Perfection isn’t easily attained but that doesn’t mean the dishes aren’t very good or delicious! I just try to break it down so there is differentiation between the good, the great, and superb dishes. A good example is a fried rice, most fried rice taste pretty dang good at most restaurants but I’ve only had two in my life that are truly transcendental with the unmistakable “wok hei” detected on every bite. The same can be said about char siu minus the “wok hei” part.
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Bummer about the flabby quail at Republique.
That quail at Benu is one of my favorites too. Have you been to Chef Lee’s other place, Monsieur Benjamin? I think I like the stuffed quail there even more.
Oh, I get what you’re saying. A few years ago we were in Budapest and one of the thrills was knowing that Hungary is the second largest producer of foie gras which is one of my all time favorite food. We had it one night and it was so great that we had a second order for our dessert 
I still remember it.
Ive sadly never really had an amazing quail or squab dish in the states :((((((
Here are my squab/pigeon/quail favorites:
US of A:
Wolfe Ranch White Quail “A La Broche” | Rhubarb “Pate de Fruit,” Toasted Sicilian Pistachios, Miner’s Lettuce and Aged Balsamic Vinegar at The French Laundry in Yountville
Amazing
Barbecued Quail at Benu in SF
Amazing
“Pichon” | smoked and grilled squab, mole, fermented vegetable at Californios
Excellent
Roasted squab and foie gras wrapped in bacon and cabbage, sweet and sour cherry, fresh almonds, pomme puree at Joel Robuchon in Las Vegas
Amazing
Smoked Squab Agnolottini | Paine Farm Squab, broccoli di cicco, Perigord Truffle at Quince in SF
Amazing
Hong Kong:
Charcoal grilled smoked pigeon breast at Tenku RyuGin
Amazing
Smoked Baby Pigeon with Longjing Tea & Chrysanthemum at The Chairman
Excellent
La Caille | Free-range quail stuffed with foie gras, mashed potato at L’Atelier de Joël Robuchon
Excellent
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@moonboy403 I love that you remember all the quails and squab you’ve loved and have fantastic photos and descriptions of them.
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Thank you for the kind words! These are truly spectacular dishes that I’ll never forget!
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Is it telling that most of these aren’t in LA?
No. Squab/Quail/Pigeon dishes are typically found at more upscale restaurants and I typically don’t eat at those places unless I’m traveling so I probably just haven’t really been to enough higher end LA places.
Ah, gotcha. We have really good restaurants in Reno but it’s no culinary capital so we kinda do the same, but on a smaller scale.
Thanks for all the recs. I’ll be sure to bookmark this and review while I’m travelling!
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Quail alert!!! Tickets for LQ Foodings Spring Series 1.0 are now on sale! Menu features Devil’s Gulch Ranch quail.
Chef Laurent prepares quail like no other in L.A.
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DAMMIT. Fridays are off limits for me. 
Thanks for the heads up though!
duck duck… duck?
rodolphe le meunier butter, normandy france
say hello to my little baguette
big eye tuna tartare, imperial kaluga caviar, smoked tomato, toasted baguette
first time trying this and i agree with @TheCookie and @beam, it was pretty damn great. perfect proportions (@BradFord) to allow you to taste each ingredient in every bite. i also appreciated that the baguette was toasted just right to allow you to easily eat this in two bites.
spring onion, potato leek soup, pistachios
(new) crispy soft shell crab, baby broccoli, roasted cashew, sweet chili sauce
soft shell crabs, nature’s crab cakes. highlight of the night.
(new) porcini mafaldine, sonoma duck leg confit
rich, creamy and earthy, the mafaldine had nice chew. pretty good, but i still prefer the lobster mafaldine.
(new) wolfe ranch quail, black trumpet mushrooms, thao farms sunchoke
the quail was juicy and moist but the skin could have been crispier. loved the chewy, crispy sunchokes.
(new) en croute, strawberry, rhubarb, basil
wow another highlight (@Chowseeker1999, @Bookwich, @attran99, @A5KOBE), this was like a stawberry-rhubarb personal pot pie. when the server was incising the sugar crusted top-crust off to reveal the scarlet insides it reminded me of the chilled monkey brains in indiana jones and the ray liotta scene in hannibal. incorporating the basil into the ice cream was fucking brilliant, it perfectly balanced out the sweet harry’s berries and tart rhubarb.
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