Hi @PorkyBelly
Your pics look delish. How was the tartare? Thanks.
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hi @TheCookie
thanks 
the tartare was solid. i do prefer more of a coarser cut though, this one was cut very finely. thanks.
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I’m told the 
sergios (liz and will) will be leaving in a couple weeks to open a sister restaurant in nyc 
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i’m not sure when they switched from toast to this potato rosti as the foundation for this dish, but it’s fucking brilliant. soft and easy to cut through, yet still crispy on the edges. dish of the night.
shout out to @mindykaling
boudin basque with fried hen’s egg
boulevardier - smooth ambler bourbon with st. agrestis, and dolin rouge
bread and butter
sobrassada panino
avocado crostino with cantabrian anchovies
smoked salmon lavash with cress
horses caesar
pasta herman
pork chop milanese with haricots vert remoulade
cheeseburger and fries
sheep’s milk cheesecake with poached rhubarb
strawberry meringue cake
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What’s wrong with this dish?
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How are you getting resy’s for this place? I try to check a few times a week but nothing’s ever avail.
if you don’t mind staying up until midnight that’s when reservations are released, otherwise resy notifications work well too.
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it was nice and piping crispy but a bit dry
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I think every Milanese I’ve had has been a bit dry.
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Have lurked on LA FTC for a while and decided to try Horses at everyone’s recommendation. Got there right at 5:30 on a Friday and had no trouble walking in for a seat at the bar.
Burrata with zucchini – Zucchini was done in an agrodolce or caponata style, really nice on top of the burrata. Felt like it needed some bread, which was provided on request.
Steak tartare – Classic, not too salty or funky. A couple big croutons and a well-balanced lettuce salad.
Horses Caesar – A new classic. Breadcrumbs were wonderful, no wonder Alson Rman adapted the recipe without credit in her newsletter.
Pappardelle with speck and saffron – Great, reminded me of a recipe for ham chablisienne that I made once. Pasta was on the al dente side, but that was fine with me. Needed the rest of the bread to sop up the sauce.
Sole with peas and bearnaise – It’s nice to eat fish with bearnaise, but I wouldn’t get this again. Everything was done correctly, but nothing about it stood out, and there were some other appetizers that sounded better.
Cheesecake with poached apricot – Generously portioned but light in texture and not too tart, a nice contrast to the basque cheesecakes that everyone is doing nowadays.
Drinks – Loved the herbal flavors in both the fig leaf vesper and cherry sake spritz. Saw a bottle of new-to-me bergamot liqueur at the bar, and the bartender made me a bergamot martini for dessert when I asked for a recommendation.
As others have mentioned, service was excellent. The bartenders were very attentive in their service, despite orders for drinks rolling in constantly for the 2 hours we were there. Other parties at the bar were downing raw egg yolks out of shot glasses.
My only criticism would be a lack of seasonal ingredients other than the peas and apricot. Maybe it was just the menu on the particular night we went, but it felt odd to see 3 different dishes with sauteed greens on a 90-degree evening in early June.
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welcome to ftc
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Welcome to FTC!!!
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Nice to have confirmation I can go when they open and sit at the bar.
Substituting bread crumbs for croutons wasn’t an original idea.
https://www.thekitchn.com/caesar-salad-garlic-butter-breadcrumbs-recipe-23039468
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but that would be something Alison Roman would do…
Greens are totally in season right now! I can’t keep up with the quantity we’ve been getting in our CSA box.
Yep even my modest little cut-and-come-again lettuce planter is really humming, and the farmers market has tons of greens.
LOS ANGELES — I don’t want to be that person who recommends the chicken. Especially not here, at a restaurant you’ll likely wait months or weeks to get into — a bit less, maybe, if you can maintain a healthy working relationship with Resy’s “notify” button.
But all of those people who say you should never get the chicken — because chicken is objectively tedious and unambitious, or generally overpriced and mediocre, or because you can make it so much better at home — probably haven’t had the chicken at Horses.
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I thought the steak tartare and sole were just okay too.
if you go back try the panino, anchovy toast, boudin basque, sweetbreads, pasta herman, cornish game hen, and cheeseburger.
If that chicken dish feels familiar, it might be because it shares so much with Judy Rodgers’s roast chicken and bread salad, on the menu at San Francisco’s Zuni Cafe since 1987.
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and if you thought it couldn’t get any harder to get a reservation
tldr
x 35
x 11
x 4
so good x 4
x 3
x 2
x 1
x 1
piping hot x 1
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