Note New Comment:
Spoke with the Chef Charlie Parker Wednesday night the 26th, and he confirmed that he will speak briefly about his menu and the food at our event on the 12th with our group. I'd still like to get at least twelve confirmed, since I'd like to give Charlie as large an audience as possible. People don't know about Charlie yet, but he's one of the most talented chefs in L.A. (Just take a look at his resume per linked info below), plus he's a great guy.
Because of the set-up in this "restolounge" and the size of the plates, it will make most sense to sit in groups of four in the booths. Almost all the plates are substantial and best split by four people. This arrangement will give you a significant portion of any shared items.
For each table of four I recommend the faro stew $13/brussel sprouts w. goat cheese $8/ deviled eggs $16 for 4/ Chicken Panzanella $28/Reuben's Gluttony $24/ Manila Clams $21- This will be more than enough so excluding drinks that's approx $36 per person
Re: Style of cuisine
(words in navy boldface are hyperlinks to articles or images, click for content)
Though Freddy Smalls' is a Gastro Pub with its architectural focus on its bar, the food has been described by LA Times' food critic S. Irene Virbila as the "anti" Gastro Pub due to the quality of its cuisine even though still very "comforting". Sure there are the almost mandatory Brussels sprouts, but the sprouts here (imo the best in LA) are fried in apple cider vinegar and served with goat cheese. The slow roasted chicken panzanella is prepared sous vide four ways for each of the chicken's parts with different marinades vacuum sealed into the bags for slow cooking and tender meat. There isn't a burger on the menu. (Note I've ate here a number of times. The food is straight forward and fantastic that is very delicious).
The portions are generous even for the small plates at fair price points (full menu), so for a table of four with shared family style service (suggested service style to try more food but if someone prefers to come and order his or her own meal on his or her own check, that person will be accommodated) every one will get a lot more than a bite or two of each dish. 12 crafted beers are on tap, and many wines are served by the glass (wine + beer menu). Cocktails are also available. Corkage fee is $20 per bottle.
Excluding drinks check average should be approx $40 to $50 including tax+tip
Re: about the Chef Charlie Parker
Chef Charlie Parker is a recent transplant from the San Francisco. In that great restaurant city, he was recognized as one of its "rising star chefs" having worked his way up as sous chef at Manresa & Umbutu, interning at Noma in Copenhagen, and then as executive chef at the Cellar Door Cafe, and David Patterson's Plum. Though mentored in the world of fine dining by some of the worlds top chefs like David Kinsch and Rene Redzepi , Charlie right now is focused on a different clientele and thus different style of service.
Recently, I was able to sit down with Charlie for an hour and discuss his past, present and future. During the course of this event's scheduled meal, time permitting, I will try to briefly have Charlie come out and discuss his cooking and food philosophy with our table(s). Until then please feel free to read more about Charlie in my LA Chef column by clicking these two links:
-Part 1: Freddy Smalls' Chef Charlie Parker http://exm.nr/SyqOEN
-Part 2: Freddy Smalls' Chef Charlie Parker http://exm.nr/XdqoH3
In the future, I will also try to do some additional tie-in events to some of the other chefs I've spoken with and or will be speaking to for my column... where again going early before a kitchen slam occurs, we'll be able to hopefully get a quick word or two about the meal directly from the chef if he can spare a second in that lull betw prep time and the dinner rush.
RE: Meetup attendance size
I've expanded the attendance to 8. This "Gastro Pub" does not have a lot of dining seats. There are four four person booths, and one 8 person booth. The 8 top can be reserved, though early on a Saturday night before 7 Pm the restaurant/bar isn't busy. After 7PM the place gets packed. Due to the plating + sharing (easier to split food for 4), my suggestion is that we take two booths rather than the large 8 top. This Meetup is purposely scheduled at 6 PM to avoid this after 7 PM rush, and to also provide the restaurant with some covers in this lull time.
Now just a disclaimer:
My column, for now, is with Examiner.com. When you click through for a page view I get a fraction of a cent. This negligible amount is not a motive for sharing my column. So any suggestion that my sharing is for reasons of solicitation is just plain silly.
Rather my relatively new column has been just a fun way to learn more about the chef driven restaurant sector from a chef's perspective. My providing links is just my sharing that information with people (ie. "foodies") who I'd assume would be interested in that information.
Yay! Food Porn... (I'm going to get some better shots soon)
Autumn Farro Stew
Buffalo Deviled Eggs (sold individually)
Mustard Glazed Artic Char
Fried Brussels Sprouts w. apple cider glaze + smoked goat cheese
Slow Roasted Chicken Panzanella
Belgian Waffle w/. grilled apples, bacon butter, bourbon maple syrup