HOME > Chowhound > Los Angeles Area >
Brewing beer, curing meat, or making cheese? Get great advice

Chef LQ AND Cheese Cart Pop Back Up July 8-10

Porthos Jun 21, 2012 09:07 AM

This time in Beverly Hills. The location is TBD.

Reservations are being accepted now and this time, they are offering different seating times and not just 2 seatings at 630pm and 830pm.


Below is the menu:

Mise en Bouche
Compressed Watermelon, Geoduck, Fish Sauce, Micro Chives

* Rabbit Tartare, Purple Shiso, Yuzu Kosho, Pickled Spring French Shallots, Chocolate Muffin

* Aji Sweet Potatoes Hamachi, Sea Urchin Smear, Carlsbad oyster, Bliss Smoked Steelhead Roe, Tosaka Ice cream, English Pea Gazpacho, Chervil Leaves

* Skate, Sujok, Cranberry Beans, Veal Feet, Minus 8 Vinegar, la Ratte

* Lamb Belly “parmentier”, Banana Mash, Pickled Rhubarb, XO

Dessert: TBD

  1. z
    zack Jun 21, 2012 10:08 AM

    already made my res but sad to see foie gras missing from the menu!

    1 Reply
    1. re: zack
      yangster Jun 21, 2012 01:20 PM

      My theory is that 'secret dinner' mentioned in the newsletter could have foie making a surprise appearance...and maybe even the TDB dessert for July could have foie. Knowing LQ, it's not an impossibility.

    2. TonyC Jun 21, 2012 02:45 PM

      Didn't we talk about that cheese cart relocating to Bev Hills sometime ago?

      Let's see if there are cuff-links (probably aren't) and if the prices will triple (probably won't).

      1 Reply
      1. re: TonyC
        Porthos Jun 21, 2012 02:58 PM

        You could always gift the affineur some cuff links and your vision would be realized!

      2. Ciao Bob Jun 26, 2012 11:15 AM

        Look like it is at Barney Greengrass!

        11 Replies
        1. re: Ciao Bob
          Porthos Jun 26, 2012 01:50 PM

          Just got my confirm. Looking forward to it!

          1. re: Ciao Bob
            TonyC Jun 27, 2012 10:49 AM

            This made me giggle:
            The Whole (Cheese) Cart $120

            1. re: TonyC
              Porthos Jun 27, 2012 11:09 AM

              Sounds like a challenge!

              PeterCC? JL? baloney?

              1. re: Porthos
                baloney Jun 27, 2012 12:13 PM

                Was so tempted when I saw that, but even I have my limits...err, kind of.

                1. re: baloney
                  Porthos Jun 27, 2012 01:05 PM

                  Would be more than happy with provide you with some port for you to help finish the impressive feat if you happen to be there for an early Sunday seating...

                  1. re: Porthos
                    baloney Jun 28, 2012 07:19 AM

                    Very generous of you to offer something to wash all that dairy down with, but I think I'd rather retain my fondness of cheese by just sticking with 7 or so. Perhaps I will see you there on a Sunday!

                    1. re: baloney
                      Porthos Jun 28, 2012 08:55 AM

                      just sticking with 7 or so.
                      Definitely "or so..."

                    2. re: Porthos
                      linus Jun 28, 2012 08:23 AM

                      a friend of mine, years back, was at a cheesecentric joint in paris. after many courses of cheese, with more to come, he started to balk.
                      the waiter recommended a glass of calvados, which he referred to as "the Norman hole."
                      needless to say, i believe he drank up and carried on like an aviator.

                      1. re: linus
                        Porthos Jun 28, 2012 11:15 AM

                        Never tried calvados, but an aged port or a good Sauternes definitely enhances the cheese experience for me.

                        See baloney? Easy cheesy...

                        1. re: Porthos
                          linus Jun 28, 2012 03:11 PM

                          well, one, i'd recommend trying calvados, because it's a glorious thing to drink. and, two, i believe the waiter's point wasn't to enhance the experience, but allow it to continue. burn a hole through all that cheese in your stomach, so to speak.

                  2. re: Porthos
                    PeterCC Jun 27, 2012 05:22 PM

                    Holy cow (and sheep and goat)!

                    Where's my Lactaid?!

                    I like cheese, but I don't like cheese that much. If it was a (cow/pig) cart of offal...

              2. Ciao Bob Jun 29, 2012 01:58 PM

                Porthos - I have never done LQ's pop-up. Is it BYO?

                1 Reply
                1. re: Ciao Bob
                  Porthos Jun 29, 2012 02:56 PM

                  They allow BYO but this time there is a $20 corkage fee. Previously, it was zero.

                  This time also have wine pairings available which they did not previously, so you don't *have* to BYO. The email says wine pairings for $25. Sounds too expensive to be by the glass and too ridiculous a good deal if it's for the entire pairing.

                Show Hidden Posts