The Order: OSSO

Surviving LA is all about reinvention. It was once a notorious brothel, then One Eyed Gypsy, and now an avant-garde American restaurant. Here’s The Order: Osso.

Start With

Hamachi Crudo — Pho 2.0 has arrived. A deceptively simple fume made from smoked fish bones cradles buttery, expertly sliced yellowtail crudo. Topped with crispy shallots and thai basil for a light, balanced mouthful.

Foie Gras Torchon — Chef Nick Montgomery takes foie seriously, see. Top it off with Soo_n Food peach and thyme jam ftw.

Chilled Waxed Beans — Move over bacon, smoke-cured yolk is the new umami.

Then Do The

Patty Melt — Respect to an American classic. Buttery toasted rye bread, melted cheddar and swiss cheese, Straus Farm grass-fed brisket, caramelized onions. Add the next level golden, beer-battered onion rings, if you want to get greedy.

Fried Chicken and Bubbles — Go big or go home. An entire Mary’s chicken, brined in buttermilk and dill pickle, then fried in a cast-iron skillet and rolled out on a cart because that’s how it’s done.

Have A Cocktail

Portola — When renegade mixologist Darwin Manahan is in the house, it’s wise to order a stiff one. Bourbon, castor sugar, bitters, and honey candle wax. Honey candle wax? According to Manahan it’s the essential flavors of honey without the additional sweetness. Cheers.