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an offal family style meal at b.o.s - w. menu by Chef Bartnes

  • Jun 18, 2014 · 7:30 PM

Been going back and forth with Chef David Bartnes of Little Toyko's relatively newish restaurant b.o.s.  on a menu, time and date for a family style meal, and finally got all the details worked out. b.o.s  stands for "Beef," "Offal," and  "Sustainable." So this meal is about nose to tail eating of the whole cow or heifer primarily those parts of the animal other than the muscles, that is the organs prepared primarily with Asian seasonings.

The chef sources his cattle from sustainable farms, so all of his items are Grassfed, pastured, as well as hormone and antibiotic free. When eating offal this is really important to know since hormones and antibiotics become bioconcentrated in the organs.

Chef David also has an interesting background. Born in Oregon into a very ethnically diverse family (Korean, Chinese,  Japanese and German roots)  he has travelled the world and lived in seven different countries. Most recently before coming to LA he worked  in Shanghai, China. So he brings a very worldly perspective to his cuisine.

So here's the menu Chef David has put together for us:

• Honeycomb Tripe and Kimchi Stew

• Grilled Miso Heart

• Spicy green beans

• Sweetbread Tacos

• Small Intestine Chicharrón 

• Sizzling Thai Tongue

• Pork Knuckle

• Oxtail (this is a whole tail)

• Secret Menu item

The price is $41.00  - food only (this includes a 10% discount)

The price does NOT include tax, tip or drinks

Reviews/Blogs (pictures):

jon gold LA Times-

http://www.latimes.com/food/la-fo-gold-20140201-story.html

kevin eats- 
http://www.kevineats.com/2014/03/bos-los-angeles-ca.html?m=1

darrin dines-

http://darindines.com/2013/11/17/b-o-s-los-angeles/

yelp-  4.5 stars 80 reviews

http://www.yelp.com/biz/bos-los-angeles-3

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Deposit will be refunded if meetup is cancelled, rescheduled or if member cancelled w. at least 1 day notice prior to the event. For those that don't cancel, the deposit will be refunded after the event. This deposit isn't applied toward the cost of the event. Deposit is required to discourage "no-shows". All deposits go through Daryl's account. 

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Parking-

there is a lot in front of the restaurant and metered street parking. If you park in the lot, you need to get your ticket validated. With validation your parking is three dollars $3.00. Most meters go off at 8 PM but being adjacent to Little Toyko, this is a very busy area even on a Wednesday night

Corkage-

Corkage is twenty dollars a bottle, but the owner said he'd  discount multiple bottles. The restaurant though does have a nice list of Napa wines along with some other regions that are available by the glass. 

Restaurant-

The restaurant is pretty small with a total of about 24 seats, so unfortunately I will not be able to increase the size of our group for this meet-up. However, if the event goes well, I may repeat this event in the near future to accomodate all those who couldn't go this time.

The restaurat is in a small strip mall, not visible from the street, right next to Sushi Gen






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  • Stefhan

    - http://exm.nr/1rhNYlc LA Chef David Bartnes recreating memories in LA at b.o.s.

    July 16, 2014

  • Stefhan

    - http://exm.nr/UcWzXV LA Chef David Bartnes' journey to LA

    July 16, 2014

  • Julia H.

    I concur and echo what everyone has expressed here! An evening of exquisite meal and great company. Thanks everyone for the wonderful presence and energy you bring. Kudos to Stefhan for co-creating this with the chef & restaurant, and to Steve for the wine!
    PS: I got to chat a bit with Chef David and the manager, Joon (?) and ended up staying for a decadent dessert of chocolate pot au creme with cardamom infused oranges! I'll post the pic :)

    June 21, 2014

  • Desiree S.

    Thank you Stephen for organizing such a wonderful and unforgettable event. Thank you Steve for generously sharing your wine with us.

    June 21, 2014

  • Marcus A.

    This was the best and most interesting meal of my foodie life--and I've had quite a few, all over the world. At the price we paid, it was too good to be true. Was I dreaming? :-) I can't thank Stefhan and Chef Bartnes enough for this magical, memorable, gastronomic dream come true. I also enjoyed the company very much; and I look forward to seeing any of you again soon. Feel free to contact me anytime to meet-up privately since we are kindred spirits, and are "blood" (for real) brothers/sisters!
    Namaste,
    Marcus

    June 20, 2014

  • Steve S.

    I'll bring along some wine. I'm happy to share it with anyone who's interested, just for chipping in for corkage.

    1 · June 17, 2014

    • Julia H.

      Thanks so much for the generous sharing of your wine!

      June 19, 2014

    • Steve S.

      You're welcome, Julia. I have plenty more where that came from.

      1 · June 19, 2014

  • Barry

    Thanks to Stefhan for arranging an awesome dinner and to Steve for bringing a delicious Riesling. Can't wait to go back for the rest of the menu.

    1 · June 19, 2014

  • Marcus A.

    OMG! Tonight is THE night of nights :-)
    See you folks soon!
    Namaste,
    Marcus

    June 18, 2014

  • Stefhan

    I added some new comments at the bottom of the description regarding parking, corkage and location...so please check them out. I also interviewed the chef for my column, so hopefully I will have that article available to share before our meal.

    1 · June 5, 2014

  • Marcus A.

    The price for a menu like this is a STEAL. I feel guilty ... pleasure ...(I won't clutter up the conversation anymore. I'm just overwhelmed right now.

    1 · May 29, 2014

  • Marcus A.

    I lived in Argentina--and we can eat a cow; and even a porteno (someone from BsAs) would blush at this menu!!!!!!

    I didn't see blood sausage (:-

    Should be bring desert. I know where I can get some yummy "tres leches" for the group?

    1 · May 29, 2014

    • Stefhan

      there are some good dessert options in the neighborhood

      May 29, 2014

    • Marcus A.

      Stefhan, we are kindred spirits :-) I feel so lucky to be one of the few that can attend this most unique event. You did good bro!

      May 29, 2014

  • Marcus A.

    All the parts, unknown ...what a MENU. OMG!!!
    Even Anthony Bourdain would be impressed!
    I'm jazzed! Gonna start dieting now ....:-))

    1 · May 29, 2014

8 went

Your organizer's refund policy for an offal family style meal at b.o.s - w. menu by Chef Bartnes

Refunds offered if:

  • the Meetup is cancelled
  • the Meetup is rescheduled
  • you can cancel at least 1 day(s) before the Meetup

Additional notes: For those that don't cancel, the deposit will be refunded after the event. This deposit isn't applied toward the cost of the event. Deposit is required to discourage "no-shows". All deposits go through Daryl's account.

Payments you make go to the organizer, not to Meetup. You must make refund requests to the organizer.

Regardless of the refund policy set by the organizer, Meetup may issue refunds on an organizer's behalf if we determine that Meetup's Payment Policies have been violated.

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