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Plum or Wood Tavern?

CarlieInLA May 25, 2012 03:49 PM

Got a last minute babysitter and I have reservations at both, but need to pick one. From LA, haven't been to either. Which do you recommend? And any dishes you recommend?


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  1. Robert Lauriston RE: CarlieInLA May 25, 2012 03:58 PM

    They're pretty different, what mood are you in? Wood Tavern is comfort food done perfectly and fine-dining level of service but with the atmosphere of a friendly, laid-back neighborhood diner patronized mostly by regulars. The soup, pastas, pork dishes, and fish stew / soup are always great. Unfortunately the incredible pastrami sandwich is not on the dinner menu.

    Plum is Michelin-star-ish creative modern food in a minimalist unfancy casual environment. Seating could be more comfortable. I had the chilled pea soup and duck egg the other night, they were great and are still listed on the Web site today.

    3 Replies
    1. re: Robert Lauriston
      CarlieInLA RE: Robert Lauriston May 25, 2012 04:10 PM

      Thanks, I we love local, american, french. Based on what you said, Wood Tavern sounds probably like mroe our scene. Any other similar restaurant recommendations we might be missing? Or any specific dishes at Wood Tavern you recommend? I tried to do some research but the time is ticking away.

      1. re: CarlieInLA
        majordanby RE: CarlieInLA May 25, 2012 05:22 PM

        i like tavern's sea scallops - but, that's not on the spring menu. of the things on their menu right now (from their website) that i have tried and liked - lamb shanks.

        >>Any other similar restaurant recommendations we might be missing?

        maybe À Côté or hawker fare,

        1. re: CarlieInLA
          bbulkow RE: CarlieInLA May 26, 2012 08:56 AM

          Robert left out that Plum is inexpensive, compared to any other restaurant serving similar food. For $14 or so, you can get a massively complicated 10 ingredient dish made with tweezers. That dish might also be a burger. The plum menu is compact, and sitting at the bar is a treat. Some people don't like the fussiness of the food - but if you like complexity, there's no other way to get such a great meal.

          "is there any other recommended restaurant" .... there's a whole bunch of places.

          Go to wood tavern. It'll be great.

      2. mariacarmen RE: CarlieInLA May 25, 2012 03:59 PM

        personally, Wood Tavern. Anything pork. Plum was very hit or miss, for us.

        2 Replies
        1. re: mariacarmen
          jyomagnet RE: mariacarmen May 26, 2012 09:17 AM

          I say WoodvTavern- even if only for the Deviled eggs. Anyone know how to make them??

          1. re: jyomagnet
            Robert Lauriston RE: jyomagnet May 26, 2012 10:17 AM

            No deviled eggs on the current lunch, interim, or dinner menus.

        2. CarlieInLA RE: CarlieInLA Jun 7, 2012 09:31 AM

          We ended up at Wood Tavern and had a great meal. Cocktails were very good. We started with burrata and spring peas and butcher block which included the terrine (so good) and coppa, very delicious. I had the alaskan halibut which was perfectly cooked and light. Husband had the rock shrimp risotto which was very good although a tiny bit too lemony for me. The shrimp was cooked perfectly. Very good service, we sat at the bar. Would definitely go back. Thanks for the recs!

          3 Replies
          1. re: CarlieInLA
            mariacarmen RE: CarlieInLA Jun 7, 2012 11:28 AM

            glad you enjoyed and reported back! need to make a trip back there soon...

            1. re: CarlieInLA
              escargot3 RE: CarlieInLA Jun 7, 2012 01:32 PM

              Lately I've enjoyed stopping by Wood Tavern later in the evening - perhaps after a film - and grabbing a seat at the bar and enjoying a drink with some yummy food. Very pleasant.

              1. re: CarlieInLA
                Robert Lauriston RE: CarlieInLA Jun 11, 2012 01:56 PM

                I had a couple of bites of that Gioia burrata dish. Perfectly fresh burrata, lots of barely cooked peas, puréed peas with a little mint, raw pea shoots, black pepper, and truffle oil, great combination. One of the best pea dishes I've ever had and a rare exception to my general view that the simpler the better is best for burrata.

                My house-smoked salmon and fresh rigatoni with lamb ragout were also great.

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