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LQ@SK: Changes coming

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Got an email from them saying that there are going to be some changes coming which means now is the time to go before they go offline for some unspecified amount of time.

Thankfully I already have reservations for this Sunday. The Feb 19-21 menu is as follows:

Amuse: Partridge Poutine, 24 Month Comte Cheese
Foie Torchon, Rose & Huckleberry Relish, Caramel Foie, Cardamom Bitter Vinaigrette, Frisee, Purslane
(BEST of) Lobster Uni Tapioca, Carlsbad Oyster Tartar, Smoked Blis Salmon Roe, Yuzu Kosho
Skate, Red Onion Tempura, Blood Orange, Brown Garlic Butter, Capers Espuma,
(BEST of) Baby Goat, Spring Roll-style, Mints Emulsion, Onion Jam, Scottish Partridge
(BEST of) Dessert: Bacon

As you all know, I think this is not only the best cuisine in town but also the best QPR in town/anywhere for fine dining.

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  1. What does : (BEST of) Dessert: Bacon mean?

    1 Reply
    1. re: Ciao Bob

      Sounds to me like the best/most popular of his dessert offerings in the past which just so happens to have bacon in it...imagine that.

      I'm drawing that conclusion based on the "(Best of) Lobster Uni Tapioca..." which has been one of my favorites and pretty much one of everyone's favorites since the BistroLQ days.

    2. got a res booked for Monday @ 830.

      First time there - hope it's great. Haven't done any fine(r) dining in 2012.

      1 Reply
      1. re: ns1

        Bring wine (I'm thinking Reisling for the first 3, CDP or Burgundy for the goat and partridge dish, and port for the bacon and cheese cart myself). No corkage. Save room for the cheese cart. Enjoy! At $45pp, for amuse + 5 courses, it can't be beat. Mom won't eat anywhere else these days.

      2. Dinner last night was excellent. The menu is updated as follows:

        Amuse - Partridge Poutine, 24 Months Comte Cheese

        Foie Gras Torchon, Rose huckleberry Relish, Caramel Foie Gras, Cardamom Bitters Vinaigrette, Frisee, Purslane

        Lobster Uni Tapioca Pudding, Carlsabd Oyster Tartar, Smoked Bliss Salmon Roe, Yuzu Kosho

        Skate, Farmers Market Early Spring Red Onions Tempura, Blood Orange, Brown Garlic Butter emulsion, Capers Espuma

        Baby Goat, Spring Roll Style, Mints

        Tonka bean bread Pudding, Curry Ice Cream
        ===================================
        The poutine is the finest rendition I've had to date. Then again, it's hard to beat partridge/pork poutine topped with 24 month Comte...

        Foie was generous and amazing in quality. This is what you want to indulge in before it's banned.

        Lobster uni tapioca as always was a crowd-pleaser. The smoked salmon roe was outstanding. I don't recall if the previous rendition used smoked salmon roe but I could eat an entire bowl of this.

        The skate was perfectly cooked and an elegant nod to traditional fine dining. Brown butter component paired very nicely with our Riesling.

        Then to mix it up, we were hit with the braised baby goat wrapped in a rice flour crepe over chanterelles and fava beans. The finely minced Vietnamese mints and the pickled radish and carrots in the braised goat made it the perfect French/Vietnamese fusion dish. A brilliant juxtaposition after the more classic skate dish. This is the kind of dish that you crave but unfortunately, it's no where to be found! We wanted to stay for the second seating just so we could have seconds.

        Dessert was delicious and comforting.

        Of course we had to indulge in a selection of cheeses. Again, the runny Gaugry Epoisses stole the show...damn that addictive show stealing Epoisses...

        My sister remarked how this was the best menu to date...then again, she says that after every visit. I agree, Chef Quenioux keeps getting better and better.

        Last night was packed but I believe there is still availability tonight and tomorrow. I can't recommend it enough.

        22 Replies
        1. re: Porthos

          Thanks for the reminder. Gotta stop in for cheeses before they go go.

          1. re: Porthos

            Damn, that does sound good, I'll have to stop by in early march if they are still continuing the prixe-fixe dinners.

            1. re: Porthos

              Hi Porthos,

              We were there last night as well. I totally agree with you on everything especially the Lobster Uni Tapioca & the braised baby goat, and nothing can beat Epoisses, as far cheese is concerned from the cart.

              I am just wondering, where were your party sitting last night. I assumed you were in the 6:30 group.

              Also I came to know Chef Quenioux and the effervescent Nguyen, through your post last year. Our family wants to thank you for sharing. We have been there 3 times and looking forward to more of LQ offers in the future.

              1. re: jotfoodie

                jotfoodie, glad to hear you and your family like it as much as I do. Chef Quenioux is providing fine dining at a much more affordable price point and making it accessible to so many more people. The cuisine is more creative, refined, and just better tasting than many places charging 3-4x more. You just have to support a guy like that.

                I was at the 630 seating at the 4 top near the kitchen. Not sure I can say more or risk my post being deleted. I may have said too much already... ;)

                1. re: Porthos

                  why getting deleted?

                  oh, and in your post below, you mentioned a wine from 1970, where would you recommend or anywhere else for that matter to currently get older wines from like three, four, or even five decades ago?

                  thanks.

                  1. re: kevin

                    K&L wines in Hollywood on Vine St, across from Arclight.

              2. re: Porthos

                Dang is there also the same dinner tonight?

                is it already booked?

                darn.

                1. re: kevin

                  I'm seating at 830 tonight, I'll let you know ;) Also bringing a riesling thanks to Porthos review.

                  1. re: ns1

                    Champagne would also probably work for most of them. I know it's awesome with the lobster uni tapioca dish.

                  2. re: kevin

                    Dinner was the same last night (2/20) except for dessert - tonka bean ice cream, bread pudding, cassis gel, raspberry + white chocolate crumble

                    probably one of the best desserts I've had in recent memory - definitely the best bread pudding I've ever had.

                    I thought I would love the uni the most, but I ended up loving the goat the most - go figure.

                    1. re: ns1

                      Dessert was the same. I copied my update from the website but I had the same bread pudding you did.

                      How'd the Riesling work out?

                      That goat is going to cause un-satisfiable cravings...

                      1. re: Porthos

                        Riesling great across all dishes, so if you're only bringing one wine I can vouch that it does a great job.

                        I forgot how heavy/rich french cooking could be until last night lol

                        1. re: ns1

                          Heavier than tonkotsu broth? C'mon now... ;)

                          1. re: Porthos

                            I know I know, something about butter always makes things feel rich/heavy for me...and dear god LQ uses a lot of butter.

                            1. re: ns1

                              Besides skate in brown butter, where else did you have butter?

                              1. re: Porthos

                                touche

                                LOL

                                there was a lot of brown butter though =D

                                1. re: ns1

                                  Sounds like you need a little tonkotsu kotteri to lighten things up tonight... ;)

                                  1. re: Porthos

                                    wHat's kotteri? thick slabs of chasu pork in the broth, or heavy duty butter in addition to the pork???

                                    1. re: kevin

                                      the heaviest/fattiest section of broth

                                      1. re: kevin

                                        Extra bits of pork fat in the tonkotsu broth.

                    2. re: Porthos

                      Porthos-

                      Thanks for your review; we are heading there on Tuesday.

                      Did you bring a Reisling? How did the wines you bring work with the dishes? Thanks!

                      1. re: kdoc

                        I brought a 2006 JJ Prum Graacher Himmelreich Auslese Gold Capsule. It went well with pretty much every dish. I also brought a 1970 Croft "Quinta da Roeda" Vintage Port to go with the cheese cart. I tried the port with the foie and the Riesling paired better. Finally, I tried to pair a 1996 Clerc Milon with the goat. The Riesling also paired better. The Clerc Milon didn't have enough acidity or alcohol left to offset the pickled vegetables and mints.. I'm thinking I should have brought a Barbaresco or CDP for the goat. Basically, if you're going to bring only one, the Rielsling will work well.