The JGold booth
Here’s to you JGold, you will be missed but never forgotten
baja fried cod taco - tempura battered local rock cod, chipotle crema, pico de gallo, japonese, cilantro
highlight of the night, nice quality fish, the batter on the fish could be crispier though, still prefer ricky’s though.
puerto vallarta style crab tacos - quajillo chile, chipotle crema, cilantro, raw tomatillo chile
pretty good, but the cream and chile overpowered the mild crab, could be better balanced.
fried oysters - oyster, tempura burnt tomato chile, red pepper escabeche, olive oil, horseradish cream parsley, lemon
nicely fried, juicy and meaty oysters
hamachi tostada - hamachi, chile del valle, salsa bruja, seasonal stone fruit, micro herbs
fresh hamachi, really liked the plums on top, but nothing too special.
heirloom tomato salad - bollilo crouton, halloumi cheese, thai basil, olive oil, sherry vinegar, sea salt
With the oppressive heat i thought this salad would me light and refreshing, but it turned out to be really disappointing. it was more like a loaf of chopped up stale bread with a tiny amount of tomato on top. i ate the three pieces of tomato and left the rubbery, greasy halloumi and chunks of bread. Not good.
Service is a little scattered, they forgot my uni on my tostada and they’re still learning the menu and pos system so the lines are slow. But I expect that to improve. The AC wasn’t very strong also and got pretty warm inside. Overall the food was pretty mixed and the tomato salad was just plain bad. Given the price, i’m hoping they improve.
After dinner dessert @ Bestia
frozen strawberry torte - butter cake, strawberry buttermilk, strawberry sorbet, dulce de leche
like a frozen strawberry shortcake, nice and refreshing
watermelon agua fresca
delicious and not too sweet
pork char xui - cook pigs ranch pork, avocado chile, shaved radish, chives
this was great, where has this been my whole life? loved the sweet, spicy, and fatty flavors and you can really taste the quality in the pork.
calamari steak, butter, garlic, lemon, parsley
these were so damn soft and tender you could mistake them for scallops.
tender and sweet, really liked the fresh dill and garlic bits.
this tasted like the red side of contramar’s pescado a la talla. the meat was perfectly moist and tender and the red sauce had a fruity, smoky, earthy flavor with a bit of heat. very good, thanks for the rec @Chowseeker1999. it was odd i only got one flour tortilla and no complimentary side like @Chowseeker1999.
uni for scale
everybody talks about the cheek meat but the forehead meat is tops.
2000 E. 7th St.
Los Angeles, CA.