Chef Laurent Quenioux blew me away with a great tasting menu last year at now shuttered Bistro LQ. When word came that Bistro LQ closed for good, I was bummed. No more delicious small bites of modern French cuisine. No more cheese carts with 10+ accoutrements. But thank goodness for the popularization of the "pop-up." Now only is Chef Laurent now the consulting chef at Pasadena's Vertical Wine Bistro, he is also hosting a pop-up at Downtown lunch staple, Starry Kitchen. This pop-up concept serves a different 5-course fine dining menu (priced at a reasonable $45) in a fast-casual space for 3 nights every 2 weeks this summer.
BAGUETTE
Olive Oil
Olive Oil
AMUSE BOUCHE
Little Neck Clam, Huitlachoche, Epazaote, Sauerkraut Sushi
Little Neck Clam, Huitlachoche, Epazaote, Sauerkraut Sushi
WARM VEAL FEET
Ravigote, Anchovy, Piquillo Varnish, Gargouillou of Summer Vegetables
Ravigote, Anchovy, Piquillo Varnish, Gargouillou of Summer Vegetables
SCALLOPS TWO WAYS
Tartar and Sauteed, Beet Ribbons, Zucchini Smear, Vermouth Demi Glace
Tartar and Sauteed, Beet Ribbons, Zucchini Smear, Vermouth Demi Glace
KAFFIR CONSOMME
Sauteed Foie Gras, Dungeness Crab, Roasted Nectarine
Sauteed Foie Gras, Dungeness Crab, Roasted Nectarine
TRIO OF LAMB
Lamb Loin, Lamb Kidney, Lamb Sweetbreads, Chipotle, Sweet Peas
Lamb Loin, Lamb Kidney, Lamb Sweetbreads, Chipotle, Sweet Peas
PANDAN PANNA COTTA
Grenadine, Prickly Pears, Cheery Apricot Sorbet
VERDICT:
Though I'm a little sick of the pop-up scene, I'm really glad Chef Laurent was willing to offer up his cuisine again, even through the "temporary" route. He used premium ingredients to highly his skills in the kitchen. The transparent tart lime consomme with warm foie and sweet crab and nectarine was a perfect harmony of rich flavors. The trio of lamb demonstrated creativity in dealing with offal, a personal favorite of mine. Another bonus was the free corkage, which almost every table took advantage of. Hopefully, I'll be able to check out another tasting menu before this summer session ends--it's definitely well worth the price.
Grenadine, Prickly Pears, Cheery Apricot Sorbet
VERDICT:
Though I'm a little sick of the pop-up scene, I'm really glad Chef Laurent was willing to offer up his cuisine again, even through the "temporary" route. He used premium ingredients to highly his skills in the kitchen. The transparent tart lime consomme with warm foie and sweet crab and nectarine was a perfect harmony of rich flavors. The trio of lamb demonstrated creativity in dealing with offal, a personal favorite of mine. Another bonus was the free corkage, which almost every table took advantage of. Hopefully, I'll be able to check out another tasting menu before this summer session ends--it's definitely well worth the price.
Mmmm...offal at SK. That's awesome!
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