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LUDO BITES OMG

Shockingly superb meal last night. Creativity through the roof and deliciousness to match. Poached egg on french toast with black truffles -- wanted six more right away. Chorizo, cantaloupe, cornichon -- which meant a cold soup (this was the chorizo pureed!) with chunks of fresh cantaloupe, with a cornichon ice cream!! And it tasted great. Polenta with oxtail -- just what it sounds like and stunning, another dish I wanted more of right away. Scallops with spinach and curry -- good but not as great as the others so far. Best dish of the night for me: duck with a carrot cake coulis -- unbelievably genius and immediately my favorite carrot cake in town, even though obviously it's not a carrot cake. But it is. But it's not, of course, it's a duck dish that went brilliantly with our RED burgundy!!! Veal sweetbreads with fois gras and mustard and sour kraut -- the sour kraut was some gelee. The whole thing was trippy and delicious. Pork belly was nothing special to my taste but it is possible my senses were too overwhelmed to notice its genius. Dessert: panna cotta in a caramel sauce with caviar. Heaven. All in all nothing short of spectacular. Memorable. Genius. Fun.

Note: this was the first time I've ever had Ludo's food, most creative meal I've ever eaten in LA, and not studied at all, whimsical ...

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  1. I liked all of the food I had there. I thought it was creative, but lacked flavor. Very interesting combinations, good prices,good service. Just all fell flat on taste.

    1. Would you please clue those of us who are not in the know, what in the world you are talking about. I can find no restaurant listing anywhere in southern CA for a place called Ludo or Ludo Bites or anything close. What is the secret?

      9 Replies
        1. re: SilverlakeGirl

          Interesting concept. Anyone see this guy on Top Chef Masters? He acted like a pretentious you-know-what on tv but his website says he may even serve you the dish, take your order, and clean the table. That doesn't seem that pretentious. Has anyone seen him bus a table?

          I was looking at the menu he has on his website. Definitely some interesting taste combinations.

          I have a question for those who have been: Are the portions "tiny" (i.e. bite-sized)? Will you leave hungry if you order an app and an entree?

          1. re: DrBruin

            It was my first time encountering him, he was out hanging with everyone, super-friendly, and he said he only has 2 guys in the kitchen so he's working hard in the front and the back. His wife is greeting guests and seems to be running the front of the house and was extremely nice to us. Ludo and she ran off at 11:30 for an 11:45 reservation at Animal. Portions not tiny. Probably 5 items for 2 people would be ideal.

            1. re: DrBruin

              I did see him, Dr. Bruin and I thought the same thing. In the end, though, I chalked it up to an extremely competitive nature. I happen to think that most (good) chefs also have quite a bit of ego; some are just better at hiding it than others.

              1. re: DrBruin

                Portions are not that small. You could get your fill with 3-4 well-selected bites.

              2. re: SilverlakeGirl

                Wow! From the webside it's "a guerilla style pop-up restaurant event"! Only in L.A.!!! I'm afraid that this is just a bit too "cool and trendy" for this old CH! Let us know if he opens a real restaurant.

                1. re: josephnl

                  What's the difference? You go, you sit down, you order, you eat, you pay, you leave. Nothing cool and trendy there. The food is the star and it's not cool and trendy either, it's inspired. I'm a bit surprised by the tepid responses on this thread, I left the joint thinking Ludo is one of LA's greatest treasures!!!

                  1. re: la tache burger

                    Please let us know if/when he opens his own restaurant, or becomes a permanent chef elsewhere.

              3. Good to hear. I've been meaning to check it out. What type of wine would you recommend we take?

                1 Reply
                1. re: TailbackU

                  Burgundy of either or both colors. We did both colors and -- unlike us -- drank every drop of both bottles. We were so stoked on the whole scene and, as I mentioned above, the food was thrilling.

                2. Ludo Lefebvre, Rick Bayless & Cindy Pawlcyn on Bravo right now if you are in LA.

                  1 Reply
                  1. re: SilverlakeGirl

                    We literally stumbled upon this place after a late hospital visit and had a fun experience. Pricey, but interesting. I'm not a great fan of foam and two of the items had it on top. My DH decided the standout was the chicken liver pate with cornichons. We had 3 dishes and called it quits. The bill was $50 and at 9:00 pm we were ready to get home. I'm fairly limited in choices due to major allergies and intolerances but the scallops were great and perfectly cooked, not so fond of the hanger steak marinated in Guinness and Pepsi, that was odd...
                    Ludo was walking around, very friendly and shook our hands when we left. Service was friendly and warm, I'd visit another one of his places, but this menu didn't offer enough choices for my limitations.

                  2. totally agree....the creativity is insane for the price...talking to him was even more revelatory about his purpose...His food is challenging. He definitely tries to push the boundaries and in his own admission sometimes goes too far. He doesn't want his customers have things you can get at any restaurant or make yourself. That panna cotta with caviar to replace the salt was beautiful. And of the course the fried chicken is phenomenol. The cheese with individually crafted accompaniments is a must order. As far as his attitude, I actually found him humble and approachable in my 2 visits. He spent a good amount of time with us and was appreciative of our business. My gf and her friend were like drooling over him. He did say that he was tired of Vegas and would be staying here for good. Somewhere with more than the 6 burners at breadbar.