B.O.S. Nose to Tail: A Pictorial Essay
Overview: Located in the Honda Plaza (Little Tokyo) space formerly occupied by Raku Plus, b.o.s. Nose to Tail is an ambitious bovine-centric, offal-centric concept eatery. True to its name, every part of the cow is considered, and no part is wasted.
Founding manager Jun Isogai (formerly of Men Oh Tokushima Ramen) has partnered with David Bartnes (formely of the Downtown Marriott) at b.o.s. to combine the tastes of Japan, China & Korea with French sensibilities.
- Tongue carpaccio with pea sprouts, avocado, pickled shallots, Issan dressing
- Grilled miso heart, with king oyster mushrooms, yuzu miso vinaigrette
- Sweetbread tacos, with salsa verde, pico de gallo, Sriracha sour cream, pickled radish
- Bone-in short rib, with Hunan braise & spices, sauteed kale, olive oil poached peewees
VERDICT: b.o.s. Nose to Tail is a welcome addition to the local dining scene in Little Tokyo, and the Downtown L.A. area at large.
Just like you, Ipse, are notable for the very interesting and provoking questions you often ask to begin a post, J.L. is notable for his good photography. To that I would add that J.L. also has remarkable sensitivity to what Japanese chefs are trying to accomplish with the food they create.
Chowhound is great for the remarkably talented people it attracts.