Offal Family Style Tasting Menu b.o.s - Chef's Kitchen Counter Seats

http://photos3.meetupstatic.com/photos/event/2/2/e/e/600_380168942.jpeg

Chef David Bartnes of b.o.s. in DTLA

Here's a two part story about the chef.....

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

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

==========================

Since the first two visit went so well, I decided to schedule a return visit to b.o.s (http://bos-la.com). a newish restaurant in Little Tokyo. Once again Chef David Bartnes is putting together a family style menu for our group. 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. If you have dietary restrictions or don't like family style service, please don't sign up for this event.

The price is $45.00 food only (tax, tip & drinks are extra)

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, Norwegian and German roots) he has travelled the world and lived in seven different countries. David's menu is an amalgamation of memories. His food recalls the smells, flavors, and spices of all the places he's lived, studied, traveled and worked. So he brings a very worldly perspective to his cuisine.

Menu still under construction, but it will be very close to what is shown below

So here's the menu Stefhan and Darrell has put together:

• Baugettes

• Burrata Tomatoes Salad

• Uni Lobster Pasta

• Heirloom Tomato Salad

• Thai Sizzling Tongue

• Roasted Bone Marrow

• Sweetbread Tacos

• Braised Veal Cheek Pasta

• Prime Dry Aged Ribeye 20oz

• Chocolate & Cheesecake Dessert

The price is $50.00 food only (tax, tip & drinks are extra)

===========

Some quotes from LA Foodie members who particpated in the previous b.o.s event

"...An evening of exquisite meal and great company..." Julia Ho

"...a wonderful and unforgettable event..." Desiree Selby

"This was the best and most interesting meal of my foodie life..." Marcus Ambrose

"Thanks to Stefhan for arranging an awesome dinner..." Barry

------------------------

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 Darrell's account.

------------------------------------------

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 36 seats, right next to Sushi Gen

----------------------------

http://photos2.meetupstatic.com/photos/event/2/0/5/a/600_380168282.jpeg

grilled miso heart

http://photos4.meetupstatic.com/photos/event/2/1/0/4/600_380168452.jpeg

thai sizzling tongue

http://photos3.meetupstatic.com/photos/event/2/1/7/c/600_380168572.jpeg

Roasted Bone Marrow

http://photos3.meetupstatic.com/photos/event/2/1/e/a/600_380168682.jpeg

Whole Braised Oxtail (this dish is freakin' amazing)