Changes are afoot at Status Kuo… (funny but true)
Chef David has fine-tuned his menu AND his cooking. The Taiwanese Sunday Gravy is now even better than before, with the broth infusing deep into the pasta, and creating just a delightful burst of flavor on the first bite. It’s crack, I tell you.
The rotisserie chicken is juicy as ever, and the market fried rice nostalgically reminds me of my grandparents digging up whatever we had for leftovers, and then throwing it into the wok for a sensational fried rice.
But the new star is the duck pizza: Chinese scallion pancake, topped with roasted duck, hoisin, calabrian chili, cilantro and parmesan.
Recently, Status Kuo played host to a gallery night, featuring local artists, and a lot of their works now adorn the walls. The liquor license is almost a done deal, and Status Kuo has acquired the next-door space and is in the process of building a new bar/pub. The goal is to feature drinking-friendly foods and offer LATE-night (like 3AM late) kitchen fare for the Westside urbanites.
3809 Grandview Bl.
Los Angeles, CA 90066