- Dylan Yolles
When I was picking up my meat at Harvey Guss, I asked Harvey what some of the cooler new restaurants in LA are (he supplies them all, so he knows). His response was a place called "Jar". Has anyone heard of it?
re: Sandra W.
You'll need to call (or fax, which we find simpler) the day before, then pick up between 8 and 1 (but noon is perfect, because the commercial accounts have all come and gone). Cash or check. He's also open on Saturday until 11:00, I believe. I think that Harvey allows retail customers just because he likes to chat with people who are knowledgeable about food. He does have a price list, both retail and wholesale, and you can order from both. You need a minimum order, but a couple steaks and some birds will do it. Once he gets to know you, he will give you lots of pointers on how and what to order.
My own favorite: prime aged t bone or porter house steaks, cut 1 1/2 inches thick. I believe they are around $16 a pound. I grill them for a total of 8 minutes with mesquite, serve with home made fries and a dry martini. I will work hard all week for this treat.
Everthing Harvey sells is wonderful. He isn't just the best - he is the best of the best. We won't buy meat anywhere else. I know you will treat him nicely - because he is a treasure!