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.
Discover More
Stephen Satterfield's Corner Table