thing!

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I thought it was only for Thanksgiving. It would be exciting if it was extended, but there are a lot of limitations in that kitchen. In a throwdown between Quarter Sheets and Erika’s pie :pie:, Erika’s was the hands down winner. Her crust is excellent.

But neither top Phoebe Lawless’ pie in Durham, NC. And at $22 to boot versus $70 and $60 (although almost no assist from modern machinery for Erika). L.A. pie :pie: inflation.



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My brothers in North Carolina I’ll let him know! Closer to Charlotte but still pie is worth a drive

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Where/how do I try her pies?

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I went to Dunsmoor for dinner last night and really enjoyed myself. My party of two ate caesar with mustard greens

aw shoot - some kind of rice thing with mushrooms very delicious and kind of congee like

the pork chop

The cornbread for dessert

Brian Dunsmoor was present and in kitchen.

Good, hospitable service throughout which felt terrific at the end of a long week for me. If I had to ask for any changes - I’d ask for a little consideration for non-alcohol drink to enjoy at dinner.

My go to is a club soda with bitters, however since they’re a beer/wine place only I had sparkling water plain. It was nice, but felt really plain in a way that I wish was slightly elevated.

The whole meal was good for celiac friend, and I will cross post this in the other thread.

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Had a great meal on Friday. My only real complaint about Dunsmoor is that the tables are tight. Getting seated at one of those communal tables put you really close to random diners. But this for me is one of the better restaurants in the city.

Here’s what we did:
baby albacore
bay scallops
beef tartare
pickled mussels
caesar
carolina gold rice mushroom risotto-esque thing
cornbread
pork + chili stew
pork chop

And for desserts,
pear pie
carolina gold rice waffle with sunchokes
another round of cornbread.

The only miss was the pork chop. Maybe a tad overcooked, but also not a particularly impressive sear, and I’m not sure I thought the mushroom crust did much rather than make for some dry in mouth bites. As for positives, the baby albacore is insane. The carolina gold rice with mushrooms was decadent and perfect for a winter night. I loved the caesar’s use of bitter greens. The cornbread needs no intro but I actually thought it was better than the first time I had it. Potentially more chiles in this one, which offsets the richness a bit.

Erika Chan, man, holy cow. I coulda had five of those sunchoke waffles. Dessert of the year contender for me. (I imagine I’ll be stopping in for wine and that waffle sometime midweek.) I’ve no idea what it is about her desserts that work so well for me: they’re almost always very rustic and way more savory than you’d expect. From her instagram: “Carolina gold rice waffle with Weiser Farms sunchokes. Roasted sunchoke pastry cream, smoked sunchoke maple syrup, puffed Carolina gold crunchies, salted butter whip. Baked in the wood oven.”

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https://www.instagram.com/p/C13FCOzJMqx/

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Where was this 9 days ago when I was there :frowning:

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some ugly pictures of good food.

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bluefin tuna, olive oil, bottarga, chive, lemon

edna’s sour milk cornbread, white cheddar, hatch chile, cultured butter, honey

wood roasted belon oyster, bottarga butter, chive, lemon

aunt emmy’s pork & green chili stew, cheddar, flour tortillas add cheddar and chive potatoes
@dvlpmnt’fluenced

carolina gold rice, hen of the woods, black forest & brown mushrooms, parmesan

pennsylvania dutch slippery dumplings, chicken, ham, beet pickled egg

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crepes suzette

sweet potato pie

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some ugly pictures of good food.

ezgif-7-3dc4bbd78d

bluefin tuna, olive oil, bottarga, chive, lemon

edna’s sour milk cornbread, white cheddar, hatch chile, cultured butter, honey

wood roasted belon oyster, bottarga butter, chive, lemon

aunt emmy’s pork & green chili stew, cheddar, flour tortillas add cheddar and chive potatoes
@dvlpmnt’fluenced

carolina gold rice, hen of the woods, black forest & brown mushrooms, parmesan

pennsylvania dutch slippery dumplings, chicken, ham, beet pickled egg

dessert sergio

ezgif-1-ca2f91f698

crepes suzette

sweet potato pie

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