It’s amazing how Gjusta turns into a completely different restaurant at gdinner time. It is so much more relaxed than the madhouse that is breakfast and lunch. You can park in the parking lot, there are seats at the bar, you can actually find a seat on the patio, and the hamster density is considerably lower.
Plus, not only is the full lunch menu available you also get to order from the short but tasty dinner menu. Pro-tip: ask for some bread and olive oil while you wait.
tagliatelle - bottarga, white wine, chili flakes, parmesan and bread crumbs
This wasn’t bad, the tagliatelle was thick with a little chew, but I didn’t get much flavor from the bottarga.
buttermilk fried chicken - sage-honey, fresno chili
Wow, where has this been all my gjusta life? This was fantastic, crispy skin, super juicy and tender dark and white meat, and it wasn’t a salt bomb like some of the chicken @Chowseeker1999 has eaten. It came with this chili-honey sauce that was perfectly balanced and some kind of tzatziki/ranch sauce. Must order.
braised Santa Barbara mussels - fennel tomato broth and aioli crostini
Perfectly cooked mussels, and broth was great to sop up with the bread. It just could have used a little more garlic.
lasagna
Paris brest
Another visit
seabass with white wine and capers
Super simple dish executed flawlessly, crispy skin, flaky meat, and a nice creamy white wine sauce.
pan seared octopus with aioli and grilled lemon
Great char and super tender. I didn’t really need all the aioli
Sadly the awesome fried chicken is no longer on the menu.
Watching my carbs
Beer Battered Fish & Chips - wild ling cod, remoulade, malt vinegar, grilled lemon
This was nice, crispy crunchy crust, and moist and tender fish. But it didn’t really wow me like the fried chicken.
Grilled Octopus - smoked paprika, hummus
Very tender, I wish the outside was a little more charred and crisped.
Rotisserie chicken - tzatziki, harissa & chimichurri
If you can’t get the fried chicken this is probably your next best bet. Delicious moist and juicy chicken.
Pastéis de nata
This wasn’t bad, the crust was more of a thin crispy shell than a flaky puff pastry.
Tres leches cake
Loved the meringue on top.
I’m curious what all the gjusta gjunkies out there leave for a tip? 5%? 10%? 15%? more? Not sure I can gjustify more than 10%.
Ps fried chicken watch still in effect
chopped liver on toast - chopped chicken liver, caramelized onion, roasted apple, chives on baguette
This was new to me and it was great, the liver was nice and chunky with a nice sweetness from the onions.
aspen ridge prime fuckin rib butcher with extra horseradish
herbed chicken with tzatziki, harissa & chimichurri
had a perfect, relaxed gjusta gdinner out on the patio the other night. i parked in the parking lot, walked up to the counter, ordered, and found a seat outside all in under 10 minutes. next time i’ll have to try the ny steak frites au poivre i saw people eating, it looked pretty great, and the white corn agnolotti with dungeness crab.
foie gras terrine, kumquat marmalade, garlic crostini
smooth, liver butter, so rich that it can run as a republican candidate for president.
pan seared sand dabs, bloomsdale spinach, white wine, capers, lemon, parsley
i love eating sand dabs up north and this was perfectly cooked, so simple and delicious with basically a grenobloise sauce. travis really knows his fish. where else can i get fresh sand dabs in socal?
buttermilk fried chicken, pickles
aaaand it’s back, paging @Chowseeker1999, @Bigmouth, @TheCookie. Crispy, juicy and goes great with the chili honey dipping sauce.
#murica
fish case
(new) fried squash blossoms, herbed ricotta, cherry tomato, summer squash
perfectly fried squash blossoms
pork & beef meatballs, burrata, parmesan, ciabatta
If you haven’t had the currently off the menu meatball sandwich yet, this is the next best thing. Chef Travis’ balls are meaty, moist and mouthwatering.
sandwich
https://www.foodtalkcentral.com/uploads/short-url/eSxQoSGcVEKosQR2hXXHFQyAmXI.jpg
tomato confit & burrata toast, ciabatta, wild oregano
Wow, this was fucking fantastic. Served cold, the burrata was so milky and creamy it’ll bring all the boys to the yard, damn right. The tomatoes were rich, sweet and meaty. It was kind of like eating a fluffy cold cheese pizza, but a hundred times better. there’s also a sandwich version of this with prosciutto that i’ll be trying next time.
grilled sardines, romesco, herbs
meh, tasted like overcooked canned sardines. pass.
creme caramel
i guess i’ll gjust never learn to always get the carrot cake for dessert. this was okay, way too dense.
sunchoke salad
the new avocado toast
baguette, tomato confit, burrata, prosciutto
damn one of my new favorite sandwiches. they stopped doing the tomato confit and burrata toast but this is just as good and you can add prosciutto.
charmoulah baked egg, pomodoro sauce, red charmoulah, cream, parsley, two eggs
pretty much a gjusta’s version of a shakshouka. spicy and delicious.
vegetable
Gjusta
320 Sunset Ave
Los Angeles, CA 90291
(310) 314-0320
Seriously, Gjusta is so ridiculous in how many things they can get right (across so many food groups). These dinner dishes seem amazing.
