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Dinner at Freddy Smalls Bar & Kitchen

  • Aug 6, 2013 · 7:00 PM
  • This location is shown only to members

Please Make Note of Pleasure Palate Attendance Policies and our 3 Strikes Rule by clicking herebefore RSVP-ing to this Event. Cancelling your RSVP within 24 hours or not showing up at the event without contacting the Organizer ahead of time will result in a strike. 3 Strikes and You're Out!

Please Note: I am hosting this event for both Gay Foodies and Pleasure Palate.  When you arrive at the venue, call me at:[masked]-4099. Do not text me.

Bring about $60 in CA$H to settle your portion of the bill.

Several PP members have dined at Freddy Smalls and all of them seem to have given it positive reviews. I do not enjoy LOUD restaurants myeself, but I'm willing to brave the crowd noise to see and taste for myself if the food really is that good. So come join me at the Westise to dine at Freddy Smalls!

Check out their menu here: http://www.freddysmalls.com/images/Menu_Food_053013.jpg

From the kevineats blog:

Freddy Smalls Interior
"Freddy Smalls takes over the former space of Mexican eatery El Sarape, and the light-and-dark tiled space exudes classic American design. 

Freddy Smalls Menu Freddy Smalls Menu
Freddy Smalls' menu is short but sweet, a well edited list of appealing dishes by Chef Parker, and no burger in sight! Click for larger versions. 

Freddy Smalls Cocktail List Freddy Smalls Beer and Wine List Freddy Smalls Spirits List
To drink, cocktails from former Seven Grand bartender David Fleisher (who also serves as GM) are the main draw, but there's also a small list of beer and wine on offer as well. Click for larger versions. 

Whiskey Stones Honey Scotch Highball Pico Sour
Whiskey Stones [$12.00] | Maker's Mark, stone pine liqueur, dolin dry vermouth, bitters
Honey Scotch Highball [$9.00] | Grants Scotch, wildflower honey, splash soda, special bitters, lemon garnish
Pico Sour [$12.00] | Pisco, lemon, egg white, orange blossom simple syrup
Speaking of those cocktails, we started with a threesome. The Whiskey Stones showed off a keenly aromatic nose of citrus, leading to a boozy, bitter midpalate with the pine coming in on the finish. The Honey Scotch Highball was a neat one as well, with a great interplay between the weight of the Scotch and the sugary smack of honey, all leading to a long, lingering finish loaded with more of the sweet stuff. Finally, we had the Pico Sour, a tasty riff on the original, with a lovely, eggy froth up front, transitioning to a delightful balance of sour, sweet, and spicy flavors. 

Kusshi Oysters
Kusshi Oysters [$3.00/each] | champagne mignonette. fresno chile.
Kusshis are one of my preferred oyster types, and here they were spot on: snappy and meaty in body, crisp and clean in taste, with a wonderful tanginess from the mignonette and subtle overtones of chile heat on the close. 

Buffalo Deviled Eggs
Buffalo Deviled Eggs [$4.00/two] | crisp chicken skin. point reyes blue. CP's hot sauce. celery.
Given that I'm a notorious egg slut, these were an absolute must-order, and some of the best deviled eggs I've had in fact. The kick of the blue cheese was a great change of pace, and I loved the countervailing touch of heat from the hot sauce as well. The crunch and saltiness of the chicken skin were divine, too. 

Fried Brussels Sprouts
Fried Brussels Sprouts [$8.00] | smoked goat cheese. apple cider glaze.
Brussels sprouts were on point as well, with their signature astringency on proud display here, played against the subtle sweetness of apple cider and the in-your-face creamy lusciousness from the chèvre. 

Chicken Liver Mousse on Toast
Chicken Liver Mousse on Toast [$4.00/each] | caper berry marmalade. frisée. radish.
Chicken liver conveyed its expectedly rich, heady flavors, definitely present but not overwhelming. The sweetness of the caper berry formed a fitting foil to the power of the offal, while the frisée and radish offered up much-needed points of levity, and also mixed things up texturally. Tasty, though I must say that this didn't reach the lofty levels of the chicken liver toast that I'd had recently at Black Hogg

Amberjack Crudo
Amberjack Crudo [$14.00] | cucumber-radish salad. yuzu vinaigrette. sesame.
A crudo of amberjack was marvelous, with the fish remarkably fresh, clean, and supple, beautifully contrasted against the starkly vegetal tang of the greenery on the plate, all while the yuzu served to integrate everything together. My favorite thing here, though, was that sesame, with its earthy, counterbalancing relish that just lingered long on the palate. 

Flash-Grilled Steak Tartare
Flash-Grilled Steak Tartare [$14.00] | smoked egg yolk. anchovy. crisps. worcestershire.
A tartar of steak was among the strongest that I've had. The meat itself was pretty much flawless, with a wonderfully snappy, meaty bite and clean, lean sapor, deftly augmented by the luxuriousness of egg yolk. What made this really special for me, though, was the use of anchovy and Worcestershire sauce, which added a fantastic undercurrent of salinity to the dish. And those chipscrisps? Phenomenal--I wanted a bag to take home. 

Rum Papa Mayberry Smash
Rum Papa [$12.00] | Flor de Cana Silver, lime, Luxardo maraschino, dandelion
Mayberry Smash [$12.00] | Death's Door Gin, fresh berries, sage honey, lemon, mint leaf
For our next set of cocktails, our server recommended the Rum Papa, which was a very well-balanced drink, with a flawless interaction between the rum and the tangy combo of maraschino and lime. The Mayberry Smash was also quite delish, with bright, herbal, almost medicinal notes on the fore, all played against the sugary components of the honey and fruit. 

Brown Butter Asparagus
Brown Butter Asparagus [$15.00] | fried egg. new onions. pecorino. cress.
Egg and asparagus--hard to go too wrong here. And indeed, this was one of the highlights of the meal for me. The thick, hearty stalks of asparagus were perfect: crisp and softly astringent, adroitly heightened by the saltiness of the pecorino and expertly accompanied by the whispers of bitterness from the onion. And the egg? Stupendous with its luxurious, overarching, enveloping richness. 

Crisp Pork Belly and Abalone
Crisp Pork Belly and Abalone [$20.00] | bloomsdale spinach. fork crushed potatoes. young turnips.
Pork belly was delightfully crisp here, with a good mix of lean and fat and a mouth-watering savoriness to boot. Meanwhile, spinach, turnips, and potato served as fitting tempers to the gravity of the pig, and I loved the use of abalone here, which added a great textural element to the course. 

Rocky Road Namelaka
Rocky Road Namelaka [$8.00] | toasted meringue. almond praline. murray river salt.
Here was the kitchen's play on the classic rocky road ice cream, substituting praline for almond and meringue for marshmallow. I found the dessert quite fetching, not surprisingly, with the sugariness of the creamy chocolate ganache balancing out the relative lightness of the meringue, all with a lovely touch of saltiness and crunch from the praline. 

Belgian Waffle
Belgian Waffle [$8.00] | grilled lady apple. bacon butter. bourbon maple syrup.
We concluded with a plate of Belgian waffles, which really capitalized on the current trend of mixing savories in with your sweets. The waffles themselves were everything that I wanted: light and crisp, with creamy, fluffy interiors. Their inherent sweetness was duly amped up by the maple syrup, while bacon butter added a smoky, salty tint to things. 

I know we're all getting a little sick of gastropubs at this point, but Freddy Smalls truly does it right. In fact, that label doesn't really do the place justice (LA Weekly has gone so far as to deem the restaurant an "anti-gastropub"). You can easily taste Chef Parker's NorCal influence here, and there's so much more finesse, more purity of flavors, more cohesiveness than at pretty much anywhere else. The food is casual, yet clearly composed and thought out--perfectly thrown together if you will. If you're jaded from the "burgers 'n' beer" movement that seems to be taking over LA, this might just be the cure."



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  • Robert
    Organizer,
    Event Host

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